Wild Rice Casserole II

Wild Rice Casserole II

CORWYNN DARKHOLME

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

1 h 30 m servings 137 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  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.

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Reviews

Read all reviews 32
  1. 37 Ratings

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Most helpful positive review

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...

Most helpful critical review

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.

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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.

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...

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...

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) & w...

Based on the other reviews, I put in 29 oz of chicken broth, but added extra 1/4 cup of rice. I used Pecans instead of water chestnuts and No mushrooms, only carmelized onions. I baked for 1 1...

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