Recipe by CORWYNN DARKHOLME
"Quick, easy and very savory! This is a great sidedish recipe for chicken or pork!!"
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2 (14.5 ounce) cans
uncooked wild rice
water chestnuts, sliced
fresh mushrooms, sliced
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) and salt (salt in butter and in low-sodium broth). This was delicious, though a little over the top on the butter; would cut that in 1/2 next time. I cooked the rices in the broth on the stovetop for 45 minutes, then transferred it to a small covered baking dish, with the rest of the ingredients I used, and baked for another 30 minutes. Probably could have used another 15 minutes on the wild rice. We enjoyed it though; it was a very nice accompaniment to the Grilled Pork Chops with Balsamic Carmelized Onions, and Pan Fried Asparagus we had tonight. Thank you, Corwynn!
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.
Just tried this for the first time. I enjoyed the wild rice/mushroom/water chestnut combo, but it lacked a little flavor in my book. As with the other reviews, I found it took much longer to cook and 29 oz. of chicken stock was too much. I'd cut that back to at least 24 oz. I will also cut back on the butter next time and substitute in some Z-Trim which I shoud have done this time reading the one review. What I did when all was said and done and I wanted more flavor was sprinkle on some parmesan cheese. That made it really tasty, I thought. I'll bake some in next time and make the other adjustments mentioned.
I used the ingredients listed but changed the cooking routine cuz of time constraints. I cooked the wild rice (40 minutes) in chicken broth with butter and salt one afternoon. The next day, in a deep 12" fry pan, I sauteed the onion, mushrooms and water chestnuts in butter until soft, stirred in the cooked rice and heated through. I then put it in a casserole dish, into a 375 degree F oven for 30 minutes. I needed to add a bit more liquid at this point. This was a BIG hit at the potluck dinner!!!
This was good, but took a lot longer, than it says to cook. Good flavor though.
So easy and so delish! Didn't change a thing. Doubled really easily.
I was looking for a way to use leftover already cooked wild rice when I found this recipe. I sauted the onions & mushrooms (portabello) and then added the wild rice (cooked with veg. broth) & water chestnuts and heated through. So my method was stovetop from start to finish...very quick & easy since the rice was cooked. I really liked this dish and will definitely make it again. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Wild Rice Casserole II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 137
** Calories from Fat: 55
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