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Wild Rice Casserole

Wild Rice Casserole recipe image
This comforting Wild Rice Casserole is a perfect balance of nutty grains and savory vegetables. The dish combines the earthy depth of wild rice with the softness of long-grain rice, creating a satisfying texture. Sautéed onions, celery, and mushrooms add a rich, umami flavor that is enhanced by a touch of soy sauce and toasted almonds. ItâÂÂs a versatile vegetarian main that feels both rustic and elegant. Ideal for weeknight dinners, potlucks, or as a side dish for holiday feasts, this casserole brings a warm, home-style appeal to any table. The addition of crunchy almonds provides a delightful contrast to the tender rice and soft vegetables.
Cooking Method: , , , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 172.0
Dietary: Vegetarian
Description
This comforting Wild Rice Casserole is a perfect balance of nutty grains and savory vegetables. The dish combines the earthy depth of wild rice with the softness of long-grain rice, creating a satisfying texture. Sautéed onions, celery, and mushrooms add a rich, umami flavor that is enhanced by a touch of soy sauce and toasted almonds. It’s a versatile vegetarian main that feels both rustic and elegant. Ideal for weeknight dinners, potlucks, or as a side dish for holiday feasts, this casserole brings a warm, home-style appeal to any table. The addition of crunchy almonds provides a delightful contrast to the tender rice and soft vegetables.
Ingredients
  • 1/2 cup Washed wild rice
  • 2 cup Boiling water
  • 1/2 cup Long grain rice
  • 1 tablespoon Butter
  • 1/2 cup Finely chopped onion
  • 1/2 cup Finely chopped celery
  • 1 cup Sliced mushrooms
  • 1/3 cup Sliced almonds
  • 1 cup Chopped water chestnuts
  • 1/4 cup Soy sauce
Directions
  1. 1
    Preheat oven to 350ðF (175ðC).
  2. 2
    In a 2-quart saucepan, bring 2 cups of water to a boil.
  3. 3
    Stir in the washed wild rice and reduce heat to low; cook for 20 minutes.
  4. 4
    Return mixture to a boil, then stir in the long grain rice.
  5. 5
    Cover and simmer for 20 minutes, or until rice is tender and liquid is absorbed.
  6. 6
    Meanwhile, in a frying pan, melt butter over medium heat.
  7. 7
    Add onion, celery, mushrooms, almonds, and water chestnuts.
  8. 8
    Sauté vegetables until slightly browned and tender, about 5 minutes.
  9. 9
    In a 2-quart greased casserole dish, combine the cooked rice and sautéed vegetable mixture.
  10. 10
    Pour soy sauce over the mixture and toss gently to combine.
  11. 11
    Bake uncovered at 350ðF (177ðC) for 20 minutes, or until heated through and lightly golden.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 172.0kcal
% Daily Value *
Total Fat 9.0g14%
Saturated Fat 1.8g9%
Cholesterol 5.4mg2%
Sodium 590.2mg25%
Total Carbohydrate 18.4g7%
Dietary Fiber 3.0g12%
Sugars 2.6g
Protein 6.3g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Water chestnuts were added to the ingredient list based on their mention in the cooking steps to ensure accuracy.

For a crispier top, you can sprinkle additional sliced almonds over the casserole before baking.

Wild rice takes longer to cook than white rice, so starting it first ensures both types are done simultaneously.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.

Keywords: wild rice, casserole, vegetarian, mushrooms, almonds, soy sauce, celery, onion, baking, main dish, comfort food, grain bowl, side dish, easy dinner, nutty flavor, hearty, plant-based
Read it online: https://www.chefs-mate.com/recipe/wild-rice-casserole/