Mushroom Wild Rice Casserole Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Heat the broth in a medium saucepan until simmering.
• Melt the butter in an oven-safe braiser (or large cast-iron skillet with a lid or 4-quart saute pan with a lid) over medium-high heat. Add the shallots and mushrooms, tossing to coat in the butter, and cook, stirring once or twice, until golden, about 5 minutes. Stir in the garlic and cook until fragrant, 1 to 2 minutes. Add the sherry, allowing the pan to deglaze. Add the rice and allow it to toast and soak in the flavors of the pan. Add about 4 cups of the hot broth to the pan. Add the thyme and bay leaf. Cover the braiser and place it in the oven to bake until the rice is almost cooked, 1 hour to 1 hour and 15 minutes.
• Meanwhile, in a small bowl, mix together the coriander, salt and pepper. Brush the chicken with the olive oil, then dust all over with the seasoning. Set aside.
• Fluff the rice with a fork and check on doneness. It should still have some chew with some grains just starting to pop open. Stir in the cranberries. Add the remaining hot broth to keep the dish brothy. Add the chicken breasts to the braiser, laying them at an angle so that most of the chicken is submerged in the rice. Shingle the lemon slices in between the chicken breasts. Cover and bake for 20 to 25 minutes. Uncover and continue to cook until the chicken registers an internal temperature of 165 degrees F, about another 10 minutes. Top with the parsley or thyme before serving.

Steps:

• Heat 2 tablespoons of the butter in a large saucepot over medium heat. Add the onion and saute until translucent, about 10 minutes. Add the rice and toast while stirring until it begins to smell nutty, about 1 minute. Add the chicken stock and bring to a boil, then reduce to a simmer, cover and cook on low until the water is absorbed, about 40 minutes.
• While the rice is cooking, heat the remaining 1 tablespoon butter along with the oil in a large skillet over medium-high heat. Add the button mushrooms, shiitake mushrooms and thyme and cook, stirring often until they begin to brown, about 10 minutes. Add the garlic, season with salt and pepper and cook until the garlic is fragrant, about 1 minute more.
• When the rice is cooked, fluff with a fork and gently fold in the mushrooms. Add to a serving bowl and sprinkle with the parsley before serving.

Steps:

• Preheat oven to 350°F.
• Put butter and soups in 1 qt casserole dish and place in oven until butter melts.
• Mix in remaining ingredients and bake uncovered for 1 hour.

Steps:

• In a medium saucepan, combine rice, thyme, basil, 1/2 teaspoon salt, and stock or broth. Cover and bring to a boil. Reduce heat; simmer 40 minutes.
• Preheat oven to 350F degrees. Wash mushrooms well; slice large mushrooms into thick slices, cut small mushrooms in half.
• Melt butter in a large stovetop casserole dish. Add onions; saute until golden brown. Add prepared mushrooms; saute until lightly browned. Season to taste with remaining salt and pepper. Stir in rice mixture and any stock or broth not absorbed.
• Cover and bake 15 to 20 minutes. To serve, sprinkle parsley over top.

Steps:

• In a large saucepan, bring water, wild rice, butter and 1/2 teaspoon salt to a boil.
• Reduce heat; cover and simmer for 40 minutes.
• Stir in brown rice.
• Cover and simmer 20-25 minutes longer or until rice is tender.
• Meanwhile, in a large skillet, cook bacon until crisp.
• Remove bacon to paper towels, drain, reserving 2 tablespoons drippings.
• In the drippings, saute mushrooms, onion, peppers and celery until tender.
• Stir in broth and remaining salt.
• Bring to a boil.
• Combine the cornstarch and cold water until smooth; stir into the mushroom mixture.
• Cook and stir for 2 minutes or until thickened and bubbly; stir in almonds and bacon.
• Drain rice; add mushroom mixture.
• Transfer to a greased 13x9x2-inch baking pan.
• Cover and bake at 350 for 25 minutes.
• Uncover, bake 5-10 minutes longer or until heated through.

Steps:

• Cover wild rice with boiling water and soak for 1 hour. Drain.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
• Melt 1 tablespoon butter in a large skillet over medium heat; stir in mushrooms and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Combine soaked wild rice and uncooked white rice in a bowl. Add mushroom-onion mixture and 1/4 cup Parmesan cheese. Add chicken broth, cream, almonds, salt, and pepper; stir to combine. Transfer to the prepared baking dish and cover with foil.
• Bake in the preheated oven for 1 1/2 hours. Remove foil, dot with remaining butter, and sprinkle with Parmesan cheese.
• Increase the oven temperature to 425 degrees F (220 degrees C).
• Bake casserole until cheese and butter have melted, about 5 more minutes.

Steps:

• In a bowl, combine water and rice; let stand 15 minutes. Meanwhile, in a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Add mushrooms; saute for 2 minutes. Stir in the remaining ingredients. Drain rice and stir into beef mixture. Remove from the heat; cool. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 2 hours. Uncover and bake 30 minutes longer or until rice is tender. Discard the bay leaf before serving.

