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Oven Baked Wild Rice

August 16, 2016

Yes, there are many easy-to-make boxes of rice on grocery store shelves…in the US. Living abroad has forced me to experiment with new ways to make moist and flavorful rice. And now I like the home-made version better. It is more work than Rice-a-Roni, but so much tastier! Here’s my favorite. It’s quite versatile–goes well with chicken, beef, pork and even fish.

1 1/2 cups long grain wild rice, un-cooked
1 1/2 cups beef broth
1 can condensed cream of mushroom soup
2 Tablespoons butter, melted
1 Tablespoon Worcestershire sauce
1 teaspoon Herbes de Provence
1 teaspoon onion powder
Fresh ground black pepper, to taste


  • Pre-heat oven to 350 degrees F.
  • Spray 2-quart casserole dish with Pam cooking spray.
  • Pour beef broth, soup, and melted butter into dish and whisk until well combined.
  • Add all seasonings and stir well.
  • Add un-cooked rice and mix well.
  • Bake covered for 30 minutes. Remove lid and stir.
  • Return to oven covered and bake an additional 30 minutes, or until all liquid is absorbed.
  • Remove from oven and let stand 5 minutes.
  • Stir well before serving.
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