Cooked wild rice and orzo are mixed with sauteed mushrooms creating the simplest, yet most satisfying dish. Wild Rice, Orzo and Mushroom Casserole become the perfect side to any main, potluck item, or main dish all by itself.
Wild Rice Orzo and Mushroom Casserole
This type of rice is earthy and nutty making it the perfect partner to mushrooms. Orzo is cooked in broth infusing more flavour into the rice shaped noodle and seasoned to perfection before being mixed with the wild rice and mushrooms.
About Wild Rice
My first foray into the world of wild rice was when my mom went on a health kick, started seeing a nutritionist and introduced this rice into our diets in the early 1990’s. I’ve referenced her diet journey a few times in this blog.
Wild Rice is grown, I guess all over North America. My husband grew up eating it in Manitoba as it’s grown in the Northern part. The wild rice I have always eaten is Canadian and the bag I have is from (and grown in) The Pas, Manitoba.
This rice can be used in stuffings, as a side dish, in burgers or meatballs, and even in soups. It offers up a nutty texture with a bit of bite, is earthy, chewy and simply delicious.
Admittedly I only cook it about two times a year so I store my rice in the freezer pulling out a cup here or there when needed.
You can keep it in a sealed bag or container in the pantry for up to year or so. Rice like most items do eventually expire.
Rice Preparation and Cooking
Several varieties of white rice need to be rinsed or soaked before cooking. This rice doesn’t need to be soaked, only a quick rinse before cooking. The instructions on the bag advise cook for 50-60 minutes however we cook ours for 45-50 minutes and it turns out perfect every time.
Simple flavours in this dish will make it a table pleaser. My son loves it and goes in for seconds and thirds although full disclosure, he picks out the mushrooms!
The key to making the dish is to cook the wild rice first, set aside to cool. Cook your orzo and start your mushrooms. Salt the water for both the rice and orzo and season each portion before mixing and after as needed.
Here are a few of our favourite side dishes!
- Honey Roasted Carrots
- Simple Creamy Mashed Potatoes
- Brussels Sprouts with Candied Walnuts
- Roasted Cabbage Wedges
- Mushroom Barley Risotto
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker
- 1 cup orzo
- 1 cup wild rice
- 3-6 cups broth
- 1 tbsp oil
- 2 tbsp butter
- 6 cups sliced mushrooms
- 1/4 cup parsley chopped
- salt and pepper
- Simmer 1 cup wild rice in 2-3 cups broth for 45-50 minutes. Add pinch of salt to the broth. Once cooked drain and set aside.
- Simmer 1 cup orzo to 2-3 cups broth until liquid is absorbed. Add a pinch of salt to the broth. Once cooked stir well and set aside.
- Saute mushrooms in oil and butter until nicely browned. Add a pinch of pepper at the beginning and salt at the end.
- In a serving dish mix together cooked rice, orzo, half the mushrooms and half the parsley. Taste and add salt and pepper if needed. Add remaining mushrooms to the top and sprinkle with remaining parsley.