Wild Rice Mushroom Casserole

Wild Rice Mushroom Casserole

 Side Dish

Fluffy wild rice with the flavor of mushrooms and the crunch of the water chestnuts makes for a delightful dish!

Wild Rice Casserole with Mushrooms and Waterchestnuts

Wild Rice Mushroom Casserole

This is an old recipe from my mother in law that was always a big hit at the dinner table. Wild rice is a hardy, nutty grain that adds a depth of flavor to any dish. I can remember many holidays where this was a staple side dish. She also served it with beef stroganoff, which was amazing. I love to serve it with the crispy duck breast and roasted baby carrots.

Wild rice has twice the protein of brown rice. It has 30 times more antioxidants than white rice, which helps you fight disease. It is also gluten-free, and only has 80 calories in a
1/2 cup serving. It is also high in fiber which helps keep the digestive system happy. It packs a punch of vitamin C, A, and E, folate, zinc, and phosphorus. All good for a little energy and happy bones. Read more about the nutritional information of wild rice.

It also freezes beautifully. Simply package in ziplocks. I like to put 2 servings in each bag. Seal tight. Use within 2 months. Simply thaw and heat slow. Add a little water or broth if needed.


2 cups wild rice, dry, rinsed and drained
1/2 teaspoon olive oil, light
4 cups chicken broth, organic, low sodium
1 pound mushrooms , sliced 1/4″ thick
1 can water chestnuts, sliced , rinsed and drained
2 tablespoons butter, organic, grass-fed, unsalted
1/2 teaspoon Himalayan pink sea salt
1/2 teaspoon black peppercorns, freshly ground



  1. Preheat oven to 350 degrees.
  2. Put rice in a colander and rinse until the water is clear.

  3. In a sauté pan add the butter and heat on low until melted. Add the sliced mushrooms and water chestnuts. Saute until mushrooms are soft.


Saute mushrooms and water chestnuts

Saute mushrooms and water chestnuts

  1. Meanwhile in a 2 1/2 to 3 quart size casserole dish (make sure it has a tight-fitting lid) spread 1/2 teaspoon of light olive oil. Add the rice and chicken broth. Stir.
  • Now add the cooked mushrooms and water chestnuts, and the salt and pepper. Cover.

  • Bake for 1 1/2 hours or until the rice is fluffy.

  • Serve!

  • Wild rice mushroom casserole with crispy duck breast and roasted baby carrots

    Wild rice mushroom casserole with crispy duck breast and roasted baby carrots

    Serves: 12-14 cups, recommend a serving of 1/2 cup.

    Source: www.eatrealsimple.com
    Copyright: ACE Anti Cancer Edibles 2014

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