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Wild Rice Casserole

Wild Rice Casserole

  • Prep

    30 m
  • Cook

    1 h 20 m
  • Ready In

    1 h 50 m
Holly

Holly

This is a fabulous recipe for rice that my family loves and I make all the time. It is easy to prepare and makes a wonderful side dish. I've even had it as a main meal and any leftovers taste great.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 267 kcal
  • 13%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 46.9g
  • 15%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 93 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Rinse the brown and wild rice; pour into a 2-quart casserole dish. To the rice add red bell pepper, green bell pepper, zucchini, carrot and celery. Stir in garlic powder, onion powder, vegetable bouillon and margarine. Mix well, pour water over mixture, and cover.
  3. Bake in preheated oven for 30 minutes; check at this point to see if more water needs to be added. Bake for to 30 to 50 minutes more, or until rice is cooked. Stir well before serving and season with salt and pepper.
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Reviews

BBLOVE
13

BBLOVE

1/7/2005

This is a wonderfully healthy rice recipe. I love that you can just throw the rice in the pan with your favorite chopped vegies and put it in the oven (stirring every 20-30 min or so). I will definately be using this one again. Thanks Holly. (BTW...i added ginger, soy, and lots of garlic, and to me it was great this way)

Dianne
11

Dianne

5/19/2009

This recipe is easy and healthy. I did make some changes. Instead of garlic and onion powder, I used about 1/2 cup chopped onion and 2 cloves of minced garlic. I sauteed these in a dutch oven with olive oil, then added the water, rice, bouillion, salt and pepper and brought to a boil. Then I covered and placed in oven at 375. It's important the the water is boiling before going in oven! After 1/2 hour I added the vegetables. I ended up baking for about 70 minutes, but I think it could have baked for another 10 minutes, as some of the wild rice hadn't popped open yet. Very tasty and I love how it uses such colorful vegetables!

Cheffie
11

Cheffie

8/12/2006

This wasn't bad, but it was pretty bland and it took a lot longer than an hour for the rice to cook. The veggies, however, were limp by the time I took the dish out of the oven. I wouldn't want to make this one again.

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