Bacon And Mushroom Wild Rice Recipes

BACON AND MUSHROOM WILD RICE

Steps:

• Melt margarine in 10-inch nonstick skillet over medium heat. Cook wild rice, mushrooms and onions in margarine about 3 minutes, stirring occasionally, until onions are tender.
• Stir in water, salt and pepper. Heat to boiling, stirring occasionally; reduce heat.
• Cover and simmer 40 to 50 minutes or until rice is tender; drain if necessary. Stir in bacon bits.

MUSHROOM WILD RICE DISH

Steps:

• In a large saucepan, bring broth to a boil. Stir in the rice, salt and pepper. Reduce heat to low; cover and simmer for 55 minutes or until rice is tender. Remove from the heat. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Saute the mushrooms, onion and almonds in drippings until vegetables are tender; stir into rice mixture. Add bacon.

BACON MUSHROOM AND RICE BAKE

Steps:

• Set oven to 325 degrees.
• Butter a casserole dish.
• Cook the rice, and set aside.
• In a frypan cook bacon until crisp; drain the bacon fat if desired, or just leave in frypan to fry the veggies (you might still have to add in some butter for frying) remove and chop bacon into large pieces and set aside.
• Add in 1/4 cup butter, and saute onion, garlic, celery and green pepper for about 4-5 minutes or until soft.
• Transfer the cooked bacon and sauteed veggies to a large bowl; add in the cooked rice and all remaining ingredients; mix well to combine, adjusting salt and pepper to taste.
• Transfer to a greased casserole dish.
• Bake (covered or uncovered) for about 30-40 minutes.
• **NOTE** if desired sprinkle grated cheddar cheese over the casserole the last 20 minutes of baking.
• Also, for perfrect converted rice, boil 1-3/4 cups water with 1 cup rice and 2 tablespoons butter (double the water, rice and butter if desired) this will give you a not too soft rice, perfect for this or any recipe.

CONTEST-WINNING MUSHROOM WILD RICE

Steps:

• In a large saucepan, combine the water, wild rice, butter and 1/2 teaspoon salt; bring to a boil. Reduce heat; cover and simmer for 40 minutes. Stir in brown rice. Cover and simmer for 25-30 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 the mushrooms, onion, peppers and celery until vegetables are 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; stir in almonds and bacon. Drain rice; add mushroom mixture., Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through.

BACON WILD RICE BAKE

Steps:

• In a large saucepan, cook wild rice according to package directions. Meanwhile, in a skillet, saute green peppers and onion in butter until tender. Add mushrooms and salt; heat through. Stir into wild rice; add bacon., Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through.

WILD RICE WITH BACON

Steps:

• Melt butter in 10 inch frypan (non-stick) over medium heat.
• Cook wild rice, mushrooms and onions in butter about 3 minutes, stirring occasionally, until onions are tender.
• Stir in water, salt and pepper.
• Heat to boiling, stirring occasionally, reduce heat.
• Cover and simmer 40 to 50 minutes or until rice is tender, drain if necessary.
• Stir in bacon pieces.

WILD RICE WITH MUSHROOMS

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.

WILD RICE SOUP IV

Steps:

• In a small sauce pan, cook rice with two cups of water until tender; set aside. Fry the bacon until crisp. Drain, but reserve 5 tablespoons of the grease. Crumble bacon and set aside.
• Fry the onions, celery and green peppers in the bacon grease until the onions are translucent. Transfer the vegetables, rice and crumbled bacon to a 5 quart pan. Stir in the mushroom and chicken soups, chicken broth and remaining 3 1/2 cups of water. Simmer over medium heat for one hour to blend all of the flavors.

WILD RICE WITH MUSHROOMS AND BACON

Steps:

• Fry bacon til crisp and drain most of the drippings.
• Crumble bacon and set aside.
• Sauté mushrooms and wild rice in remaining bacon drippings about 3 minutes.
• Add chicken broth and bring to a boil.
• Cover pan and reduce heat to a simmer.
• Cook 45-60 minutes or'til rice is puffed and tender.
• Fluff rice with a fork, tast, and add salt to taste.
• Cook uncovered to evaporate any excess moisture if necessary.
• Toss with crumbled bacon before serving.
• Makes about 6 cups.

EGG CASSEROLE WITH BACON AND WILD RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/4-quart casserole dish.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices to a plate lined with paper towel to drain.
• Pour most of the bacon drippings from the skillet. Melt 1 tablespoon butter in the skillet with the drippings. Saute mushrooms and onion in the butter mixture until onion is golden brown, 5 to 7 minutes. Remove from heat and scrape into a bowl to cool.
• Beat eggs and half-and-half together in a large bowl until smooth. Crumble bacon into the egg mixture; add mushroom mixture, wild rice, Swiss cheese, croutons, Monterey Jack cheese, salt, black pepper, and nutmeg. Pour the egg mixture into the prepared casserole dish.
• Bake in preheated oven until a toothpick inserted into the center of the casserole comes out clean, 40 to 50 minutes.
• Beat apple cider, sugar, cornstarch, lemon juice, and cinnamon together in a saucepan until smooth; bring to a boil and cook for 2 minutes. Remove saucepan from heat, add 2 tablespoons butter, and stir until butter is melted smoothly into the liquid. Serve with the casserole.

SASKATCHEWAN WILD RICE WITH MUSHROOMS AND BACON

Steps:

• In good-sized saucepan over medium-high heat, fry bacon until crisp. Remove from pan and set aside.
• Add mushrooms and rice to pan and saute for a few minutes, stirring constantly.
• Add chicken bouillon and bring to a boil. Then cover and turn down to low. (Use liquid to rice ratio per directions on your bag of rice. Same for cooking time.).
• Simmer for 45 minutes without removing lid. No peeking!
• After 45 minutes, test to see if rice is done. If it isn't put lid back and continue to cook until done.
• Stir bacon and green onion in before serving.