Mushroom and Wild Rice Hotdish Recipe

Name: Mushroom and Wild Rice Hotdish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup uncooked wild rice and brown rice blend; 1 1/2 tsp. vegetable oil; 1 medium onion, chopped (1 cup); 1 large stalk celery, diced ( 1/2 cup); 3 cloves garlic, minced (1 Tbs.); 1 lb. button mushrooms, sliced; 1 tsp. grated lemon zest; 1 cup creamy portobello mushroom soup, such as Imagine; 2 Tbs. lemon juice; 6 oz. Quorn Chikn Tenders (2 cups); ⅓ cup vegan sour cream; 2 Tbs. panko breadcrumbs

Servings: persons

1/2 cup uncooked wild rice and brown rice blend
1 1/2 tsp. vegetable oil
1 medium onion, chopped (1 cup)
1 large stalk celery, diced ( 1/2 cup)
3 cloves garlic, minced (1 Tbs.)
1 lb. button mushrooms, sliced
1 tsp. grated lemon zest
1 cup creamy portobello mushroom soup, such as Imagine
2 Tbs. lemon juice
6 oz. Quorn Chikn Tenders (2 cups)
⅓ cup vegan sour cream
2 Tbs. panko breadcrumbs

1
Bring 1 cup water to a boil in medium saucepan.
2
Stir in rice, reduce heat to medium-low, and simmer 30 to 40 minutes, or until rice is tender.
3
Meanwhile, heat oil in large skillet over medium heat.
4
Add onion, celery, and garlic.
5
Cook 5 to 6 minutes, or until onion is soft.
6
Add mushrooms and lemon zest.
7
Cook 4 to 6 minutes, or until mushrooms are soft and beginning to brown.
8
Season with salt and pepper, if desired.
9
Stir in mushroom soup and lemon juice.
10
Remove from heat, and stir in Chikn Tenders, rice, and sour cream.
11
Spoon into 8-inch-square baking dish, and top with breadcrumbs.
12
Preheat oven to 375F.
13
Place casserole on baking sheet.
14
Bake 25 to 35 minutes, or until golden brown on top and bubbly in center.
15
Frozen cooking instructions: Preheat oven to 375F.
16
Cover casserole with foil, and place on baking sheet.
17
Bake 1 hour, or until filling bubbles and top is golden.
18
Remove foil during last 15 minutes of baking.
19
Let stand 5 minutes before serving.

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kcal

Calories

Fat

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup uncooked wild rice and brown rice blend, 1 1/2 tsp. vegetable oil, 1 medium onion, chopped (1 cup), 1 large stalk celery, diced ( 1/2 cup), and more.

Yes, Mushroom and Wild Rice Hotdish falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom and Wild Rice Hotdish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions