Sunday, November 8, 2015

Wild Rice and Mushroom Casserole

  Casseroles are like old friends.....warm, comforting and oh so good to have in the home.  This recipe was shared with me by my friend Cecille...she first served this at a lunch I shared with her while living in Prince Rupert.  Simple, quick to put together and very filling. 
If you like mushrooms, you will love this recipe. 

Wild Rice and Mushroom Casserole

The ingredients you will need.

The wild rice is cooked and drained.

The mushrooms sautéed along with the rest of the ingredients.

The extra added vegetarian protein, chopped and ready to be added to the mix.

I used this vegetarian protein but any favorite will do.

The mushroom mixture all simmered and ready for the wild rice.

All ingredients are stirred together and ready for the casserole dish.

Almonds are added to the top and it is ready for baking.


2/3 cup wild rice
1/2 teaspoon salt
3 cups boiling water
1/4 cup onion, chopped
1 cup mushrooms, sliced
1/2  cup vegetarian protein (optional)
2 Tablespoons butter
1 Tablespoon flour
1 cup vegetable stock\
pinch of salt
1/4 teaspoon pepper
1/4 cup almonds (sliced) or slivered

Preheat oven to 350.
Wash rice and cook in boiling water for 30 minutes. Drain and set aside.
Saute onion and mushrooms in butter until onions are translucent.
At this point you can add any vegetarian protein you like (optional).
Blend in flour and cook 1-2 minutes, add vegetable stock stirring to make a smooth
sauce and sauce has thickened.  Add the salt and pepper to taste, stir in the cooked wild rice.
Pour into a greased 1 quart casserole dish, sprinkle with almonds. Cover and bake at 350 for 30 minutes.
Serves 4 large servings or 8 smaller portions.

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