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Mushroom Wild Rice Side Dish Casserole

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Ingredients

Adjust Servings:
4 cups water
1 cup uncooked wild rice
1 teaspoon butter or 1 teaspoon margarine
1 1/2 teaspoons salt, divided
1/2 cup uncooked brown rice
8 strips bacon, 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 (14 1/2 ounce) can beef broth
2 tablespoons cornstarch
1/4 cup cold water
1/2 cup slivered almonds

Nutritional information

198.3
Calories
91 g
Calories From Fat
10.2 g
Total Fat
2.7 g
Saturated Fat
11.5 mg
Cholesterol
691.7 mg
Sodium
20.9 g
Carbs
2.4 g
Dietary Fiber
2.1 g
Sugars
6.9 g
Protein
198g
Serving Size

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Mushroom Wild Rice Side Dish Casserole

Features:
    Cuisine:

    I was looking for a cassoulet-like recipe and found this recipe. I did not make the recipe as listed here, but adapted it as a main dish for my vegan family and it was delicious!
    After very lightly spraying the pan with canola oil, I carmelized 1 sliced vidalia onion, added 4 cloves garlic diced (recommend more if want stronger garlic flavor). Once they were golden brown, I added the 4 oz sliced baby portabella mushrooms and 2 teaspoons of Herbes de Provence (would recommend adding more) and cooked down for about 10 minutes until mushrooms were brown and had released their liquid. I blended one 14 oz can of diced, tomatoes and 2 cans cannellini beans (rinsed and drained). Once bubbly and hot, 10 oz of fresh spinach leaves, cut in chiffinade were added to mushroom/bean mixture to wilt.
    Meanwhile, the wild rice (one 4 oz box) was cooking per package instructions in a small saucepan...this takes at least 50-60 minutes to cook start first!!
    Once rice had cooked for 60 minutes, the wild rice and any water in the saucepan were poured into the bean/spinach/mushroom mixture. All were transferred to a 9x13 baking dish, cooked in 350 degrees F oven for 35 minutes.
    I topped with personal garlic spice seasoning blend instead of bread crumb mixture.
    Thanks for helping with the idea for dinner!!!

    • 165 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    Mushroom Wild Rice Side Dish Casserole, This is the best wild rice casserole I’ve ever tasted! I could make a meal of this alone!, I was looking for a cassoulet-like recipe and found this recipe I did not make the recipe as listed here, but adapted it as a main dish for my vegan family and it was delicious!
    After very lightly spraying the pan with canola oil, I carmelized 1 sliced vidalia onion, added 4 cloves garlic diced (recommend more if want stronger garlic flavor) Once they were golden brown, I added the 4 oz sliced baby portabella mushrooms and 2 teaspoons of Herbes de Provence (would recommend adding more) and cooked down for about 10 minutes until mushrooms were brown and had released their liquid I blended one 14 oz can of diced, tomatoes and 2 cans cannellini beans (rinsed and drained) Once bubbly and hot, 10 oz of fresh spinach leaves, cut in chiffinade were added to mushroom/bean mixture to wilt
    Meanwhile, the wild rice (one 4 oz box) was cooking per package instructions in a small saucepan this takes at least 50-60 minutes to cook start first!!
    Once rice had cooked for 60 minutes, the wild rice and any water in the saucepan were poured into the bean/spinach/mushroom mixture All were transferred to a 9×13 baking dish, cooked in 350 degrees F oven for 35 minutes
    I topped with personal garlic spice seasoning blend instead of bread crumb mixture
    Thanks for helping with the idea for dinner!!!, Great wild rice recipe It does take some time and work but DH and the baby loved it Made it with SAUTEED CHICKEN with CURRIED APPLES #75984 and it was great together Thanks!


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    Steps

    1
    Done

    In a Large Saucepan, Bring Water, Wild Rice, Butter and 1/2 Teaspoon Salt to a Boil.

    2
    Done

    Reduce Heat; Cover and Simmer For 40 Minutes.

    3
    Done

    Stir in Brown Rice.

    4
    Done

    Cover and Simmer 20-25 Minutes Longer or Until Rice Is Tender.

    5
    Done

    Meanwhile, in a Large Skillet, Cook Bacon Until Crisp.

    6
    Done

    Remove Bacon to Paper Towels, Drain, Reserving 2 Tablespoons Drippings.

    7
    Done

    in the Drippings, Saute Mushrooms, Onion, Peppers and Celery Until Tender.

    8
    Done

    Stir in Broth and Remaining Salt.

    9
    Done

    Bring to a Boil.

    10
    Done

    Combine the Cornstarch and Cold Water Until Smooth; Stir Into the Mushroom Mixture.

    11
    Done

    Cook and Stir For 2 Minutes or Until Thickened and Bubbly; Stir in Almonds and Bacon.

    12
    Done

    Drain Rice; Add Mushroom Mixture.

    13
    Done

    Transfer to a Greased 13x9x2-Inch Baking Pan.

    14
    Done

    Cover and Bake at 350 For 25 Minutes.

    15
    Done

    Uncover, Bake 5-10 Minutes Longer or Until Heated Through.

    Avatar Of Jackson Rivera

    Jackson Rivera

    Taco extraordinaire creating unique and flavorful fillings for his dishes.

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