Wild Rice Casserole

Wild Rice Casserole

Wild Rice Casserole boasts a medley of harvest flavors beneath crumbles of bacon and a sprinkling of bread crumbs.

Wild Rice Casserole
Makes 4 to 6 servings
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  1. 6 slices bacon, 2 tablespoons drippings reserved
  2. 1 bunch kale
  3. 5 tablespoons butter, divided
  4. ½ cup chopped yellow onion
  5. ½ cup chopped fennel
  6. ½ cup chopped celery
  7. 1 quart chicken broth, divided
  8. 1 cup wild rice
  9. 1⁄3 cup panko (Japanese bread crumbs)
  1. In a large sauté pan, cook bacon over medium-high heat until crisp; remove from pan, and let drain on paper towels. Reserve 2 tablespoons grease. When bacon is cool, crumble and set aside.
  2. In same pan, wilt kale, in batches, in reserved grease. Remove kale and set aside.
  3. In same pan, melt 3 tablespoons butter over medium-high heat. Add onion, fennel, and celery, and cook until tender, about 3 minutes; remove from heat.
  4. In a medium saucepan, bring 3 cups
  5. chicken broth and remaining 2 tablespoons butter to a boil over high heat. Once mixture boils, reduce heat to medium–high. Add rice and cover; reduce heat to medium, and simmer until rice is fully cooked, about 20 minutes.
  6. Coat a 2½-quart baking dish with cooking spray.
  7. In a large bowl, combine rice mixture, vegetable mixture, kale, remaining 1 cup broth, and reserved bacon. Spoon into prepared baking dish.
  8. Bake for 20 minutes. Sprinkle with bread crumbs, and bake until lightly browned, about 15 minutes. Remove from oven, and let cool slightly before serving.
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