Plenty Sweet Life

Grandma's Recipes One By One!

Wild Rice Casserole

on October 20, 2017

This recipe for Wild Rice Casserole is absolutely delicious. It originally came from my aunt, and when thinking about this recipe, I started remembering my aunt and uncle’s wedding. It was the most special weekend, ever! It started with me being able to have my hair done. When I look at the pics of it now, it just makes me laugh. Whomever did my hair got a bit carried away with the teasing and hairspray. I mean, seriously – I was just a little girl. That’s how I look at it now, but back then I felt so grown up and special. Here is a photo from their wedding.

The wedding was about 100 miles from our small home town, in the metropolis of St. Paul, so after having our hair done (I assume my mom had hers done, too) we drove to St. Paul for the Groom’s or Rehearsal Dinner (I don’t know if I have the name of it right) and then stayed in a hotel overnight. That was also something that was incredibly special. I had never done that before. I remember that Grandma and Grandpa stayed there, too, and their room faced the Minnesota State Capital, which was lit up at night. I had never seen anything so magical. I have so many wonderful memories of that weekend. It was pretty special to a little girl who got to be all grown up for a weekend. Or at least she pretended she was.

Here is the recipe as I made it:

Wild Rice Casserole

Cook in 2 1/4 cup boiling water:

1/2 cup wild rice

Cook 20 minutes.

Add:

1/2 cup uncooked long grain white rice

Cook 20 minutes more or until water is absorbed.

Cook until tender:

3 teaspoons margarine (I used butter)

1 cup chopped onion

1 cup chopped celery

Mix together with rice, onion, and celery:

1/4 cup soy sauce

4 oz can sliced mushrooms

Small can sliced water chestnuts, drained

1/3 cup slivered almonds

Bake at 350 degrees for 20-30 minutes.

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This recipe seems to have several parts, and it does, but they come together very easily.

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There is another easy way to cook wild rice at the bottom of the card. I’d use that next time. The water evaporated when I was cooking the rice and I don’t think the wild rice got quite done enough, but I was afraid it would stick to the pan and didn’t know if I should add more water. It might have cooked a bit differently, or faster, because I have a gas range, instead of an electric one? I’m not sure.

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These are really pretty simple ingredients.

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Mix them all up and bake. Done.

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I used my Meatloaf recipe and made some individual ones to serve with this casserole.

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It looks good enough to eat!

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This casserole is so good and goes wonderfully with any kind of main dish. I highly recommend you try this Wild Rice Casserole – it is absolutely delicious!

 

 


2 responses to “Wild Rice Casserole

  1. Paul Jensen says:

    I think you remember more of that weekend than I do …. glad to see you back “on-line” !!

    Uncle Paul

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