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Contest-Winning Mushroom Wild Rice

 Contest-Winning Mushroom Wild Rice
This colorful casserole is a standout from my mother's collection of family recipes. Excellent texture and taste guarantee it won't play second fiddle to either the turkey or the pumpkin pie! -Charlene Baert, Winnipeg, Manitoba
12 ServingsPrep: 1 hour 20 min. Bake: 30 min.

Ingredients

  • 4 cups water
  • 1 cup uncooked wild rice
  • 1 teaspoon butter
  • 1-1/2 teaspoons salt, divided
  • 1/2 cup uncooked brown rice
  • 8 bacon strips, diced
  • 2 cups sliced fresh mushrooms
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1 celery rib, thinly sliced
  • 1 can (14-1/2 ounces) beef broth
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 1/2 cup slivered almonds

Directions

  • In a large saucepan, combine the water, wild rice, butter and 1/2
  • teaspoon salt; bring to a boil. Reduce heat; cover and simmer for 40
  • minutes. Stir in brown rice. Cover and simmer for 25-30 minutes
  • longer or until rice is tender.
  • Meanwhile, in a large skillet, cook bacon until crisp. Remove bacon
  • to paper towels; drain, reserving 2 tablespoons drippings. In the

2 of 2

Contest-Winning Mushroom Wild Rice (continued)

Directions (continued)

  • drippings, saute the mushrooms, onion, peppers and celery until
  • vegetables are tender. Stir 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;
  • stir in almonds and bacon. Drain rice; add mushroom mixture.
  • Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at
  • 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until
  • heated through. Yield: 12 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 220 calories, 12 g fat (4 g saturated fat), 11 mg cholesterol, 533 mg sodium, 23 g carbohydrate, 2 g fiber, 6 g protein.