Mushroom Wild Rice Casserole
Wild rice is a Minnesota staple! It is used in many of our dishes that we make, and yet to me it always seems a little special. So, I think it is something that would be perfect to serve with Christmas dinner! The recipe I am sharing with you today is a creamy wild rice and mushroom casserole that is really delicious, and although it tastes rich, it is completely vegan and gluten free. Also, you would think that it contains cream of mushroom soup because it tastes like some serious comfort food, but it is actually thick coconut milk. Don’t worry, it doesn’t taste like coconut at all, just rich cream. So, if you are looking for a healthier (but decadent tasting) side dish for Christmas, give this a try!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- To cook the wild rice, add it to a medium stock pot with enough water to cover it by at least 3 inches. Bring to a boil, then lower the heat to a low simmer and cook for about an hour or until tender. Drain well and set aside.
- Heat the olive oil in a medium sized pot over medium heat, and add the shallots, mushrooms, celery, and garlic and sautee until they are all tender, about 10 minutes. Add the thyme and sea salt and sautee until fragrant, about a minute.
- Add the wild rice to the pot, along with the coconut milk and stir cook until it is hot.
- Pour into a serving dish and serve!
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- Allergen Friendly
- Heart Healthy