Wild Rice and Mushroom Casserole

  • Yield: 4 servings


1cup wild rice
1 (10-ounce) can condensed consomme
Salt and pepper to taste
1tablespoon butter
1/2pound mushrooms


  1.  Wash rice carefully, pick over and remove chaff.  Place in a broad shallow casserole and cover with can of consomme; let stand 3 hours.  Then bake, covered, in 350F oven for about 45 minutes, adding a little water if rice becomes too dry.
  2. Add 1 tablespoon butter and 1/2 pound small mushrooms which have been sauteed in a little butter.  Lightly mix with a fork.  Uncover rice at the last and let dry out a little; lower oven to 300F.  No crust should form but all liquid should be absorbed.  This is a delicious buffet supper dish.

Recipe reprinted with permission from The Junior League of Charleston’s Charleston Receipts Album; An Organizer for your Collected Recipes (Charleston, South Carolina 2007).