Gluten-Free Wild Rice Casserole Recipe

About this recipe

A hearty and satisfying gluten-free casserole featuring wild rice, fresh vegetables, and a creamy mushroom sauce, perfect for a comforting dinner.

Ingredients

• - Forest Whole Foods Organic Wild Rice
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 1 Kg Yellow/White Onion 1kg
• - Celery
• 1kg 1kg Green Pepper
• - Cooks & Co Sliced Mushrooms
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 1 Piece Cucumber 1Pc
• 400 Ml Coconut Merchant Organic Coconut Cream
• 227G Golden Swan Whole Water Chestnuts, 227G

Instructions

1. 1. Rinse 3/4 cup of wild rice under cold water. In a medium saucepan, combine the wild rice with 3 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 45 to 60 minutes until tender. Do not drain.
2. 2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 diced onion, 1/2 cup chopped celery, and 1/4 cup diced green pepper. Sauté for 5-7 minutes until the vegetables are softened.
3. 3. Stir in 1 cup of sliced mushrooms, 1 can (8 oz) of sliced water chestnuts (drained), and 1 can (8 oz) of bamboo shoots (drained). Cook for an additional 3-4 minutes.
4. 4. In a large mixing bowl, combine the cooked wild rice, sautéed vegetables, 1 can (10.5 oz) of gluten-free cream of mushroom soup, and 1/4 cup gluten-free soy sauce. Mix well to evenly distribute the ingredients.
5. 5. Preheat your oven to 350°F (175°C). Transfer the mixture to a greased 9x13-inch baking dish, spreading it out evenly.
6. 6. Bake the casserole in the preheated oven for 45 minutes, or until heated through and slightly golden on top. Let it rest for 5 minutes before serving.