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 mrsmccowan2012
fort worth, tx
on March 31, 2012
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Great dish! I used two boxes of Uncle Ben's long grain and wild rice and cooked as directed and I added a little seasoning. I used the 2 sticks of butter, but I will only use 1 stick next time to saute the mushrooms and onion. I only used 8oz of fresh sliced mushrooms; but I added 1 cup of cream of mushroom soup, 1 Tbsp of minced garlic and 1/2 pound of truffle cheese. I did use the 1 cup of heavy cream and I did not use any sherry. Once everything was mixed together I put it all into a baking dish and sprinkled the top with the other 1/2 pound of truffle cheese. I took Texas Style cheese and garlic croutons, crushed them up and sprinkled them over the top. This is a very heavy version but taste soooooooooooooooo good. I will be ok eaten in moderation.
By asim7984@gmail.com
Cincinnati, OH
on March 26, 2012
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My husband and I loved this side dish! I read the reviews prior to making this dish. I did half the recipe and I have plenty for leftovers. I may try some of the other ingredients mentioned in the reviews but it was really good as is. My husband loves cayenne pepper so he added this heat to his second helping and he liked it even more. I did not add the crumb topping, either. We didn't need the extra calories. ;- So glad to add this dish to our list of grain recipes because this is definitely a keeper. Thanks Paula!
By acrissman_11784978
Minneapolis, MN
on December 24, 2011
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I feel this recipe is missing some flavors... such as celery, thyme, and a couple tablespoons of soy sauce.
Read all 14 reviews