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Wild Rice Floret Bake

 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.
Nutritional 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.