Long & Wild Mushroom Casserole

Inspired by Dainty Chefs

A moist creamy dish, a perfect pairing for roast ham, chicken or turkey.

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  • 1 cup/ 250mL Dainty Long & Wild Rice
  • 2 ½ cups/ 625mL Water
  • ¼ cup/ 65mL Onion, chopped
  • 1 cup/ 250mL Mushrooms, sliced
  • 2 Tbsp/ 30mL Butter
  • 1 Tbsp/ 15mL Flour
  • 1 cup/ 250mL Beef Broth
  • Salt & Freshly Ground Pepper
  • 2 Tbsp/ 30mL Slivered Almonds
  • Garnish: Chopped Parsley



Prepare Long & Wild Rice according to package directions: 25 minutes.


In a frying pan melt the butter over medium-high heat and sauté the onion and mushrooms, 5 minutes, until onion is translucent.


Add the flour and stir to combine. Then using a whisk, stir in the beef broth making sure there are no lumps. Continue stirring until smooth and thickened, about 5 minutes. Season with salt and pepper to taste.


Add the sauce into the saucepan with the cooked rice. Fold together gently.


Turn the mixture of rice and sauce into a casserole dish, sprinkle with almonds and bake 30 minutes.


Garnish with a sprinkling of chopped parsley, and serve.

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