Far North Wild Rice Casserole Recipe

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Far North Wild Rice Casserole Recipe

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I find wild rice a very versatile ingredient to cook with. In this side dish, the rich flavor of this hearty grain combines beautifully with vegetables and bacon.—Mina Dyck, Boissevain, Manitoba
MAKES:
10-12 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 3/4 cup chopped celery
  • 1/2 pound sliced bacon, diced
  • 1/2 pound fresh mushrooms, sliced
  • 6 cups cooked wild rice
  • 1 cup frozen peas, optional
  • 1 to 2 teaspoons soy sauce
  • 1/4 teaspoon pepper

Directions

In a large skillet, cook onion, green pepper, celery and bacon until the vegetables are tender, about 3 minutes. Add mushrooms. Cook for 2 minutes; drain. Add the rice, peas if desired, soy sauce and pepper. Cook and stir gently over medium heat for 5 minutes. Yield: 10-12 servings.
Originally published as Far North Wild Rice Casserole in Taste of Home December/January 1995, p59

Nutritional Facts

3/4 cup: 133 calories, 3g fat (1g saturated fat), 5mg cholesterol, 135mg sodium, 20g carbohydrate (2g sugars, 2g fiber), 6g protein.

  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 3/4 cup chopped celery
  • 1/2 pound sliced bacon, diced
  • 1/2 pound fresh mushrooms, sliced
  • 6 cups cooked wild rice
  • 1 cup frozen peas, optional
  • 1 to 2 teaspoons soy sauce
  • 1/4 teaspoon pepper
  1. In a large skillet, cook onion, green pepper, celery and bacon until the vegetables are tender, about 3 minutes. Add mushrooms. Cook for 2 minutes; drain. Add the rice, peas if desired, soy sauce and pepper. Cook and stir gently over medium heat for 5 minutes. Yield: 10-12 servings.
Originally published as Far North Wild Rice Casserole in Taste of Home December/January 1995, p59

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