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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
  • Total Time
    Prep: 1 hour 20 min. Bake: 30 min.
  • Makes
    12 servings

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 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.
Nutrition Facts
3/4 cup: 220 calories, 12g fat (4g saturated fat), 11mg cholesterol, 533mg sodium, 23g carbohydrate (2g sugars, 2g fiber), 6g protein.

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Reviews

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Average Rating:
  • justmbeth
    Feb 2, 2018

    Good rice recipe for special occasions. I liked that I could do much of the prep in advance.

  • KellyO39
    Sep 24, 2016

    I have been making Charlene's recipe for years without fail with fresh caught pickerel. Always a hit! Texture and combination of flavours have been complimented time and again. Thank you!

  • newvillemom
    Jan 3, 2014

    I made this last night. The flavor was not bad, but certainly did not stand out or impress me. In my opinion, it wasn't worth the time involved in preparation, compared to the results I obtained. It tasted ok, but not something I would do again. If I did, I would buy the standard wild rice mix to shorten the time. Combining the brown rice and wild rice from scratch did not produce a noticeable difference in quality or flavor, in my opinion.

  • matteliz
    Nov 13, 2012

    I make this recipe every Thanksgiving. The crunch of the almonds and the chewiness of the wild rice are so good together!

  • HBcook
    Apr 25, 2009

    This is a GREAT recipe but takes some time to make - worth it though. I served it as the starch and veggie for our dinner.

  • Anonymous
    Feb 9, 2007

    No comment left

  • sonomesue
    Jul 21, 2006

    No comment left