Wild Rice Hotdish

Don't Make These Mistakes

Whisk the soup smooth with the liquids before adding the rice.

If the rice is still firm after the foil comes off, add a splash of hot stock and return the foil for 10 minutes.

Use a tight foil seal so the steam stays in.

Cooking Wild Rice Hotdish

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1. Heat the oven to 190°C / 375°F (170°C / 340°F fan). Brown the chicken in the oil for 5 minutes, then add the onion and celery and cook for 4 minutes.

   Mark done Start 5 min timer

2. Whisk the soup, stock, milk and pepper together in a large bowl until smooth. Stir in the rice and the chicken mixture.

   Mark done

3. Tip into a 3 litre baking dish and cover tightly with foil. Bake for 45 minutes.

   Mark done Start 45 min timer

4. Mix the crumbs with the melted butter, scatter over the top and bake uncovered for 15 minutes until golden and the rice is tender.

   Mark done Start 15 min timer

Storage and Reheating

Keeps in the fridge for up to 3 days. Reheat covered, with a splash of milk. Freezes for up to 2 months.

Ingredient Swaps

• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Serving Wild Rice Hotdish

• Green beans
• Cranberry sauce
• Side salad
• Dinner rolls

Still Wondering?

Nutrition per Serving

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