Entree: United States – Upper Midwest – Wild Rice Casserole (Creamy baked casserole of wild rice with mushrooms, vegetables, chicken, cheese, and toasted nuts)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 20 min

Total 1 hr 45 min

Ingredients

- 1 1/2 cups (280 g) wild rice blend, dry
- 3 cups (720 ml) chicken broth, for cooking rice
- 1 lb (454 g) cooked shredded chicken
- 8 oz (225 g) cremini or button mushrooms, sliced
- 1 medium (150 g) onion, finely chopped
- 2 stalks (120 g) celery, chopped
- 1 cup (130 g) carrots, diced
- 2 cloves (6 g) garlic, minced
- 3 tbsp (42 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 3 tbsp (24 g) all-purpose flour
- 2 cups (480 ml) milk
- 1/2 cup (120 ml) heavy cream
- 1 cup (100 g) sharp cheddar cheese, shredded
- 1/2 cup (50 g) grated Parmesan cheese
- 1/2 cup (60 g) dried cranberries (optional)
- 1/2 cup (50 g) slivered almonds, toasted
- 1/2 cup (60 g) plain breadcrumbs or panko
- 1 1/2 tsp (9 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (1 g) dried thyme
- 2 tbsp (8 g) fresh parsley, chopped

Instructions

1. Preheat the oven to 350°F (175°C). Rinse the wild rice blend and combine with 3 cups (720 ml) chicken broth in a saucepan; bring to a boil, reduce to a simmer, cover and cook until tender, about 40–50 minutes. Drain any excess liquid and set aside.
2. While the rice cooks, heat 1 tbsp (15 ml) olive oil and 1 tbsp (14 g) butter in a large skillet over medium heat. Add the chopped onion, celery and carrots and sauté until softened, about 6–8 minutes. Add the sliced mushrooms and cook until they release their liquid and begin to brown, 5–6 minutes; stir in the minced garlic and cook 1 minute more. Transfer vegetables to a bowl.
3. In the same skillet, melt remaining 2 tbsp (28 g) butter over medium heat. Whisk in 3 tbsp (24 g) flour and cook for 1–2 minutes to form a roux. Gradually whisk in 2 cups (480 ml) milk and 1/2 cup (120 ml) heavy cream until smooth. Simmer until sauce thickens, 4–5 minutes. Stir in 1 cup (100 g) cheddar and 1/2 cup (50 g) Parmesan until melted. Season with 1 1/2 tsp (9 g) salt, 1/2 tsp (1 g) black pepper and 1 tsp (1 g) dried thyme.
4. In a large bowl, combine cooked wild rice, shredded chicken, sautéed vegetables, the cheese sauce, 1/2 cup (60 g) dried cranberries (if using) and 2 tbsp (8 g) chopped parsley. Taste and adjust seasoning.
5. Transfer mixture to a greased 9x13-inch (23x33 cm) baking dish. In a small bowl, toss 1/2 cup (60 g) breadcrumbs with 1/2 cup (50 g) toasted slivered almonds and 1 tbsp (14 g) melted butter; sprinkle evenly over the casserole.
6. Bake uncovered until bubbly and the topping is golden, about 25–30 minutes. Let rest 5–10 minutes before serving. Garnish with additional parsley if desired.