Wild Rice Floret Bake Recipe

Wild Rice Floret Bake RecipePhoto by: Taste of Home Wild Rice Floret Bake Recipe Rating 5

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Meet the Cook: My mom used to make this hearty dish for family get-togethers. Now I do the same when our five grown children come to visit. My husband and I have a beautiful lake country home...and we enjoy fishing. -Donna Torgerson, Park Rapids, Minnesota

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Wild Rice Floret Bake Recipe
  • Prep: 35 min. Bake: 30 min.
  • Yield: 8-10 Servings
    •
35 30 65

Ingredients

  • 1 medium onion, chopped
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • Dash pepper
  • 2 cups milk
  • 1 cup (8 ounces) sour cream
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • 4 cups cooked wild rice, divided
  • 6 cups chopped cooked broccoli (about 1 large bunch)
  • 5 cups chopped cooked cauliflower (about 1 small head)
  • 6 bacon strips, cooked and crumbled

Directions

  • In a saucepan, saute the onion in butter until tender. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in sour cream and 1/2 cup cheese until smooth.
  • Place 2 cups wild rice in a greased 13-in. x 9-in. baking dish. Top with broccoli and cauliflower. Place remaining wild rice lengthwise down the center of dish. Pour the sauce over all. Sprinkle with remaining cheese.
  • Cover and bake at 350° for 20 minutes. Uncover; sprinkle with bacon. Bake 10-15 minutes longer or until bubbly. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 each) equals 272 calories, 15 g fat (9 g saturated fat), 47 mg cholesterol, 344 mg sodium, 25 g carbohydrate, 4 g fiber, 11 g protein.

Originally published as Wild Rice Floret Bake in Country Woman July/August 1999, p29

Healthy Cooking

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Reviews for Wild Rice Floret Bake (1)

Wild Rice Floret Bake Recipe

Wild Rice Floret Bake

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Reviewed on Jan. 30, 2010 by daisey5

I used 2% milk, non fat sour cream, 2% milk cheddar cheese and non fat bacon bits. It was very good.

 
 
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