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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
  • Total Time
    Prep: 35 min. Bake: 30 min.
  • Makes
    8-10 servings

Ingredients

  • 1 medium onion, chopped
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • Dash pepper
  • 2 cups whole milk
  • 1 cup sour cream
  • 1 cup 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 13x9-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 bacon. Bake 10-15 minutes longer or until bubbly.
Nutrition Facts
1 each: 272 calories, 15g fat (9g saturated fat), 47mg cholesterol, 344mg sodium, 25g carbohydrate (6g sugars, 4g fiber), 11g protein.

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Reviews

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Average Rating:
  • PrplMonky5
    Dec 12, 2018

    I cut this recipe into 1/3 to use leftover cauliflower, broccoli, and wild rice. The rice was pretty bland, so next time I'll probably make it with some broth. I also added in some chopped up pieces of a leftover Italian sausage link which is put over the first layer of rice (to make it a meal). I do think it could use some more cheese as well. Maybe some shredded cheese right after the first layer of rice too. Overall, a good recipe that I'm looking forward to making again.

  • daisey5
    Jan 30, 2010

    I used 2% milk, non fat sour cream, 2% milk cheddar cheese and non fat bacon bits. It was very good.