Wild Rice Casserole

Wild rice casserole was one of my favourite dishes when I was growing up. It wasn’t a dish that we had on a weekly basis but it did appear on the dinner table somewhat regularly.The recipe required a little bit of planning ahead, so when I noticed my mom boiling the wild rice I knew an amazing dish was coming my way the next day. When I transitioned into adulthood this recipe got lost in the mix, then one day I had the biggest craving for it and immediately messaged my mom for the recipe! Love for certain foods never leaves you.

There isn’t one specific thing that I can put my finger that makes this wild rice casserole my favourite, it’s all good! I’ve always enjoyed the crisp almonds and rice bits on the top but I also really enjoy the creamy mushroom bits in the middle!

I really hope you try out this casserole – it’s certainly not the healthiest dish but it’s simple and delicious!

Wild Rice Casserole

Wild Rice Casserole
This family friendly wild rice casserole is simple to make and delicious!
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Total Time
1 hr
Total Time
1 hr
Ingredients
  1. 1 cup wild rice
  2. 4 tbsp butter, unsalted
  3. 1 medium onion, chopped
  4. 1 cup celery, chopped
  5. 1 cup mushrooms, sliced
  6. salt and pepper, to taste
  7. 1 can cream of mushroom soup (284mL), low sodium
  8. 1/2 cup almonds, chopped or slivered
Instructions
  1. Rinse rice and Cook according to package instructions. I cooked 1 cup of rice to 2 cups of water, but this may differ depending on your rice.
  2. Melt butter in a medium frying pan and sauté onion, celery, and mushroom until soft.
  3. Mix together rice, sautéed vegetables, salt and pepper, and can of mushroom soup in a casserole dish and pat flat.
  4. Sprinkle almonds on top and bake covered for 45 minutes- 1 hour at 350F.
Notes
  1. You can substitute 1 can of mushroom pieces for the fresh mushrooms.
  2. I prefer to make the rice the day before and store in the fridge until ready to put the casserole together.
River City Cookery http://rivercitycookery.com/
We hope you’re enjoying some of our family recipes! Be sure to check out our family shortbread and jam-jam recipes from the last few weeks.

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“Jam Jams”

These cookies are my absolute favourites at Christmastime and they are a must-have when we put together a cookie tray. They also hold a special place in my heart, as they were something that I used to bake with my Oma. My mom and I are super lucky, as we managed to get a usable recipe from her, before she passed away. We make them now and I don’t think I’ll ever not make them without thinking about her.

Jam-jams do bear a remarkable resemblance to the very popular Imperial cookies, but they are considerably smaller and the cookie itself is more of sugar cutout cookie. It also gives a better balance between cookie and jam, as I find that Imperial cookies usually end up being too much cookie for the amount of jam.

 

Jam Jams
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Ingredients
  1. 1 cup butter, room temperature
  2. 1 egg yolk
  3. 2 cups flour
  4. 3/4 cup sugar
  5. 1 jar jam - raspberry is the best, but apricot will also work, or simply your favourite!
Instructions
  1. Preheat oven to 350F.
  2. Cream butter until smooth. Add sugar, egg yolk and flour. Mix until the dough comes together. You can mix the last few crumbs in by hand.
  3. Roll out very thin (between 1/8" and 1/4") and cut with small round cookie cutter - no bigger than 1 3/4" across. A glass will also work if you don't have the proper cookie cutter.
  4. Bake in 350F oven for 10-12 minutes. You want to see just the slightest golden brown edge when baking. These cookies really benefit from keeping a close eye on them.
  5. Once cool, fill them with the jam of your choice and sandwich the cookies together.
Notes
  1. *This recipe really works best if all ingredients are at room temperature.
  2. *The dough can be made ahead of time, and chilled.
  3. *Take the dough out well before you plan on baking (at least an hour). It gets very hard in the fridge and takes time to come to room temperature. You can work the dough a bit with your hands to get it pliable - don't be discouraged if the dough is still very stiff when you begin.
River City Cookery http://rivercitycookery.com/

 

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