Wild Rice and Pea Casserole

Kitchen Tested
  • Yield 6 to 8 servings

Use a good quality wild rice cooked in chicken broth for an extra touch.


1 tablespoon olive oil
1/2 pound mushrooms, sliced
1 onion, chopped
4 cups cooked wild rice
1 (10-ounce) package frozen green peas, thawed
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1/2 cup sliced almonds, toasted, optional


  1. Preheat oven to 325F.
  2. In a skillet, heat olive oil and saute mushrooms and onion until tender, about 5 to 7 minutes. In a 2-quart casserole dish, combine sauteed vegetables, rice, peas, Worcestershire sauce, salt and pepper. Cover and bake for 20 minutes. Remove from oven and fold in almonds.