ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Wild Rice

Yield 8 servings


  • 1 cup uncooked wild rice
  • 1/2 cup uncooked regular rice
  • 4 (10 1/3-ounce) cans beef broth, undiluted
  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 1 cup fresh mushrooms, sliced
  • 1/4 cup butter or margarine, melted
  • 1 cup whipping cream
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

How to Make It

  1. Combine rice and beef broth in a Dutch oven; cook over medium heat until most of the liquid has been absorbed.

  2. Sauté vegetables in butter until tender. Combine with rice and remaining ingredients; stir well. Spoon mixture into a greased 3-quart casserole. Bake at 350° for 20 to 25 minutes.

Oxmoor House Homestyle Recipes