Wild Rice Mushroom Bake Recipe

5 4 6
Wild Rice Mushroom Bake Recipe
Wild Rice Mushroom Bake Recipe photo by Taste of Home
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Wild Rice Mushroom Bake Recipe

Read Reviews
5 4 6
Publisher Photo
The wild rice adds a wonderful flavor to this casserole. I like to serve it on special occasions. —Jann Marie Foster, Minneapolis, Minnesota
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. + soaking Bake: 1 hour 25 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. + soaking Bake: 1 hour 25 min.

Ingredients

  • 1 cup uncooked wild rice
  • 2 cups boiling water
  • 1 pound sliced fresh mushrooms
  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 3/4 cup uncooked long grain rice
  • 1/2 cup sliced almonds
  • 3 cups chicken broth
  • 1-1/2 cups heavy whipping cream
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons grated Parmesan cheese

Directions

Place wild rice in a large bowl and cover with boiling water; soak for 1 hour. Drain and set aside.
In a large skillet, saute mushrooms and onion in butter until tender. In a large bowl, combine the mushroom mixture, wild rice, long grain rice, almonds, broth, cream, salt and pepper.
Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 350° for 75 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until rice is tender. Yield: 8-10 servings.
Originally published as Mushroom Wild Rice Bake in Country December/January 2003, p49

Nutritional Facts

3/4 cup: 318 calories, 19g fat (10g saturated fat), 56mg cholesterol, 583mg sodium, 31g carbohydrate (3g sugars, 2g fiber), 8g protein.

  • 1 cup uncooked wild rice
  • 2 cups boiling water
  • 1 pound sliced fresh mushrooms
  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 3/4 cup uncooked long grain rice
  • 1/2 cup sliced almonds
  • 3 cups chicken broth
  • 1-1/2 cups heavy whipping cream
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons grated Parmesan cheese
  1. Place wild rice in a large bowl and cover with boiling water; soak for 1 hour. Drain and set aside.
  2. In a large skillet, saute mushrooms and onion in butter until tender. In a large bowl, combine the mushroom mixture, wild rice, long grain rice, almonds, broth, cream, salt and pepper.
  3. Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 350° for 75 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until rice is tender. Yield: 8-10 servings.
Originally published as Mushroom Wild Rice Bake in Country December/January 2003, p49

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Reviews forWild Rice Mushroom Bake

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STBay User ID: 7552914 205246
Reviewed Nov. 26, 2014

"I love this dish. easy to make and goes well with chicken and pork."

MY REVIEW
steveandkathy User ID: 7179462 54116
Reviewed Jun. 25, 2014

"Our five grand kids loved this dish as much as we did. Can't wait to make it again. Think I'll chop up a little celery next time and give that a try."

MY REVIEW
[email protected] User ID: 4441258 122080
Reviewed Aug. 30, 2011

"I was totally surprised by my husband's reaction to this dish. I was expecting him to hate it, but he liked it well enough he went back for more! It makes a large portion which is nice too. I will definitely be making this one again."

MY REVIEW
hthomas1970 User ID: 4612629 205245
Reviewed Nov. 26, 2010

"I have made this 2 yrs in a row for Thanksgiving my family loves it is now a tradition, looks like I will be bringing tis every year."

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