After 1/2 hour I added the vegetables. Cook for 1 1/2 to 2 minutes, until bright green. broth. The veggies were overdone of course but the rice was still not quite done and there was lots of liquid sitting on top. Add the carrots and celery and cook for about 4 minutes, until the vegetables are softened and begin to brown. ","Add the flour and stir. The rice takes far longer to cook so stiring every 15-20 minutes will help. Very tasty and I love how it uses such colorful vegetables! stirring occasionally. includes onions, carrots, and celery. flavor. Thanks! This will be a wonderful addition to the side dishes. condensed soup. The rice was still a little chewy while the veggies were pretty mushy. broccoli and an amazing homemade cream of mushroom soup. That casserole looks like Christmas to me with the green and the red. ","yield":"6 servings","author":{"@type":"Person","name":"Karen Kerr"},"video":null,"recipeIngredient":["1 cup wild rice or wild rice blend","4 cups chicken broth (or less, depending on the rice blend you use), divided","1 1/2 broccoli heads, cut into florets","1/4 cup butter","1/2 medium onion, finely chopped","8 ounces white mushrooms, finely chopped","1 large carrot, peeled and finely chopped","1 large celery stalk, finely chopped","2 tablespoons all purpose flour","1/4 cup heavy cream","1 teaspoon salt","1/2 teaspoon black pepper","1/2 cup panko bread crumbs","1 tablespoon chopped fresh flat leaf parsley"],"recipeInstructions":["Heat your oven to 375 degrees F. ","Cook the rice according to the package directions, substituting broth for the water. ","Prepare a bowl with water and ice for the blanched broccoli. ","Bring some water to a boil in a medium saucepan and add the broccoli florets. divided, 1 large carrot, peeled and finely chopped, 1 tablespoon chopped fresh flat leaf parsley. So much better than the canned stuff and really simple. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Congrats! Most people won't think twice about serving basic cornbread when is on the table. I used chicken broth (all I had on hand). Overall I liked this recipe. Instead of garlic and onion powder, I used about 1/2 cup chopped onion and 2 cloves of minced garlic. 267 calories; protein 6.4g 13% DV; carbohydrates 46.9g 15% DV; fat 6.7g 10% DV; cholesterol 0mg; sodium 93.4mg 4% DV. Repeat with the rest of the rice and broccoli. First, the rice is cooked in chicken broth to add more flavor. Melt 3 tablespoons of the butter in a large saucepan over medium Set aside until cooled, and then drain. ","Melt 3 tablespoons of the butter in a large saucepan over medium heat. mixture over the casserole. Next, sprinkle 1/2 of the broccoli over the rice. 4 minutes, until the vegetables are softened and begin to While the turkey or roast beef and gravy may be the stars of your holiday Thanks Holly. Add water only as needed. I will definately be using this one again. I've even had it as a main meal and any leftovers taste great. heat. To the rice add red bell pepper, green bell pepper, zucchini, carrot and celery. casserole dish. The flavor was so/so. Drain. I wouldn't want to make this one again. Transfer everything to a 2 to 3 quart casserole dish and top with the fried onions. This broccoli and wild rice casserole is a new favorite. Perfect!! I can't wait to make this for dinner- not just Thanksgiving! I had to finish cooking it in the microwave because my main course was finished and my guests were waiting. Ask for permission.