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    Wild Rice Casserole

    Average Rating:

     12 Total Reviews

    Showing 1-12 of 12

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    • on November 30, 2009

      My sister made this for Thanksgiving day and we all raved about it...especially the guys!! LOVE IT!! Thanks for posting..it's a keeper.

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    • on March 09, 2009

      Taste was good. Didn't have beef stock so I used chicken stock (served it with chicken/garlic sausage and asparagus). Used Zatarain's New Orleans Wild Rice and Uncle Ben's long grain brown rice. The rice didn't cook right for me in the 1 hr time, then I was worried about it drying out. Good flavor but SALTY, I think I'd use less onion soup packet seasoning in it. We used 2 tbsp. olive oil instead of the butter and it turned out just fine for consistancy. LOVE the water chestnuts in it. Nice texture with that.

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    • on December 27, 2008

      Great addition to the 2008 Christmas feast. What a tasty side dish - I'll make it again (often) even on "non-feast" days!

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    • on September 12, 2008

      I made this as a side dish to go along with an oriental style grilled chicken dish and it was the perfect side!!! This is so simple to put together and was in the oven cooking while I was outside grilling. I made it as written except for omitting the water chestnuts and mushrooms due to my kids personal taste. This rice has so much flavor and will be made again at our house. Thanks Nimz for tasty new side dish. Congrats on winning the football pool!!!

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    • on January 24, 2008

      Easy and tasty! I followed the directions exactly, using the can of onion soup. Next time I'll cut back on the liquid some as it took about 1 hour 15 minutes to cook and the rice was slightly overcooked for my personal preferences.

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    • on August 06, 2007

      DD has just had this for lunch and has given it 5 stars - she is vegetarian so this was just up her alley !! I used fresh mushrooms and brown rice as I could not find wild rice mix. I also made it on the stove top as I had a cake in the oven at a different temp - just threw it all in the pot and simmered it away for close to an hour so thanks Nimz - you made my daughter very happy and it is so easy thay she can whip it up for herself at any time.

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    • on August 05, 2007

      Wonderful side dish! I heated the butter, soups, and water in a microwave safe bowl first, then mixed everything else in with it in a pan and baked for the suggested time.

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    • on May 11, 2007

      This went together easily, cooked up very tasty. I think I probably had it in the oven for about 1 hour and 15 minutes and it was just perfect at that time. I used low sodium beef stock and onion flakes instead of the soup mix and it was plenty salty, but not too much with that. When I was putting it together, my son said, "What smells so good?" I said, "It's the rice." He said, "I didn't know rice could smell that good." He had two big helpings. Thanks for posting!

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    • on March 30, 2006

      What a fantastic rice dish! I used beef broth in place of consomme and sauteed onion and lots of fresh garlic in the butter before adding to the baking dish, I also used fresh browned mushrooms that I keep in my freezer in place of the canned. Don't omit the chestnuts, they add so much flavor to this dish! I love this, thanks Nims!...Kitten:)

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    • on January 31, 2006

      This worked out just fine other than a little too much moisture, I let it cook about 10 minutes longer and it was just right. I also would use less water chestnuts for personal pref with certain family members. Thanks for the recipe.

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    • on January 25, 2006

      This was a delightful accompaniment to Bacon Wrapped Chicken With Mushrooms Bacon Wrapped Chicken With Mushrooms. I used Lipton's Onion soup (only about 2 tbls) mixed with water and chopped my water chesnuts roughly. I used Uncle Ben's fast cook rice and half cup of regular Uncle Ben's white. I had to stop myself from a third helping! Roxygirl

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    • on November 15, 2004

      You can `t go wrong with this easy to prepare recipe. I cut the recipe in half except I kept the full box of Far east rice blend in. Skipped the onion soup and replaced it with onion flakes and water. I didn't think this needed all the canned salt! I didn't have the water chestnuts but I `m sure they would have added a nice crunch to this side. I used Jasmine rice. This was very good! Thanks for posting dcmac!

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    Nutritional Facts for Wild Rice Casserole

    Serving Size: 1 (192 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 170.4
     
    Calories from Fat 75
    44%
    Total Fat 8.4 g
    12%
    Saturated Fat 4.9 g
    24%
    Cholesterol 20.3 mg
    6%
    Sodium 589.4 mg
    24%
    Total Carbohydrate 20.0 g
    6%
    Dietary Fiber 1.5 g
    6%
    Sugars 2.9 g
    11%
    Protein 5.0 g
    10%

    The following items or measurements are not included:

    long grain and wild rice blend

    Detailed Nutrition Values About Nutrition Info
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