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Wild Rice Vegetable Casserole

Microwave.Lady's picture
  Wild rice 250 Milliliter (1 Cup)
  Water 750 Milliliter (3 Cups)
  Salt 1 Teaspoon (5 Milliliters)
  Butter 60 Milliliter (1/4 Cup)
  Onion 1 Large, chopped fine
  Mushrooms 1⁄2 Pound, thinly sliced (250 Grams)
  Carrots 250 Milliliter, shredded (1 Cup)
  Pepper 1⁄4 Teaspoon (1 Milliliter)
  Light cream 125 Milliliter (1/2 Cup)
  Egg 1 , lightly beaten
  Brandy 30 Milliliter (2 Tablespoons)
  Parsley 60 Milliliter, minced (1/4 Cup)

€¢ Wash the wild rice thoroughly. Place the water in an 8-cup (2 L) microwave-safe pan. Add the salt. Microwave 5 minutes at HIGH.
€¢ Add the wild rice. Microwave 20 minutes at MEDIUM.
€¢ Place the butter in a microwave-safe bowl and melt 2 minutes at HIGH. Add the chopped onion, stir. Microwave 2 minutes at HIGH.
€¢ Add the mushrooms. Microwave 2 minutes at HIGH, stir.
€¢ Add onion and mushrooms to the cooked wild rice, stir well with a fork.
€¢ Add the shredded carrots, salt and pepper.
€¢ Mix together the remaining ingredients. Stir into the cooked wild rice. Cover and microwave 20 minutes at MEDIUM. Adjust seasoning and serve.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 3.9 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2130 Calories from Fat 853

% Daily Value*

Total Fat 97 g149.5%

Saturated Fat 57.3 g286.7%

Trans Fat 0 g

Cholesterol 479.3 mg159.8%

Sodium 2315.4 mg96.5%

Total Carbohydrates 256 g85.3%

Dietary Fiber 32.1 g128.4%

Sugars 36.3 g

Protein 61 g121.9%

Vitamin A 997.6% Vitamin C 205.3%

Calcium 42.5% Iron 67.4%

*Based on a 2000 Calorie diet

Wild Rice Vegetable Casserole Recipe