Wild Rice Casserole

Published on April 8, 2014 by Carol

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Wild Rice Casserole

Tribal Affiliation: Chippewa – Lac du Flambeau, Wisconsin

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Orgin of Recipe: Offered by Lead Goose …as adapted from Marlene Benner in the American Indian Society Cook Book of 1975

Type of Dish: Today’s Native Dishes


  • 3 tbls. chopped onion
  • 3 tbls. chopped green pepper (I often use a mix of red, green and yellow for color).
  • 3 cups hot chicken broth
  • 1 cup wild rice ( thoroughly washed under cold water in a mesh strainer).
  • 1/2 stick margarine
  • Directions:
    Heat margarine in a frying pan over low heat. Saute onions and peppers.
    Add the wild rice and blend all together.
    Transfer to a casserole dish and add chicken broth.
    Cover and bake at 350 degrees for 45 minutes or until all liquid is absorbed.
    Note: Try other variations to compliment your entree. The basic goes well with chicken and turkey. I add chopped walnuts or cashews for holidays, beef broth with roast beef. Three cups of water with a couple strips of bacon goes well with pork roast. Garnish with parsley or cilantro for color. I even added shredded cheese to go with a veal dish. Have fun.

    Source: Nativetech

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        day = 22,
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        url = {http://nativeamericanencyclopedia.com/wild-rice-casserole/},
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