Asian Wild Rice Casserole Recipes

WILD RICE CASSEROLE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring chicken broth to a boil in a medium saucepan.
• In a 1 1/2 quart baking dish, mix chicken broth, uncooked wild rice, water chestnuts, 2 tablespoons butter and salt.
• Cover, and bake in the preheated oven 30 minutes.
• While rice mixture is baking, melt remaining butter in a medium skillet over medium heat. Place mushrooms and onion in skillet, and slowly cook and stir until tender. Stir mushrooms and onion into the wild rice mixture, cover, and continue baking 30 minutes, or until liquid has been absorbed.

WILD RICE CASSEROLE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 3-quart baking dish with butter.
• Melt the butter in a large pan over medium-high heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until soft, about 8 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
• Add the flour and cook, stirring constantly, until golden brown, about 2 minutes. Add the chicken stock and stir to combine. Reduce the heat to medium-low and continue to cook, stirring often, until thickened, about 5 minutes.
• Add the salt and pepper and stir to combine. Add the chicken and rice to the pan and stir until fully combined.
• Transfer the rice mixture to the prepared baking dish and spread in an even layer. Bake until bubbling, about 20 minutes.
• Top with the parsley before serving.
• Enjoy!