Harvest Mushroom & Wild rice bake

by Jonathan Cheung

Harvest time recipe, great as a side for a crowd at Thanksgiving!

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Harvest mushroom with long & wild rice casserole


  • 3 tbsp Olive Oil
  • 3 cups/750mL Mixed Mushrooms, trimmed & quartered
  • 3 tbsp Unsalted Butter
  • 2 cloves Garlic, minced
  • 2 cups/500mL Dainty Long & Wild Rice blend
  • 3 1/2 cups/875 mL good quality Vegetable Stock
  • 2 sprigs of Thyme
  • 2 Bay Leaves
  • Salt & Pepper, to taste
  • 3 Green Onions, trimmed & sliced thin for garnish



Preheat oven to 400*


Heat a heavy bottom sauté or cast iron pan over high heat. Add the olive oil. When the oil is smoking, add the mushrooms. Allow to sit, without stirring, on high heat, for 45-60 seconds. Then stir quickly so the mushrooms on the top are now on the bottom of the pan. Allow to sit over high heat for another 45-60 seconds. Add in the butter and garlic, remove from the heat and set aside.


Pour the Dainty Long and Wild Rice into an 9x11 rectangle baking dish. Scrape in the mushroom mixture, along with the stock, water, thyme, bay leaf, and a generous sprinkling of salt and pepper.


Place in the oven and cook for 35-45 minutes, until the rice has absorbed all the liquid and a little bit of crust has formed on the top.


Remove from the oven and allow to rest for 10 minutes. Scatter the sliced green onions on top and serve.


Optional: Serve as a side dish or stir in some leftover rotisserie chicken to make it a complete meal.

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