Wild Rice Hot Dish {a.k.a. Casserole}
User Reviews
4.4
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Prep Time
20 mins
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Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
6 Servings
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Calories
615 kcal
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Course
Main Course
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Cuisine
American
Wild Rice Hot Dish {a.k.a. Casserole}
Description
This traditional Wild Rice Hot Dish starts by soaking wild rice briefly to aid cooking, then browning ground beef seasoned with salt and pepper. After draining fat, onions, garlic, and mushrooms are sautéed in butter until softened and moisture mostly evaporated. Flour is then added and cooked until golden to create a roux base.
Broth and milk are gradually whisked in to form a creamy sauce, enhanced with seasoning salt, black pepper, parsley, thyme, paprika, and a bay leaf for an herbaceous background. The soaked rice and cooked meat are combined with this sauce. The casserole is assembled and baked until set.
A topping of sliced almonds provides texture contrast against the creamy, tender interior. The dish’s flavor melds meatiness, earthiness from mushrooms, and aromatic herbs with a rich but not heavy sauce. It’s suited to a main meal where a filling, savory casserole is desired.
Using a packaged blend of wild and brown or long grain rice is a cost-effective substitution for pure wild rice while retaining hearty texture and flavor.
Ingredients
- 1 cup wild rice
- 1 ½ pounds ground beef or lean ground turkey
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons butter
- 1 medium yellow onion diced
- 2 cloves garlic finely minced
- 8 ounces white button mushrooms sliced
- ¼ cup flour
- 1 ½ cups chicken beef or vegetable broth
- 1 ½ cups milk
- 1 teaspoon seasoning salt
- ¼ teaspoon black pepper
- 2 teaspoons parsley dried
- ½ teaspoon thyme dried
- ½ teaspoon paprika
- 1 bay leaf
- ½ cup almonds sliced
Instructions
- In a small bowl, cover the wild rice with cold water and let it soak for 15 minutes while you prepare the rest of the dish.
- Preheat the oven to 350 degrees.
- In a large non-stick skillet (12-inch) over medium heat, brown the ground beef with the salt and pepper until no longer pink. Drain the grease from the meat. Transfer the meat to a paper-towel lined plate and wipe out the skillet with a paper towel. Return the skillet to the stovetop and melt the butter over medium heat. Add the onion, garlic and mushrooms. Cook, until the onions are translucent and the most of the liquid has evaporated from the mushrooms, about 5-7 minutes. Sprinkle the flour over the vegetables and stir to combine. Continue stirring and cook the mixture for about 1 minute over medium heat until it is cooked and golden.
- Slowly pour in the broth and milk and whisk to incorporate. Add the seasoning salt, pepper, parsley, thyme and paprika and bay leaf. Stir to combine.
- Drain the wild rice. Stir it in to the sauce with the browned hamburger. Transfer the mixture to a lightly greased 9X13-inch baking dish.
- Cover the dish tightly with foil and bake for 1 1/2 hours. Remove the foil, sprinkle with the almonds and bake for another 10-15 minutes until the almonds are golden and toasted and the rice is tender. Serve immediately.
Notes
- Using a wild and brown or wild and long grain rice blend reduces cost while keeping hearty texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 615 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 615kcal | 31% |
| Carbohydrates | 36g | 12% |
| Protein | 32g | 64% |
| Fat | 39g | 60% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 99mg | 33% |
| Sodium | 1148mg | 48% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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