Wild Rice Casserole

By dette

I love the texture of wild rice; it never gets mushy and is a great starch to add all kinds of foods to. This casserole is really Comforting and filling and a great alternative to mashed potatoes with your next roasted chicken.

Wild rice will stand up to cruelnut oil to the mixyture before baking. A sprinkling of some sliced scallions at the table will add a nice green color and fresh onion bite.

Ingredients

• 1 c. uncooked wild rice
• 1 small orange or ellow bell pepper, seeded and finely
• diced
• 1 c. frozen pearl onion, thawed
• 2 large eggs
• 1/2 c. grated Parmesan cheese plus more as needed
• Kosher salt and freshly cracked black pepper, to taste

Preparation

Step 1

Cook the rice according to package instructions; drain and cool to room temperature.

Preheat the oven to 350 degrees.

Put the rice ina mixing bowl; add the pepper, onions, eggs, cheese and salt and pepper and mix until well combined. Transfer the mixture to a 1 quart baking dish and sprinkle a generous handful of Parmsan over the top. Bake until set and golden brown on top, 35-40 minutes. Let stand 10 minutes before serving.