Wild Rice Casserole

How to Make Wild Rice Casserole

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1. Put the wild rice and stock in a large saucepan, bring to the boil, then cover and simmer for 45 minutes, until most of the grains have split open and are tender. Drain off any stock that is left.

   Mark done Start 45 min timer

2. Heat the oven to 180°C / 350°F and grease a 2.5 litre baking dish.

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3. Melt the 30 g butter in a large pan over medium heat and cook the onion and celery for 6 minutes, until soft. Add the mushrooms and cook for 6 minutes, until golden and their liquid has cooked off. Stir in the garlic and cook for 1 minute.

   Mark done Start 6 min timer

4. Sprinkle in the flour and cook, stirring, for 1 minute, then add the milk a little at a time, stirring until smooth. Simmer for 4 minutes, until thickened, and stir in the thyme, salt and pepper.

   Mark done Start 1 min timer

5. Mix the cooked rice, sauce, chicken and half of the cheddar in a large bowl and spoon into the baking dish.

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6. Mix the breadcrumbs with the melted butter, sprinkle them over the casserole with the rest of the cheese, and bake for 30 minutes, until bubbling and golden.

   Mark done Start 30 min timer

7. Leave to stand for 10 minutes, sprinkle with the parsley, and serve.

   Mark done Start 10 min timer

Tips for Making Wild Rice Casserole

• Cook the rice until the grains burst. They are tough until they split, and undercooked wild rice stays hard and chewy even after baking.
• Brown the mushrooms properly. They release a lot of water, and cooking it off gives a stronger flavour and stops the casserole turning watery.
• Rest the casserole before serving. The sauce sets a little as it stands, and the portions hold their shape on the plate.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.
• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve with Wild Rice Casserole

• Green beans with almonds
• Cranberry sauce
• Green salad

Storing & Reheating Wild Rice Casserole

Keeps in the fridge for up to 4 days and reheats well in a 180°C oven for 20 minutes, covered with foil. Freeze unbaked for up to 3 months and bake from frozen at 180°C for 60 minutes.

Wild Rice Casserole FAQ: Common Questions

Wild Rice Casserole Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.