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 TimePrep: 35 min. Bake: 30 min.
- 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
- 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 Facts1 each: 272 calories, 15g fat (9g saturated fat), 47mg cholesterol, 344mg sodium, 25g carbohydrate (6g sugars, 4g fiber), 11g protein.
Originally published as Wild Rice Floret Bake in Country Woman July/August 1999
Follow along as we show you how to make these fantastic recipes from our archive.