Wild rice is simmered with beef broth (or vegetable stock) and then mixed with sautéed garlic, mushrooms and ham (unless the dish is for vegetarians). Usually we add pecans as well but because we were serving this with walnut cream sauce, we left them out.
We add toasted roughly chopped walnuts to a white sauce made with milk and cream to make the most amazing cream sauce.
On this occasion, we served the wild rice casserole with pan-fried chops, walnut cream sauce and sauteed brussels sprouts.
Closer view of cream sauce
