Wild rice casserole from Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen (page 155) by Heidi Swanson

  • sour cream
  • onions
  • Show all ingredients...

  • EYB Comments

    Can substitute thyme for tarragon, and brown rice for wild rice.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute thyme for tarragon, and brown rice for wild rice.

  • amanda_tynr55 on April 04, 2026

    This was good, but for the work and ingredients I had hoped for better flavor

  • TrishaCP on February 27, 2024

    I thought this was good, with modifications. Following the advice of other members, I used more cheese to top and only baked it about 40 minutes. It stayed moist. I added powdered black garlic along with the fresh to give it more punch.

  • skvalentine on November 24, 2022

    Made for Thanksgiving. Was not a big hit with my crowd, but I thought it was pretty good. I did use extra salt and cheese.

  • Dannausc on February 13, 2018

    Good and easy. I added extra cheese. It would be good with bacon, pecans and/or chicken mixed in.

  • RosieB on January 24, 2014

    I thought this was a nice dish. I used a mixture of brown and wild rice cooked in the pressure cooker for 20 minutes. I used less rice and more mushrooms which kept it moist. I served it with a nice green salad. We had left overs cold and it was still good. I will make again but put in more cheese and garlic.

  • Laura on May 20, 2013

    Pg. 155. I'm really surprised by the positive notes for this recipe here because I really disliked this. It was dry and didn't have a lot of flavor. I think the cook time is way off -- I don't think the second half of the bake time is needed at all -- wish I'd gone with my instincts and removed it from the oven after the first 30 minutes. Also, the wild rice did not work at all for me. I'd much prefer this with brown rice. But then, I won't be making it again, so it's a moot point.

  • kimbaroni on December 29, 2012

    Page 155

  • jaelsne on January 10, 2012

    We enjoyed this recipe. It has an earthy, wintry taste that would make a great side dish. I made it as written, and found it a bit lacking as a main dish. Next time I would add a lot more cheese and perhaps more spice. A little bland for our family. It was popular at a pot luck I attended. Excellent recipe, but not we good as others in this book. Repeated on June 19, 2014. I enjoyed this as a main dish,but would serve again with a substantial soup or salad. My daughter suggested the addition of crumbled sausage if you weren't concerned about making a vegetarian dish.

  • Cheri on June 23, 2011

    Wild Rice Cassarole is great. Used thyme. Added a little more grated cheese, some to mix and some on top. Great side for chicken, fish or pork, but very good on it's own. Good leftover/re-heated

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