Wild Rice Casserole

This is a good anchor dish. You can make a first class meal by adding a meat/seafood and a vegetable.

Yield:
makes 4 servings
Category:
Vegetables
Cuisine:
Canadian

INGREDIENTS:

  • 3 tablespoons butter
  • 1 cup finely chopped onions
  • 1 cup wild rice or a wild/brown basmati rice mixture
  • 3 cups vegetable stock
  • 1 teaspoon lemon zest
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped parsley
  • 1/2 to 3/4 cups diced bell peppers or zucchini

DIRECTIONS:

  1. Preheat oven to 375 degrees F.
    • Melt butter in a large frying pan on medium heat
    • Add onion and celery and saute until tender, about 5 minutes
    • Add rice, stir in stock, lemon zest, bell peppers or zucchini and salt & pepper
    • Increase heat to medium-high, bring to a boil, then reduce to a simmer for 5 to 8 minutes to give the basmati rice a good start.
    • Transfer ingredients to an oven-proof casserole dish with a lid
    • Bake covered for 30 to 35 minutes

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