Crowd Pleasing Wild Rice Bread Recipes

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CROWD-PLEASING RICE BAKE



Crowd-Pleasing Rice Bake image

Although I work full-time outside of the home, one of my favorite things to do when I have time is cook. This dish is perfect to take along to potlucks.

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 18 servings.

Number Of Ingredients 10

9 cups chicken broth
3 packages (2-1/2 ounces each) chicken noodle soup mix
2 cups uncooked long grain rice
1 pound bulk pork sausage
1-1/2 cups sliced celery
2 large onions, chopped
2 medium green peppers, chopped
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
6 cups cubed cooked chicken
1/2 cup slivered almonds, toasted

Steps:

  • In a large saucepan, bring broth to a boil. Stir in soup mixes; simmer for 10 minutes. Add rice; simmer for 15 minutes. Remove from the heat and set aside. , In a large skillet over medium heat, brown and crumble sausage until no longer pink. Remove with a slotted spoon and set aside. , Discard all but 1 tablespoon drippings. Saute celery, onions and peppers in drippings until tender. Stir in sausage, mushroom soup, chicken and rice mixture until well mixed., Pour into two greased 2-1/2-qt. baking dishes. Cover and bake at 350° for 30 minutes or until rice is tender. Sprinkle with almonds.

Nutrition Facts :

MINNESOTA WILD RICE BREAD



Minnesota Wild Rice Bread image

Provided by Food Network

Time 1h32m

Yield 1 loaf

Number Of Ingredients 16

1/4 cup wild rice, raw
2 cups water
1 package dry yeast
1/3 cup warm water
2 cups milk, scalded
2 tablespoons butter, melted
1/2 cup honey
2 teaspoon salt
1/2 cup rolled oats, uncooked
1/2 cup rye flour
1 1/2 cups whole-wheat flour
1/2 cup bran
3 1/2 cups unbleached flour, plus 1 cup, as needed
1 egg, beaten
1 tablespoon water
1/4 cup hulled sunflower seeds

Steps:

  • Bring water to a boil in a small saucepan. Add rice to boiling water and cover. Cook over very low heat until water is absorbed and rice is tender. Cool.
  • Preheat oven to 375 degrees F.
  • Stir yeast into 1/3 cup warm water and let stand 5 minutes. Stir together milk, butter, honey, salt and oats. Add cooled wild rice to milk mixture.
  • Stir together rye flour, whole-wheat flour, bran and 3 1/2 cups of the unbleached flour, using a wooden spoon. Stir in milk and yeast mixture until soft dough forms. Add more of the unbleached flour as needed.
  • Turn the dough out onto a floured board and knead until soft and elastic, about 10 minutes. Place dough in greased bowl and turn so that the top is greased. Let rise 2 hours. Punch dough and shape into two loaves. Place in 2 greased 9 1/2 by 5 1/2-inch pans. Let rise again, about 1 hour. Bake for 45 minutes. During last 15 minutes of baking, brush loaves with 1 beaten egg mixed with 1 tablespoon of water and sprinkle with sunflower seeds.

MINNESOTA REAL WILD RICE STUFFING



Minnesota Real Wild Rice Stuffing image

The nutty flavor of wild rice makes a great combo with dried apricots, pine nuts, and traditional ingredients. I combined some recipes and the result was eagerly consumed. When I made this I fully cooked the rice. This is a forgiving and flexible recipe. There are so many different things to add or substitute: walnuts, almonds, orange zest, dried cranberries, mushrooms, more bread, whatever you prefer.

Provided by birdseed

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

Time 1h40m

Yield 20

Number Of Ingredients 12

8 cups chicken broth
4 cups wild rice
3 cups cubed, stale cranberry-walnut bread
1 cup chicken broth
1 ½ cups finely chopped celery
1 (8 ounce) can sliced water chestnuts, drained
¾ cup chopped pecans
¾ cup pine nuts
1 onion, diced
1 Granny Smith apple, diced
½ cup finely chopped dried apricots
4 cloves garlic, pressed

Steps:

  • Bring 8 cups chicken broth and wild rice to a boil in a saucepan; reduce heat and simmer until rice is partially tender, about 30 minutes.
  • Mix partially-cooked wild rice with chicken broth, cranberry-walnut bread, 1 cup chicken broth, celery, water chestnuts, pecans, pine nuts, onion, apple, apricots, and garlic together in a slow cooker.
  • Cook on Low until wild rice has softened and split, at least 40 more minutes.

Nutrition Facts : Calories 239.1 calories, Carbohydrate 38.1 g, Cholesterol 5.8 mg, Fat 7.5 g, Fiber 3.8 g, Protein 7.5 g, SaturatedFat 1.3 g, Sodium 82.6 mg, Sugar 4.2 g

CROWD PLEASING TEX MEX CASSEROLE (OH SHE GLOWS)



Crowd Pleasing Tex Mex Casserole (Oh She Glows) image

This is a yummy vegan casserole! You won't miss the meat!

Categories     Vegetarian Meals     Mexican     Mexican Vegetarian Meals     Vegan     Vegan Vegetarian Meals     Dinner     Vegetarian Meals Dinner

Yield 6

Number Of Ingredients 24

Tex-Mex spice blend
◾1 T chili powder
◾1 1/2 tsp ground cumin
◾1 tsp smoked paprika OR 1/2 tsp regular paprika
◾1/4 tsp cayenne pepper, plus more as needed
◾1 1/4 tsp fine grain sea salt
◾1/4 tsp ground coriander
For the Casserole
◾1 1/2 tsp extra virgin olive oil
◾1 red onion, diced
◾3 cloves garlic, minced
◾1 orange bell pepper, diced
◾1 red bell pepper, diced
◾1 jalapeno, seeded and diced
◾Fine grain sea salt and freshly ground black pepper
◾1/2 C fresh or frozen corn
◾1 14 oz can diced tomatoes, with their juices
◾1 C tomato sauce or tomato puree
◾2-3 C chopped kale leaves or baby spinach
◾1 15 oz can black beans, drained and rinsed
◾3 C cooked wild rice or brown rice
◾1/2 C vegan shredded cheese (I skipped this as I don’t care for the taste)
◾1 or 2 handfuls corn tortilla chips, crushed
◾Optional toppings – sliced green onions, salsa, avocado or more corn chips

Steps:

  • Combine the Tex-Mex spice blend ingredients in a small bowl and set aside.
  • Preheat oven to 375 degrees F. Oil a large 4 to 5 quart casserole dish
  • In a large wok, heat the oil over medium heat. Add the onion, garlic, bell peppers and jalapeno and saute for 7 to 8 minutes, until softened. Season with salt and black pepper.
  • Stir in the spice blend, corn, diced tomatoes and their juices, tomato sauce, kale, beans, rice and 1/4 C of the vegan shredded cheese (if using). Saute a few more minutes and season with more salt and black pepper, if desired. Pour the mixture into the prepared casserole dish and smooth out the top. Sprinkle the crushed chips over the casserole mixture along with the remaining 1/4 cheese. Cover with a lid or foil and bake for 15 minutes.
  • Uncover the casserole dish and cook for 5 to 10 minutes more, until bubbly and lightly golden around the edges.
  • Scoop the casserole into bowls and add your desired toppings.

Nutrition Facts : Nutritional Info Servings Per Recipe 6 Amount Per Serving Calories

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