Community Pick
Wild Rice Casserole
"Goes great with roast turkey, chicken, salmon, or trout. An impressive dish to have when guests arrive. Very hearty eating."
photo by Whipper
- Ready In:
- 1hr 35mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 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)
directions
- 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.
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Reviews
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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). -
Served this with cornish game hens, it was a big success. Could even be made the day before. -
I made this for dinner last night, and my husband said (for the first time in 24 years of marriage) "we could serve this dish to guests!" LOL-I hope that isn't a comment on my usual cooking! I substituted carrots for the bell peppers, as no one in my house will eat peppers, and used about twice the veggies that the recipe called for. Next time I will try it in my slow cooker. Thanks for a great recipe! -
This is the BEST wild rice recipe ever. I served it as our main dish for dinner. I followed the recipe exactly. There is no need to change a thing. I served the rice with over easy eggs and toast points. This is a dream meal !!!!!!!!
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Trying this for supper tonight with an addition of diced pork chops...will let you know how it turned out
see 21 more reviews
Tweaks
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My husband said that he had never tasted anything like that before...we both loved it. I used toasted pecans in place of the almonds and cooked the rice in my rice cooker (1 c. of rice to 4 c. of water). It was even better the 2nd day. Thanks for posting! I will be making this again. -
I made this for dinner last night, and my husband said (for the first time in 24 years of marriage) "we could serve this dish to guests!" LOL-I hope that isn't a comment on my usual cooking! I substituted carrots for the bell peppers, as no one in my house will eat peppers, and used about twice the veggies that the recipe called for. Next time I will try it in my slow cooker. Thanks for a great recipe!
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beautiful side dish!! i used a box of uncle ben's wild rice that i prepared and then mixed with my sauteed veggies. the only changes i made to the veggies were to go a little light on the mushrooms (about 1/2 cup), use red bell pepper instead of green, add fresh parsley and minced serrano peppers. loved the crunch of the almonds! i made this up a day ahead of time and then all i had to do was bake. this is a keeper side dish! thanks a lot sue!! -
Yum! I substituted chopped red peppers for color, used baby bella instead of regular button mushrooms, and used reduced fat cheddar cheese (you'd never know it!). I didn't rinse the rice first (I imagine this is to get rid of the starch/stickiness, but the consistency still turned out great), and I ended up having to cook it for about an hour. I mixed everything up in advance, poured it into the greased casserole dish, covered with foil, and kept it in the fridge until 30 minutes before dinner. I baked the cold casserole -- still covered with foil -- for 30 minutes at 375 to heat through, and it turned out perfectly.
RECIPE SUBMITTED BY
PalatablePastime
United States
You know me as Sue L or Sue Lau. I write a food blog at palatablepastime.com which specializes in Midwestern, Amish, Southern, and Ethnic recipes. Most of which are my own recipes. There are a few there that aren't, but not many. And really, since the best of my recipes here are my recipes, it tells me you guys like me just a teensy bit. ;)
I post all my latest stuff on my blog including new recipes, updates to older recipes and (hopefully) much better photos.
So don't be shy in dropping by.
If you like my stuff here you will LOVE my stuff there. Seriously.
