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Wild Rice Floret Bake

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

8-10 ServingsPrep: 35 min. Bake: 30 min.

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

2 of 2

Wild Rice Floret Bake (continued)

Directions (continued)

bacon. Bake 10-15 minutes longer or until bubbly. Yield: 8-10
servings.

Nutrition 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.