WILD RICE MUSHROOM BAKE
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
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.
WILD RICE CASSEROLE
This is a fabulous recipe for rice that my family loves and I make all the time. It is easy to prepare and makes a wonderful side dish. I've even had it as a main meal and any leftovers taste great.
Provided by Holly
Categories Side Dish Casseroles
Time 1h50m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Rinse the brown and wild rice; pour into a 2-quart casserole dish. To the rice add red bell pepper, green bell pepper, zucchini, carrot and celery. Stir in garlic powder, onion powder, vegetable bouillon and margarine. Mix well, pour water over mixture, and cover.
- Bake in preheated oven for 30 minutes; check at this point to see if more water needs to be added. Bake for to 30 to 50 minutes more, or until rice is cooked. Stir well before serving and season with salt and pepper.
Nutrition Facts : Calories 266.8 calories, Carbohydrate 46.9 g, Fat 6.7 g, Fiber 5.5 g, Protein 6.4 g, SaturatedFat 1.2 g, Sodium 93.4 mg, Sugar 4.3 g
WILD RICE CASSEROLE II
Quick, easy and very savory! This is a great sidedish recipe for chicken or pork!!
Provided by CORWYNN DARKHOLME
Categories Side Dish Casseroles
Time 1h30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring chicken broth to a boil in a medium saucepan.
- In a 1 1/2 quart baking dish, mix chicken broth, uncooked wild rice, water chestnuts, 2 tablespoons butter and salt.
- Cover, and bake in the preheated oven 30 minutes.
- While rice mixture is baking, melt remaining butter in a medium skillet over medium heat. Place mushrooms and onion in skillet, and slowly cook and stir until tender. Stir mushrooms and onion into the wild rice mixture, cover, and continue baking 30 minutes, or until liquid has been absorbed.
Nutrition Facts : Calories 136.9 calories, Carbohydrate 17.9 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 1.9 g, Protein 4.1 g, SaturatedFat 3.7 g, Sodium 335.5 mg, Sugar 1.6 g
WILD RICE MUSHROOM CASSEROLE
"My daughter is a vegetarian, so I'm always looking for meatless dishes she'd enjoy," says Vicki Schrupp. The Little Falls, Minnesota cook beefs up the taste of her creamy rice dish with sauted veggies and chicken broth.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, bring rice, broth and water to a boil. Reduce heat; cover and simmer 45-50 minutes or until rice is tender and liquid is absorbed., Preheat oven to 350°. In a large nonstick skillet, saute celery, onion and mushrooms in butter until tender. Stir in soup, salt and rice; transfer to a 3-cup baking dish coated with cooking spray. Cover and bake 25-30 minutes or until heated through.
Nutrition Facts : Calories 188 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 708mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.
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.
CONTEST-WINNING CHICKEN WILD RICE CASSEROLE
While this special chicken and wild rice casserole is perfect for a company dinner, it's so good that I often make it for everyday family meals. We think it is very nice served with some crusty rolls or French bread. -Elizabeth Tokariuk, Lethbridge, Alberta
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in broth; bring to a boil. Boil and stir for 2 minutes or until thickened and bubbly. Stir in the cream, chicken, rice, mushrooms, pimientos and parsley; heat through. , Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
Nutrition Facts : Calories 382 calories, Fat 19g fat (8g saturated fat), Cholesterol 98mg cholesterol, Sodium 878mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein.
WILD RICE HARVEST CASSEROLE
Fall is the ideal time to enjoy a big helping of this hearty casserole, packed with wild rice and chicken and topped with cashews. When we serve this for our two daughters' birthday party, it gets raves! -Julianne Johnson, Grove City, Minnesota
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 10-12 servings.
Number Of Ingredients 11
Steps:
- In a skillet, brown chicken and celery in butter. In a large bowl, combine soup and broth until smooth. Add the mushrooms, onion, rice, poultry seasoning and chicken mixture. Pour into a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 1 hour. Uncover and bake for 30 minutes. Stir; sprinkle with cashews. Return to the oven for 15 minutes or until the rice is tender. Garnish with parsley.
Nutrition Facts : Calories 252 calories, Fat 12g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 510mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 18g protein.
WILD RICE CASSEROLE I
This a very yummy sidedish and very easy to make!!
