I’ve always liked wild rice, but I’ve only had it mixed in with other types of rice. This recipe was a nice and simple variation for this pantry staple.
1/2 cup onion, chopped fine
1 cup chopped parsley
1 &1/2 cup grated cheddar cheese
1/3 cup canola oil
3 cups cooked wild rice
1 cup milk
Salt & Paprika to taste
Pre-heat oven to 325 degrees. Beat eggs and add canola oil. Add onion, parsley and 1 cup of cheese. Add rice, milk and salt to taste. Pour mixture into casserole dish. Spread balance of cheese on top and sprinkle with paprika. Bake at 325 degrees for 45 minutes.