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 Jonathan Melendez
- 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! -
I'm a big fan of wild rice and this casserole is a new favorite. I think it's such a fun flavorful way to make wild rice. Definitely recommend it. -
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 !!!!!!!!
see 22 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!
-
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
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com
