Wild Rice and Mushroom Casserole Recipe

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Wild Rice and Mushroom Casserole
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  1. In a medium saucepan, combine rice, thyme, basil, salt and stock. Cover and bring to a boil. Reduce heat; simmer 40 minutes.
  2. Preheat oven to 350°F (175°C).
  3. Trim mushrooms;slice large mushrooms. cut small mushrooms in half.
  4. Melt butter in a large stovetop casserole. Add onion; saute until golden brown.
  5. Add prepared mushrooms, saute until lightly browned. Season to taste with salt and pepper.
  6. Stir in the rice mixture and any stock or broth not absorbed.
  7. Cover and bake 15 to 20 minutes.
  8. To serve, sprinkle parsley over the top.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 302.65 Kcal (1267 kJ)
Calories from fat 115.04 Kcal
% Daily Value*
Total Fat 12.78g 20%
Cholesterol 33.2mg 11%
Sodium 429.21mg 18%
Potassium 542.28mg 12%
Total Carbs 38.54g 13%
Sugars 5.19g 21%
Dietary Fiber 2.15g 9%
Protein 9.15g 18%
Vitamin C 6.8mg 11%
Vitamin A 0.1mg 5%
Iron 2.8mg 16%
Calcium 24.1mg 2%
Amount Per 100 g
Calories 106.42 Kcal (446 kJ)
Calories from fat 40.45 Kcal
% Daily Value*
Total Fat 4.49g 20%
Cholesterol 11.68mg 11%
Sodium 150.93mg 18%
Potassium 190.69mg 12%
Total Carbs 13.55g 13%
Sugars 1.82g 21%
Dietary Fiber 0.75g 9%
Protein 3.22g 18%
Vitamin C 2.4mg 11%
Iron 1mg 16%
Calcium 8.5mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.7
  • 8

Good Points

  • saturated fat free,
  • low cholesterol

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