1 of 3 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (177g) Recipe makes 8 servings
Calories 170
Calories from Fat 63		(37%)
Amount Per Serving		%DV
	Total Fat 7.0g	10%
	Saturated Fat 3.7g	18%
	Monounsaturated Fat 2.4g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 17mg		5%
Sodium 400mg		16%
Potassium 367mg		10%
Total Carbohydrate 19.8g		6%
	Dietary Fiber 2.5g	9%
	Sugars 3.3g
Protein 8.6g		17%
detailed view... how is this calculated?

Nif's Wild Rice Casserole

Recipe #348109 | 1½ hours | 20 min prep

⁽¹⁾ RATE IT NOW Print Recipe

By: Nif
Jan 8, 2009

An excellent dish that is always a hit during family gatherings, even with the vegetarians! You can also cut the amount of cheese and it's a really healthy dish and vegan as well. Make the rice ahead of time. It can take a while for those little guys to cook and open. Enjoy!

SERVES 8 (change servings and units)

Ingredients

1 cup wild rice, cook as directed to equal almost 4 cups cooked
2 teaspoons olive oil
1/2 lb mushroom, sliced
1/2 cup onion, chopped
1 cup old cheddar cheese, grated
1 (19 ounce) can tomatoes, diced (juice too)
1 teaspoon salt
1 cup water
1/4 cup slivered almond, toasted (optional)

Directions

1
Saute mushrooms and onions in olive oil over medium heat in a nonstick pan.
2
Mix all ingredients and add to 2 quart casserole dish and cover. Bake 1 hour at 350°F.
3
Sprinkle toasted almonds on top (optional). I use them.

Questions about this recipe?

Featured Reviews for This Recipe

From: Boomette

On May 3, 2009

It was my first time cooking wild rice. It's expensive but it's worth it I used one small onion. I thought I had a can of diced tomatoes, but didn't. So I used 2 tomatoes, diced and a little bit of tomato juice. That's a very yummy dish Thanks Nif. Made for PRMR