Wild Rice Casserole
This is one of my favorite dishes of all time. It takes a while to bake, but its worth it every time. I do a lot of this recipe by feel. If you're going to follow it to the letter, just be sure that the broth you make from the chicken stock and sherry is to your liking, it will make a big difference.
- Preparing Time: 20 minutes
- Total Time: 2 hours and 20 minutes
- Served Person: 8
wild rice
american
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 1 teaspoon salt
- 1/2 cup chopped onion
- 4 tablespoons butter
- 1 1/2 cups chicken broth
- 1/2 teaspoon pepper
- 1 cup wild rice
- 1 clove garlic finely chopped
- 1/4 cup dry sherry
- 1 medium shallot diced
- 1 pound mushrooms (suggest baby bella or a combination)
- 1 cup fresh tomatoes diced (see note)
- 2 2 1/4 oz cans chopped ripe olives
- 1 cup cubed cheddar cheese
- Carbohydrate 24.9338644839645 g
- Cholesterol 187.75156250654 mg
- Fat 40.7812727188221 g
- Fiber 2.39934671668522 g
- Protein 47.4940814304073 g
- Saturated Fat 13.6200371409893 g
- Serving Size 1 1 Serving (367g)
- Sodium 206.880264440938 mg
- Sugar 22.5345177672792 g
- Trans Fat 3.39038271652127 g
- Calories 670 calories
1. Clean, slice, and sauté mushrooms in butter until softened and white parts turn opaque 2. Wash wild rice well by letting cold water run through. (See note) 3. Mix all ingredients and spoon into a greased casserole dish. Stir to mix well. 4. Cover and bake at 325 degrees for 2 hrs.
