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Easy Wild Rice Recipes

My Easy Delicious Wild Rice Recipes will have you cooking up a storm this year and clamoring for all the wild rice! This versatile seed is often mistaken for a grain, but it is not a grain at all and is naturally gluten-free. 

Wild Rice Recipes

Easy Wild Rice Recipes

We love wild rice in this house! It is a delicious and versatile starch that can be used in so many different ways. Check out some of my favorites below!

Beef and Wild Rice Stuffed Zucchini

Flavorful and unique stuffed zucchini dinner filled with orzo, wild rice, and beef.

Recipe by Or Whatever You Do

I love making this when the zucchini are abundant and a little bit too big for the other uses. It is full of flavor and an easy way to get more vegetables into your family.

Beef & Wild Rice Stuffed Zucchini

Beef & Wild Rice Stuffed Zucchini

Yield: 6 servings
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes

These delicious zucchini boats are filled with ground beef, wild rice, and orzo and then topped with cheese! I love this dish!

Ingredients

  • 1 pound lean ground beef
  • 1 medium onion, diced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon onion powder
  • 1/2 cup wild rice
  • 1/2 cup orzo
  • 1 cup heavy cream
  • 3 cups shredded cheddar cheese, divided
  • 2 large zucchini, hollowed out
  • sprinkling salt and pepper
  • *optional - fruit and nut mix with pecans and cranberries

Instructions

  1. Brown ground beef with onions, salt, pepper, garlic salt, and onion powder over medium heat in a large skillet. While the beef is browning, prepare the wild rice by boiling in 2 cups water according to package direction. Also cook the orzo until al dente. Drain both well, and rinse the wild rice well.
  2. Preheat oven to 325.
  3. Mix together the rice, orzo, and beef/onion until well distributed. Add in the cream and 2 cups cheddar cheese (reserving the last cup) and stir well. (Optional: add in nuts/cranberry mixture at this time)
  4. Hollow out 2 large zucchinis, sprinkle with liberal amounts of salt and pepper, and stuff with ground beef mixture. Top with remaining cheese, and bake for 30-40 minutes.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 661 Total Fat: 47g Saturated Fat: 24g Trans Fat: 1g Unsaturated Fat: 18g Cholesterol: 169mg Sodium: 733mg Carbohydrates: 22g Fiber: 2g Sugar: 7g Protein: 40g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!

Wild Rice Hotdish Soup

Homemade Minnesota Wild Rice Hotdish Soup

Recipe by Or Whatever You Do

This soup is one of my favorite fall and winter meals! All the flavors of classic wild rice casserole, but in soup form. Made with ground beef, lots of wild rice, onions, and celery. Wild Rice Casserole Soup is hearty and delicious and a must try!

Wild Rice Hotdish Soup

Wild Rice Hotdish Soup

Yield: 6 people
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Wild Rice Hotdish Soup is a warm, comforting bowl of rich, delicious beef broth, onions, celery, ground beef, and tender wild rice. It is your favorite casserole, in soup form and minus all of the "Cream Of" additives. 

Ingredients

Meat Mixture

  • 1 cup diced onion
  • 1/2 cup diced celery
  • 1.5 pounds lean ground beef
  • 1/2 teaspoon each onion powder oregano
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon oregano
  • 1/4 teaspoon ground black pepper

Soup

  • 4 cups water
  • 1 packet Au Jus mix, {can sub beef bouillon if you prefer}
  • 3 cups cooked wild rice
  • 1/2 cup cream

Roux

  • 5 tablespoons butter, {salted}
  • 4 tablespoons flour

Instructions

  1. Place the ground beef, celery, onions, and the seasonings into a large skillet. Cook the over medium to medium-high heat until fully browned. Drain off any excess fat.
  2. Place the meat into a medium stock pot along with the water, au jus mix, and wild rice. Simmer for 10 minutes over medium heat. 
  3. While the soup is simmering, melt the butter in a small skillet and whisk in the butter to make a roux. Continue cooking over low heat, whisking frequently, until the roux is browned. 
  4. With the soup simmering, stir in the roux and cook until slightly thickened. Should be the consistency of a thinner gravy at this point.
  5. Remove from heat and stir in the cream. Serve immediately with warm crusty bread and a fresh green salad.
Nutrition Information:

Amount Per Serving: Calories: 420 Saturated Fat: 13g Cholesterol: 122mg Sodium: 185mg Carbohydrates: 24g Fiber: 2g Sugar: 1g Protein: 28g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!

Creamy Chicken and Wild Rice Casserole

Creamy Chicken Wild Rice Casserole

Recipe by Or Whatever You Do

Homemade chicken and wild rice casserole is covered in a delicious sauce and packed with vegetables. No cream-of-anything soups can be found here either!

