Wild Rice Floret Bake Recipe
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Wild Rice Floret Bake Recipe

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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
TOTAL TIME: Prep: 35 min. Bake: 30 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 35 min. Bake: 30 min.
MAKES: 8-10 servings


  • 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 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled

Nutritional Facts

1 each: 272 calories, 15g fat (9g saturated fat), 47mg cholesterol, 344mg sodium, 25g carbohydrate (6g sugars, 4g fiber), 11g protein.


  1. 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.
  2. 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.
  3. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with bacon. Bake 10-15 minutes longer or until bubbly. Yield: 8-10 servings.
Originally published as Wild Rice Floret Bake in Country Woman July/August 1999, p29

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daisey5 User ID: 146806 53602
Reviewed Jan. 30, 2010

"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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