Steps:

• Taste broth; if bland, season to taste with salt. In a medium pot, bring broth to a boil over high heat. Stir in rice, lower heat, cover and simmer until just tender, about 40 minutes or according to package directions. Fluff rice with a fork, cover and let stand for 10 minutes.
• Meanwhile, sauté vegetables: In a large, heavy skillet, heat 3 tablespoons oil over high heat. Add half the mushrooms and cook, stirring, until brown and crispy, about 8 minutes. Adjust heat as needed to prevent burning. Transfer cooked mushrooms to a plate and sprinkle lightly with salt. Repeat with remaining mushrooms and another tablespoon oil, adding more oil to the skillet if it looks dry.
• In the empty skillet, heat 2 tablespoons oil over medium heat. Stir in leeks, fennel and 1 teaspoon salt; cook, stirring, until soft but not browned, about 8 minutes. Stir in spinach, chopped garlic, tomato paste and red pepper flakes, and cook until garlic starts turning golden, another 2 minutes. Remove skillet from heat.
• Heat oven to 400 degrees, and oil a 9-by-13-inch casserole dish.
• In a blender, purée 2 cans beans with their liquid, 2 tablespoons lemon juice, 1 grated garlic clove, and salt to taste. (If your beans are unsalted, they might need more than you'd think.)
• Stir bean purée, remaining whole beans (drained), mushrooms, cilantro, parsley and cooked wild rice into skillet with vegetables. Taste and add more salt or lemon as needed; it should be well seasoned. Scrape into prepared baking dish.
• In a small bowl, combine bread crumbs, rosemary, lemon zest, remaining 2 grated garlic cloves and 1/4 teaspoon salt. Stir in 1/4 cup olive oil and Parmesan, if using.
• Sprinkle evenly on top of casserole and bake until golden, 20 to 30 minutes. Let cool slightly before serving, topped with flaky sea salt.

Steps:

• Combine butter, beef consomme, and onion soup in a 1 1/2 quart casserole.
• Place in 350 degree oven until butter melts.
• Add water chestnuts, mushrooms, water, and rice with seasonings that are included in box.
• Stir to mix.
• Return to oven and bake uncovered for one hour.

Steps:

• Rice: Wash wild rice thoroughly and discard rinse water. In a heavy saucepan with a tight-fitting lid, combine rice, water and salt. Cover, bring to full boil, then immediately reduce heat. Check during cooking to ensure there is enough water to prevent scorching. Simmer for 45 to 60 minutes or until most of the kernels burst, but are still fairly chewy. This will make about 3 cups of cooked wild rice.
• Vegetables: In a medium pan, heat olive oil and butter until melted together. Add mushrooms, onions and celery and cook on medium heat until they tender. Add spices and mix all together.
• Sauce: In a medium saucepan, melt butter, then add flour, stirring to make a roux. Cook this for a minute or two to help eliminate any floury taste. Add milk gradually and stir well. Keep stirring until the sauce thickens. Add the sherry and seasonings. Cook a few minutes longer until the sauce is thick and creamy.
• Topping: In a medium bowl, mix together breadcrumbs and butter.
• Assemble: Mix together the rice, vegetables and sauce and put into a 8" x 13" baking pan or similar sized casserole dish. Top with breadcrumb mixture. Sprinkle hemp seeds and French-fried onions over top.
• Cook: Bake at 350 for 30 minutes until the sauce is bubbly and the crumb topping is slightly browned.

Steps:

• Make the bread crumbs -- In a small food processor, take a couple slices of bread and process till you get fine crumbs. Measure out 1 1/2 cups. Then you can either buy ground or chopped fine pecans or you can grind your own. I like to buy the small 1/2 cup packages when I only need a small amount. In a large saute pan, add the the butter and melt on medium high, add the bread crumbs and nuts and cook until lightly browned, 3-4 minutes is all it takes. Remove and let cool.
• Rice -- Make the rice according to directions. Any time I cook with rice, couscous, etc., I try to use chicken or vegetable broth rather than water to cook the grains. It just adds so much flavor with little work, but that is optional. Cook the rice and add to a 13x9 greased (or sprayed with pam) casserole dish.
• Vegetables -- In that same pan we made the bread crumbs in (no need to use another pan), heat the olive oil and butter on medium heat and add the fennel, onions and mushrooms and cook on medium until they have become translucent and the mushrooms tender, about 7-10 minutes. then add the thyme, parsley salt and pepper and mix well. Add this to the rice in the casserole dish and lightly mix.
• Sauce -- Once again in that same pan, add the butter and melt on medium, then add the flour and mix to make a roux. Let it cook just a minute. Now add the milk and stir well. Add in the sherry and then the seasoning. Bring to a medium boil just until it slightly thickens and then add in the shredded cheese and stir. Cook until nice a creamy and thick. Should resemble a nice cheese sauce. Pour this mixture over the rice and vegetables. Lightly toss to combine.
• Topping -- Top with those bread crumbs and bake at 350 for 20 minutes until bubbly and the bread crumbs are golden brown.

Steps:

• In a small saucepan, bring rice, broth and water to a boil. Reduce heat; cover and simmer 45-50 minutes or until rice is tender and liquid is absorbed., Preheat oven to 350°. In a large nonstick skillet, saute celery, onion and mushrooms in butter until tender. Stir in soup, salt and rice; transfer to a 3-cup baking dish coated with cooking spray. Cover and bake 25-30 minutes or until heated through.