Yes, there’s wild rice in this bake, but there’s also sweet potatoes, cranberries, and wild mushrooms, making it more like a holiday in a baking tray. Topped with Parmesan cheese, it’s sure to please.
Wild Rice Bake
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Category
Side
Cuisine
American
Author:
Chef Jamie Teigen
Servings
4-6
Prep Time
45 minutes
Cook Time
75 minutes
Don't have sweet potatoes? Use peeled butternut squash. Not sure what "wild mushrooms" refers to? Try shiitake, cremini, or a mix of the two.
Ingredients
-
2 lbs sweet potatoes, diced
-
3–4 tbsp olive oil
-
3 tbsp maple syrup
-
2 tbsp balsamic vinegar
- Salt and pepper, to taste
-
1 tbsp fresh thyme, chopped
- 1 cup wild rice, rinsed
- ¾ cup dried cranberries
-
1 tbsp unsalted butter
- 2–3 shallots, chopped
- ½ pound wild mushrooms, rinsed and dried
-
¼ cup shredded Parmesan cheese
Tools:
Directions
Preheat your oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- In a small bowl, combine 3 Tbsp olive oil, maple syrup, vinegar, salt and pepper.
Place the diced sweet potato in a large bowl, tossing with half of the olive oil mixture until well-coated.
Transfer the seasoned sweet potato to the baking sheet in a single layer and sprinkle fresh thyme all over. Roast for 30-35 minutes, stirring once or twice to ensure it is roasted evenly on all sides.
- Meanwhile, cook the rice. Place the rinsed rice in a pot with 3 times its volume of water. Bring to a boil, then lower the heat, cover, and continue to cook until all water is absorbed.
When the rice is ready, remove from heat, add the cranberries and the remaining half of your olive oil mixture. Cover again and let sit covered, so the steam will plump the rice and fruits. Taste and adjust seasoning as needed.
In a large skillet, heat one tablespoon butter on medium heat. Once hot, add the shallots and cook until soft and translucent, about two minutes. Add the wild mushrooms and sauté for two more minutes until soft.
Add the diced sweet potato, the cooked rice, stir well, then transfer to a greased 9×13-inch baking dish. Bake for about 15 minutes, then remove the casserole and sprinkle the Parmesan cheese on top.
Bake 10 additional minutes, until the cheese is melted. Sprinkle with additional fresh thyme and serve warm.