Quick, easy and very savory! This is a great sidedish recipe for chicken or pork!!

Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
8
Yield:
8 Servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Bring chicken broth to a boil in a medium saucepan.

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  • In a 1 1/2 quart baking dish, mix chicken broth, uncooked wild rice, water chestnuts, 2 tablespoons butter and salt.

  • Cover, and bake in the preheated oven 30 minutes.

  • While rice mixture is baking, melt remaining butter in a medium skillet over medium heat. Place mushrooms and onion in skillet, and slowly cook and stir until tender. Stir mushrooms and onion into the wild rice mixture, cover, and continue baking 30 minutes, or until liquid has been absorbed.

Nutrition Facts

137 calories; protein 4.1g; carbohydrates 17.9g; fat 6.1g; cholesterol 15.3mg; sodium 335.5mg. Full Nutrition
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Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/07/2006
I cut this in half for two of us and used half wild rice and half brown rice subbed in slivered almonds for the water chestnuts (don't like w.c.'s) and left out the mushrooms (didn't have any) and salt (salt in butter and in low-sodium broth). This was delicious though a little over the top on the butter; would cut that in 1/2 next time. I cooked the rices in the broth on the stovetop for 45 minutes then transferred it to a small covered baking dish with the rest of the ingredients I used and baked for another 30 minutes. Probably could have used another 15 minutes on the wild rice. We enjoyed it though; it was a very nice accompaniment to the Grilled Pork Chops with Balsamic Carmelized Onions and Pan Fried Asparagus we had tonight. Thank you Corwynn! Read More
(35)

Most helpful critical review

Rating: 3 stars
11/02/2003
I had to cook this dish a lot longer than anticipated. I doubled the bake time ad still added a few more minutes. It was a good side dish but nothing special- except to us wild rice lovers. Read More
(27)
38 Ratings
  • 5 star values: 15
  • 4 star values: 16
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
11/06/2006
I cut this in half for two of us and used half wild rice and half brown rice subbed in slivered almonds for the water chestnuts (don't like w.c.'s) and left out the mushrooms (didn't have any) and salt (salt in butter and in low-sodium broth). This was delicious though a little over the top on the butter; would cut that in 1/2 next time. I cooked the rices in the broth on the stovetop for 45 minutes then transferred it to a small covered baking dish with the rest of the ingredients I used and baked for another 30 minutes. Probably could have used another 15 minutes on the wild rice. We enjoyed it though; it was a very nice accompaniment to the Grilled Pork Chops with Balsamic Carmelized Onions and Pan Fried Asparagus we had tonight. Thank you Corwynn! Read More
(35)
Rating: 3 stars
11/02/2003
I had to cook this dish a lot longer than anticipated. I doubled the bake time ad still added a few more minutes. It was a good side dish but nothing special- except to us wild rice lovers. Read More
(27)
Rating: 4 stars
02/01/2006
My family loved this recipe. However you need to reduce the chicken broth to 2 cups NOT 2 cans. Read More
(22)
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Rating: 3 stars
04/07/2007
Just tried this for the first time. I enjoyed the wild rice/mushroom/water chestnut combo but it lacked a little flavor in my book. As with the other reviews I found it took much longer to cook and 29 oz. of chicken stock was too much. I'd cut that back to at least 24 oz. I will also cut back on the butter next time and substitute in some Z-Trim which I shoud have done this time reading the one review. What I did when all was said and done and I wanted more flavor was sprinkle on some parmesan cheese. That made it really tasty I thought. I'll bake some in next time and make the other adjustments mentioned. Read More
(14)
Rating: 4 stars
01/05/2010
I used the ingredients listed but changed the cooking routine cuz of time constraints. I cooked the wild rice (40 minutes) in chicken broth with butter and salt one afternoon. The next day in a deep 12" fry pan I sauteed the onion mushrooms and water chestnuts in butter until soft stirred in the cooked rice and heated through. I then put it in a casserole dish into a 375 degree F oven for 30 minutes. I needed to add a bit more liquid at this point. This was a BIG hit at the potluck dinner!!! Read More
(8)
Rating: 5 stars
03/17/2013
So easy and so delish! Didn't change a thing. Doubled really easily. Read More
(7)
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Rating: 4 stars
04/24/2006
This was good but took a lot longer than it says to cook. Good flavor though. Read More
(7)
Rating: 4 stars
05/04/2009
I was looking for a way to use leftover already cooked wild rice when I found this recipe. I sauted the onions & mushrooms (portabello) and then added the wild rice (cooked with veg. broth) & water chestnuts and heated through. So my method was stovetop from start to finish...very quick & easy since the rice was cooked. I really liked this dish and will definitely make it again. Thanks for the recipe! Read More
(5)
Rating: 4 stars
12/25/2007
Based on the other reviews I put in 29 oz of chicken broth but added extra 1/4 cup of rice. I used Pecans instead of water chestnuts and No mushrooms only carmelized onions. I baked for 1 1/2 hours in total. My family really liked it and they are very picky. Read More
(5)