Rice Stuffing Recipes

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TRADITIONAL RICE STUFFING

My mother passed this recipe on to her daughters as it was passed on to her from her mother. It is a delicious alternative to traditional bread stuffing, and my family always requests it when a chicken or turkey is on the menu. It will be a stunning addition to your Sunday night dinner table. As with any good recipe, adjust the seasonings to your taste. This recipe quantity is for an approximately 5-pound chicken.

Provided by Sheila Kampman

Categories     Side Dish     Stuffing and Dressing Recipes     Rice Stuffing and Dressing Recipes

Time 1h

Yield 6

Number Of Ingredients 9



Traditional Rice Stuffing image

Steps:

  • Heat butter in a large saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add water, dill weed, poultry seasoning, parsley, ground black pepper, chicken bouillon, and rice; bring to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is just slightly undercooked, 12 to 14 minutes. Stir, taste, and adjust seasonings if desired. Cool completely before using to stuff a chicken.

Nutrition Facts : Calories 131.6 calories, Carbohydrate 21.4 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 2.5 g, Sodium 393.1 mg, Sugar 2.3 g

2 tablespoons butter
1 onion, finely chopped
3 cups water
2 teaspoons dried dill weed, or to taste
2 teaspoons poultry seasoning, or to taste
1 tablespoon dried parsley
ground black pepper to taste
2 tablespoons chicken bouillon, or more to taste
1 ½ cups long grain white rice

WILD RICE STUFFING

Since trying this stuffing recipe from my sister, I haven't made any other kind. It's so moist and tasty. When a big bowlful starts circulating around the table, happy holiday smiles get even bigger! -Connie Olson, Green River, Wyoming

Provided by Taste of Home

Categories     Side Dishes

Time 2h40m

Yield 8 servings.

Number Of Ingredients 8



Wild Rice Stuffing image

Steps:

  • Remove liver from giblets if desired. Place giblets and water in a saucepan. Cover and simmer for 2 hours or until tender. , Meanwhile, prepare rice according to package directions. In a small skillet, saute celery and onion in butter; add to rice. Drain and dice giblets. Stir stuffing, broth and giblets into rice., Spoon into an ungreased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 279 calories, Fat 13g fat (8g saturated fat), Cholesterol 97mg cholesterol, Sodium 806mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.

Turkey giblets
4 cups water
1 package (6 ounces) long grain and wild rice mix
1 celery rib, chopped
1 small onion, chopped
1/2 cup butter
2-1/2 cups crushed seasoned stuffing
1-1/2 cups chicken broth

RICE DRESSING

This yummy rice mixture is a delightful change from our traditional corn bread dressing. To make it a meal in itself, I sometimes add finely chopped cooked chicken and a little more broth before baking. -Linda Emery, Bearden, Arkansas

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 10 servings.

Number Of Ingredients 11



Rice Dressing image

Steps:

  • In a saucepan, bring 3-1/2 cups broth and rice to a boil. Reduce heat; cover and simmer until tender, about 20 minutes. , Meanwhile, in a skillet, saute onion and celery in butter until tender. Stir in rice, mushrooms, parsley, poultry seasoning, salt, pepper and the remaining broth. Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 30 minutes. Garnish with sage and thyme if desired.

Nutrition Facts : Calories 221 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 727mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

4 cups chicken broth, divided
1-1/2 cups uncooked long grain rice
2 cups chopped onion
2 cups chopped celery
1/2 cup butter, cubed
2 cans (4 ounces each) mushroom stems and pieces, drained
3 tablespoons minced fresh parsley
1-1/2 to 2 teaspoons poultry seasoning
3/4 teaspoon salt
1/2 teaspoon pepper
Fresh sage and thyme, optional

RICE STUFFING

Herbs, dried fruit, and bacon instill a wonderful blend of flavor to this distinctive rice stuffing that's perfect for turkey - ready in just 25 minutes!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 8

Number Of Ingredients 10



Rice Stuffing image

Steps:

  • Melt butter in 10-inch skillet over medium-high heat. Cook celery, onion, salt and pepper in butter, stirring occasionally, until vegetables are tender; remove from heat.
  • Toss celery mixture and remaining ingredients. Use to stuff one 8- to 10-pound turkey.

