Wild Rice Bake

Wild Rice Bake is a great side dish or vegetarian lunch-time main. Wild rice is high in protien and dietary fibre and low in fat. It is also a good source of the minerals. Because commercial, paddy-grown wild rice is harder and denser than naturally growing wild rice, it must be cooked longer to become soft enough to be eaten.

Serves: 4


1 cup rice
4 cups boiling water
¼ cup oil
¼ cup Soya sauce
220g can mushrooms pieces (not drained)
1 medium onion chopped
1 package cream of chicken soup
Salt and pepper to taste


  1. Heat oven to 160C.
  2. Mix all ingredients together in casserole and season to taste.
  3. Bake 2 to 3 hours, stirring occasionally, until liquid disappears. The final product should look similar to rice pudding.

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