Yes, we currently have a ton of green beans. We grow a variety of bean that has the best flavor, texture, crispness and keeping quality of any bean we have ever tried. However, after canning 8 quarts for the winter for myself, and selling pounds to local consumers through our Farm Store, our mighty prolific green bean plants are still blossoming and still producing. So….it’s time to get creative. Here’s a recipe that is a little different take on the popular Green Bean Casserole.
GREEN BEAN WILD RICE CASSEROLE RECIPE: Makes 4 servings.
1 pound fresh green beans
1 cup wild rice
1 can cream of mushroom soup or chicken broth
1/4 cup grated Jack or Cheddar cheese
A couple handfuls of pretzel sticks
Cook the wild rice ahead of time since it takes at least an hour and a half to cook wild rice. When the wild rice kernels have burst open and are soft, they are done. Drain. Cut green beans into bite-sized pieces and steam 10 minutes just until crunchy soft but not mushy. Mix wild rice and green beans in a casserole dish. Mix in broth or soup and stir well. Mix in cheese. Bake at 350º just until cheese is melted and slightly brown. Crush pretzels slightly and sprinkle on top of green bean casserole. Serve warm topped with more shredded cheese if desired.
Optional: Can add pre-cooked chicken to this casserole to make a complete meal.