This hearty, satisfying recipe for wild rice is loaded with flavor. It's a true crowd pleaser and great for large holiday dinner parties.
Wild rice isn't truly a member of the rice family. It's a marsh grass that grows predominantly in areas around the northern Great Lakes.
Wild rice has a nutty, chewy texture and is a superb addition in gluten free soups and side dishes. This recipe is an adaption of a recipe from North Country Wild Rice Company.
Before you get started, check out these tips for cooking wild rice from our Guide to Local Foods. I like to bake wild rice rather than cook it on the stove top. The heat is consistent in this no-fuss method. For convenience cook the wild rice up to 2 days before assembling and baking. Cook, cool, place in an airtight container and refrigerate.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
- 3 cups cooked wild rice (See tips- How to Cook Wild Rice)
- 1 cup sliced fresh mushrooms
- 1 1/2 cups fresh, chopped tomatoes or equivalent amount of canned diced tomatoes, drained
- 1 cup sliced black olives
- 1/2 cup chopped green onions
- 2 minced cloves garlic OR garlic powder to taste
- 1/3 cup olive oil
- 1 cup grated Cheddar cheese
- Salt and pepper to taste
Preheat oven to 350° F
Combine cooked wild rice with remaining ingredients in a large bowl. Stir to thoroughly combine.
Alternatively, this dish can be prepared in a crock pot. Place mixture in large crockpot and heat on high until hot and the cheese has melted.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.