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Long & Wild Mushroom Casserole






6 cups / 1,5 L

Rice used

Long Grain & Wild Rice

A moist creamy dish, perfect pairing for roast ham, chicken or turkey.


1 cup / 250 ml Dainty Long & Wild Rice
2 ½ cups / 625 ml water
¼ cup / 65 ml chopped onion
1 cup / 250 ml sliced mushrooms
2 Tbsp / 30 ml butter
1 Tbsp / 15 ml flour
1 cup / 250 ml beef broth
Salt and freshly ground Pepper
2 Tbsp / 30 ml slivered almonds
Garnish: Chopped parsley


Prepare Long & Wild Rice according to package directions: 25 minutes.
In a frying pan melt the butter over medium-high heat and sauté the onion and mushrooms, 5 minutes, until onion is translucent.
Add the flour and stir to combine. Then using a whisk, stir in the beef broth making sure there are no lumps. Continue stirring until smooth and thickened, about 5 minutes. Season with salt and pepper to taste.
Add the sauce into the saucepan with the cooked rice. Fold together gently.
Turn the mixture of rice and sauce into a casserole dish, sprinkle with almonds and bake 30 minutes.
Garnish with a sprinkling of chopped parsley, and serve.