Classic Wild Rice Casserole
Traditional wild rice casserole that is filling enough to be a meal in itself. Can also be served as a hearty side dish to the main course. Reheats well for delicious leftovers.
Ingredients
- 3/4 cup wild rice
- 1 cup chicken bone broth
- 1 1/2 cups tomatoes finely chopped
- 1/2 cup black olives sliced
- 5-6 mushrooms thinly sliced
- 1 medium onion chopped
- 1/3 cup slivered almonds preferably sprouted
- 4 ounces cheese shredded. Monterey jack or cheddar suggested
- 1 Tbsp olive oil
- 1 tsp marjoram
- 1 dash sea salt
- 1 dash black pepper
Instructions
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Mix wild rice in a medium bowl with enough filtered water to cover. Soak for 4-8 hours or overnight.
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Drain wild rice and mix with other ingredients (except the cheese) in a glass casserole dish.
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Cover and bake for 1 1/2 hours in a preheated 350 °F/ 177 °C oven.
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While the casserole is cooking, chop the cheese into small 1/4" pieces and then shred in a food processor.
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When done, remove the casserole from the oven and mix in the shredded cheese. Tip. Never buy commercial shredded cheese even if organic (it is processed with aluminum).
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Serve immediately as a very nutritious side dish or by itself as the main meal.
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Refrigerate leftovers in a covered glass container for up to 4 days.
Recipe Notes
You may substitute herbs de provence for marjoram if desired.
Substitute chopped artichokes for the black olive if you prefer.