Scratch Creamy Chicken and Wild Rice Casserole

Scratch Creamy Chicken and Wild Rice Casserole

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes

Made from scratch creamy chicken and wild rice casserole.

Ingredients

  • 3 large chicken breasts
  • salt & pepper
  • 1/2 cup butter, salted
  • 1/2 medium onion, diced
  • 1 tablespoon garlic, minced
  • 1/2 cup all-purpose flour
  • 1/2 cup chardonnay
  • 3 cups chicken broth
  • 1/2 cup heavy cream
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon parsley
  • 1/2 teaspoon poultry seasoning
  • 1 1/2 cups uncooked wild rice
  • 1 cup uncooked basmati or jasmine rice
  • 2 cups broccoli florets
  • 1 cup carrots, chopped
  • 2 cups sharp cheddar cheese, shredded
  • 2 cups colby jack cheese, shredded

Instructions

  1. Season chicken with salt and pepper and bake in a 350 degree oven until there is no pink left in center. Remove from oven, cool, and dice into bite sized chunks.
  2. While the chicken is cooking, prepare rice. To cook wild rice, rinse thoroughly and then boil in salted water until grains have broken open and rice is tender. It typically takes about 45 minutes. Cook your white rice according to package directions.
  3. In a medium pan over medium heat, melt butter and saute onion until translucent. Add garlic and cook 1 minute. Whisk in flour until no lumps remain, and cook over low heat for 2-3 minutes, stirring frequently.
  4. Slowly add in wine and chicken broth, whisking to combine. Add in dry mustard, parsley, and poultry seasonings. Cook until thickened, remove from heat and slowly stir in cream, and then set aside.
  5. Assemble casserole by preparing a 9x13 high-sided baking pan with cooking spray, and then layering in the chicken, carrots, and broccoli. Sprinkle on half of the cheese. Combine the cooked rice and mix until incorporated, and the layer on top of vegetables. Top with the other half of the cheese, and then pour the sauce over the entire thing, covering evenly.
  6. Bake at 350 for 30-40 minutes, or until mixture is bubbly and heated through. Cover with tin foil if top starts to brown.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 975 Total Fat: 64g Saturated Fat: 38g Trans Fat: 2g Unsaturated Fat: 20g Cholesterol: 229mg Sodium: 1455mg Carbohydrates: 43g Fiber: 4g Sugar: 4g Protein: 54g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!

Instant Pot Wild Rice

Instant Pot Wild Rice

Recipe by Or Whatever You Do

Cooking wild rice in the Instant Pot is the easiest way that I’ve found to cook this versatile seed. Make extra and freeze the excess in single-serving portions so you can add wild rice to any meal easily.

Instant Pot Wild Rice

Instant Pot Wild Rice

Yield: 6 cups
Prep Time: 2 minutes
Cook Time: 15 minutes
Total Time: 17 minutes

Easy, delicious wild rice cooked in the Instant Pot! Set it and forget it for perfect rice, every time. 

Ingredients

  • 1 cup wild rice, {fancy grade. NOT quick cooking, par cooked, or the cracked stuff.}
  • 4 cups chicken stock or broth

Instructions

  1. Place wild rice and stock into the Instant Pot. Close the lid and set to Manual, high pressure, for 15 minutes. 
  2. NPR (natural pressure release) for 10 minutes, and then vent remaining steam. 
  3. Open and serve! If there is a bit of extra water, drain it. Keep to add to soups, stews, breads, pancakes, or to make into a hotdish or casserole. 

Notes

Don't use "cracked" wild rice in this, or anything that is "quick cooked" or "par cooked". I haven't tested with those kinds of rice. 

Nutrition Information:

Amount Per Serving: Calories: 103 Sodium: 628mg Carbohydrates: 21g Fiber: 1g Sugar: 1g Protein: 3g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!

Corn and Potato Chowder with Wild Rice

Corn & Potato Chowder with Wild Rice

Recipe by Or Whatever You Do

Corn and Potato Chowder gets some added flavor and texture with the addition of wild rice to the mix! Serve this with a Greek Salad and you’ve got a delicious meal!

CORN & POTATO CHOWDER WITH WILD RICE

CORN & POTATO CHOWDER WITH WILD RICE

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Corn & Potato Chowder with Wild Rice is a hearty comfort food that will fill you up and keep you warm. Full of hearty vegetables and wild rice, this is the perfect fall or winter soup. 

