Dads Wonderful Wild Rice Casserole |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 12 |
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I got the basis of this recipe from one of those little Pillsbury or Betty Crocker Supermarket-check-out books. I tweeked it a lot, well, maybe just a little, from the original, so I guess I could rename it, but it's a nice name. Ingredients:
1 c uncooked wild rice, rinsed |
3 c chicken or vegtable stock |
1 lb sliced bacon, crumbled |
2 med chopped onions |
1/2 c chopped celery root (or celery stalks) |
1/2 c sliced baby carrots |
1/ lb sliced fresh portabello or baby crimini mushrooms |
1 1/4 cup chicken broth |
Directions:
1. In medium saucepan, combine wild rice and stock. Bring to a boil. Reduce heat to low; cover and simmer 50 to 60 minutes or until rice is tender and stock is absorbed.
2. Meanwhile, grease 1 1/2-quart casserole. In large skillet over medium heat, cook bacon until crisp. Remove bacon from skillet; drain on paper towels.
3. Discard all but 1 tablespoon drippings in skillet. Add onions, celery, and carrot; cook and stir 3 to 5 minutes or until tender. Stir in mushrooms; cook and stir 1 to 2 minutes. Stir in broth and bacon.
4. Heat oven to 350 degrees. Add cooked rice to skillet; mix well. Spoon into greased casserole; cover. Bake at 350 degrees for 30 to 35 minutes or until thoroughly heated.
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