3 Videos | Photo: Baked Wild Rice Recipe
Ingredients
- 1 cup (2 sticks) butter, plus more for ramekins
- 1/2 pound raw wild rice
- 1 pound fresh mushrooms, sliced
- 1 medium white onion, chopped
- 2 teaspoons all-purpose flour
- 1 cup heavy cream
- 1/2 cup sherry
- Salt and freshly ground black pepper
- 1/2 cup buttered bread crumbs
Directions
Preheat the oven to 350 degrees F. Grease 6 ramekin dishes.
Cook the rice according to package directions. Drain and put the pot over low heat for a few minutes to steam the rice dry.
Melt the butter in a large skillet over medium heat and add the mushrooms and onions. Saute them for a few minutes, then push them to 1 side of the pan and add the flour. Stir until the mushrooms and onions are coated with the butter. Add the cream, stirring constantly. Add the sherry and salt and pepper, to taste; stir until smooth. Fold in the cooked rice and pour into the ramekins. Top with bread crumbs and bake until the top is brown, about 15 minutes.
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By Notagoodcook71
Dallas, TX
on April 14, 2013
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I loved this recipe, but tweaked it a bit for a Texas casserole and used a Dutch oven. Follow the recipe as directed. Additionally, I added 1/2c additional half and half (instead of cream throughout the recipe, additional 1/4c white wine and jalapenos (ad lib to the sauce and cooked the sauce on low for an additional 10 minutes. I added the ground chicken to the sauce, poured over the rice and incorporated my oven baked bread crumbs and mixed it together in my Dutch oven for additional at 200 degrees for an additional 15 minutes. I was glad I did as my husband asked if there was meat in this dish: This is an amazing standalone casserole (or hotdish, depending what you call it.
By mikemike0221
Baltimore, MD
on March 29, 2013
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This is a great dish and it could be 5-stars with a few tweeks. Like most Paula Deen dishes, its just over the top with the amount of butter she uses. Over two sticks in total for 6 servings?? yikes! I made this dish with just a 1/2 stick and I actually thought it tasted better. With over two sticks, butter dominates the flavor and makes it taste greasy. On one occasion, I didnt have many of the ingredients, so I only used wild rice mix, mushroom, onion, chicken broth and 3 tbsp of butter. It was a much more simple flavor, but it went great with baked chicken!
By mjnash709_11796656
Alexandria, VA
on February 25, 2013
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I made this tonight to try as a side dish for a dinner party. I was really disappointed in it. Maybe I was expecting too much because it was one of Paula's recipes. I changed two things which I don't believe made any difference....I used one stick of butter to saute the vegetables, and I used half and half instead of the heavy cream. I simmered it a bit longer since half and half is thinner. I also did not care for the bread crumb topping.
Read all 17 reviews