Ingredients

  • 1/2 cup salted butter
  • 1/3 cup all-purpose flour
  • 2 quarts chicken or vegetable stock
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1 pound baby red or yellow potatoes, {washed}
  • 2 cups fresh corn
  • 2 cups par-cooked wild rice
  • 1 cup half-and-half

Instructions

  1. Combine the butter and flour in a small non-stick skillet. Whisk together, and cook over medium-low heat, whisking frequently, until the roux is golden brown.
  2. Stir in the broth, onion, celery, potatoes, corn, and wild rice. Simmer, stirring frequently, for 30 minutes. 
  3. Add the half-and-half and cook an additional 10 minutes over medium-low heat. Serve hot.
Nutrition Information:

Amount Per Serving: Calories: 391 Saturated Fat: 9g Cholesterol: 41mg Sodium: 1074mg Carbohydrates: 55g Fiber: 4g Sugar: 6g Protein: 9g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!

Instant Pot Wild Rice and Mushroom Dressing

Instant Pot Wild Rice Mushroom Dressing

recipe by Or Whatever You Do

Instant Pot dressing that is full of celery, onion, and wild rice! A unique take on a classic recipe, and made in your electric pressure cooker. 

Instant Pot Wild Rice and Mushroom Dressing

Instant Pot Wild Rice and Mushroom Dressing

Yield: 16 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

This quick instant pot pressure cooker wild rice and mushroom dressing is a perfect side for Thanksgiving! Free up that oven space without sacrificing flavor.

Ingredients

  • 1 13-ounce bag dry stuffing croutons, unseasoned
  • 1/2 stick butter
  • 1 medium yellow onion, finely diced
  • 2 cups chopped celery, about 3-4 stalks
  • 2 cups sliced mushrooms, chanterelles or criminis are amazing!
  • 2 cups cooked wild rice
  • 2 teaspoons poultry seasoning
  • 1 teaspoon ground sage
  • 1/2 teaspoon salt
  • 3 cups chicken broth, hot

Instructions

  1. Melt the butter in a large saute pan over medium heat, add the onions and celery, and saute for 3-4 minutes. Add in the mushrooms, and cook an additional 4-5 minutes, stirring frequently. 
  2. Pour the onion mixture into a large bowl along with the dried croutons, seasonings, wild rice, and chicken broth. Stir until well distributed. The stuffing should be fairly wet. Depending on the brand of stuffing croutons you buy, you may need a little more liquid or a little less.
  3. Put 1/2 cup of water into the bottom of your 8 quart Instant Pot, and place the metal trivet inside. Spray two 8" cake pans with cooking spray.
  4. Place the stuffing into two 8" cake pans, and cover both tightly with foil. To stack the cake pans, place trimmed kabob skewers on top of the bottom pan, and carefully lower the other covered round into the Instant Pot. 
  5. Place the Instant Pot in manual mode, and set the timer to 8 minutes on high pressure.
  6. Quick release the steam from the pot after the timer goes off, and carefully remove the pans. Remove the foil and serve immediately. If you like the bit of crunchy top on the dressing, place a preheated oven for 10 minutes at 375. 

Notes

This recipe is made using an 8 quart Instant Pot. If you have a smaller pot, this should still work, but you'll need slightly smaller pans and probably have some extra mix. 

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 220 Total Fat: 12g Saturated Fat: 5g Trans Fat: 1g Unsaturated Fat: 6g Cholesterol: 17mg Sodium: 801mg Carbohydrates: 24g Net Carbohydrates: 0g Fiber: 3g Sugar: 4g Sugar Alcohols: 0g Protein: 5g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!

Chicken Mushroom Wild Rice Skillet

Chicken Wild Rice Orzo

recipe by Or Whatever You Do

Tender chicken is served with wild rice, orzo, and a wine-based sauce and covered in parmesan cheese. 

Chicken Mushroom Wild Rice Skillet

Chicken Mushroom Wild Rice Skillet

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

This easy skillet dinner features tender chicken breast, fresh asparagus, and delicious wild rice!

Ingredients

  • 2 large chicken breasts, cut into chunks
  • salt and pepper to taste
  • 4 tablespoons butter
  • 1/2 cup chopped onion
  • 3 cups sliced mushrooms
  • 1/4 teaspoon thyme
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic salt
  • 1/8 teaspoon white pepper
  • 1/2 cup cooking sherry
  • 2.5 cups water
  • 1 tablespoon chicken better than bouillon
  • 1 cup uncooked wild rice, measure before parboiling, parboiled
  • 1 cup orzo, uncooked
  • 1 pound asparagus, washed, stemmed, and chopped into pieces

