Wild Rice Mushroom Bake

rice-wildTonight’s dinner warmed Mark and me to the bones. We enjoyed eating out of individual baking dishes which kept everything warm to the last bite, and eventually was cool enough for us to cup in our hands.

We’d spent the better part of a windy, chilly day transplanting the artichokes and red cabbage, seeding micro-greens, and hoeing and mulching strawberries. I kept waiting for the rain to start, which would give us an excuse to go inside. What a crazy thing to wish for in Oregon! Rain never came, except for a passing hail storm a few passing showers, which at the end of the day felt more like good news than bad.

This meal comes together easily–though you do need to think ahead enough to cook up your rice first, unless you happen to have some left-over in your fridge.

Wild Rice Mushroom Bake. (Inspired by Heidi Swanson’s Wild Rice Casserole in her cookbook, Super Natural Every Day). Serves 2 as a main dish, or 3-4 as a hearty side.

Add 1/4 c. wild rice with 1/4 c. brown rice to 1 1/4 c. water in a small pan and cook until soft–approximately 45-50 minutes. Pour into a small mixing bowl to cool.

Chop and saute 2 c. portobello (or most any other mushroom) in 1 Tbsp. butter until fragrant and soft (about 5 minutes).
Chop 1 leek and add to mushrooms, cooking until soft and creamy (2-3 minutes)
Mince 2 cloves of garlic and add to mushrooms, cooking one minute.  Set aside to cool.

Whisk 1 large egg, mix in 1/2 c. cottage cheese, 2 Tbsp. plain yogurt, 2 ounces soft white cheese (such as creamy soft Swiss).

Mix rice and sautéed vegetables and add 1/4 c. toasted and chopped hazelnuts. Mix in egg/cheese combination, and salt and pepper to taste.

Pour into lightly oiled baking dish or individual baking dishes.

Cover with foil and bake at 350 for 30 minutes and then uncover and bake another 20 minutes. Remove from oven and let cool about 10 minutes before serving. Garnish with chopped chives and serve with asparagus (or other seasonal vegetable) and fruit.


  • You might have noticed that someone looked at this post 40 dozen times yesterday. It was me. I made a version of this bake last night that was fantastic. Thanks.

  • Ah…! That explains it! Actually I hadn’t noticed, but I do that sort of thing when I’m making someone else’s recipe, too. I’m glad you enjoyed it. How was your version different?

  • Well, since you asked (I’ve been telling everyone about this recipe today). . .

    My goal was to make it only using what I had in the house (I’m preparing for unemployment), so I combined some whole grain rice I’d gotten for Christmas with this slightly sweet purple Thai rice one of my students had given me. That made the whole thing this lovely purple color. I fried up two pieces of peppered bacon I’d gotten from a local farm, then sautéed portobellos and onion, then added the rice and cooked it all down. I found a couple of tablespoons of slivered almonds in a drawer, toasted them and added them, then whisked an egg and added it and threw it in the oven. After 30 minutes I added some fresh mozzarella to the top and let it melt over it. It was delicious.

    • That sounds wonderful. The peppered bacon would add so much. I often cook that way, too–using what I have on hand or what’s still available in the gardens.

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