Gluten-Free Wild Rice Hot-dish version by Bert (Casserole)

Print Print on one page

• 2 cups wild rice, uncooked
• 6 cups water
• 2 teaspoon salt

Cook the rice in the water and salt until opened and tender. Drain off any excess liquid/

• 1 pound ground pork
• 1 large onion, chopped
• 4 stalks of celery, chopped
• 6 ounces sliced mushrooms
• ½ teaspoon poultry seasoning
• 2 teaspoons bouquet garni (Bert uses Penzy’s)
• Salt and pepper to taste

Cook the ground pork in a large frying pan. Add the onions, celery and mushrooms. When almost cooked, add seasoning. Stir.

• 4 tablespoon butter
• ½ cup gluten-free flour mix
• 2 cups chicken broth

Melt butter in a saucepan. Add the flour mix and stir with a whisk. If it gets too solid, add a tablespoon of olive oil or butter so that the roux cooks. Add the chicken broth and stir until smooth and about the consistency of Campbell’s Cream of Chicken condensed soup.

• 1-2 tablespoons wheat free – tamari
• 1 cup sour cream

2 8 ounce cans sliced water chestnuts, drained and rinsed.

Combine the pork mixture with the wild rice. Add the tamari and water chestnuts. Then stir in the flour and chicken broth mixture and the sour cream. Mix well and put into a large roaster. Cover and bake for 50-60 minutes in a 350 degree oven.

• Serves 8