Instructions

  1. Melt butter in a large nonstick skillet. Season chicken with salt and pepper. Quickly brown in pan, and then remove. Brown mushrooms and onion. Add chicken back into pan, and sprinkle everything with thyme, onion powder, garlic salt, and white pepper.
  2. Add cooking sherry, water, better than bouillon, parboiled wild rice, and uncooked orzo. Simmer gently over low to medium-low heat, stirring frequently, for 6-8 minutes, or until orzo becomes tender.
  3. About 3-5 minutes before the orzo is done, add chopped asparagus on top of skillet, cover, and let steam in skillet for remainder of cooking time.
Nutrition Information:
Yield: 4 servings Serving Size: 1
Amount Per Serving: Calories: 545 Total Fat: 16g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 84mg Sodium: 741mg Carbohydrates: 67g Fiber: 8g Sugar: 8g Protein: 34g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!

Mushroom Pork Chops with Wild Rice Pilaf

Mushroom Pork Chops with Vegetable Wild Rice Pilaf

recipe by Or Whatever You Do

I LOVE these pork chops. The rice cooks with the chops and the whole dish ends up being like a big tub of comfort food in a pan.

Mushroom Pork Chops with Vegetable Wild Rice Pilaf

Mushroom Pork Chops with Vegetable Wild Rice Pilaf

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

This easy pork chop bake makes its own side dish. You're going to love the cheesy rice and these tender pork chops!

Ingredients

  • 1/2 cup uncooked wild rice
  • 4 cups water
  • 2 teaspoons chicken bouillon, optional
  • 2 cups uncooked basmati rice
  • 3 cups water
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon dried parsley
  • 1/8 teaspoon salt
  • 1 package &W Petite Mixed Vegetables (Corn, Carrots, Green Beans, and Peas)
  • 2 cups shredded colby jack cheese
  • 8 small to medium-sized pork chops seasoned liberally with salt, pepper, garlic salt, and onion powder
  • 2-4 teaspoons canola oil
  • 3 cups sliced crimini mushrooms
  • 1/2 cup butter
  • 1/8 cup flour
  • 1 quart chicken stock
  • 1/2 cup cream

Instructions

  1. Place wild rice and 4 cups water in a covered saucepan. Add 2 teaspoons chicken bouillon to the water (optional) for flavor. Simmer over medium heat for 30 - 45 minutes, or until the hulls have cracked open and it is tender but still with bite left in it when tested. Drain well and set aside.
  2. Place the basmati rice into a rice cooker along with the water, garlic salt, onion powder, parsley, and salt. This is not enough water to fully cook basmati rice. I know this. You want it a bit undercooked so it can finish in the oven with the chops without getting mushy.
  3. Spray a 9x13 inch nonstick pan with cooking spray, and place the cooked basmati, wild rice, and vegetables inside. Sprinkle the colby jack cheese on top, and set aside.
  4. Preheat a large nonstick or cast iron skillet and add 2 teaspoons oil. Brown the seasoned pork chops in batches on both sides, and place into the baking dish.
  5. In the same pan as you cooked the pork chops, place the butter and mushrooms. Cooke over medium to medium-high heat until the mushrooms are lightly browned. Sprinkle the flour on the top and give them a few stirs to combine the flour into the butter. Add the chicken stock and cream, and simmer over low heat for 10 minutes. Pour over the pork chops and bake in a preheated 325 degree oven for 45 minutes, or until the pork is cooked through, the cheese is melted, and everything is hot and bubbly.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 452 Total Fat: 32g Saturated Fat: 18g Trans Fat: 1g Unsaturated Fat: 12g Cholesterol: 93mg Sodium: 840mg Carbohydrates: 24g Fiber: 1g Sugar: 4g Protein: 18g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!

Creamy Chicken Mushroom Wild Rice Soup

Creamy Chicken Mushroom Wild Rice Soup

recipe by Or Whatever You Do

Creamy Chicken Wild Rice Soup is basically the dish that turned me from a picky eater into NOT a picky eater. The story is a little legendary here in this family, so make sure to pop over to the post to read it! And while you are there take note. You’re going to want to make this, and soon.

Creamy Chicken Mushroom Wild Rice Soup

Creamy Chicken Mushroom Wild Rice Soup

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes

This hearty and creamy soup is perfect for even the coldest fall or winter day! Full of chicken, wild rice, chicken, mushrooms, sage, and cream, it might be in my top 5 favorites for soup!

