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Wild Rice Casserole

Rated as 4.25 out of 5 Stars

"Here's a fun way to jazz up wild rice. Soy sauce and chicken bouillon add plenty of flavor, while celery, mushrooms and water chestnuts help dress it up. 'My husband and two adult children love this delicious side dish,' comments Joyce Bodle, Enumclaw, Washington. 'It's convenient, too, because you can make it a day ahead.'"
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45 m servings
Original recipe yields 8 servings


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  1. Combine the cornstarch, water, soy sauce and bouillon until blended. In a nonstick skillet, saute the celery, onion and mushrooms in oil for 8 minutes. Add cabbage and saute for 2-3 minutes longer or until cabbage is just crisp-tender; stir in water chestnuts.
  2. Stir soy sauce mixture and add to the skillet. Bring to a boil; cook and stir over medium heat for 2 minutes or until thickened. Stir in rice.
  3. Pour into an 11-in. x 7-in. 2-in. baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees F for 25-30 minutes or until heated through.


  • Nutritional Analysis: One serving (3/4 cup) equals 121 calories, 4 g fat (trace saturated fat), 0 cholesterol, 391 mg sodium, 19 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.


Read all reviews 4
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This was delicious. I followed the recipe exactly, except for one thing - the can of water chestnuts I THOUGHT I had turned out to be bamboo shoots (my basement pantry isn't brightly lit), so I ...

This was a great weekday-lunch recipe! It reheats nicely. I modified it due to lack of ingredients. I used vegetable broth instead of water and chicken bouillon. Much to my dismay, I didn't ...

This is a tasty and good veggie/starch side dish. I substituted long grain and wild rice (and the microwave pouches were on sale so I used those for the first time-awesome! Saved a LOT of time ...

I totally forgot the bouillion so I had to add it at the end like a sauce after it was cooked. I don't think that is the best way but it was good all the same and another way to use cabbage. H...