Rice Mushroom Bacon Delight Recipes

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WILD RICE WITH MUSHROOMS AND BACON



Wild Rice With Mushrooms and Bacon image

Here's a tasty sounding recipe I found in a local newspaper. I haven't tried this one yet, but it's made with some of my favorite foods, so I imagine it'll be quite tasty. Per all reviewers I've changed the amount of chicken broth from the original 4 cups to 3 cups.

Provided by ReeLani

Categories     Pork

Time 1h10m

Yield 6 cups

Number Of Ingredients 5

6 slices bacon, cut up
1/2 lb sliced fresh mushrooms
1 cup wild rice
3 cups chicken broth
salt

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.

BAKED MUSHROOM BACON RICE



Baked Mushroom Bacon Rice image

Thanks go to NurseDi for inspiring me to create this side dish, based on her Mushroom Oven Rice. The butter gives the rice a lovely rich quality, so I'd advise against substituting margarine. I think it would be an ideal side for any meat. It is also an easy offering for your next potluck.

Provided by Sackville

Categories     Pork

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 cup uncooked basmati rice
8 slices bacon, cut into bite-sized pieces
1/4 cup butter
1/2 cup finely chopped celery (optional)
1/2 cup finely chopped onion (optional)
1 cup sliced fresh mushrooms (more if you're not using the celery and onions)
2 cups chicken broth or 2 cups vegetable broth
2 -3 cloves garlic, minced
fresh ground black pepper
dried oregano

Steps:

  • Pre-heat the oven to 425 F or 220 C.
  • If you are using a fan assisted oven, you can cut the heat by about 10 percent.
  • In a large skillet, melt the butter and sauté the rice and bacon for two minutes.
  • Add the celery, onion and mushrooms.
  • Cook and stir for a further 2-4 minutes, until the vegetables just start to soften.
  • Pour into a large casserole dish.
  • Stir in the broth and garlic.
  • Add a generous amount of black pepper and a couple pinches of oregano.
  • Mix well.
  • Cover and bake for 30 minutes, or until the liquid is absorbed and the rice is cooked.

Nutrition Facts : Calories 505.8, Fat 34, SaturatedFat 14.6, Cholesterol 61.3, Sodium 845.3, Carbohydrate 37.6, Fiber 1.8, Sugar 1.1, Protein 12.1

BACON MUSHROOM AND RICE BAKE



Bacon Mushroom and Rice Bake image

This casserole may be made with regular white rice, but it is much better using converted rice, as regular rice tends to get too soft when baking, when boiling the rice try not to over cook it (see note on bottom of page). Prep time includes boiling the rice and fying veggies. This is a very tasty rice dish!

Provided by Kittencalrecipezazz

Categories     Pork

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 11

6 -10 slices bacon (can use more or less bacon)
1 onion, chopped
1 tablespoon minced garlic (to taste)
2 stalks celery, chopped
1 small green pepper, chopped
1 (10 ounce) can mushroom soup, undiluted
1/3 cup grated parmesan cheese (can use more)
milk (use half of the can of the mushroom soup)
2 cups cooked converted white rice (I use Uncle Ben's converted rice for this)
1 -2 cup canned mushroom slices, drained
salt and pepper

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.

BACON AND MUSHROOM WILD RICE



Bacon and Mushroom Wild Rice image

Enjoy this classic side dish using Bac~Os® instead of bacon. It also makes an excellent stuffing!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h10m

Yield 9

Number Of Ingredients 8

1 tablespoon reduced-fat margarine-type product
1 cup uncooked wild rice
1 1/2 cups sliced fresh mushrooms (4 ounces)
2 medium green onions, thinly sliced (2 tablespoons)
2 1/2 cups water
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup Betty Crocker™ Bac~Os® bacon flavor bits or chips

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.

Nutrition Facts : Calories 85, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 200 mg

SASKATCHEWAN WILD RICE WITH MUSHROOMS AND BACON



Saskatchewan Wild Rice With Mushrooms and Bacon image

Make and share this Saskatchewan Wild Rice With Mushrooms and Bacon recipe from Food.com.

Provided by puppitypup

Categories     Long Grain Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 5

2 slices bacon, diced
1/2 cup mushroom, sliced
1/2 cup wild rice
1 1/3 cups chicken bouillon (see note)
2 green onions, sliced

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.

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