Ingredients

  • 1 rotisserie chicken
  • enough water to cover chicken in the stock pot
  • 1 medium onion, diced
  • 2 stalks celery, chopped
  • 3-4 tablespoons chicken better than bouillon
  • 2 tablespoons rubbed sage
  • 2 cups wild rice, uncooked and rinsed well
  • 3 cups carrots, diced
  • 5 cups sliced mushrooms
  • 2 sticks butter
  • 3/4 cup flour
  • 3 cups heavy whipping cream

Instructions

  1. Remove as much meat as possible from the chicken. Place water and chicken carcass in a medium to large sized stock pot. Let simmer for at least 1 hour, but up to 3-4 is best. Using a large spoon, break down the bird in the pot after it softens up from simmering.
  2. When stock is completed, strain through a fine mesh strainer and return the stock to the pan. Add additional water if your stock has substantially cooked down. Bring the water level up to almost its original level. Add onion, celery, chicken better than bouillon, sage, wild rice, carrots and mushrooms into the pot. Let simmer, stirring frequently, over medium-low heat.
  3. While the soup is simmering, melt butter in small saute pan. Add flour and whisk. Let cook, stirring frequently, until golden brown.
  4. Slowly add to simmering soup while stirring. Let simmer for 10 minutes over low heat. Add the heavy cream and stir until combined.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 759 Total Fat: 61g Saturated Fat: 37g Trans Fat: 2g Unsaturated Fat: 20g Cholesterol: 212mg Sodium: 496mg Carbohydrates: 33g Fiber: 5g Sugar: 9g Protein: 23g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!

Homemade Wild Rice Casserole

Wild Rice Hotdish

recipe by Or Whatever You Do

Wild Rice Hotdish is a THING, in Minnesota you guys. I wasn’t smart enough to like this as a kid, but now that I’m an adult I am ALLLL about it. Also all about making it from scratch. You can too, and turn everyone you love into wild rice fans!

Wild Rice Hotdish

Wild Rice Hotdish

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

This homemade wild rice hotdish contains no condensed soup, comes together in about 30 minutes (minus the bake time), and is a hearty "stick to your ribs" dish that your whole family will love.

Ingredients

Ground Beef Mixture

  • 2 pounds lean ground beef
  • 2 stalks celery, diced
  • 1 medium onion, chopped
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups beef broth
  • 1/8 cup sherry

Cream of Mushroom Mixture

  • 6 tablespoons butter, divided
  • 1 pound crimini mushrooms, 1/4 pound sliced and 3/4 pound chopped
  • 1/3 cup flour
  • 2 cups beef stock
  • 1 cup cream (or half and half)
  • 1/2 teaspoon thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper

Roux

  • 1/2 cup butter
  • 1/3 cup flour

Wild Rice

  • 6 cups cooked wild rice OR 2 cups uncooked wild rice
  • 3 cups shredded colby jack cheese (optional)

Instructions

  1. Preheat your oven to 350°. If using uncooked wild rice, place 8-10 cups of water in a large pot to boil over high heat with 1 tablespoon salt. Boil the wild rice for 45 minutes and drain well when done. If using cooked wild rice, continue onto step 2.
  2. In a large skillet, place the ground beef, celery, onion, garlic powder, onion powder, salt, and pepper. Cook over medium-high heat until the ground beef is browned and no pink remains.Wild Rice Hotdish
  3. Pour in the beef broth and sherry and let simmer for 5 minutes. Set aside.
  4. In a medium skillet, melt 2 tablespoons of butter and add in the sliced mushrooms. Brown on both sides and remove from the pan and add to the ground beef mixture, leaving any extra butter behind.
  5. Add 4 tablespoons of butter and then add all of the chopped mushrooms to the pan. Cook for 10-12 minutes over medium-high heat, until tender and slightly browned and the liquid has released and cooked off.
  6. Add the beef broth, cream, thyme, salt, and white pepper to the mushroom skillet and reduce heat to low.
  7. In a small skillet, add the remaining butter and whisk in the flour until there are no more lumps. Let cook over medium heat, stirring constantly, for 2 minutes.
  8. Whisk the flour and butter roux into the mushroom mixture, and increase heat to medium-low. Whisk and cook until thickened.
  9. Combine the beef mixture, mushroom mixture, and wild rice.
  10. Place into a baking dish that's been prepared with cooking spray, and top with the shredded Colby Jack cheese.
  11. Bake at 350° for 35-45 minutes, covering part way through with non-stick foil if the cheese starts to brown.

Notes

  • I rarely keep beef broth in my house, and usually use the Johnny's Au Jus mix in a slightly more diluted state to sub in for it. Works wonders, keeps for ages, and the flavor is amazing!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 627 Total Fat: 39g Saturated Fat: 22g Trans Fat: 1g Unsaturated Fat: 13g Cholesterol: 151mg Sodium: 866mg Carbohydrates: 33g Fiber: 3g Sugar: 3g Protein: 37g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!

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