Auntie Kaija’s Wild Rice Casserole
My family is from Timmins, Ontario. Wild rice (really a grass but, like rice, also gluten free) is readily available in the north (or was) and my Mom’s sister, my Auntie Kaija, would always make this dish at holiday time (among other treats…stay tuned). However, it’s good any time as far as I’m concerned and it’s perfect with turkey, chicken, pork or beef. She had this great wild rice cookbook but sadly I can’t remember the name of it (I will ask her later). Anyway, this recipe comes from that book and is one of those dishes that gets better the next day.
Tonight I’m serving it with slow cooker roast chicken* (or “shicken” as my Mummu used to say). So this means tomorrow it’s a soup day or maybe “shicken” and dumplings.
Ingredients:
1 c. wild rice
1/4 tsp salt
3 c. boiling water
1/2 mushrooms sliced (about 3 c.)
1/2 c. diced onion
1/2 c. butter (yah, yah but Julia Child would be proud)
1 c. grated cheese (a sharp, old cheddar is best)
1 – 19 oz can chopped tomatoes
1 c. hot water
1 tsp salt (for second boiling of rice – read the instructions…it’ll become clear)
Wild rice is really a grass and it takes forever to cook unless you follow the handy dandy quick soak method (not really that quick but you can do it while you are preparing everything else).
Quick Soak Method:
Wash the rice in cold water. Bring 3 c. water to a boil and add the 1/4 tsp salt and the rice. Parboil for 5 minutes. Remove from heat, cover, and let stand for 1 hour.
Casserole:
Drain the parboiled rice, wash and cook as follows:
- Bring 3 c. of water and 1 tsp of salt to a boil. Add the parboiled rice, cover, can cook until nearly tender (30 minutes). Drain the rice if necessary.
- Preheat oven to 350 F.
- Saute the mushrooms and onions in the butter for 5 minutes.
- Toss the rice with the mushrooms, onions, grated cheese, chopped tomatoes, and 1 c. hot water.
- Place in a buttered 2 quart casserole dish, cover with foil, and bake for 1 hour and 35 minutes.
- Remove from oven and let stand.
This can be made the day before and baked just before serving.
Makes 6-8 servings.
*Here’s how the “shicken” turned out (close your eyes vegetarians). Very moist and delicious.
