photograph by Matt Hulsman

Yield: 10 to 12 servings.

4 cups cooked wild rice, prepared according to package directions
1½ pounds assorted mushrooms (cremini, oyster, shiitake)
1 cup chopped celery
1 cup chopped onion
1 stick unsalted butter
½ cup soy sauce
2 cups full-fat sour cream
Salt to taste

½ teaspoon ground black pepper
1 cup slivered almonds, with extra for garnish

½ cup fresh parsley, chopped

Preheat oven to 350  ̊. Butter a 3-quart casserole dish.

Clean mushrooms with a damp paper towel. Slice mushrooms and sauté with celery and onions in butter for 10 minutes.

Combine soy sauce, sour cream, salt, and pepper. Add cooked wild rice; onion, mushroom, and celery mixture; and almonds. Toss lightly. Season with salt to taste.

Place mixture into casserole dish. Bake for 1 hour, uncovered. Stir casserole every 15 minutes while baking. Garnish with slivered almonds and fresh parsley. Serve with crusty bread.

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Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.