Although this recipe has canned soup in it, I consider it a real gourmet treat. There is never any left in the dish when I serve it. I have been asked for this recipe more often than any other. It originally came from Northern Mist Wild Rice producers in Neepawa, Manitoba and I have been making it for years. Wild Rice is expensive but it goes a long way and has such a unique flavour.
Portion size8 servings
*Have your cooked wild rice ready. Cook broccoli until just tender. Combine soup and cheese over low heat. Arrange soup mixture, broccoli and rice in layers in casserole dish. Sprinkle top with Parmesan cheese. Bake at 350 degrees for 1 hour. *Note: 1 cup of raw wild rice makes 4 cups cooked. To cook, stir washed raw rice into 3 times the amount of boiling water. Lower temperature and simmer for 45-60 mins. or until kernels have burst and curled. Drain.