Excellent recipe. Flavors and textures mix well together, although it seems like an unusual mix at first. Makes a huge amount, so it's good for a potluck or house party. Next time I will cut it in half for just the 2 of us.

Wild Rice Baron was created by my mother, Gladys Barron, in the 1970's... prize winning recipe printed in Mary Hart (Mpls. Star Tribune) cookbook as one of her top 10 favorites. Awesome recipe that is served at some of the finest restaurants in the world. Many other people claim this is their recipe, however, as wild rice growers, my parents and uncles were part of the pioneers in starting paddy grown wild rice in Clearbrook Minnesota in the late 1960's. I remember the repeated sampling of her recipes until they re just right. Enjoy :) Catherine Barron Hagen

Catherine, your mother's recipe has brought good meals and lots of happy people when I cook this dish. I'm so happy to find out who created it. I always wondered why it was called a Barron and now I know. I'm sorry to read she is no longer here but she lives on through her work and recipes. I'll be making this again this week and will share her story. Thank you.

This is a recipe originating in Minnesota. It is the recipe of Mrs. Gladys Barron featured many years ago in Mary Hart's Minneapolis Star and Tribune column and in many of her cookbooks. My mother made it for our Christmas Dinner every year using wild rice harvested by the Ojibwa. It is now a cherished tradition in our family.

Love this recipe and really want to know if it can be frozen. If so, should it be frozen before you bake it, or after. Thanks in advance.

I'd cover the casserole dish with Saran or plastic wrap and put it in the freezer BEFORE baking.

Then when I wanted to make it, I'd let it thaw in the refrigerator first.

Have fun.