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Wild Rice Pecan Casserole

Wild Rice Pecan Casserole

1-1/2c chicken broth (can substitute vegetable broth to make vegetarian/vegan)
2 tblsp cornstarch
1 tblsp olive oil
1/3c celery, chopped
1/3c onion, chopped
1/2c sliced mushrooms
1-1/2c cooked wild rice
1-1/2c cooked brown rice
1/2c pecans, chopped

Preheat oven to 350F degrees.  In a small saucepan, stir together cool chicken broth & cornstarch until well blended.  Bring mixture to a boil, stirring constantly.  Boil for 1 minute.

In another small saucepan heat olive oil, add celery, onion.  Saute until soft.  Add mushrooms and cook until tender.  In a large bowl, mix cooked vegetables with the cooked wild & brown rice.  Add chicken broth mixture, stir to combine.  Transfer to a casserole dish, misted with olive oil spray.  Top rice mixture with pecans.  COver and bake 30 minutes or until bubbling.

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