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Asian Wild Rice Casserole

 Asian Wild Rice Casserole
Here's a fun way to jazz up wild rice. Soy sauce and chicken bouillon add plenty of flavor, while celery, mushrooms and water chestnuts help dress it up. "My husband and two adult children love this delicious side dish," comments Joyce Bodle, Enumclaw, Washington. "It's convenient, too, because you can make it a day ahead."
8 ServingsPrep: 20 min. Bake: 25 min.


  • 2 tablespoons cornstarch
  • 1 cup water
  • 1/4 cup reduced-sodium soy sauce
  • 1 teaspoon reduced-sodium chicken bouillon granules
  • 2 cups sliced celery
  • 1 medium onion, halved and sliced
  • 1 cup sliced fresh mushrooms
  • 2 tablespoons canola oil
  • 2 cups coarsely shredded cabbage
  • 1 can (8 ounces) sliced water chestnuts
  • 2 cups cooked wild rice


  • Combine the cornstarch, water, soy sauce and bouillon until blended.
  • In a nonstick skillet, saute the celery, onion and mushrooms in oil
  • for 8 minutes. Add cabbage and saute for 2-3 minutes longer or until
  • cabbage is just crisp-tender; stir in water chestnuts.
  • Stir soy sauce mixture and add to the skillet. Bring to a boil; cook
  • and stir over medium heat for 2 minutes or until thickened. Stir in
  • rice.
  • Pour into an 11-in. x 7-in. baking dish coated with cooking spray.
  • Cover and bake at 350° for 25-30 minutes or until heated
  • through. Yield: 8 servings, 3/4 per serving.

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Asian Wild Rice Casserole (continued)

Nutritional Facts: One serving (3/4 cup) equals 121 calories, 4 g fat (trace saturated fat), 0 cholesterol, 391 mg sodium, 19 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.