Wild Rice Mushroom Casserole

This recipe courtesy of Silk.

Dannon

See Silk soymilk website for more information

Wild rice and mushroom casserole in a dish

Wild Rice Mushroom Casserole

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A rich and creamy entrée or side dish loaded with veggies and spices!
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Prep Time 20 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • ½ medium onion finely diced
  • 1 large green or red bell pepper diced
  • ½ lb 1 pkg mushrooms, thinly sliced
  • 2 cloves garlic minced
  • 1 14 oz can diced tomatoes, drained
  • 2 tsp oregano
  • 1 tsp paprika
  • 2 tbsp margarine or butter
  • 2 tbsp flour
  • 1½ cup original soymilk
  • 8 oz shredded cheddar cheese or dairy-free cheddar alternative
  • 1 tsp salt
  • ½ tsp pepper
  • 2 cups wild rice cooked to package directions

Method
 

  1. Heat oil in skillet on medium heat until hot.
  2. Add onion, pepper and mushrooms. Cook, stirring frequently, until vegetables are softened, about 5-6 mins.
  3. Add garlic, tomatoes and herbs. Cook and stir until heated through.
  4. Transfer to a large bowl.
  5. In the skillet, melt margarine or butter and whisk in flour until smooth. Whisk in milk and bring to a low boil, stirring all the while until mixture thickens.
  6. Whisk in cheese and stir to make a rich, velvety sauce.
  7. Combine cooked rice with vegetables and fold in cheese.
  8. Pour into slow cooker, cover and cook on low for 4-6 hours or high for 2-3 hours.

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