Wild Rice Casserole II

Wild Rice Casserole II

31
CORWYNN DARKHOLME 242

"Quick, easy and very savory! This is a great sidedish recipe for chicken or pork!!"

Ingredients

1 h 30 m {{adjustedServings}} servings 137 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 137 kcal
  • 7%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 335 mg
  • 13%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Bring chicken broth to a boil in a medium saucepan.
  2. In a 1 1/2 quart baking dish, mix chicken broth, uncooked wild rice, water chestnuts, 2 tablespoons butter and salt.
  3. Cover, and bake in the preheated oven 30 minutes.
  4. While rice mixture is baking, melt remaining butter in a medium skillet over medium heat. Place mushrooms and onion in skillet, and slowly cook and stir until tender. Stir mushrooms and onion into the wild rice mixture, cover, and continue baking 30 minutes, or until liquid has been absorbed.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

31
  1. 36 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I cut this in half for two of us, and used half wild rice and half brown rice, subbed in slivered almonds for the water chestnuts (don't like w.c.'s), and left out the mushrooms (didn't have any...

I had to cook this dish a lot longer than anticipated. I doubled the bake time ad still added a few more minutes. It was a good side dish, but nothing special- except to us wild rice lovers.

My family loved this recipe. However, you need to reduce the chicken broth to 2 cups NOT 2 cans.