Wild Rice Casserole with Cranberries and Goat Cheese

A delicious, cheesy casserole.

September 5, 2013

Serves: 8
Prep: 10 min
Cook: 57 min
Total: 1 hr 7 min


  • 1 C wild rice blend
  • 2 1/2 oz goat cheese, at room temperature
  • 2 lg eggs
  • 1/2 C reduced-fat sour cream
  • 2 tsp dijon mustard
  • 1 tbsp olive oil
  • 4 leeks, white and light green parts, chopped
  • 1 tbsp minced garlic
  • 1 C dried cranberries
  • 2 tsp chopped fresh thyme

1. Prepare rice per package directions, omitting any fat. Drain if necessary and put in large bowl. Whisk cheese, eggs, sour cream, and mustard in another bowl.

2. Heat oven to 350F with rack in center position. Lightly oil 1 1/2 to 2 qt baking dish.

3. Heat oil in large skillet over medium heat. Add leeks and garlic. Cook 2 minutes. Stir in cranberries and thyme. Add to bowl with rice and fold in cheese mixture. Put in baking dish and cover with foil.

4. Bake 25 minutes. Remove foil and bake until golden, 10 to 15 minutes longer.

Nutritional Facts per serving
Calories 233.8 cal
Fat 7.2 g
Saturated Fat 3.2 g
Cholesterol 62.8 mg
Carbohydrates 37.2 g
Total Sugars 12.4 g
Dietary Fiber 3.1 g
Protein 7.6 g

Courtesy of the Rodale Healthy Recipe Finder.

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