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Wild Rice Seafood Casserole


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  • White Sauce:
  • 1/2 c. wild rice
  • 2 c. water
  • 1/2 tsp. salt
  • 1/2 c. white rice
  • 1 c. water
  • 11/2 tsp salt
  • 2 T. butter
  • 1 c. fresh mushrooms (small whole buttons
  • 1/4 c. chopped green pepper
  • 1/2 c. chopped onion
  • 1 c. finely diced celery
  • 2 c. fresh cooked shrimp or 1 lb. frozen shrimp thawed
  • 1/2 tsp. basil
  • 1 small jar (1/4 c.) pimiento, chopped
  • 2 t. butter
  • 2 T. flour
  • 1 tsp. salt
  • 2 c. milk



Step 1

Rinse wild rice thoroughly. In a saucepan, bring to a boil wild rice, 2 c. water, and salt. Reduce heat, cover and simmer for 30 minutes. To cook white rice, in another saucepan combine white rice, 1 c. water and salt. Bring to a boil. Cover and reduce heat; simmer 14 minutes.

Saute mushrooms, green peppers, onion, and celery until soft but not brown. Add shrimp, basil, pimiento, and the cooked wild and white rice. mix well and pour into buttered casserole dish.

White Sauce:
Melt butter, stir in flour and salt, cook and stir over low heat until smooth. remove from heat and stir in milk.

Return to heat and simmer until thickened, stirring constantly. Stir sauce into seafood-rice mixture and heat gently.

Serve with chilled white wine and toasted almonds. Serves 6


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