Here is a side dish that is always served on thanksgiving in our family. It comes down from my Mothers side of the family where it has been made for many generations. Growing up I thought it was standard thanksgiving fare like turkey and pumpkin pie yet I have never seen this on anyone else’s thanksgiving table. In fact most people do not even even seem know what wild rice even is. Admittedly it is not the most attractive dish being various shades of gray and black but is sure is good.
Up next: A soup that uses the left overs of this great casserole.
- 2 cups Wild Rice
- 2 Cups Heavy Cream
- 1 8 ounce container of Mushrooms (washed and quartered)
- 1 teaspoon Garlic Powder
- 1 teaspoon Ground Celery Seed
- 1/2 teaspoon Kosher Salt or to taste.
Boil the wild rice in salted water for 45 – 60 minutes. You should cook the rice in excess water like boiling pasta; you don’t need to measure the water like you would normal rice. The rice will be done when most of the kernels split open.
Drain and mix the cooked rice with the rest of the ingredients and put in a buttered casserole dish, salt to taste. Note that if you are planning ahead you can refrigerate this overnight.
Bake for 45 – 60 minutes at 350 degrees