Minnesota Wild Rice Hotdish

In Minnesota, a casserole is a hotdish — and wild rice hotdish is perhaps the most quintessentially Minnesotan of them all. Native wild rice harvested from the lake country of northern Minnesota mingles with earthy mushrooms, chicken, and a creamy sauce beneath a buttery cracker crust. It appears at church suppers, cabin weekends, and holiday tables across the state.

Serves: 8

Ingredients

• 350g (1 3/4 cups) wild rice, rinsed
• 900ml (3 3/4 cups) chicken broth
• 700g (1 1/2 lb) boneless chicken thighs, cooked and shredded
• 400g (14 oz) cremini mushrooms, sliced
• 1 large onion, diced
• 3 stalks celery, diced
• 3 cloves garlic, minced
• 60g (4 tbsp) unsalted butter
• 400g (14 oz) can cream of mushroom soup
• 240ml (1 cup) sour cream
• 120ml (1/2 cup) chicken broth, additional
• 1 tsp dried thyme
• 1/2 tsp celery salt
• 1/2 tsp black pepper
• 80g (1 cup) buttery round crackers (such as Ritz), crushed
• 2 tbsp melted butter

Instructions

1. Cook wild rice in 900ml chicken broth according to package directions, about 45–55 minutes until the grains have burst and are tender. Drain any excess liquid.
2. Preheat oven to 175°C (350°F). Grease a 33x23cm (9x13 inch) baking dish.
3. Melt butter in a large skillet over medium-high heat. Sauté onion and celery for 5–6 minutes until soft. Add garlic and mushrooms; cook another 6–8 minutes until mushrooms release their moisture and begin to brown.
4. In a large bowl, combine cooked wild rice, shredded chicken, mushroom mixture, cream of mushroom soup, sour cream, additional broth, thyme, celery salt, and pepper. Mix well.
5. Transfer to the prepared baking dish and smooth the top. Mix crushed crackers with melted butter and scatter over the casserole.
6. Bake uncovered for 35–40 minutes until bubbling and the cracker topping is golden.
7. Rest 5 minutes before serving.

Cook's Notes: True Minnesota wild rice (Zizania palustris) has a superior nutty flavor to paddy-grown varieties — look for it from Native-owned cooperatives in the lake region. A rotisserie chicken saves considerable time. The hotdish can be assembled 24 hours ahead and refrigerated before baking.