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Nutrition Facts
Serving Size 1 (67g) Recipe makes 8 servings The following items or measurements are not included below: vegetable broth
Calories 198
Calories from Fat 106		(53%)
Amount Per Serving		%DV
	Total Fat 11.8g	18%
	Saturated Fat 5.4g	27%
	Monounsaturated Fat 4.4g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 22mg		7%
Sodium 162mg		6%
Potassium 203mg		5%
Total Carbohydrate 18.2g		6%
	Dietary Fiber 2.4g	9%
	Sugars 1.6g
Protein 6.7g		13%
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Wild Rice Casserole

Recipe #42899 | 1¾ hours | 15 min prep | add private note

⁽¹⁸⁾ RATE IT NOW Print Recipe

By: Sue L
Oct 10, 2002

Goes great with roast turkey, chicken, salmon, or trout. An impressive dish to have when guests arrive. Very hearty eating.

SERVES 8 (change servings and units)

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 almond, toasted
1/2 cup shredded cheddar cheese
1/4 teaspoon black pepper (or to taste)

Directions

1
Place rice in a strainer or sieve and rinse with cold water for about 1 minute, scouring rice with fingers; drain.
2
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.
3
If when tender, any liquid remains, drain it.
4
Cook the mushrooms, onion, celery, green pepper, and garlic in butter in a skillet until the onions are tender, about 5 minutes.
5
Mix together the rice, vegetables, and cheese, and spread in a greased 2-quart casserole.
6
Cover the pan and bake at 325F for 35-45 minutes or until the casserole is heated through nicely.
7
Garnish with toasted almonds before serving.

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Featured Reviews for This Recipe

From: KPD

On Feb 6, 2009

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!!

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From: TryingTraditional

On Nov 20, 2008

very good, will make again for sure. Altered to soak rice for 7 hours prior to cooking, still had good flavor and texture!

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From: Jan Morrison

On Jan 3, 2003

Served this with cornish game hens, it was a big success. Could even be made the day before.

4 people found this review helpful

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From: Graybert

On Oct 14, 2002

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).

4 people found this review helpful

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