Wild Rice And Mushroom Fried Cakes Recipes

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WILD RICE MUSHROOM BAKE



Wild Rice Mushroom Bake image

The wild rice adds a wonderful flavor to this casserole. I like to serve it on special occasions. -Jann Marie Foster, Minneapolis, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 1h40m

Yield 10 servings.

Number Of Ingredients 12

1 cup uncooked wild rice
2 cups boiling water
1 pound sliced fresh mushrooms
1 medium onion, chopped
2 tablespoons butter
3/4 cup uncooked long grain rice
1/2 cup sliced almonds
3 cups chicken broth
1-1/2 cups heavy whipping cream
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons grated Parmesan cheese

Steps:

  • Place wild rice in a large bowl and cover with boiling water; soak for 1 hour. Drain and set aside. , In a large skillet, saute mushrooms and onion in butter until tender. In a large bowl, combine the mushroom mixture, wild rice, long grain rice, almonds, broth, cream, salt and pepper., Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 350° for 75 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until rice is tender.

Nutrition Facts : Calories 318 calories, Fat 19g fat (10g saturated fat), Cholesterol 56mg cholesterol, Sodium 583mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.

FRIED WILD RICE WITH MUSHROOMS



Fried Wild Rice With Mushrooms image

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

Provided by Dancer

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

2 tablespoons cooking oil
1 teaspoon minced ginger
2 teaspoons minced garlic
2 green onions, chopped
1/2 cup chopped onion
1/2 cup diced celery
1/2 cup frozen peas and carrot, thawed
1/2 cup cooked small shrimp
1/4 cup diced cooked ham
4 cups cooked wild rice
2 tablespoons oyster sauce
2 teaspoons sesame oil
1 pinch white pepper
1/4 cup chicken broth
1 egg
2 teaspoons cooking oil

Steps:

  • To make golden egg threads, heat a small nonstick frying pan over medium heat until hot.
  • Add 2 tsps.
  • cooking oil and 1 lightly beaten egg; tip the pan to spread the egg thinly over the bottom of the pan.
  • Cook the egg until barely set; turn once and cook the other side about 30 seconds.
  • Remove and let cool.
  • Cut into thin shreds.
  • Heat a wok over medium high heat until hot.
  • Add the cooking oil, ginger, and garlic and stir fry for 10 seconds.
  • Add the green onions, onion, celery, peas and carrots, shrimp, and ham and stir fry for 2 minutes.
  • Reduce the heat to medium low.
  • Add the wild rice, egg shreds, oyster sauce, soy sauce, sesame oil, white pepper ant the chicken broth.
  • Toss to mix well.

Nutrition Facts : Calories 745.1, Fat 16, SaturatedFat 2.7, Cholesterol 60.8, Sodium 353.5, Carbohydrate 126.7, Fiber 11.3, Sugar 5.4, Protein 29

STIR-FRIED WILD RICE WITH ASPARAGUS AND MUSHROOMS



Stir-Fried Wild Rice With Asparagus and Mushrooms image

A wonderful combination of flavors. Serves 4 as an entree or 6 as a hearty side. Add grilled tofu chunks for more protein. If you can't afford shitake mushrooms, it would probably be good with creminis. Cooking time includes rice, which you can do ahead of time. I cooked the 2 different kinds of rice together in a rice cooker with lots of water for about an hour. Adapted from The One-Dish Vegetarian by Maria Robbins.

Provided by Prose

Categories     Vegetable

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
2 large shallots, finely chopped
2 garlic cloves, minced
8 fresh shiitake mushrooms, stems discarded and caps thinly sliced
1/2 teaspoon salt
fresh ground black pepper, to taste
2 tablespoons finely minced fresh parsley
1 tablespoon finely minced fresh dill
1 teaspoon grated lemon zest
1 teaspoon fresh lemon thyme leaves (optional)
1/2 cup vegetable broth or 1/2 cup water
1 lb asparagus, woody ends snapped off and cut into 1-inch pieces
1 1/2 cups steamed wild rice
1 1/2 cups steamed short-grain brown rice

Steps:

  • In wok or large pan, heat oil over medium heat. Add shallots and garlic and cook, stirring, for 1 to 2 minutes. Add mushrooms and sautee, stirring, for 5 minutes.
  • Add seasonings, liquid, and asparagus. Stir, cover, reduce heat to low, and cook for 3 to 5 minutes, until the asparagus turns bright green.
  • Stir in the rices, mix well, and heat through.

