Growing up all the holidays were a chance to have all of the family and relatives together. Thanksgiving was a joyous occasion. As I mentioned in previous posts I was the youngest in my family and all the cousins. Relatives would come up from the Twin Cities to join us.
Aside from the usual turkey, gravy, stuffing and cranberries, pies and jello molds—there was a MN tradition- Wild Rice Casserole. I mentioned the background of Wild Rice, how it was harvested in the Wild Rice Corn Chowder recipe. It’s a hearty casserole with a nutty texture that will add a taste of the north to your holiday table.
Wild Rice Casserole
1 cup wild rice (do not use a blend)
2 cups water
8 ounces sliced white or baby Bella mushrooms
3 stalks of celery diced
1 onion diced (1 large or 2 small)
1/2 stick of butter
1-2 teaspoons salt (more to taste)
1 teaspoon pepper
4 teaspoons garlic powder
Olive oil for sautéing
Cooking Spray for pan
Preheat oven to 350 degrees. Boil the water and wild rice. When it starts boiling, turn it down to a simmer. Cook about 30 minutes or until the water is absorbed.
Dice the onion and celery. Sauté them in a bit of olive oil until soft. Add the sliced mushrooms. Season with the spices. Add to the cooked wild rice. Stir thoroughly. Taste and adjust the spices as needed. (It tends to absorb the spices so you may need more). Place in a casserole dish or pan that has been sprayed. Mix with the butter (adding more as needed). Bake 30 minutes at 350 degrees.
This can be made ahead and baked when your turkey is resting. Enjoy!