Wild Rice And Broccoli Timbales Recipes

Steps:

• Heat wild rice, broccoli, water, basil and salt to boiling in 2-quart saucepan, stirring occasionally to break up broccoli; reduce heat to low. Cover and simmer 6 to 7 minutes or until wild rice and broccoli are tender. Stir in cheeses until blended.
• Meanwhile, heat spaghetti sauce in 1-quart saucepan over medium heat until hot. Reduce heat to low; stir occasionally.
• Spray 10-ounce custard cup with cooking spray. To form timbales, press 3/4 cup wild rice mixture into cup; turn upside down onto serving plate to unmold. Repeat with remaining mixture. Or spoon mixture onto serving plates instead of shaping into timbales.
• Pour spaghetti sauce over timbales. Sprinkle with additional Parmesan cheese if desired.

Steps:

• Add the wild rice to a medium saucepan with 5 cups of the chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low and cover the pan. Cook until the rice has just started to break open and is slightly tender, 35 to 40 minutes. Set aside.
• Meanwhile, bring a pot of water to a boil and prepare an ice water bath. Blanch the broccoli by throwing the florets into the boiling water until bright green and still slightly crisp, 1 1/2 to 2 minutes. Immediately drain the broccoli and plunge it into the bowl of ice water to stop the cooking process. Remove it from the ice water and set aside.
• Heat a large pot over medium-high heat, then melt 6 tablespoons of the butter. Add the mushrooms and onions and cook, stirring occasionally, until the liquid begins to evaporate, 3 to 4 minutes. Add the carrots and celery and cook until the vegetables are soft and the mixture begins to turn darker in color, 3 to 4 minutes.
• Sprinkle the flour on the vegetables, stir to incorporate it and cook for about a minute. Pour in the remaining 3 cups of broth and stir to combine. Bring the mixture to a gentle boil and allow it to thicken, about 3 minutes. Pour in the heavy cream, stirring to combine. Let the mixture cook until it thickens. Add the salt and pepper, then taste and adjust the seasonings as needed.
• Preheat the oven to 375 degrees F.
• Mix together the cooked rice and broccoli and tip into a 2-quart baking dish. Using a ladle, scoop out the vegetable/broth mixture and spoon it evenly all over the top, totally covering the surface with the vegetables.
• Melt the remaining 2 tablespoons butter, then pour it into a separate bowl with the panko breadcrumbs. Toss the mixture together to coat the breadcrumbs in butter, then sprinkle the breadcrumbs all over the top of the casserole.
• Cover with foil and bake the casserole for 20 minutes, then remove the foil and continue baking until golden brown on top, another 15 minutes. Sprinkle on the parsley after you remove it from the oven.

Steps:

• Place porcini mushrooms in a small bowl, cover with 1 cup boiling water.
• Let stand 20 minutes or until soft.
• Drain mushrooms in a sieve over a bowl, reserving liquid.
• Place reserved mushroom liquid, 1-1/2 cups water, rice and 1/4 teaspoon salt in large sauce pan; bring to a boil.
• Cover reduce heat, and simmer 50 minutes or until rice is tender.
• While rice cooks, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
• Add onion, saute 2 minutes.
• Add remaining 2 teaspoons oil, 1/8 teaspoon salt, portobello mushrooms and button mushrooms, cook 5 minutes or until mushrooms are tender and liquid mostly evaporates, stirring frequently.
• Stir in remaining 1/8 teaspoon salt, porcini mushrooms, chopped thyme, and peas.
• Remove rice from heat; stir in mushroom mixture, cheese and pepper.
• Coat 4 timbales or ramekins with cooking spray.
• Pack about 1 cup rice mixture into each timbale; invert onto plates.
• Garnish with thyme or chives or/& almonds.

Steps:

• Preheat oven to 325*.
• In large kettle or Dutch oven, bring 3 quarts water to a boil, add broccoli.
• Return to a boil, until tender, 3-5 minutes.
• Drain and immediately plunge in icy water to halt cooking,until cold, then drain well.
• Reserve 8 small florets for garnish.
• In small skillet, melt butter over medium heat.
• Saute shallots until transparent, around 5 minutes, cool slightly.
• In food processor bowl, puree broccoli and shallot and butter mixture.
• Add remaining ingredients and process until smooth and creamy.
• Can refrigerate this mixture until you are ready to bake.
• Butter 8 (6 oz) ramekins or custard cups, or disposable foil cupcake size cups.
• Divide pureed mixture evenly among ramekins.
• Arrange ramekins in 9 X 13 baking pan, filling pan with boiling water to reach halfway up ramekins.
• Cover loosely with foil.
• Bake in 325* preheated oven until knife in center comes out clean, about 35-40 minutes.
• To serve, run knife around edge of cups, invert on dinner plate.
• Garnish each with a cooked broccoli floret.

Steps:

• Cook rice according to package directions.
• Cook broccoli according to package directions.
• When broccoli is cooked, use paper towels to absorb any excess water.
• Mix together rice, broccoli, cream of chicken soup, Cheez Whiz, and water chestnuts.
• Pour into casserole dish.
• Bake in pre-heated oven at 350 degrees for 20-30 minutes.