Provided by CORWYNN DARKHOLME
Categories Side Dish Casseroles
Time 4h30m
Yield 8
Number Of Ingredients 8
Steps:
- In a slow cooker, place onions, celery, rice mix, water, condensed cream of mushroom soup, butter, American cheese and mushrooms. Cover, and cook on Low 6 to 10 hours or on High 2 to 4 hours.
Nutrition Facts : Calories 408.5 calories, Carbohydrate 39.5 g, Cholesterol 57.2 mg, Fat 23 g, Fiber 1.6 g, Protein 11.6 g, SaturatedFat 13.4 g, Sodium 1400.1 mg, Sugar 3.8 g
WILD RICE CASSEROLE
I requested this recipe after sampling it at a Cub Scout potluck. I often make it the night before, regrigerate it and bake it the next day-Elmeda Johnson, East Grand Forks, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the beef, soup, onion, rice, mushrooms and seasonings; mix well. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. Cover and bake at 350° for 1 hour or until rice is tender.
Nutrition Facts :
CHICKEN AND WILD RICE CASSEROLE
This quick and easy casserole recipe is loaded with a creamy wild rice and chicken mixture.
Provided by Julie Evink
Categories Main Course
Time 1h5m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Prepare wild rice according to package directions
- In a large mixing bowl mix together sour cream, cream of chicken soup. onion flakes, garlic salt and pepper. Stir in chicken and prepared wild rice. Put in a greased 8 in x 8 in baking dish.
- Bake at 350 degrees for 30 minutes.
Nutrition Facts : Calories 526 kcal, Carbohydrate 39 g, Protein 29 g, Fat 27 g, SaturatedFat 9 g, Cholesterol 106 mg, Sodium 931 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
WILD RICE CASSEROLE RECIPE BY TASTY
Rustic and filling, this wild rice casserole is the perfect warm dish for cool evenings.
Provided by Tasty
Categories Dinner
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C). Grease a 3-quart baking dish with butter.
- Melt the butter in a large pan over medium-high heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until soft, about 8 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
- Add the flour and cook, stirring constantly, until golden brown, about 2 minutes. Add the chicken stock and stir to combine. Reduce the heat to medium-low and continue to cook, stirring often, until thickened, about 5 minutes.
- Add the salt and pepper and stir to combine. Add the chicken and rice to the pan and stir until fully combined.
- Transfer the rice mixture to the prepared baking dish and spread in an even layer. Bake until bubbling, about 20 minutes.
- Top with the parsley before serving.
- Enjoy!
Nutrition Facts : Calories 809 calories, Carbohydrate 101 grams, Fat 32 grams, Fiber 7 grams, Protein 30 grams, Sugar 9 grams
EASY CHICKEN AND WILD RICE CASSEROLE RECIPE
This hearty and delicious chicken casserole is a big hit in our home. Perfect dish to make with leftover rice and cooked chicken/turkey. The best comfort food.
Provided by Angela V
Time 50m
Number Of Ingredients 10
Steps:
- Cook the rice according to direction in the package.
- Preheat oven to 350F.
- In a large skillet melt butter over medium heat and cook the chicken until no longer pink.
- Add celery and onion and saute for 5 minutes or until tender.
- Stir in the sour cream, cream of chicken soup, white wine, and basil, stir.
- Add the cooked rice and chicken and mix well.
- Transfer to an ungrease baking dish.
- Sprinkle with parmessan.
- Bake for 30 minutes, uncovered.
- ENJOY
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- Preheat the oven to 350ºF. Finely dice the onion and mince the garlic. Add the butter, onions, and garlic to a large pot and sauté over medium heat until the onions are soft and transparent.
- While the onions and garlic are sautéing, Slice the carrots and dice the celery. Add the carrots and celery to the pot and continue to sauté.
- While the carrots and celery are sautéing, wash and chop the mushrooms. Add the mushrooms to the pot along with the salt, pepper, thyme, and sage. Continue to sauté until the mushrooms have turned brown and completely wilted.
- Add the flour to the pot and continue to stir and cook for about 2-3 minutes more, or until the flour coats the bottom of the pot and begins to turn a light golden color. Whisk in the vegetable broth, making sure all the flour dissolves from the bottom of the pot. The mixture should thicken fairly quickly.
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