Mushroom Wild Rice Side Dish Casserole

Submitted by yooper

"This is the best wild rice casserole I've ever tasted! I could make a meal of this alone!"

 

• Ready In: 2hrs 25mins
• Ingredients: 15
• Serves: 12

ingredients

• 4 cups water
• 1 cup uncooked wild rice
• 1 teaspoon butter or 1 teaspoon margarine
• 1 1⁄2 teaspoons salt, divided
• 1⁄2 cup uncooked brown rice
• 8 strips bacon, diced
• 2 cups sliced fresh mushrooms
• 1 large onion, chopped
• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• 1 celery rib, thinly sliced
• 1 (14 1/2 ounce) can beef broth
• 2 tablespoons cornstarch
• 1⁄4 cup cold water
• 1⁄2 cup slivered almonds

directions

1. In a large saucepan, bring water, wild rice, butter and 1/2 teaspoon salt to a boil.
2. Reduce heat; cover and simmer for 40 minutes.
3. Stir in brown rice.
4. Cover and simmer 20-25 minutes longer or until rice is tender.
5. Meanwhile, in a large skillet, cook bacon until crisp.
6. Remove bacon to paper towels, drain, reserving 2 tablespoons drippings.
7. In the drippings, saute mushrooms, onion, peppers and celery until tender.
8. Stir in broth and remaining salt.
9. Bring to a boil.
10. Combine the cornstarch and cold water until smooth; stir into the mushroom mixture.
11. Cook and stir for 2 minutes or until thickened and bubbly; stir in almonds and bacon.
12. Drain rice; add mushroom mixture.
13. Transfer to a greased 13x9x2-inch baking pan.
14. Cover and bake at 350 for 25 minutes.
15. Uncover, bake 5-10 minutes longer or until heated through.

Reviews

[belairnp]

I was looking for a cassoulet-like recipe and found this recipe. I did not make the recipe as listed here, but adapted it as a main dish for my vegan family and it was delicious!<br/>After very lightly spraying the pan with canola oil, I carmelized 1 sliced vidalia onion, added 4 cloves garlic diced (recommend more if want stronger garlic flavor). Once they were golden brown, I added the 4 oz sliced baby portabella mushrooms and 2 teaspoons of Herbes de Provence (would recommend adding more) and cooked down for about 10 minutes until mushrooms were brown and had released their liquid. I blended one 14 oz can of diced, tomatoes and 2 cans cannellini beans (rinsed and drained). Once bubbly and hot, 10 oz of fresh spinach leaves, cut in chiffinade were added to mushroom/bean mixture to wilt.<br/>Meanwhile, the wild rice (one 4 oz box) was cooking per package instructions in a small saucepan...this takes at least 50-60 minutes to cook start first!!<br/>Once rice had cooked for 60 minutes, the wild rice and any water in the saucepan were poured into the bean/spinach/mushroom mixture. All were transferred to a 9x13 baking dish, cooked in 350 degrees F oven for 35 minutes.<br/>I topped with personal garlic spice seasoning blend instead of bread crumb mixture.<br/>Thanks for helping with the idea for dinner!!!

 

[lolablitz]

Great wild rice recipe. It does take some time and work but DH and the baby loved it. Made it with SAUTEED CHICKEN with CURRIED APPLES #75984 and it was great together. Thanks!

 

[Blakey]

Great casserole. I made it as a side with some "unfried" Chicken. I did not use all wild rice, I bought a brown rice/barley/wild rice mixture from Trader Joes. It worked well.

 

[Stacy D]

To make it vegetarian, I cooked Morningstar veggie bacon in a little oil to create the drippings. I also swapped vegetable bouillon for the beef broth. A surprisingly colorful dish that went over well at my company's Thanksgiving potluck.

 

[Sherri Dodsworth]

This dish is absolutely wonderful; will definitely make again. Well worth the time commitment as it makes enough for several meals. Perfect with grilled beef. The only change I made was to add a tsp of dried thyme to the veggie mixture. Thanks for posting.