Baked Wild Rice

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Servings: 6 servings
Prep Time: 10 min
Cook Time: 1 hr
Difficulty: Easy

Ingredients Add to grocery list

1 cup (2 sticks) butter, plus more for ramekins
1/2 pound raw wild rice
1 pound fresh mushrooms, sliced
1 medium white onion, chopped
2 teaspoons all-purpose flour
1 cup heavy cream
1/2 cup sherry
Salt and freshly ground black pepper
1/2 cup buttered bread crumbs





Preheat the oven to 350 degrees F. Grease 6 ramekin dishes.

Cook the rice according to package directions. Drain and put the pot over low heat for a few minutes to steam the rice dry.

Melt the butter in a large skillet over medium heat and add the mushrooms and onions. Saute them for a few minutes, then push them to 1 side of the pan and add the flour. Stir until the mushrooms and onions are coated with the butter. Add the cream, stirring constantly. Add the sherry and salt and pepper, to taste; stir until smooth. Fold in the cooked rice and pour into the ramekins. Top with bread crumbs and bake until the top is brown, about 15 minutes.

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Reader Comments:


Paula loved your show on Oct 24th or 31st but cannot find your recipe for the awesome looking pulled pork sandwiches with the cocoa based seasoning before cooking!! wow if I could have reached thru the tv I would have the coleslaw on top was a great twist to it too!!! My husband loves to smoke meat but all he does is run the smoker I am the one who prepares the meat and seasons it!!! lol if you could send me this recipe or direct me to it on your website I would soooooo appreciate it!! keep up the good work!! love your shows and website!! Tam

By Tam on November 03, 2011


I thought this had a little to much butter..Sry Paula! I added chicken to it to make a meal out of it. I will definetly try it again, only with less butter!

By Brittany on February 26, 2011


By Anonymous on November 24, 2010


For me the sherry was too strong, and I had butter just standing in the dish. The flavor was good. I think I will try again with less Butter.

By Anonymous on August 24, 2010


This was so easy to make, and so rich and delicious! Thanks Paula.

By Anonymous on August 24, 2010

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