Wild Rice Casserole
Filed Under Recipe, Side Dish, Vegetable | Printer Friendly Page
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.
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Up next: A soup that uses the left overs of this great casserole.
Ingredients:
- 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
This definitely sounds like a great addition to the Thanksgiving table!
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The wild rice casserole would be the perfect accompaniment for a Thanksgiving dinner. Wild rice around these parts comes from Northern Manitoba, Saskatchewan and Ontario.
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It certainly looks delicious. I have to try it out soon.
I bet lots of people that visit this blog will bookmark this for a try this Thanksgiving.
You should try to put wild rice in water for 24 hours where you change water 5 times. The wild rice pop-up and will look light brown/white. Then you need to put in boiled water for few minutes to warm it up before serve.
This made the wild rice very tender. You can add salt and your ingredients.
I saw lot’s of people boiling it for long. But on the picture I do see that the rice didn’t open and may stay bit hard.
Yann, thats a good tip! In this particular application though the rice gets cooked for another 60 mins in the casserole. I think it also depends on how soft you like the rice, I tend to like to like about a 60% – 75% “pop open” ratio. I’ll try your method next time and report back.
It really looks delicious, and I really like the idea of mixing wild rice with mushrooms (ideal would be to find fresh wild mushrooms too). I will prepare this dish soon, even before Thanksgiving, however I will substitute the heavy cream with organic plain yogurt and will use fresh garlic and fresh celery, chopped and minced. Thank you for sharing.
Gosia, thanks for the good ideas! One thing to keep in mind though that using fresh celery is not really the same as using the celery seed. Please report back and let us know how it goes!