WILD RICE CASSEROLE II
Quick, easy and very savory! This is a great sidedish recipe for chicken or pork!!
Provided by CORWYNN DARKHOLME
Categories Side Dish Casseroles
Time 1h30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring chicken broth to a boil in a medium saucepan.
- In a 1 1/2 quart baking dish, mix chicken broth, uncooked wild rice, water chestnuts, 2 tablespoons butter and salt.
- Cover, and bake in the preheated oven 30 minutes.
- While rice mixture is baking, melt remaining butter in a medium skillet over medium heat. Place mushrooms and onion in skillet, and slowly cook and stir until tender. Stir mushrooms and onion into the wild rice mixture, cover, and continue baking 30 minutes, or until liquid has been absorbed.
Nutrition Facts : Calories 136.9 calories, Carbohydrate 17.9 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 1.9 g, Protein 4.1 g, SaturatedFat 3.7 g, Sodium 335.5 mg, Sugar 1.6 g
WILD RICE MUSHROOM CASSEROLE
"My daughter is a vegetarian, so I'm always looking for meatless dishes she'd enjoy," says Vicki Schrupp. The Little Falls, Minnesota cook beefs up the taste of her creamy rice dish with sauted veggies and chicken broth.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 3 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 188 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 708mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.
CONTEST-WINNING CHICKEN WILD RICE CASSEROLE
While this special chicken and wild rice casserole is perfect for a company dinner, it's so good that I often make it for everyday family meals. We think it is very nice served with some crusty rolls or French bread. -Elizabeth Tokariuk, Lethbridge, Alberta
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in broth; bring to a boil. Boil and stir for 2 minutes or until thickened and bubbly. Stir in the cream, chicken, rice, mushrooms, pimientos and parsley; heat through. , Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
Nutrition Facts : Calories 382 calories, Fat 19g fat (8g saturated fat), Cholesterol 98mg cholesterol, Sodium 878mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein.
MINNESOTA WILD RICE CASSEROLE
I live on a lake where the Native Americans used to harvest the rice. This recipe is excellent as a side dish during the holidays and makes a wonderful stuffing for turkey, chicken or cornish game hens. Also good with wild game.
Provided by Gina Farina
Categories Brown Rice
Time 31m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- (Properly cooked wild rice should be split and soft.).
- Fry all the bacon until very crisp. Drain and save some of the fat. Crumble the bacon into little pieces.
- In some of the reserved bacon fat sauté the vegetables until soft.
- To the sauteed vegetables, add the chicken bouillon and mix. Then add all the other ingredients. Combine and mix.
- If the mixture seems dry, add the melted butter.
- Add salt and pepper to taste (remember, the bacon is salty).
- Place mixture into a glass casserole dish. Bake for 30 to 45 minutes or until warmed through.
BROCCOLI WILD RICE CASSEROLE
Try Ree Drummond's recipe for hearty Broccoli Wild Rice Casserole from Food Network.
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h50m
Yield 12 servings
Number Of Ingredients 14
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.
WILD RICE CASSEROLE
Goes great with roast turkey, chicken, salmon, or trout. An impressive dish to have when guests arrive. Very hearty eating.
Provided by PalatablePastime
Categories Rice
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place rice in a strainer or sieve and rinse with cold water for about 1 minute, scouring rice with fingers; drain.
- Place rice in a saucepan with the broth and salt; bring to a boil, reduce heat, cover, and cook for 40-45 minutes or until tender and most of liquid is absorbed.
- If when tender, any liquid remains, drain it.
- Cook the mushrooms, onion, celery, green pepper, and garlic in butter in a skillet until the onions are tender, about 5 minutes.
- Mix together the rice, vegetables, and cheese, and spread in a greased 2-quart casserole.
- Cover the pan and bake at 325F for 35-45 minutes or until the casserole is heated through nicely.
- Garnish with toasted almonds before serving.
WILD RICE CASSEROLE
I requested this recipe after sampling it at a Cub Scout potluck. I often make it the night before, regrigerate it and bake it the next day-Elmeda Johnson, East Grand Forks, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the beef, soup, onion, rice, mushrooms and seasonings; mix well. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. Cover and bake at 350° for 1 hour or until rice is tender.
Nutrition Facts :
WILD RICE CASSEROLE RECIPE BY TASTY
Rustic and filling, this wild rice casserole is the perfect warm dish for cool evenings.
Provided by Tasty
Categories Dinner
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C). Grease a 3-quart baking dish with butter.
- Melt the butter in a large pan over medium-high heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until soft, about 8 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
- Add the flour and cook, stirring constantly, until golden brown, about 2 minutes. Add the chicken stock and stir to combine. Reduce the heat to medium-low and continue to cook, stirring often, until thickened, about 5 minutes.
- Add the salt and pepper and stir to combine. Add the chicken and rice to the pan and stir until fully combined.
- Transfer the rice mixture to the prepared baking dish and spread in an even layer. Bake until bubbling, about 20 minutes.
- Top with the parsley before serving.
- Enjoy!
Nutrition Facts : Calories 809 calories, Carbohydrate 101 grams, Fat 32 grams, Fiber 7 grams, Protein 30 grams, Sugar 9 grams
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