Crazy Wild Rice Casserole

Crazy Wild Rice Casserole

This Crazy Wild Rice Casserole gets right to the point, it's crazy good! It has a slight Asian taste to it thanks to the water chestnuts and soy sauce. It's definitely one of my most favorite rice casserole recipes.


  • 1/2 cup wild rice
  • 1/2 cup long grain rice
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 3 tablespoons butter (margarine)
  • 1/4 cup soy sauce
  • 4 ounces can mushrooms, sliced
  • 2/3 cup water chestnuts, sliced
  • 1/2 cup almonds, slivered


  1. Bring 2 1/4 cups water to a boil - add wild rice and simmer for 20 minutes, add white rice and simmer for 20 minutes more (If using brown rice simmer for 40 minutes together).
  2. Saute onions and celery in butter. Add soy sauce, water chestnuts, mushrooms, and liquid from mushrooms.
  3. Preheat oven to 350 degrees F.
  4. Add everything together with rice in a lightly greased casserole dish.
  5. Top with browned almonds and bake for 30 minutes.

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I agree that this dish does have a slight Asian flavor but I'd be inclined to add to the Asian feel by including some other vegetables. I like the idea of including wild rice since it gives some interesting tastes and textures to what otherwise could be an average dish. I lean towards adding some thinly sliced steak or chicken and making this into a full-fledged stir-fry dish.


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