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.



Get every new post delivered to your Inbox.

Join 254 other followers