Manitoba Wild Rice
Submitted by scr1837
Manitoba wild rice baked casserole with bacon, mushrooms, and beef stock. Nutty, earthy wild rice simmered then finished in the oven for deep savory flavor.
YIELD
4 servingsPREP
20 minCOOK
60 minREADY
1 hrsWild rice is native to the lakes and rivers of Manitoba, and this casserole treats it right. The rice gets simmered first until just tender, then baked with crispy bacon, sauteed mushrooms, green pepper, and celery in a splash of beef stock that soaks into every grain.
What sets this apart is the two-stage cooking. Simmering the wild rice opens the grains so they absorb the bacon drippings and stock during the bake. Cooking the vegetables in rendered bacon fat builds layers of savory depth you won’t get from butter alone.
The recipe calls for veal stock if you can get it, and it’s worth seeking out. Veal stock has a silky body that coats the rice beautifully. Regular beef broth works fine, but the richness won’t be quite the same.
Pro Tips
- Rinse wild rice thoroughly under cold water before cooking to remove any debris or dusty coating.
- Don’t overcook the rice in the first simmer. It should still have a slight chew, since it finishes in the oven.
- Save a tablespoon of the chopped bacon to scatter on top after baking for extra crunch.
- Wild rice absorbs liquid as it sits, so serve promptly or add a splash of warm stock when reheating leftovers.
Variations
- Stir in dried cranberries and toasted pecans for a holiday side dish.
- Use turkey or chicken stock instead of beef for a lighter flavor.
- Add fresh thyme or sage during the bake for a more herbal, autumnal profile.
Ingredients
Directions
Rinse rice in colander with cold running water.
In large saucepan, bring water and salt to boil; add rice; reduce heat to medium low and simmer, covered 30 minutes.
Drain.
Meanwhile, in skillet, over medium high heat, fry bacon 3 to 5 minutes or until crisp.
Transfer bacon to paper towel; pat dry and chop.
Drain all but 1 tablespoon bacon drippings from skillet; add onions and cook, stirring 3 to 5 minutes or until tender.
Add green pepper, celery and mushrooms; cook, stirring 3 minutes.
Transfer vegetable mixture to 8 cup casserole.
Stir in butter, beef stock and rice.
Bake covered, 15 to 20 minutes in 350℉ (180℃) F oven until rice is tender.
Season to taste with salt and pepper.
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