Wildriceorzoandmushroomcasserole Recipes

WILD RICE MUSHROOM CASSEROLE

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.

CHICKEN AND WILD RICE CASSEROLE

Steps:

• Place chicken breasts in a large pot with water, wine, salt, curry powder, onion, and celery. Cover, and bring to a boil. Reduce heat to low, and simmer for 1 hour. Remove from heat, strain (reserving broth), and refrigerate to cool. Remove chicken meat from bone, and cut into bite size pieces.
• Prepare the rice mix according to package directions. Replace the specified amount of liquid with the same amount of the reserved broth.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl combine the chicken, rice, and mushrooms. Blend in the sour cream and soup. Spoon into the prepared baking dish.
• Bake at 350 degrees F (175 degrees C) for 1 hour.

WILD RICE AND MUSHROOM CASSEROLE

Steps:

• Taste broth; if bland, season to taste with salt. In a medium pot, bring broth to a boil over high heat. Stir in rice, lower heat, cover and simmer until just tender, about 40 minutes or according to package directions. Fluff rice with a fork, cover and let stand for 10 minutes.
• Meanwhile, sauté vegetables: In a large, heavy skillet, heat 3 tablespoons oil over high heat. Add half the mushrooms and cook, stirring, until brown and crispy, about 8 minutes. Adjust heat as needed to prevent burning. Transfer cooked mushrooms to a plate and sprinkle lightly with salt. Repeat with remaining mushrooms and another tablespoon oil, adding more oil to the skillet if it looks dry.
• In the empty skillet, heat 2 tablespoons oil over medium heat. Stir in leeks, fennel and 1 teaspoon salt; cook, stirring, until soft but not browned, about 8 minutes. Stir in spinach, chopped garlic, tomato paste and red pepper flakes, and cook until garlic starts turning golden, another 2 minutes. Remove skillet from heat.
• Heat oven to 400 degrees, and oil a 9-by-13-inch casserole dish.
• In a blender, purée 2 cans beans with their liquid, 2 tablespoons lemon juice, 1 grated garlic clove, and salt to taste. (If your beans are unsalted, they might need more than you'd think.)
• Stir bean purée, remaining whole beans (drained), mushrooms, cilantro, parsley and cooked wild rice into skillet with vegetables. Taste and add more salt or lemon as needed; it should be well seasoned. Scrape into prepared baking dish.
• In a small bowl, combine bread crumbs, rosemary, lemon zest, remaining 2 grated garlic cloves and 1/4 teaspoon salt. Stir in 1/4 cup olive oil and Parmesan, if using.
• Sprinkle evenly on top of casserole and bake until golden, 20 to 30 minutes. Let cool slightly before serving, topped with flaky sea salt.

WILD RICE AND MUSHROOM CASSEROLE

Steps:

• In a medium saucepan, combine rice, thyme, basil, 1/2 teaspoon salt, and stock or broth. Cover and bring to a boil. Reduce heat; simmer 40 minutes.
• Preheat oven to 350F degrees. Wash mushrooms well; slice large mushrooms into thick slices, cut small mushrooms in half.
• Melt butter in a large stovetop casserole dish. Add onions; saute until golden brown. Add prepared mushrooms; saute until lightly browned. Season to taste with remaining salt and pepper. Stir in rice mixture and any stock or broth not absorbed.
• Cover and bake 15 to 20 minutes. To serve, sprinkle parsley over top.

WILD RICE MUSHROOM BAKE

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.

WILD RICE AND MUSHROOM CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Spray the inside of a 3-quart casserole dish with cooking spray; set aside.
• Heat olive oil in a large skillet set over medium-low heat. Add onion and saute 4 to 5 minutes, or until onion is soft and translucent.
• Add sliced mushrooms, cooking for 6 to 8 minutes, or until the mushrooms are soft. Stir in garlic, thyme, and rosemary, salt, and pepper; cook for 1 minute.
• Remove skillet from heat and stir in the cooked wild rice, soup, broth, and heavy cream. Stir until well combined. Lastly, add shredded Mozzarella cheese, stirring to incorporate.
• Transfer mixture to prepared baking dish and cover with foil. Bake for 20 to 30 minutes or until bubbling.
• Remove the casserole, remove the foil, and preheat broiler to high heat.
• Sprinkle with shredded Parmesan cheese. Broil uncovered on the top rack 2 to 5 minutes until the cheese is melted and golden. Garnish with fresh herbs, if desired.

WILD RICE AND MUSHROOM CASSEROLE

Steps:

• Preheat oven to 375.
• In a large skillet, heat olive oil and add mushrooms. Add a generous pinch of salt, stir once, and allow to sit until they release the water and it evaporates (about 5 minutes). Stir again and sauté until browned (about another 5 minutes).
• Add onion to mushrooms; sauté until transparent (about 3 minutes).
• Add garlic to mushrooms; sauté for one more minute.
• Turn off heat, add rice to mushrooms and stir.
• Meanwhile, mix together eggs, cottage cheese, and sour cream in a large bowl. Season with salt and pepper.
• Add mushroom mixture to cottage cheese mixture, and stir to incorporate.
• Transfer to buttered casserole dish.
• Top with shredded gruyere or cheddar cheese.
• Cover with foil; cook for 20 minutes. Remove foil, cook until browned on top (about 10 more minutes).
• Garnish with green onions or chives, if desired.

WILD RICE AND MUSHROOM CASSEROLE

Steps:

• Rice: Wash wild rice thoroughly and discard rinse water. In a heavy saucepan with a tight-fitting lid, combine rice, water and salt. Cover, bring to full boil, then immediately reduce heat. Check during cooking to ensure there is enough water to prevent scorching. Simmer for 45 to 60 minutes or until most of the kernels burst, but are still fairly chewy. This will make about 3 cups of cooked wild rice.
• Vegetables: In a medium pan, heat olive oil and butter until melted together. Add mushrooms, onions and celery and cook on medium heat until they tender. Add spices and mix all together.
• Sauce: In a medium saucepan, melt butter, then add flour, stirring to make a roux. Cook this for a minute or two to help eliminate any floury taste. Add milk gradually and stir well. Keep stirring until the sauce thickens. Add the sherry and seasonings. Cook a few minutes longer until the sauce is thick and creamy.
• Topping: In a medium bowl, mix together breadcrumbs and butter.
• Assemble: Mix together the rice, vegetables and sauce and put into a 8" x 13" baking pan or similar sized casserole dish. Top with breadcrumb mixture. Sprinkle hemp seeds and French-fried onions over top.
• Cook: Bake at 350 for 30 minutes until the sauce is bubbly and the crumb topping is slightly browned.