Wild Rice Casserole
Get ready to get wild... wild rice, that is. A creamy, dreamy casserole, this winner is sure to hit the spot time and time again.
Ingredients
- 32 floz water
- 1 cup(s) uncooked wild rice
- 1 teaspoon(s) butter or margarine
- 1 1/2 teaspoon(s) salt, divided
- 1/2 cup(s) uncooked brown rice
- 8 strips bacon, diced
- 1 medium green pepper, diced
- 2 cup(s) sliced fresh mushrooms
- 1 large onion, diced
- 1 medium sweet red pepper, diced
- 1 celery rib, sliced thinly
- 1 (14 1/2 ounce) can beef broth
- 2 floz cold water
- 1/2 cup(s) slivered almonds
- 2 tablespoon(s) cornstarch
Instructions
- In a large saucepan, bring water, wild rice, butter and 1/2 teaspoon salt to a boil.
- Lower heat; cover and simmer for 40 minutes.
- Stir in brown rice.
- Cover and let simmer for 20-25 minutes longer or until rice is tender.
- Using a skillet, cook bacon until crisp.
- Move bacon to paper towels; drain skillet reserving 2 tablespoons drippings.
- In the drippings, saute mushrooms, onion, peppers and celery until tender.
- Mix in broth and remaining salt.
- Bring to a boil.
- Combine the cornstarch and cold water until smooth; stir into the mushroom mixture.
- Cook and stir for 2 minutes or until thickened and bubbly; stir in almonds and bacon.
- Drain rice; add mushroom mixture.
- Transfer to a greased 13x9x2-inch baking pan.
- Cover and bake at 350 for 25 minutes.
- Uncover, bake 5-10 more minutes or until heated through.
Nutrition
Calories: 1366.05kcalCarbohydrates: 122.74gProtein: 63.86gFat: 72.59gSaturated Fat: 17.16gCholesterol: 103.62mgSodium: 6664.7mgFiber: 19.24gSugar: 20.39g
Tried this recipe?Let us know how it was!