Baked Wild Rice & Carrots, Native American
Recipe: #20830
September 01, 2015
Categories: Casseroles, Side Dishes, Carrot, New England, Sunday Dinner, Gluten-Free, No Eggs, Wild Rice, more
""
Ingredients
Nutritional
- Serving Size: 1 (384.6 g)
- Calories 543
- Total Fat - 25.1 g
- Saturated Fat - 9.8 g
- Cholesterol - 117 mg
- Sodium - 2368.8 mg
- Total Carbohydrate - 53.4 g
- Dietary Fiber - 5.3 g
- Sugars - 4.8 g
- Protein - 27.2 g
- Calcium - 79.4 mg
- Iron - 2.3 mg
- Vitamin C - 5.7 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Place the wild rice, water, and salt in a large saucepan, and bring to a boil, boil vigorously for about 10 minutes. Turn off heat, cover and let rice stand for about 20 minutes or until all the water has been absorbed.
Step 2
Brown the bacon, remove from drippings, and drain on paper towels.
Step 3
Saute the onions and mushrooms in the bacon drippings until the onions are golden and transparent.
Step 4
Mix the bacon, sauteed onions and mushrooms, and grated carrots into the wild rice.
Step 5
Beat the cream and egg until light and fold into the wild rice mixture.
Step 6
Bake, covered in a buttered 1 1/2-quart casserole in a moderately slow oven, 325 degrees F, for 30 minutes.
Step 7
Remove cover, stir the mixture well with a fork, bake for 15 minutes at the same temperature.
Step 8
Stir once again and bake, uncovered, for 15 minutes longer.
Tips
No special items needed.