Company Wild Rice Recipes
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.
CHICKEN AND WILD RICE CASSEROLE
Provided by Trisha Yearwood
Categories main-dish
Time 1h20m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Cook the long-grain and wild rice mixes according to the package directions. Set aside.
- Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch casserole dish.
- In a large skillet, melt the butter. Add the mushrooms and onions and saute until the onions are translucent. Stir in the flour, cooking for 2 to 3 minutes. Slowly stir the broth (and reserved canned mushroom liquid if using) into the onion mixture, then stir in the half-and-half. Cook until the mixture has thickened, 7 to 10 minutes.
- Add the chicken, rice, toasted almonds, pimientos, parsley, salt and pepper into the wet mixture. Pour everything into the prepared casserole dish and bake, uncovered, until most of the liquid has been absorbed, 30 to 45 minutes.
COMPANY WILD RICE
"My family loves this. We always have it during the holidays." Packed with rich, savory flavor, this makes an ideal side dish. Michelle Davis - Elk Grove, California
Provided by Taste of Home
Categories Lunch
Time 1h40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine broth and rice. Bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until rice is tender and liquid is absorbed., Meanwhile, in a nonstick skillet coated with cooking spray, cook onion in butter for 2 minutes. Stir in the mushrooms; cook 2 minutes longer. Add the flour, garlic salt, parsley flakes and pepper. Gradually stir in cream. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in rice., Transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake at 350° for 30-35 minutes or until heated through. Just before serving, sprinkle with almonds.
Nutrition Facts : Calories 210 calories, Fat 9g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 399mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
"COMPANY'S COMING" RICE
It just doesn't get much easier than this fool-proof rice sidedish. It won't look like much when it goes in the oven, but trust me, it comes out perfect every time. I've been making it for holiday dinners for years. It takes 5 minutes or less to throw together and can go in the oven with those other last minute dishes or prepare it ahead and reheat in the microwave at serving time if oven space is a problem. Note: The original recipe called for 1/2 cup butter but I found that to be excessive.
Provided by FlowrBx
Categories Rice
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Place rice, uncooked, in a baking dish.
- Pour in soups, add water chestnuts.
- Cut butter into chunks and drop onto soups.
- Bake uncovered for 45 minutes or until it is bubbling and top has browned.
Nutrition Facts : Calories 160.2, Fat 6.4, SaturatedFat 3.8, Cholesterol 15.2, Sodium 459.4, Carbohydrate 22.1, Fiber 0.6, Sugar 1, Protein 3.6
WILD RICE BROCCOLI CASSEROLE - BEST OF BRIDGE
Number Of Ingredients 4
Steps:
- Cook the rice as directed - it's fine if the rice is tender and there's still extra moisture left.
- Prepare the broccoli and in a medium bowl mix together 1 1/2 c. of the cheese with the soup.
- Grease a 4 L casserole and spread half of the rice evenly on the bottom followed by half of the broccoli and then half of the soup mixture. Repeat the layers and top with the remaining 1/2 c. of cheese.
- Bake at 350 for about an hour.
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- In a large saucepan, place the onion, celery, wild rice, vegetable broth, water, and 3/4 teaspoon kosher salt. Bring it to a boil, then cover and simmer 45 to 50 minutes, until the rice is split and tender. (Most of the grains will split, but not all: see the photo.)
- Drain excess liquid. Taste and add an additional 1/4 teaspoon kosher salt. If you’d like, add a drizzle of olive oil or a tablespoon or two of butter (but it tastes great on its own).
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