Wild Rice and Mushroom Bake Recipe

Wild Rice and Mushroom Bake Recipe Today is the first of 6 weekly installments on A Gluten-Free Holiday.  Today over at Diet, Dessert, & Dogs the focus is Healthier Through The Holidays. When you’re done reading my recipe and tips, take Ricki your favorite healthier dish that won’t pack on the pounds.  Or, maybe you can share your top tips for staying safe when there’s tempting food everywhere.  Either way head over to Diet, Desserts & Dogs to link up or leave a comment to have your chance to win some amazing cookbooks.  To see which ones you could WIN this week, look at the end of this recipe.

So from now until the end of the year there will an abundance of food.  Everywhere you go people will be trying to give you food, try a sample, buy this buy that.  It’s like it’s just floating in the air all around us.  I like to think that not being able to eat gluten, dairy or rice is a huge advantage.  I can say no to almost everything because I don’t want to get sick from whatever is in that sample they want me to try.  Why on earth would I want to take a chance in getting sick and being exhausted at this time of the year.  NO THANK YOU!

This time of the year is extra busy for us and we are often out and about.  Is that true for you too?  This can be a recipe for spending extra money on fast food if I don’t plan.  That means I’m also getting extra calories.  I don’t know about you but if I’m having extra calories I want it in the form of a piece of chocolate, not some fast food condiment or side dish.  Also, if I plan it right, that piece of chocolate won’t even be in the extra calories category.

If you read up on my November Menu Plan you know that I am armed and ready for this month with a plan.  Knowing what the obstacles are makes it easier to plan around them.  If you want to win one of my prizes from Monday, check out how.  The deadline is this Saturday.

Wild Rice and Mushroom Bake Recipe

One of the many crazy challenges can sometimes be I don’t have time to stand at the stove but I can get something into the oven.  This is where the Wild Rice and Mushroom Bake comes in handy.  It dosen’t take long to pull together and it can be left to bake in the oven for 2 hours.  It can also be cooked in the oven at a higher temp in an hour, if that is all the time you have.  This recipe has ground beef in it but you can use another ground meat or keep it vegetarian or vegan.  Either way, it’s flexible and delicious.  Oh and did I mention it doesn’t cost a lot, it’s packed with good nutrition and low in calories.

Now some of you are thinking, didn’t she just say she can’t eat rice and this is a wild rice recipe?  Well rice does bother me but wild rice not a true rice.  Wild rice is a grass and is more closely related to bamboo.

Almost always sold as a dried whole grain, wild rice is high in protein, amino acid lysine and dietary fiber, and low in fat. Like true rice, it does not contain gluten. It is also a good source of the minerals potassium and phosphorus, and the vitamins thiamine, riboflavin and niacin.

Wild Rice and Mushroom Bake Recipe

Ingredients:

1-2 tsp organic coconut oil

1 medium yellow onion, diced

1 stalk of celery, preferably with leaves, diced

1 pound white button mushrooms, sliced- with or without stems

1 pound cremini mushrooms, sliced- with or without stems

1/2 – 1 pound organic ground beef

8 oz wild rice Wild Rice and Mushroom Bake Recipe

2+ cups organic chicken stock

2+ cups organic beef stock

1/4 – 1/2 cup sour cream

Sea Salt and Pepper to taste

sliced or slivered almonds

Directions:

In an oven-proof pot, sautee the onions and celery in a little oil on medium high until they start to soften.  Now add in the mushrooms and cook until they start to brown and soften.  Now remove all of this.

If you are using meat, brown the meat in the pot.  If it gives off a lot of oil, drain that extra oil.

Add the vegetables back into the pot, add the wild rice and stock and bring to a boil.  Put into a 325 degree pre-heated oven, uncovered, for 2 hours.

About 1/2 to 3/4 of the way into the cooking time you can check to make sure there is still a little stock in the pot.  If not you will want to add more.

When the rice is no longer crunchy the dish is done.  Remove it from the oven.  If you are going to use sour cream, this is when you want to mix it into the dish.  Serve immediately and sprinkle with almonds.

Yield:  6-8 servings

NOTES:

I use my round french oven enameled pot from Le Creuset to cook this dish.  It’s great on the stove and in the oven and they come is many different sizes and colors.

I use a dairy free sour cream that is soy based.  You can use whatever sour cream you prefer.  I will say this dish tastes great with or without the sour cream so if you can’t eat dairy or soy, don’t worry.  I’ve not made a sour cream with cashews but if you have, that might be a good option.  If you try that please let me know how it turns out.

If you are keeping this vegetarian or vegan use vegetable stock instead and omit the ground meat.  You can even add in a third type of mushrooms like portobello.

If you want it more like a soup make sure to add extra stock.

I only used half a pound of ground meat and it tasted great, but with less calories.  You could also use ground turkey, chicken, veal, pork or meat substitute.

If you don’t have a yellow onion you can use whatever color you have.

If you don’t have coconut oil, why not!  Go get some now!  You can also use olive oil or a canola oil but the coconut oil has a lot of great health benefits.