Nutrition Facts : Calories 170, Carbohydrate 198 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 220 mg

2 tablespoons butter or margarine
1 medium stalk celery, chopped (1/2 cup)
1 small onion, chopped (1/4 cup)
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups cooked rice
1/2 cup chopped walnuts
1/3 cup raisins
1/4 teaspoon paprika
4 slices bacon, crisply cooked and crumbled

RICE STUFFING WITH BUTTERNUT SQUASH

Provided by Food Network Kitchen

Categories     side-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 14



Rice Stuffing with Butternut Squash image

Steps:

  • Bring a large pot of salted water to a boil. Add the rice and bay leaves, reduce the heat to a simmer and cook as the label directs; drain well. Discard the bay leaves. Spread out the rice on a baking sheet to cool.
  • Meanwhile, preheat the oven to 375 degrees F and butter a shallow 3-quart baking dish. Heat the vegetable oil in a large skillet over medium-high heat. Add the squash, season with salt and pepper and cook, stirring, until softened and golden, 5 minutes. Transfer to a plate to cool.
  • Melt 4 tablespoons butter in the same skillet over medium-high heat. Add the leeks and celery and cook, stirring, until softened, 5 minutes. Add the broth, 1 teaspoon salt and a few grinds of pepper; bring to a simmer, then remove from the heat.
  • Whisk the egg in a large bowl. Stir in the rice, squash, leek-broth mixture, cranberries and parsley. Transfer to the baking dish; top with the pecans. Cut the remaining 2 tablespoons butter into small cubes; scatter over the pecans. Cover with foil and bake 30 minutes, then uncover and bake until golden, about 20 more minutes.Special equipment:

Kosher salt
2 cups wild rice blend
2 bay leaves
6 tablespoons unsalted butter, plus more for the baking dish
1 tablespoon vegetable oil
4 cups chopped peeled butternut squash (1/2-inch cubes)
Freshly ground pepper
1 bunch leeks (white and light green parts), halved lengthwise, thinly sliced and rinsed
2 stalks celery, chopped
1 cup low-sodium chicken or vegetable broth
1 large egg
1 cup dried cranberries
1 cup chopped fresh parsley
1 cup pecans, finely chopped

HASHWEH ("RICE STUFFING") MIDDLE EAST, PALESTINE

This is a VERY YUMMY rice stuffing recipe that is most commonly used in the Middle East. It is used to stuff lamb, chicken, and just about anything else you want! I will be posting recipes that will call for "hashweh"! *This recipe calls for lamb meat to be finely chopped, but I normally just use hamburger meat and it turns out AWEOMSE! :) Also, just a personally preference, but this really tastes great with both the almonds and the pine nuts! Enjoy!

Provided by Palis Favorites

Categories     < 60 Mins

Time 35m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 11



Hashweh (

Steps:

  • Brown meat lightly in butter. Add rice, salt, and spices. Stir for 2 minutes.
  • Add 3 1/2 cups of hot water. Bring to boil. Cover and simmer over low heat for 25 minutes.
  • Add the sauteed pine nuts and/or blanched almonds. Mix well. Mixture is ready to stuff lamb, chicken, etc.
  • This can be also served seperately. If you are going to do this instead of stuffing a chicken, etc., simmer it 5 more minutes or until rice is very tender.
  • *I also add one 20 oz. can of chick peas to this recipes, adding it the same time I add the pine nuts and almonds, and it turns out just wonderful! Enjoy!

Nutrition Facts : Calories 625, Fat 34.8, SaturatedFat 10.8, Cholesterol 80.3, Sodium 1072.6, Carbohydrate 55, Fiber 2, Sugar 0.9, Protein 23.4

1 1/2 lbs lamb, finely chopped
2 cups rice
1 cup pine nuts, and or 1 cup blanched almond
2 teaspoons salt
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3 1/2 cups water or 3 1/2 cups broth
1/4 cup butter

RICE AND SAUSAGE STUFFING

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 15m

Yield About 6 cups

Number Of Ingredients 10



Rice and sausage stuffing image

Steps:

  • Put the sausage meat and onion in a saucepan, and cook, stirring to break up lumps, until the meat loses its raw look and the onion is wilted. Add the garlic, celery, green peppers and mushrooms, and cook, stirring occasionally, about five minutes.
  • Drain the sausage mixture, if desired, and return it to the saucepan. Add the rosemary and stir to blend. Add the rice, salt and pepper, and stir. Let cool briefly.

Nutrition Facts : @context http, Calories 238, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 10 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 484 milligrams, Sugar 3 grams, TransFat 0 grams

1/2 pound sausage meat, sweet or hot
1 cup finely chopped onion
1 tablespoon finely minced garlic
1/2 cup finely chopped celery
1 cup finely chopped green pepper
2 1/2 cups mushrooms cut into half-inch cubes
1 teaspoon finely chopped dried or fresh rosemary
3 cups cooked rice (see recipe)
Salt to taste, if desired
Freshly ground pepper to taste

SPICY WILD RICE STUFFING

Use this gluten-free wild rice stuffing recipe in place of a bread stuffing when roasting a stuffed turkey, or serve on the side as directed.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 1h15m

Number Of Ingredients 12



Spicy Wild Rice Stuffing image

Steps:

  • Cook rice according to package instructions. Preheat oven to 375 degrees. In a small skillet, heat oil over medium. Add celery, onion, garlic, and jalapeno and cook, stirring, until onion is translucent, about 5 minutes. Season with salt and pepper and transfer to a large bowl. Add rice, pepitas, raisins, broth, and coriander. Stir to combine and transfer to a 9-inch square baking dish. Bake until heated through, about 20 minutes. Drizzle with vinegar and serve.

