Wild rice casserole

With our Minnesota roots, “real” wild rice is a family favorite. We get ours from the Ojibwe tribe, who grows it in Leech Lake.

1 c wild rice
2 – 3 T butter
1/4 c chopped onion
1/4 c chopped carrot (1 small)
1/4 c chopped celery (1 rib)
1/2 c chopped mushrooms (4-5 medium)
3 c water / broth combo – pure broth is usually too salty. (but check the recipe on the package – different kinds require different amounts of liquid)

Rinse the wild rice very well and drain it. Meanwhile, saute the vegetables in the butter until they’re soft but not brown. Add the rice and saute for 2 – 3 minutes to slightly toast the grains of rice.

Add the water and broth, bring to a boil and lower heat to a simmer until the rice is done. How long it will take depends on the rice you use. If it only calls for 2 c of water per cup of rice, it will cook pretty fast – maybe 30 minutes. If it calls for 4 c of water per cup of rice, it might take more than an hour.

For extra-special wild rice, stir in some chopped unsalted pecans. Yum!

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