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Wild Rice and Almond Casserole

February 10, 2010 By Kristen Feola

wild rice and almond casserole

Wild Rice and Almond Casserole

A simple casserole dish that pairs well with soup or salad. You can also add vegetables to make it even more flavorful and nutritious.
4.45 from 9 votes
Print Recipe
Course Main Course
Servings 6

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 cup wild rice
  • 1/2 cup chopped green onions
  • 1/4 cup slivered almonds
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 3 cups Vegetable Broth or water see Recipe Notes

Instructions
 

  • Preheat oven to 350 degrees. Heat olive oil in large skillet over medium heat. Add rice, onions, almonds, garlic, and salt. Cook 3-5 minutes or until the rice begins to turn slightly yellow, stirring frequently.
  • Transfer to a 1 1/2 or 2-quart casserole dish, pour in broth, and cover. Bake 1 hour or until liquid is absorbed.
  • Yield: 6 servings (serving size: about 1/2 cup)

Notes

  • Serve with Two-Bean Burger and a salad.
  • Add chickpeas.
  • If you don’t have time to make your own vegetable broth, you can use a store-brought brand that’s Daniel Fast friendly. I recommend Kitchen Basics Unsalted Vegetable Stock.

 

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Ann
Ann
8 years ago

After an hour of baking I still had a lot of broth left in the dish not absorbed. Not sure why but I cooked it until absorbed. Took a long time. But finally done. Not sure what went wrong followed the directions to the tee.

0
Kristen Feola
Kristen Feola
Author
Reply to  Ann
8 years ago

Hmmm. I’m not sure, either. Did you use regular rice. Not a quick-cooking kind? I’ve never experienced that before. Did you let your oven preheat to 350 degrees? I ask because my preheat timer goes off after 5 minutes or so when I set it at 350, indicating that it’s ready for baking. But the interior thermometer shows me that it’s not even close to 350. So I wait until my thermometer tells me it’s ready! Just a thought… 🙂

-1
Brittany
Brittany
9 years ago

If I used brown rice, how much longer would it take? Or would it even work?

0
Kristen Feola
Kristen Feola
Author
Reply to  Brittany
9 years ago

Hi, Brittany! Although I’ve never tried using brown rice, I believe it would work just fine. Brown rice should also take about the same amount of time (about an hour). Thanks for your question!

0
Wanda
Wanda
9 years ago

Can u please tell me if I put the rice n raw into the skillet n cook from there?

0
Kristen Feola
Kristen Feola
Author
Reply to  Wanda
9 years ago

Yes, you add the wild rice to the skillet as directed in the instructions. Then you add the water and cook (make sure you use a deep enough skillet or saucepan so that it doesn’t overflow!).

0
DeAnn Griffin
DeAnn Griffin
11 years ago

WOW!! I had to make a variation of this tonight…I used chopped walnuts. Its so easy & very appealing to the palate. Loved it! Thank you!!! I was about done with first week of salad & my bean soup.

0
Kristen Feola
Kristen Feola
Author
Reply to  DeAnn Griffin
11 years ago

Hi, DeAnn!Thanks for your comment. I’m glad you found some new recipes to carry you through the remainder of your fast. May God pour out His favor on you as you seek Him!

0

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Kristen’s Favorite Recipes

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