Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

My heart has always been in the north woods of Wisconsin so when I found this recipe I had to try it. Wild rice is not really a rice but a cereal grain and is grown in upstate Wisconsin. This recipe is really unique and very different.

Ingredients Nutrition

Directions

  1. Rinse wild rice under running water, drain and set aside.
  2. Preheat oven to 325.
  3. Grease 2 qt casserole dish.
  4. In med saucepan combine broth, vermouth and rice.
  5. Bring to a boil.
  6. Reduce heat, cover and simmer for 30 minutes.
  7. Set aside, do not drain.
  8. In large skillet, melt 2 TBS butter.
  9. Add mushrooms, celery and carrots.
  10. Cook 5 minutes.
  11. Stir in artichoke hearts, onion, red peppers, peel, juice, thyme, salt and pepper.
  12. Add remaining 1 TBS butter and remove from heat.
  13. Stir the rice mixture into the veggies.
  14. Transfer to baking dish.
  15. Cover and bake at 325 for 45 minutes until the rice is done.
  16. Stir once half way thru time.
  17. For Vegetarians use the vegetable stock.

Reviews

(2)
Most Helpful

This makes a delicious vegetarian main dish, and easy to make. Thanks for posting.

lynnski / LA February 19, 2005

This was really yummy!! I followed the recipe almost exactly, but I live at high altitude and wild rice takes longer to cook. I also left out the wine and added more chicken stock. Thanks for the new yummy side dish

CookbookCarrie April 15, 2003

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