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Wild and Brown Rice Casserole

Submitted by: boulderneigh on May 6, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Wild and Brown Rice Casserole

This rich, savory side dish is a hit whenever I serve it.

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Difficulty: Easy

Servings: 8

Prep Time: 15 minutes   Cook Time: 2-3 hours  


1 c. wild rice
1 c. brown rice
1 15-oz. can diced tomatoes
1/3 c. grated Parmesan
1 c. chopped onion
1-2 c. sliced/chopped black olives
2 t. garlic salt
4-8 oz. canned mushrooms, drained
1/3 c. olive oil


Wash and soak both rices overnight. In the morning, drain rice, then mix together all ingredients along with 3 cups hot water. Place in large casserole and bake at 350 degrees for 2-3 hours. (I put this on delayed time bake so it is ready when we get home from church.)

Categories: Beans, Grains & Rice, Casserole, Gluten-Free, Main Dish, Other Side Dishes, Side Dishes, Vegetarian

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