Description
Wild Rice Hotdish is a comforting, hearty Midwest classic that combines nutty wild rice with tender vegetables, savory mushrooms, and a creamy sauce, all baked until bubbly and golden. Often served as a main course during chilly months, this dish is perfect for family dinners, potlucks, or as a make-ahead meal that tastes even better the next day.
Ingredients
Units
Scale
- 1 cup uncooked wild rice, rinsed
- 3 cups chicken or vegetable broth
- 2 tbsp butter
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded cheddar cheese (optional, for topping)
Instructions
- Preheat oven to 350°F (175°C).
- In a medium saucepan, combine the wild rice and broth. Bring to a boil, then reduce heat, cover, and simmer for 40–45 minutes until rice is tender and liquid is absorbed.
- While the rice cooks, melt butter in a large skillet over medium heat. Add onion, carrots, celery, and mushrooms; sauté for 6–8 minutes until vegetables are softened. Add garlic and cook for 1 more minute.
- In a large mixing bowl, combine cooked wild rice, sautéed vegetables, cream of mushroom soup, sour cream, thyme, salt, and pepper. Stir until evenly mixed.
- Transfer mixture to a greased 9×13-inch baking dish. If desired, sprinkle cheddar cheese evenly over the top.
- Bake uncovered for 25–30 minutes, or until hot and bubbly (and cheese is melted if using).
- Serve warm as a main dish or hearty side.
Notes
- To make this dish vegetarian, use vegetable broth and ensure your cream of mushroom soup is vegetarian-friendly.
- For extra protein, add cooked diced chicken, ground beef, or turkey to the mixture before baking.
- This hotdish freezes well—just bake, cool, cover, and freeze for up to 2 months.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 640mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg