Baked Wild Rice & Carrots, Native American

4
Servings
15m
Prep Time
60m
Cook Time
1h 15m
Ready In


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Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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