Entree: United States – Native American / Indigenous – Wild Rice Casserole (Baked mixture of wild rice, mushrooms, vegetables, and shredded turkey bound in a savory creamy sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr

Additional 10 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 cups (480 ml) (uncooked) wild rice blend, approx. 12 3/4 oz (360 g) (estimate: The stated 12 3/4 oz (360 g) is the dry blend weight; its grain composition is needed for a practical catalog estimate.)
4 cups (960 ml) low-sodium chicken or vegetable broth
2 tbsp (30 ml) butter
2 tbsp (30 ml) olive oil
8 oz (225 g) cremini or button mushrooms, sliced
1 medium onion, diced, approx. 6 oz (170 g)
2 celery stalks, diced, approx. 3 oz (85 g)
2 carrots, diced, approx. 6 oz (170 g)
2 cloves (approx. 0.21 oz (6 g)) garlic, minced
1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
1 tsp (5 g) kosher salt, adjust to taste
1/2 tsp (1 g) freshly ground black pepper
2 cups (480 ml) (shredded) cooked turkey, approx. 10 oz (285 g) (optional: smoked or roasted turkey) (such as roasted turkey breast)
1 cup (240 ml) sour cream or plain Greek yogurt
1 cup (240 ml) whole milk
2 large eggs, beaten, approx. 3 1/2 oz (100 g)
1 cup (100 g) grated cheddar cheese, divided
1 cup (120 g) panko or regular breadcrumbs
2 tbsp (8 g) chopped fresh parsley for garnish

Show original ingredient measurements

2 cups (uncooked) wild rice blend, approx. 360 g (estimate: The stated 360 g is the dry blend weight; its grain composition is needed for a practical catalog estimate.)
4 cups (960 ml) low-sodium chicken or vegetable broth
2 tbsp (30 ml) butter
2 tbsp (30 ml) olive oil
8 oz (225 g) cremini or button mushrooms, sliced
1 medium onion, diced, approx. 6 oz (170 g)
2 celery stalks, diced, approx. 3 oz (85 g)
2 carrots, diced, approx. 6 oz (170 g)
2 cloves (approx. 6 g) garlic, minced
1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
1 tsp (5 g) kosher salt, adjust to taste
1/2 tsp (1 g) freshly ground black pepper
2 cups (shredded) cooked turkey, approx. 10 oz (285 g) (optional: smoked or roasted turkey) (such as roasted turkey breast)
1 cup (240 ml) sour cream or plain Greek yogurt
1 cup (240 ml) whole milk
2 large eggs, beaten, approx. 100 g
1 cup (100 g) grated cheddar cheese, divided
1 cup (120 g) panko or regular breadcrumbs
2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish.
2. Rinse the wild rice blend under cold water. In a medium saucepan bring 4 cups (960 ml) broth to a boil, add the rice, reduce heat to low, cover, and simmer until tender but slightly chewy, about 35–45 minutes. Drain any excess liquid and set aside.
3. While rice cooks, heat 2 tbsp (30 ml) butter and 2 tbsp (30 ml) olive oil in a large skillet over medium-high heat. Add mushrooms and sauté until browned and their liquid evaporates, about 6–8 minutes.
4. Add diced onion, celery, and carrots to the skillet and cook until vegetables are softened, about 6–8 minutes. Stir in garlic and thyme and cook 1 minute more. Season with 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper. Remove from heat.
5. In a large bowl combine cooked wild rice, sautéed vegetables and mushrooms, shredded turkey (2 cups (285 g)), 1/2 cup (50 g) grated cheddar, sour cream or yogurt (1 cup (240 ml)), milk (1 cup (240 ml)), and beaten eggs (2 large / approx. 3 1/2 oz (100 g)). Mix until evenly combined; adjust seasoning.
6. Transfer mixture to the prepared baking dish. In a small bowl combine breadcrumbs (1 cup (120 g)) and remaining 1/2 cup (50 g) cheddar; sprinkle evenly over the casserole.
7. Bake uncovered in the preheated oven 25–35 minutes, until casserole is set, topping is golden, and internal temperature is hot throughout.
8. Let rest 5–10 minutes before serving. Garnish with chopped fresh parsley (2 tbsp (8 g)) and serve warm.

1. Preheat oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish.
2. Rinse the wild rice blend under cold water. In a medium saucepan bring 4 cups (960 ml) broth to a boil, add the rice, reduce heat to low, cover, and simmer until tender but slightly chewy, about 35–45 minutes. Drain any excess liquid and set aside.
3. While rice cooks, heat 2 tbsp (30 ml) butter and 2 tbsp (30 ml) olive oil in a large skillet over medium-high heat. Add mushrooms and sauté until browned and their liquid evaporates, about 6–8 minutes.
4. Add diced onion, celery, and carrots to the skillet and cook until vegetables are softened, about 6–8 minutes. Stir in garlic and thyme and cook 1 minute more. Season with 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper. Remove from heat.
5. In a large bowl combine cooked wild rice, sautéed vegetables and mushrooms, shredded turkey (2 cups / 285 g), 1/2 cup (50 g) grated cheddar, sour cream or yogurt (1 cup / 240 ml), milk (1 cup / 240 ml), and beaten eggs (2 large / approx. 100 g). Mix until evenly combined; adjust seasoning.
6. Transfer mixture to the prepared baking dish. In a small bowl combine breadcrumbs (1 cup / 120 g) and remaining 1/2 cup (50 g) cheddar; sprinkle evenly over the casserole.
7. Bake uncovered in the preheated oven 25–35 minutes, until casserole is set, topping is golden, and internal temperature is hot throughout.
8. Let rest 5–10 minutes before serving. Garnish with chopped fresh parsley (2 tbsp / 8 g) and serve warm.