The Holidays are just around the corner and we've been busy at Real Food Real Kitchens preparing and testing as many traditional family recipes as we can for this season. One of the first we tried was this Wild Rice Casserole. We are all about the side dishes this year and we normally prepare our usual: mashed potatoes, mac n cheese, bread stuffing, cranberry sauce from scratch... but we wanted to try something new this year. So, we made this delicious, creamy, cheesy, somewhat addictive Wild Rice Casserole using Lundberg's Organic Sprouted TriColor Rice Blend.
1 1/2 cups vegetable broth (we used Maggi Vegetable Bullion Cubes)
1/2 cup wild rice (we used Lundberg's Organic Sprouted TriColor Rice Blend)
1/2 cup chopped green onion
3 cloves garlic, minced
3 tsp butter
1 can cream of broccoli soup (we used Campbell's Cream of Broccoli)
1/4 cup raisins
1/4 cup dried cranberries (we used Ocean Spray Craisins)
1/2 cup walnut pieces
1/2 cup chopped carrots
1 cup frozen broccoli
8 ounces coarsely grated extra sharp cheddar cheese
1/4 cup bread crumbs (we used Mary's Gone Crackers Crumbs)
1/4 cup white wine (*optional)
You will also need one of the following: non-stick spray, olive oil, or extra butter.
Bring rice and broth to a boil (we used Maggi's vegetable bullion cubes so we dissolved our cubes in the water first). Reduce heat and simmer until water is almost absorbed and rice is fluffy.
Preheat oven to 350 degrees.
In a large non-stick skillet, saute' garlic, onion, cranberries, raisins and walnuts in butter until coated and soft (about 5 minutes). Add wine (*optional).
Add rice, frozen broccoli, and can of soup. Stir until everything is coated by soup and warm. Remove from heat.
Stir in shredded cheese.
Cover the inside of a baking pan (ours was 9 x 9 x 3) with non-stick spray (you could also use olive oil or butter) and spread mixture evenly into the pan.
Coat the top of the mixture in the baking pan evenly with bread crumbs.
Bake un-covered for about 25 - 30 minutes at 350 degrees.