Recipe by Sue Lau
Goes great with roast turkey, chicken, salmon, or trout. An impressive dish to have when guests arrive. Very hearty eating.
Top Review by Graybert
This rice was delicious! I used a mixture of white and wild as that is all that I had on hand - I cooked it for 20 minutes. I also added a bit of chopped red pepper for some colour. It was very easy to prepare and a huge hit at our thanksgiving dinner. I highly recommend this recipe! I also noted that it only took 30 minutes to reheat the entire product (after mixing in veggies and cheese).
- 1 cup wild rice, uncooked
- 2 1⁄2 cups vegetable broth (chicken broth ok)
- 1⁄4 teaspoon salt
- 1 cup sliced mushrooms
- 1 small onion, chopped
- 1⁄4 cup chopped celery
- 1⁄4 cup chopped green pepper
- 2 cloves garlic, minced
- 1⁄4 cup butter, melted
- 1⁄2 cup slivered almonds, toasted
- 1⁄2 cup shredded cheddar cheese
- 1⁄4 teaspoon black pepper (or to taste)
- Place rice in a strainer or sieve and rinse with cold water for about 1 minute, scouring rice with fingers; drain.
- Place rice in a saucepan with the broth and salt; bring to a boil, reduce heat, cover, and cook for 40-45 minutes or until tender and most of liquid is absorbed.
- If when tender, any liquid remains, drain it.
- Cook the mushrooms, onion, celery, green pepper, and garlic in butter in a skillet until the onions are tender, about 5 minutes.
- Mix together the rice, vegetables, and cheese, and spread in a greased 2-quart casserole.
- Cover the pan and bake at 325F for 35-45 minutes or until the casserole is heated through nicely.
- Garnish with toasted almonds before serving.