Mushroom Wild Rice Bake

Mushroom Wild Rice Bake

"Wild rice is an important part of Minnesota history. This is an excellent-tasting dish and a very easy way to prepare wild rice."
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Ingredients

1 h 30 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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Directions

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  1. In a saucepan, combine water, bouillon, garlic and wild rice; bring to a boil over medium heat. Reduce heat; cover and simmer for 30 minutes. Add long grain rice; cover and simmer for 20-25 minutes or until the rice is tender. Stir in mushrooms and butter. Transfer to an ungreased 8-in. square baking dish. Bake, uncovered, at 350 degrees F for 30-40 minutes or until liquid is absorbed.

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Reviews

Read all reviews 20
  1. 25 Ratings

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Most helpful positive review

I make something very similar to this recipe but while the long grain rice and wild rice is cooking, I saute 8 oz. of fresh, sliced mushrooms in olive oil and butter with a few cloves of minced ...

Most helpful critical review

Too Salty...will use low salt bouillon next time or maybe less bouillion.

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I make something very similar to this recipe but while the long grain rice and wild rice is cooking, I saute 8 oz. of fresh, sliced mushrooms in olive oil and butter with a few cloves of minced ...

This is a great recipe,but I made it with a couple of changes. I made it for 8, and used 1/3 c roasted/salted pine nuts, 1 1/2 c fresh mushrooms and 1 1/2 tsp salt. Also, I used 5 1/3 c canned b...

This recipe is excellent. I received a pound of wild rice in a Christmas gift and used some of it to prepare this dish. My partner, who is an extremely picky eater, actually went back for secon...

I made this recipe and just added a few of my own touches to it. I brown a pound of hamburger and throw it in before it bakes along with three slices of bacon that I chop and throw in. It makes ...

AMAZING!!! Used a carton of low sodium beef broth instead of bouillon cubes and water, and added parmesan, like other members have mentioned. Absolutely fabulous!

Much better using organic broth instead of bouillion, fresh mushrooms instead of canned and some choice spices to make it more pleasing to the palate. I added a 1/4 c. of white wine, subtracting...

Though a little time consuming, this is a great method for cooking wild rice. The finished product is a nice crispy-chewy texture that I like. I used fresh mushrooms instead of canned. The one ...

If you are unfamiliar with wild rice, don't let that stop you from trying this recipe. I served it with prime rib on Christmas and it recieved rave reviews and there were no leftovers. The rec...

So midway through starting this recipe I realized I didn't have mushrooms! So I instead added a cann of peas and a can of tomatoes, along with a little bit of packaged gravy...It was very good a...

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