Wild Rice Casserole Two Ways
Wild Rice is delicious on its own with a pat of butter, but it makes a great casserole. Here are two, perfect anytime but especially comforting during the holidays.
Wild Rice isn't rice at all and it isn't wild, at least not anymore. It's an aquatic cereal grain unrelated to domesticated rice. One of four species of grasses, the most common of which was indigenous to the Great Lakes regions of North America and today is cultivated as a cash drop in Minnesota. In fact, most of our Wild Rice comes from that state. There are three other species of wild rice; two are almost extinct, indigenous to Texas and Florida, and a third that grows and is eaten in China.
Wild Rice has a delicious, nutty, vegetal flavor. While it is delicious with a pat of butter and some salt & pepper, the grain holds up well to the two-step cooking process of a casserole. These are two side dish casseroles, both of which I have made for a Thanksgiving or Christmas dinner. These are both easy to prepare and both are can-o-dis recipes.
Wild Rice & Mushroom Casserole
The first one specifically was made to accompany the Kitchen Tapestry recipe for Rock Cornish Game Hens with Apricot Brandy Glaze. While it would go with just about any entree, like meatloaf, pork chops, ham steaks or along side the Kitchen Tapestry recipe for Salisbury Steak, there is something delectable about this casserole marrying with the Apricot Brandy Glaze of the Rock Cornish Game Hens mentioned above.
Green Bean & Wild Rice Casserole
This is a real can-o-dis casserole recipe that is easy to throw together and a great dish to accompany almost any meal. But you could add shredded rotisserie chicken, ground turkey or even ground beef to make this a complete one-dish dinner. It also is a great alternative to the very traditional Green Bean Casserole that grace so many American dinner tables at Thanksgiving, and perhaps might even be a little more nutritious.
Wild Rice & Mushroom Casserole
Ingredients
- 1 cup wild rice
- 2 1/2 cups chicken stock (like, Swanson's or Kitchen Basics)
- 6 tbsp butter, divided
- 1 small onion, minced
- 1/2 red bell pepper, finely diced (jarred pimentos may be substituted)
- 8 oz fresh button mushrooms, sliced
- 1 can condensed cream of mushroom soup (like, Campbell's)
- 3/4 cup heavy cream
- 1 tsp dried basil
- 1 tsp dried tarragon
- 1/2 tsp curry powder
- 1 tsp fine sea salt
- 10-12 grinds freshly cracked black pepper
- non-stick cooking spray (like, Pam)
Instructions
- Melt 3 tbsp butter in a saucepan over medium heat, then add the wild rice.
- Stir frequently to coat all the grains and allow to sizzle away for 2-3 minutes.
- Add the chicken stock and bring to a boil.
- Put a lid on the sauce pan, and lower the temperature so the liquid is gently simmering. Cook for 1 hour until the grains of rice are soft and opened. Drain well and set aside.
- Using the remaining butter, sauté the onions until they are clear, but not browning.
- Sauté the mushrooms until they are limp and well done, about 10 minutes.
- Add the red bell pepper and sauté 5 minutes.
- Remove all from the heat and set aside.
- Pre-heat the oven to 350°F degrees.
- In a large mixing bowl, add the mushroom soup, cream and all the seasonings, and blend well.
- Fold in the rice and the vegetable mixture. The mixture should be loose, but not soupy.
- Place the mixture in a casserole dish treated with non-stick cooking spray and bake uncovered for about 1 hour, until bubbly and the top has browned a little.
Notes
- In altitudes above 5,000 feet where water boils at a slightly lower temperature, the rice will take 10-15 minutes longer to cook and the casserole 10-15 minutes longer to bake.
Green Bean & Wild Rice Casserole
Ingredients
- 1 cup wild rice
- 6 tbsp unsalted butter, divided
- 2 14.5-oz cans chicken broth, about 3.6 cups (like, Swanson)
- 1 14.5-oz can French cut green beans, drained (like, Del Monte)
- 1 10.5-oz can condensed cream of celery soup (like, Campbell's)
- 1 cup mayonnaise (like, Kraft)
- 1/2 cup whipped cream cheese (like, Philadelphia Whipped)
- 1 4.9-oz can sliced water chestnuts, drained (like, Signature Select)
- 1 4-oz jar diced pimentos (like, Dromedary or Cento)
- 2 tbsp dried minced onion
- 1 tsp minced garlic
- 1 tsp dried thyme
- 1 tsp paprika
- 8-10 grind freshly cracked black pepper
- 1/2 tsp fine sea salt
- non-stick cooking spray (like, Pam)
- 1 cup plain bread crumbs (like, Progresso)
Instructions
- Melt 3 tbsp butter in a saucepan over medium heat, then add the wild rice.
- Stir frequently to coat all the grains and allow to sizzle away for 2-3 minutes.
- Add the chicken broth and bring to a boil.
- Put a lid on the sauce pan, and lower the temperature so the liquid is gently simmering. Cook for 1 hour until the grains of rice are soft and opened. Drain well and set aside.
- Pre-heat an oven to 375°F.
- In a mixing bowl, combine the rice with all the other ingredients, not including the bread crumbs and the remaining 3 tablespoons of butter. Mix well for a homogeneous blend.
- Melt the butter in a microwave and combine with the brad crumbs In a separate bowl. Toss well to combine.
- Put the rice mixture into a 9" x 11" casserole dish treated with non-stick cooking spray. Level out the top of the mixture then spoon out the bread crumbs for a consistent coating.
- Bake uncovered for 1 hour or until the casserole is bubbly and the bread crumbs are browned.
Notes
- In altitudes above 5,000 feet where water boils at a slightly lower temperature, the rice will take 10-15 minutes longer to cook and the casserole 10-15 minutes longer to bake.