Nutrition Facts : Calories 587.3, Fat 9.7, SaturatedFat 1.5, Sodium 317.8, Carbohydrate 111.4, Fiber 9.3, Sugar 4.5, Protein 17.9

WILD RICE GRIDDLE CAKES



Wild Rice Griddle Cakes image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

1 1/2 cups cooked wild rice
1 cup grated carrots (from 2 to 3 carrots)
3 green onions, finely chopped
1/4 cup grated Parmesan
1/4 teaspoons dried thyme
1 teaspoon salt
Pepper
1 teaspoon baking powder
1/3 cup all-purpose flour
2 eggs, lightly beaten
Vegetable oil, for frying

Steps:

  • In a bowl, mix rice, carrots, onions, cheese, and thyme, add salt and pepper, to taste. Sprinkle baking powder and flour over mixture, then stir well. Pour in eggs and mix lightly until blended.
  • Heat a cast-iron frying pan over a fire or over medium-high heat. Add a thick film of oil. Drop 3 or 4 heaping spoonfuls of batter into pan and flatten slightly, making cakes about 3-inches in diameter. Cook until crispy and well browned on bottom (about 3 minutes), turn cakes with a spatula, and cook until browned on the other side (about 2 minutes). Drain on paper towels. Repeat with remaining batter, adding more oil as necessary. Serve hot.

WILD RICE WITH MUSHROOMS



Wild Rice with Mushrooms image

Provided by Kardea Brown

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons unsalted butter
1/2 medium onion, diced
2 1/2 cups wild rice
5 cups chicken broth
1 tablespoon olive oil
8 ounces white button mushrooms, sliced
8 ounces shiitake mushrooms, sliced with tough stems removed
2 teaspoons fresh thyme leaves
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley

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.

MUSHROOM WILD RICE



Mushroom Wild Rice image

This is one of my favorite recipes from my mother. With only seven ingredients, it's quick to assemble in the morning before I leave for work. By the time I get home, mouthwatering aromas have filled the house. -Bob Malchow, Monon, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 3h5m

Yield 12 servings.

Number Of Ingredients 7

2-1/4 cups water
1 can (10-1/2 ounces) condensed beef consomme, undiluted
1 can (10-1/2 ounces) condensed French onion soup, undiluted
3 cans (4 ounces each) mushroom stems and pieces, drained
1/2 cup butter, melted
1 cup uncooked brown rice
1 cup uncooked wild rice

Steps:

  • In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low until rice is tender, 3-4 hours.

Nutrition Facts : Calories 192 calories, Fat 9g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 437mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.

OVEN-BAKED WILD RICE PILAF WITH MUSHROOMS



Oven-Baked Wild Rice Pilaf With Mushrooms image

Make and share this Oven-Baked Wild Rice Pilaf With Mushrooms recipe from Food.com.

Provided by VegSocialWorker

Categories     Brown Rice

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 leek, white and green parts thinly sliced (about 1 cup)
10 ounces sliced mushrooms (about 3 1/2 cups)
2 garlic cloves, minced (about 2 tsp)
1 teaspoon chopped fresh thyme
1 1/2 cups wild rice
1/4 cup madeira wine
1 tablespoon low sodium soy sauce
3 cups low sodium vegetable broth
1/2 cup frozen peas
1/4 cup pine nuts

Steps:

  • Preheat oven to 375 degrees.
  • Heat oil in a large dutch oven over medium heat. Add leeks and cook for 5 minutes or unil soft, stirring often.
  • Raise heat to medium, add mushrooms and cook for 7 minutes, or until liquid has evaporated and mushrooms begin to brown.
  • Srir in garlic and thyme, and cook 1 minute or until fragrant.
  • Stir in rice. Add wine and soy sauce, simmer 2 minutes or until almost all of the liquid has been absorbed. Add broth and 1 cup of water and return to a simmer.
  • Place lid on Dutch oven and bake 45 minutes. Remove lid, and bake 30 minutes more or until most of the liquid has been absorbed.
  • Remove from oven, cover and let stand 5 minutes.
  • Fold in peas and pine nuts. Season with salt and pepper and serve.

Nutrition Facts : Calories 390.9, Fat 13.6, SaturatedFat 1.5, Sodium 183.7, Carbohydrate 55.3, Fiber 6, Sugar 5, Protein 13.8

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