Minnesota Wild Rice Casserole With Pecans 10.000

Dixie D. Vereen for The Washington Post

May 6, 2015

Tom Sietsema's mother makes this dish, featuring Minnesota wild rice, mostly for special occasions. For extra color, add more bell pepper.

Serve with roast chicken or pork chops. Leftovers can be gently reheated.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 10 servings; makes 5 cups

  • 8 tablespoons (1 stick) salted butter, plus more for the baking dish
  • 1 cup white organic mushrooms, stemmed, cleaned and diced
  • 2 tablespoons chopped onion
  • 1 clove garlic, minced
  • 1/2 cup chopped and seeded red, orange or yellow bell pepper
  • 1 cup chopped pecans
  • 1 cup raw wild rice, rinsed (do not use a blend)
  • 3 cups no-salt-added chicken broth
  • Salt
  • Freshly ground black pepper


Preheat the oven to 325 degrees. Use butter to generously grease a 2 1/2-quart baking dish.

Melt the 8 tablespoons of butter in a medium saute pan with high sides over medium heat. Stir in the mushrooms, onion, garlic and bell pepper; cook for 5 minutes, then stir in the pecans. Cook for 1 minute, then add the rice and broth. Lightly season with salt and pepper. The mixture will look soupy.

Transfer the contents to the baking dish; bake uncovered for 1 hour or until the broth has been absorbed.

Fluff with a fork; serve warm.

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Recipe Source

From Dorothy Sietsema.

Tested by Tom Sietsema.

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