Wild Rice Casserole

My Canadian friend, Wendy, gave me this recipe and used to bring us long grain wild rice every time that she returned from a visit to Ontario. We were hooked after the first delicious bite.

1 cup wild rice (you may use a mixture including brown rice)

4  cups cold water

½ cup chopped green pepper

1 cup chopped onion

1 cup chopped celery

1 cup sliced mushrooms

½ lb bacon (diced and fried)

Soy sauce to taste 

Add water and rice in a 2-quart saucepan and bring to a hard boil. Reduce heat, cover tightly and boil gently for 30 minutes. Turn off heat and let stand on burner for 25-35 minutes until rice reaches desired texture. Drain. Melt small amount of butter in skillet and sauté veggies until just tender. Combine with rice and place into a large well-oiled casserole dish. Cover and bake for 30-45 minutes.


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