Wild Rice Casserole

Cooking Label
Prep Time
20 Minutes
6-8 Servings
• 1 cup wild rice, rinsed well
• 3 cups vegetable broth
• 2 tsp Pasolivo Kosher Flake Sea Salt, divided use
• 6 Tbsp Pasolivo Classic Olive Oil
• 1 cup celery, chopped small
• 1 cup carrot, chopped small
• 1 cup onion, chopped small
• 8 oz cremini mushrooms, cleaned and sliced thin
• 1 Tbsp + 1 tsp Pasolivo Spring Blend
• Several grinds of freshly ground black pepper
• 1/4 cup flour
• 1 cup half and half
• 1/3 cup slivered almonds, toasted
• 8 oz can sliced water chestnuts, drained and roughly chopped
Preheat oven to 325 degrees. Place rice, broth, and 1/2 tsp Pasolivo Kosher Flake Sea Salt in a saucepan. Bring to a boil, then lower heat to maintain a steady simmer. Cover pan and cook for 45 minutes. Check the rice (it should be chewy), then continue to cook as needed. Drain any remaining liquid and set aside. While rice is cooking, oil a 9x9 baking dish. Then warm Pasolivo Classic Olive Oil in a 6-quart saucepan over medium heat. Add vegetables and 1 1/2 tsp Pasolivo Kosher Flake Sea Salt. Cook about 10 minutes. Stir in Pasolivo Spring Blend, freshly ground pepper, and flour. Cook 1 minute. Add half and half, then remove from heat. Stir in reserved rice, and mix well. Stir in toasted almonds and water chestnuts, then pour mixture into prepared pan. Bake 20-25 minutes or until casserole is heated through

The wonderful texture of wild rice meets creamy, hearty goodness.  Slivered almonds make for an exciting crunch and the extra drizzle of Pasolivo Olive Oil is guaranteed to please.

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