If you don’t have homemade stocks be careful when you buy pre-made.  Read the labels as many have wheat.  I use Kitchen Basics but every time I buy it I always check.  You never know when they are going to change their formula.

If you want this to cook in 1 hour, turn the oven up to 375 degrees.

This was shared on Gluten Free Wednesdays on Linda’s Gluten Free Homemaker blog.

Don’t forget to visit Diet, Desserts and Dogs to check out and share more great ideas and recipes.  Leave a comment too to be entered to win a cookbook!  Here are the two being given away this week.

Wild Rice and Mushroom Bake Recipe Wild Rice and Mushroom Bake Recipe

A Gluten-Free Holiday Schedule & Themes:

November 4th – Healthier Through The Holidays at Diet, Dessert, & Dogs

Let’s all get off to a healthy start this holiday season.  Bring Ricki your favorite healthier dish that won’t pack on the pounds.  Of, maybe you can share your top tips for staying slim when there’s tempting food everywhere.

November 11th – Thanksgiving Favorites at gluten-free easily

Share your favorite gluten-free Thanksgiving dish from appetizers to desserts at Shirley’s place. We want to see your stuffing, turkey dishes, pumpkin pie, mashed potatoes, cranberry jelly…anything Thanksgiving goes. (To our Canadian friends – please share your Thanksgiving dishes, too!  We know you celebrated earlier than the US!)

November 18th – Gifts of Good Taste at Tasty Eats at Home

Who doesn’t love a gift made with love? Share your favorite foodie gift that’s gluten-free. Have a fabulous way to pack a yummy treat? We want to see that, too.

December 2nd –Holiday Entrees & Sides  Dishes at The W.H.O.L.E. Gang (That’s right here!)

Bring your families favorite entrees and sides.  We’ll will be ready for them all.  We know that Haunnkah starts on December 2nd this year but still hope to see some of your favorite dishes.

December 9th – Holiday Breakfast & Brunch at Ginger Lemon Girl

A warm, cozy breakfast or brunch is a wonderful way to start off the holiday.  This is a great time to help someone else whipping up your fabulous gluten-free cinnamon rolls or a crumb-topped coffee cake by sharing your favorite recipes.

December 16th – Holiday Desserts at Simply Sugar & Gluten-Free

Just like it sounds – bring your favorite gluten-free Christmas desserts for all to share.  Cookies, pies, truffles, cakes, and candies….we want to try them all.

So, get your recipe box out and start browsing…then get in the kitchen and start cooking for the best ever gluten-free holiday!

PRIZES

Here’s a list of what we have for you:

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11 Responses to Wild Rice and Mushroom Bake Recipe

  1. Iris November 4, 2010 at 1:12 am #

    Sounds delicious! I love recipes like this that I can pop in the oven and then forget!

    • TheWHOLEGangLLC November 4, 2010 at 11:30 am #

      Iris this is a great one when you need to study or you're wrapping gifts or just want to watch a movie and then eat after it's over. Enjoy!

  2. Wendy November 4, 2010 at 5:22 am #

    Oh, Diane. What a great recipe and it practically cooks itself in the oven that long and low.

    • TheWHOLEGangLLC November 4, 2010 at 11:28 am #

      Wendy I think we will be eating this often during these cold months. We don't have many dishes more than once around here but I think this one we'll make an exception for just like chili.

  3. Ricki November 4, 2010 at 12:22 pm #

    Sounds wonderful! I love quick-to-prepare dishes that you can pop in the oven and leave to do their own thing. And wild rice is a favorite! :)

  4. glutenfreeforgood November 5, 2010 at 7:51 am #

    First off, I always use the leaves on celery, but thinking back — I don't think I ever see that mentioned in a recipe. Good one, Diane. I love the leaves and like how they look mixed in with everything else. Oh, and don't you just LOVE those Le Creuset pots? Oh my gosh, I just wish they weren't so expensive. I'd have every size and color. For rice dishes, there's nothing better. And yes, I love coconut oil and use it daily (in a variety of ways). Now that you've got me thinking about mushrooms, I'll definitely be trying this recipe. Wild rice is a favorite around here. Thanks for the inspiration. You're such a spark in my day!
    Peace, love and fancy pots. =)
    Melissa

  5. Alisa Cooks November 5, 2010 at 11:17 am #

    I had no idea wild rice was anything like bamboo! How cool. I have a bag of wild rice sitting in my cupboard, begging to be made!

  6. tastyeatsathome November 6, 2010 at 11:20 pm #

    Ooh this sounds earthy and delicious. :)

  7. Linda November 11, 2010 at 10:49 pm #

    Oh, I just love mushrooms and this dish sounds delicious. I bet it would work in the crock pot too. Thanks for linking up.

    • TheWHOLEGangLLC November 12, 2010 at 7:38 am #

      Linda I'm with you on the mushrooms. I'm guessing this will work in the crockpot too. If you make it let me know how long it took to cook.

  8. Jenna March 3, 2011 at 7:02 pm #

    I made this yesterday in the crockpot. It worked well. A delicious dinner with leftovers for lunch.

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