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Wild Rice Casserole

Start This Recipe about 10 hours before you want to eat it

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This recipe was my attempt to make lemons out of lemonade. Imagine my surprise when it actually worked! Last week I shared with you about my unsuccessful foray into the world of pemmican. I was feeling a tad depressed about all my time and effort (and money!) that had been wasted. I was determined to find a good use for that big jar o’ pemmican.

As I thought about possible uses for it, I reduced it to its essential ingredients–dried meat, fat, a little bit of dried fruit. It occurred to me that this could be delightful mixed into a rice salad. Lo and behold, Sally had the perfect recipe for me.

Wild Rice Casserole (page 474)

  • 2 cups cooked wild rice (see page 474)
  • 1/2 cup melted butter (or 1/2 cup pemmican)
  • 1 bunch green onions, chopped
  • grated rind of two organic oranges
  • 1/2 cup crispy almond slivers (page 515)
  • 1/4 cup parsley, chopped

I began by cooking a batch of wild rice. Following Sally’s instructions just above the recipe for the casserole, I put 2 cups wild rice in a pot to soak that morning. For the soaking liquid I used 4 cups water plus 4 tablespoons whey. I let it soak for about 7 hours, brought it to a boil, added the salt and 2 tablespoons of butter. I then reduced the heat and simmered, covered, for about 45 minutes at the lowest possible heat.

Back to the casserole recipe, while the rice was cooking, I prepped the other ingredients. I chose to omit the 1/2 cup butter, since I knew there was plenty of fat in the pemmican. I also used chives instead of green onions, since we have chives in our garden.

The almonds I had soaked and crisped the week before so they were all ready to go. (For more on Sally’s preparation of nuts and seeds, see this post)

Once the rice was finished cooking, I mixed the warm rice with all of the other ingredients and added about 1/2 cup of pemmican. You do want to use warm rice here so that it will melt the fat and mix everything together nicely. The whole mixture went into my favorite casserole dish and baked for about 30 minutes. I chose to cover it for the first 20 minutes, so that the meat and cranberries (in the pemmican) wouldn’t dry out. I baked it for the last 10 minutes uncovered so it would be nice and brown on top.

This dish really turned out pretty amazing. It tasted like Thanksgiving–in June. I served it as a main dish, since wild rice is fairly high in protein, but I would recommend it as a side dish. Though it was tasty, I didn’t find it filling enough.

This recipe also represents my first baby steps into putting dairy products back into my diet. Hooray for whey and butter!

Everyone in our family really liked this recipe, and I see it becoming a regular dish at our table–especially at potluck meals and holiday dinners. I’m giving it a Cook’s Rating of three stars. If you cook the recipe as written (with butter, instead of the pemmican) all ingredients are accessible and inexpensive. And just in case you, too, have a large jar of pemmican that you’ve been seething about, you’ll be happy to use up some of it on this delightful dish.

Show Comments


 

  • Yum! Now I'm going to have to look up that post about pemmican -- never heard about it until now! This looks great and I love having something to do with wild rice -- I buy it and am usually not sure what to do with it. We are dairy free so I will sub the butter for something (probably some combo of chicken broth/bacon fat/margarine/nutritional yeast). Thanks for the inspiration! Reply
    Kristin @ Intrepid Murmurings June 29, 2011 AT 12:35 pm
     
    • Hi Kristin, I'm adding a link to the Pemmican post, so you'll be able to find it easily. If you want to do it dairy free, I think the bacon fat would be a fabulous flavor addition. Or you could just olive oil. let me know how it comes out! Erin Reply
      Erin July 3, 2011 AT 8:49 pm
       
  • I didn't see any meat or cranberries in the ingredients...what am I missing here? Reply
    Krissa June 29, 2011 AT 3:50 pm
     
    • Krissa, the meat and the cranberries are from the pemmican that I added in. It's not in the original recipe. I'm adding a link to the pemmican post that I referenced so you should be able to find it easily. If you don't happen to have a jar of pemmican on hand (I'm guessing you probably don't!) I would toss in maybe 1/4 cup cranberries and 1/4 cup chopped (good quality, organic) meat jerky. Hope this helps! Erin Reply
      Erin July 3, 2011 AT 8:51 pm
       
  • I second the comment about the Cranberries...how many? That sounds so yummy!! :O) Reply
    Amanda June 30, 2011 AT 12:56 pm
     
    • Amanda, The cranberries came from the pemmican that I added to the recipe (not found in the original recipe). If it's the cranberries you're after, you can just toss in about 1/4 cup with the rest of the ingredients. Hope that helps! Erin Reply
      Erin July 3, 2011 AT 8:53 pm
       
 
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