Wild Rice & Vegetable Casserole
Creamy wild rice has a nutty flavor that is wonderful with the robust flavor of broccoli, and also with the more delicate flavors of cauliflower and asparagus.
½ cup wild rice (2 cups cooked)
Pepper and sage, to taste
1 – 10-ounce can gluten-free cream soup (Check label for allergens)
1 bunch of broccoli, cauliflower or asparagus, cut into florets or bite-sized pieces
1 cup grated Cheddar cheese (Check label for allergens)
Wash the wild rice in a wire strainer and run cold water over it. Combine 2 cups of water and 1/2 cup of wild rice in a heavy saucepan. Bring to a boil, cover and simmer over low heat for approximately 45 minutes, until the rice kernels have burst their shells and fluffed out. Drain off excess water. Stir the rice with a fork; cover and let stand for 15 minutes.
Put the cooked rice, seasoned with a little pepper and sage, into a greased 11/2-2 quart casserole.
Cover with the undiluted cream soup.
Steam the vegetables for 5 minutes, then place over the soup.
Sprinkle with the cheese.
Bake in a preheated 350 F oven for about 20 minutes.
Want to find more of Shelley Case's favorite recipes? Check out her book
"The Gluten-Free Diet: A Comprehensive Resource Guide"
Recipe from
Riese’s Canadian Lake Wild Rice
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