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Wild Rice Casserole with Pomegranates and Pears

6 servings


High Fibre

Nutritional Facts Per Serving

6.9 g
44.8 g
5 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 262
  • Fat 7.9 g
    • Saturated   0.7 g
    • + Trans 
  • Cholesterol 0 mg
  • Sodium   325 mg
  • Carbohydrate 44.8 g
    • Fibre   5 g
    • Sugars  
  • Protein 6.9 g
    • Vitamin A 0 %
    • Vitamin C 10 %
    • Calcium 2 %
    • Iron 9 %


Gently simmer the rice in 5 to 6 cups of lightly salted water until firm tender, about 30 minutes. Drain well and place in a bowl; mix in the remaining ingredients, except the stock and pomegranate seeds. Preheat the oven to 350 degrees F. Spoon the rice mixture into a lightly buttered, shallow-sided casserole. Pour in the stock. Cover and bake 30 minutes. Uncover and stir in the pomegranate seeds. Cover and bake 5 minutes more, and then serve.

Serving Suggestions

This autumn side dish will pair nicely with a number of the main course dishes found in our website recipe collection, such as Cornish Hens with Apricot Rosemary Glaze, Baked Ham with Maple Bourbon Glaze and Glazed Roast Duck with Brandy Orange Sauce.

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