Wild Rice Casserole

Name: Wild Rice Casserole
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Yield: 10 servings
Ingredients: 1 cup uncooked wild rice; 2 cups boiling water; 1 pound sliced fresh mushrooms; 1 medium onion, chopped; 2 tablespoons butter; 3/4 cup uncooked long grain rice; 1/2 cup sliced almonds; 3 cups chicken broth; 1-1/2 cups heavy whipping cream; 1 teaspoon salt; 1/8 teaspoon pepper; 3 tablespoons grated Parmesan cheese

Total Time Prep: 15 min. + soaking Bake: 1 hour 25 min.

Yield 10 servings

Contest Winner

Test Kitchen Approved

The wild rice adds a wonderful flavor to this casserole. I like to serve it on special occasions. —Jann Marie Foster, Minneapolis, Minnesota

Ingredients

1 cup uncooked wild rice
2 cups boiling water
1 pound sliced fresh mushrooms
1 medium onion, chopped
2 tablespoons butter
3/4 cup uncooked long grain rice
1/2 cup sliced almonds
3 cups chicken broth
1-1/2 cups heavy whipping cream
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons grated Parmesan cheese

Directions

Place wild rice in a large bowl and cover with boiling water; soak for 1 hour. Drain and set aside.
In a large skillet, saute mushrooms and onion in butter until tender. In a large bowl, combine the mushroom mixture, wild rice, long grain rice, almonds, broth, cream, salt and pepper.
Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 350° for 75 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until rice is tender.

Nutrition Facts

3/4 cup: 318 calories, 19g fat (10g saturated fat), 56mg cholesterol, 583mg sodium, 31g carbohydrate (3g sugars, 2g fiber), 8g protein.

The wild rice adds a wonderful flavor to this casserole. I like to serve it on special occasions. —Jann Marie Foster, Minneapolis, Minnesota

Recipe Creator