Growing up in Minnesota, I expect that we ate more wild rice than most children.  One reason for that might be that you can purchase wild rice for alot less money in Minnesota than in other parts of the states.  If you’re into it, I would recommend that you search for Minnesota wild rice and buy in bulk.  You’ll see that the price per pound is quite a bit less than in your local grocery store.  Or, if you’re like me, you can visit Minnesota, go to the local coop and bring it home with you.  Just be aware, though, that you will get searched by the TSA in the airport if you have 10 pounds of it in your carry on.

Wild rice varies quite a bit in terms of how long it takes to cook.  It depends on how dry it is and the size.  This recipe could vary by a good 1/2 hour so you need to watch it to see if it’s cooked but also to see if you may need to add some more broth while it’s baking.

This is my “go to” recipe for a side dish which works week nights and also for entertaining.  It’s also great for breakfast the next day with a fried or poached egg.

You could easily substitute pecans for the almonds, raisins for the dried cherries, regular onions for the red onions, and so on.

My Favorite Wild Rice Casserole

Serves 4 to 6

1 cup wild rice
1/2 cup chopped red onion
1/2 cup chopped celery
1/2 cup slivered onions
1/2 cup dried cherries
1 cup sliced crimini mushrooms
1 tsp. dried thyme
1/2 cup white wine
2 cups chicken broth

Combine all of the ingredients into a cooking dish that you can put on the stove and in the oven.  Bring the mixture to a boil on the stove (this just reduces the cooking time in the oven).  Bake at 350 degrees for about 1 1/2 hours until the broth is absorbed and the rice is chewy but tender.