WILD RICE MUSHROOM BAKE
The wild rice adds a wonderful flavor to this casserole. I like to serve it on special occasions. -Jann Marie Foster, Minneapolis, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Place wild rice in a large bowl and cover with boiling water; soak for 1 hour. Drain and set aside. , In a large skillet, saute mushrooms and onion in butter until tender. In a large bowl, combine the mushroom mixture, wild rice, long grain rice, almonds, broth, cream, salt and pepper., Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 350° for 75 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until rice is tender.
Nutrition Facts : Calories 318 calories, Fat 19g fat (10g saturated fat), Cholesterol 56mg cholesterol, Sodium 583mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
ALMOND-MUSHROOM WILD RICE
The delightful combination of ingredients in this dish makes a perfect accompaniment for beef, poultry or pork. It's very flavorful and hearty.-Shirley Goehring, Lodi, California
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Rinse and drain rice; place in a 1-1/2-qt. baking dish coated with cooking spray. Add the remaining ingredients; mix well. Cover and bake at 325° for 1-1/2 to 2 hours or until liquid is absorbed and rice is tender.
Nutrition Facts :
WILD RICE PILAF
Steps:
- Melt 2 tablespoons of the butter in a medium saucepan, add the onion, and cook over low heat for 5 to 10 minutes, until translucent. Add 5 cups of water, 2 teaspoons of salt, and the wild rice. Bring to a boil, reduce the heat to very low, and simmer, covered, for 50 minutes to 1 hour, until the rice is tender. Drain well.
- Place the drained rice in a bowl, add the remaining tablespoon of butter, the scallions, 1 1/2 teaspoons salt, and the pepper. Taste for seasonings and serve hot.
ALMOND WILD RICE
Made with both brown rice and wild rice, this popular pilaf has a hint of fruity sweetness, thanks to golden raisins. I prepare the casserole the morning of the party, then refrigerate it in an ovenproof dish to heat through later. -Mark Trinklein, Racine, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, bring 1/2 cup broth to a boil. Remove from the heat; add raisins and set aside (do not drain). In a large saucepan, bring 3 cups of broth and 2 tablespoons of butter to a boil. Add wild rice; cover and simmer for 55-60 minutes or until the rice is tender; drain if necessary., Meanwhile, in large saucepan, combine the brown rice, 2 tablespoons butter and remaining broth. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender; drain if necessary., In a small skillet, saute the almonds in remaining butter until lightly browned. In a serving bowl, combine the wild rice, brown rice, raisin mixture, almonds, parsley, salt and pepper.
Nutrition Facts : Calories 305 calories, Fat 13g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 645mg sodium, Carbohydrate 42g carbohydrate (11g sugars, Fiber 3g fiber), Protein 8g protein.
WILD RICE WITH ALMONDS
Provided by Robert Irvine : Food Network
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring 2 1/2 cups water to a boil. Add wild rice, almonds, butter, and salt and return to a boil. Reduce heat to low, cover and let cook for 50 minutes without removing the lid. Remove from heat and let rest 10 minutes, leaving covered.
- Stir to fluff rice, transfer to serving dish and sprinkle with minced parsley.
WILD RICE WITH MUSHROOMS
Kardea Brown always looks forward to nights when her mom makes her famous wild rice. "It's bursting with umami goodness," Kardea says, "She's known for it!" After learning the basics from Mom, Kardea put her own spin on the dish by adding mushrooms. She likes serving it with baked chicken or roasted turkey breast, but she swears it's good with everything. "You can't go wrong with this recipe. It's the perfect side!"
Provided by Kardea Brown
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons butter in a large saucepan over medium heat. Add the onion and sauté until translucent, about 10 minutes. Add the wild rice and toast, stirring, until it begins to smell nutty, about 1 minute. Add the chicken broth and bring to a boil, then reduce to a simmer over low heat. Cover and cook until the water is absorbed, about 40 minutes.
- Meanwhile, heat the olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the button mushrooms, shiitakes and thyme and cook, stirring often, until the mushrooms begin to brown, about 10 minutes. Add the garlic (add more oil to the skillet if it's dry), season with salt and pepper and cook until the garlic is fragrant, about 1 more minute.
- When the rice is cooked, fluff with a fork and gently fold in the mushroom mixture. Season with salt and pepper. Add to a serving bowl; sprinkle with the parsley.
ALMOND CRANBERRY RICE PILAF
Provided by Valerie Bertinelli
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the almonds and cook, stirring constantly, until golden and nutty smelling, about 3 minutes. Transfer to a small bowl and reserve.
- Melt the remaining 2 tablespoons butter in the saucepan and add the onions. Cook, stirring occasionally, until softened, about 5 minutes. Add the rice and cranberries and cook, stirring, until well coated, about 1 minute. Add the chicken broth, 1 1/2 cups water, 1/2 teaspoon salt, and pepper to taste, and increase the heat to medium-high. Bring to a boil, then cover and reduce the heat to low. Cook until all the liquid has been absorbed, about 18 minutes. Take off the heat and let stand, covered, for 5 minutes. Stir in half of the reserved almonds and the parsley, and season with salt and pepper. Garnish with the remaining toasted almonds.
JEWELLED WILD RICE WITH ALMONDS
A simple rice salad makes a great side dish. Add cranberries and orange for sweetness, nuts for crunch and herbs for lots of fresh flavour
Provided by Barney Desmazery
Categories Side dish
Time 1h15m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat the butter or oil in a flameproof casserole dish and gently cook the onion for 15 mins until just starting to turn golden. Add the rice and cranberries, and stir a few times until coated. Season well and pour over the stock.
- Float the bay leaves and thyme on top of the stock, and put a circle of baking parchment on top of that. Cover with a lid and put in the oven for 45 mins until the rice is tender. Stir through the parsley, almonds and orange zest. Serve hot, or leave to go cold and serve as a salad, dressed with olive oil and lemon juice.
Nutrition Facts : Calories 457 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.4 milligram of sodium
BAKED WILD RICE WITH ALMONDS
Make and share this Baked Wild Rice With Almonds recipe from Food.com.
Provided by Chandra M
Categories Brown Rice
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In large saute pan, warm oil.
- Saute the onions, green pepper, and garlic until soft.
- Add the rice and saute another 2 minutes, until sweetly fragrant.
- Stir in almonds and transfer to casserole dish.
- Add chicken broth, wine, salt, & pepper, stir to combine.
- Bake in a preheated 350F oven for 1- 1 1/2 hours or until all liquid is absorbed.
- Fluff with a fork and serve.
Nutrition Facts : Calories 142.2, Fat 10.9, SaturatedFat 1.3, Sodium 674, Carbohydrate 4.6, Fiber 1.5, Sugar 1.5, Protein 4.8
RICE WITH ALMONDS AND RAISINS
The rice is cooked in chicken broth instead of water to give it a good flavor. This dish would complement any meat, poultry, or fish. Delicious!
Provided by Annette
Categories Side Dish Rice Side Dish Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter in a medium saucepan over medium heat. Saute onion, stirring, until tender. Stir in the rice, raisins, broth, salt and pepper. Bring to a boil.
- Reduce heat to low, cover and simmer 15 to 20 minutes, or until rice is cooked and liquid is absorbed. Stir in almonds before serving.
Nutrition Facts : Calories 261.8 calories, Carbohydrate 44.6 g, Cholesterol 9.5 mg, Fat 6.5 g, Fiber 1.6 g, Protein 5.6 g, SaturatedFat 2.2 g, Sodium 382.7 mg, Sugar 1.6 g
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