Wild Rice Casserole

A really delicious, if somewhat extravagant dish, Wild Rice Casserole is super served with a crisp green salad and a chilled bottle of Riesling.

2 oz. butter

1 large onion, finely chopped

1 garlic clove, crushed

½ lb. boned cooked chicken, cut into

2-inch cubes

8 oz. button mushrooms, wiped clean and sliced

1 teaspoon dried thyme

1 teaspoon salt

2 teaspoon black pepper

1 teaspoon mushroom ketchup

8 oz. – cups wild rice, washed, soaked overnight in cold water and drained


11. oz. home- made chicken stock 8 oz. Cheddar cheese, grated

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

In a medium-sized flameproof cas-serole, melt the butter over moderate heat. When the foam subsides add the onion and garlic and fry, stirring constantly, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Add the chicken, mushrooms, thyme, salt, pepper and ketchup. Stir in the rice and pour over the chicken stock. Increase the heat to high and bring the liquid to the boil.

Cover the casserole and transfer it to the centre of the oven. Cook the mixture for 20 to 25 minutes or until the rice is tender and all the liquid has been absorbed.

Preheat the grill to high. Remove the casserole from the oven, remove the lid and sprinkle the cheese over the top of the rice mixture. Place the casserole under the grill and Rice Meat Loaf with Barbecue Sauce makes a complete meal, served with garlic bread and a green salad. grill for 5 to 8 minutes or until the cheese has melted and is lightly browned. Remove the casserole from the grill and serve immediately.

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