Wild Rice Casserole




  • ¾ cup long grain rice
  • 3 cups seafood stock * 
  • ½ tsp salt
  • ½ Tbsp butter
  • 1 onion, finely chopped
  • ½ cup minced celery
  • ½ cup broken walnuts or toasted pine nuts or slivered almonds
  • ½ cup finely chopped fresh herbs (I have used chopped parsley, thyme, rosemary, oregano, sage)
  • salt and freshly ground black pepper


Selaks Sparkling Berries and Cream Rose


Cook the rice as per the packet using mussel water or seafood stock and water rather than just water. Add the salt, if necessary.

While the rice is cooking, heat the butter in a fry pan and add the chopped celery and onion. When the onions are translucent, always keeping the heat gentle for chopped onions, add the nuts and finally the chopped herbs. Blend this herb/nut mix through the rice and season with salt and black pepper.

For the seafood stock, you can make it (cook for just 20-30 mins only) or use “mussel water” from previous cooking, or use the seaweed paste and boiling water (just err on the side of caution as the mussel water can be quite strong – so perhaps 2 cups “mussel water” and 1 cup water - you can always add salt and flavour but it’s hard to remove if overly powerful).