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Savory Rice Bake

User Rating 5 Star Rating (1 Review)


A savory rice bake, shared on our forum.


  • 1/4 cup wild rice
  • 1 medium rib celery, chopped (1/2 cup)
  • 1 small onion, chopped
  • 3 tablespoons butter
  • 2 1/2 cups chicken broth
  • 1 tablespoon dried parsley flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground sage
  • 1/4 teaspoon dried basil
  • 1 can (4 oz) mushroom stems and pieces, drained
  • 3/4 cup uncooked long grain rice
  • 1 cup sour cream, optional


In a skillet, melt butter over medium low heat. Add wild rice, celery, and onion. Cook, stirring, until onion is tender. Pour wild rice mixture into an ungreased 1 1/2-quart casserole. Heat broth to boiling; pour over wild rice mixture. Stir in salt, parsley, sage, basil, and mushrooms. Stir in long-grain rice. Cover and bake at 350° for about 40 to 45 minutes, or until liquid is absorbed and rice is tender. Stir in sour cream, if using.
Serves 6.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Loved It!, Member GlendaLanier

I made this last night and followed recipe except I used fresh sliced mushrooms instead of canned. I believe there is a typo in the recipe. After adding in the salt. spices and mushrooms I believe it should say to stir in the long grain rice instead of cover and bake. As written it has cover and bake before adding the long grain rice and again after adding the rice which doesn't make sense. After baking, I added the optional sour cream and it was yummy.

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