Nutrition Facts : Calories 226 g, Fat 8 g, Fiber 4 g, Protein 7 g, SaturatedFat 1 g

2 cups wild rice
2 tablespoons olive oil
2 stalks celery, diced medium
1 small yellow onion, diced small
2 cloves garlic, finely chopped
1 large jalapeno, seeded and finely chopped
Salt and pepper
1/2 cup toasted pepitas (hulled pumpkin seeds)
1/2 cup golden raisins
1/4 cup vegetable broth
2 1/2 teaspoons ground coriander
1-2 tablespoons white-wine vinegar

WILD RICE STUFFING

This wild rice stuffing recipe is an unexpected addition to your Thanksgiving meal. It's delicious alongside a roast turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 17



Wild Rice Stuffing image

Steps:

  • Heat oven to 375 degrees. Spread almonds on a baking pan, and toast until golden, 5 to 7 minutes. Remove pan from oven, and set almonds aside to cool.
  • Heat 3 tablespoons olive oil in a large saute pan set over medium heat. Add onion, celery, and garlic. Cook, stirring occasionally, until tender, about 7 minutes.
  • Increase heat to high, and add rosemary and sage; season with salt and pepper. Continue cooking until vegetables are golden, 2 to 3 minutes. Remove pan from heat; stir in parsley. Transfer vegetables to a large bowl, and set aside. Return pan to heat.
  • Crumble sausage, separating meat. Add 1 tablespoon olive oil to saute pan. Add sausage, and cook, stirring and breaking up meat until well browned, 2 1/2 to 3 minutes. Transfer sausage to bowl with reserved vegetables. Return pan to heat.
  • Add remaining tablespoon olive oil to pan. Add apple, and cook, stirring occasionally, until browned, 2 to 3 minutes. Add Calvados. Using a wooden spoon, scrape up any brown bits on bottom of pan. Cook until most of the liquid has evaporated, about 1 minute.
  • Remove pan from heat, and transfer mixture to bowl with sausage and vegetables. Add wild and white rice, apricots, prunes, and reserved toasted almonds. Season with salt and pepper. Transfer to a buttered baking dish and bake at 375 degrees until browned and heated through.

1/2 cup slivered almonds
5 tablespoons olive oil
2 medium onions, coarsely chopped
4 celery ribs, chopped into 1/2-inch pieces
5 large cloves garlic, finely minced
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh sage
Salt and freshly ground pepper
1/4 cup coarsely chopped fresh flat-leaf parsley
8 ounces sweet fennel sausage, casings removed
2 Granny Smith apples, peeled, cored, and cut into 1/2-inch dice
1/2 cup Calvados, or white wine
6 cups cooked wild rice
4 cups cooked white rice
20 dried apricot halves, quartered
12 dried pitted prunes, halved
Unsalted butter, for baking dish

RICE STUFFING FOR TURKEY

One of the simplest and best of a number of turkey stuffings I've tried. Cooking time is not given, because it depends on size of the turkey. (Time for cooking rice is included in preparation time).

Provided by echo echo

Categories     Long Grain Rice

Time 25m

Yield 8 serving(s)

Number Of Ingredients 12



Rice Stuffing for Turkey image

Steps:

  • Cook the rice in 3½ cups water.
  • Sauté the onion through garlic in the butter.
  • Combine the rice and onion mixture with raisins through thyme, and mix thoroughly.
  • Stuff the bird just before cooking.

2 cups long grain white rice
1/2 cup chopped onion
1 cup chopped celery
2 cloves garlic
1/4 cup unsalted butter
1 cup raisins
1/2 cup dry sherry
1 bay leaf
1/2 teaspoon sage
1/2 teaspoon pepper
1/2 teaspoon marjoram
1/2 teaspoon thyme

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From nzwomansweeklyfood.co.nz


CHINESE RICE STUFFING – NENA’S COCINA
Stuffing. In a large skillet over medium-high heat, cook the sausage and bacon, stirring until lightly browned or crispy (depending on how you like it.) Transfer sausage to a large mixing bowl, leaving the fat in the skillet. Drain away all of the sausage/bacon grease, except for 1 tablespoon. Heat the grease over medium heat.
From nenascocina.com


FRUIT AND NUT WILD RICE STUFFING RECIPE - COOKING MADE HEALTHY
2021-09-22 Instead of eating bread stuffing, wild rice stuffing is gluten-free, high in protein, fiber, folate, magnesium and antioxidants. Wild rice has about 30 percent fewer calories than white rice, and loads less than cornbread stuffing. On top of all that, wild rice has a delicious natural flavor blend of nutty and savory. Combining it with fruit makes for the perfect blend of …
From cookingmadehealthy.com


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