Wild Rice Hotdish

Wild Rice Hotdish without a can in sight. Fresh mushrooms and the easiest "sauce" ever make this the best you'll ever enjoy!

Hotdish...is this a word that everyone is familiar with or is it just because I was raised in the Midwest amongst all the corn fields, cheese and beer? I was chuckling to myself when I found a recipe card that said "Wild Rice Hotdish" as it brings back memories when the word was used on an almost daily basis. For those of you who don't know, "hotdish" is pretty much the same as "casserole". Which is pretty much the same as "creamy delicious" and I suggest using these interchangeably 🙂

I still keep my mom's handwritten recipes in a wooden recipe box she gave me years ago. It's not an antique or something passed down, just an inexpensive box she picked up. She bought one for each of her three girls then copied down recipes that we enjoyed often growing up. It's a treasure that I'll never give up! The moment I found the recipe for this Wild Rice Hotdish I knew instantly I was going to make it.

Here's what you'll love about this wild rice hotdish: no canned soup, lots of big, thick mushrooms and plenty of toasted almonds in each bite. The sauce is simple to make and SO much better than a can of that sodium-laden canned stuff. I use rotisserie chicken to really streamline things but you can use any leftover chicken you've got. Whether this is a dish you loved as a kid or even if you've never tried it, I know you'll definitely enjoy it!

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Wild Rice Hotdish

Yield: 6-8 servings

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Earthy, rich, and comforting, you'll love this wild rice hotdish!

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Ingredients

• 1 tablespoon vegetable or canola oil, or, better yet, ghee
• 16 oz thickly sliced mushrooms
• ½ cup butter
• 1 small onion, chopped
• ½ cup all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon salt
• freshly ground black pepper, about ½ teaspoon or so
• 1 rotisserie chicken, meat shredded and the rest discarded (or leftover chicken, about 4 cups or so)
• 4 cups cooked wild rice
• ½ cup sliced almonds
• ¼ cup chopped fresh parsley

Instructions

1. Preheat oven to 350F.
2. Preheat a large skillet over high heat. Add ghee or oil, once heated, add mushrooms. Cook mushrooms, stirring occasionally, until all liquid has been released then evaporated and mushrooms are lightly browned. Remove from pan and set aside.
3. Reduce heat to medium and return skillet to heat. Add butter and, once melted, add chopped onions. Cook for 2-3 minutes or until onions are softened and slightly opaque. Sprinkle flour over onions and stir until incorporated. Cook flour mixture another 2-3 minutes until thick and starting to deepen in color.
4. Whisk in chicken broth slowly until mixture is smooth. Simmer for 2-3 minutes, stir in cream and remove from heat. Add salt and pepper.
5. Stir in chicken, mushrooms and wild rice. Pour into a greased 13x9 baking dish. Sprinkle sliced almonds to top of casserole. Bake for 20-30 minutes or until hot and bubbly and almonds are toasted. Remove from oven, sprinkle with parsley and serve.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 617Total Fat: 44gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 127mgSodium: 869mgCarbohydrates: 40gFiber: 5gSugar: 5gProtein: 20g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo

Kristy Bernardo is a five-time cookbook author, travel writer, and culinary instructor who has been developing recipes for national brands since 2009. A former personal chef, she learned to cook from her mother and grandmother before refining her skills at the Culinary Institute of America’s Boot Camp.

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