BACON MUSHROOM AND RICE BAKE
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
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.
BAKED MUSHROOM BACON RICE
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
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 RISOTTO
A one-pan family favourite of Italian rice that's quick to prepare and low in calories, too
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 7
Steps:
- Heat the oil in a deep frying pan and cook the onion and bacon for 5 mins to soften. Add the mushrooms and cook for a further 5 mins until they start to release their juices. Stir in the rice and cook until all the juices have been absorbed.
- Add the stock, a ladleful at a time, stirring well and waiting for most of the stock to be absorbed before adding the next ladleful - it will take about 20 mins for all the stock to be added. Once the rice is cooked, season and serve with the grated Parmesan.
Nutrition Facts : Calories 452 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 1.9 milligram of sodium
BAKED MUSHROOM RICE
I love mushrooms, which is ironic because when I was a kid my father would take me mushroom hunting. I hated mushrooms so never paid attention to his instructions except to pick the ones he pointed out. Somewhere along the way in life I began eating mushrooms and now LOVE them. So when I come across an unusual recipe for them, I save it. This is one of them. This recipe is featured within our Tried & True Slow Cooker & Casserole cookbook @ http://allrecipes.com/slowcooker/ Submitted by: Maryanne "You can vary this easy rice side dish by adding different spices or meat."
Provided by Nana Lee
Categories Rice
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, stir together the white rice, cream of mushroom soup, and vegetable broth. You can use any kind of broth here.
- Blend in the onion, mushrooms, parsley, oregano, melted butter, salt, and pepper. Transfer to a 2 quart baking dish, and cover with a lid or aluminum foil.
- Bake for 45 to 50 minutes in the preheated oven.
- If the rice is looking dry before it is tender, then pour in a little water and continue cooking until rice is tender.
BACON MUSHROOM CHICKEN
Really good, really easy with the great flavor of bacon! Serve with rice or buttered noodles. Note: If you don't want to use heavy cream in the recipe, use 1 teaspoon flour mixed with 2 teaspoons water instead!
Provided by Sara Blanchard
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h15m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pour melted butter into a 9x13 inch baking dish. Add chicken, skin side down; sprinkle with seasoning salt and garlic. Turn chicken over, season, and lay bacon strips on top. Sprinkle with mushrooms.
- Bake in preheated oven for 45 minutes to 60 minutes, or until chicken is no longer pink and juices run clear.
- Remove chicken, bacon and mushrooms to a platter and keep warm. Pour juices from baking dish into a small saucepan and whisk together with cream over low heat until thickened. Pour sauce over chicken and serve warm.
Nutrition Facts : Calories 773.9 calories, Carbohydrate 2.7 g, Cholesterol 241.1 mg, Fat 60.6 g, Fiber 0.3 g, Protein 52.7 g, SaturatedFat 25.8 g, Sodium 1011.3 mg, Sugar 0.3 g
WILD RICE WITH MUSHROOMS AND BACON
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
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.
OVEN-BAKED MUSHROOM & BACON RISOTTO
Fat-free reduced-sodium chicken broth helps make this glorious mushroom and bacon risotto bake a Healthy Living recipe.
Provided by My Food and Family
Categories Rice
Time 1h
Yield Makes 8 servings, about 1/2 cup each.
Number Of Ingredients 8
Steps:
- Heat oven to 300ºF.
- Place 2-qt. casserole in oven to warm. Meanwhile, cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
- Add onions to drippings in skillet; cook and stir 3 min. Add mushrooms; cook 10 min. or until mushrooms release most of their liquid, stirring occasionally. Add rice; cook and stir 1 min. Stir in broth, thyme and pepper; bring just to simmer. Remove from heat. Crumble bacon; stir into rice mixture. Spoon into warmed casserole; cover.
- Bake 30 to 35 min. or until rice is tender and most of the liquid is absorbed. Add cheese; stir until melted.
Nutrition Facts : Calories 130, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
BACON STUFFED MUSHROOMS
The melted cheese and bacon make these irresistible! These mushrooms are simple and delicious! Add some of your diced favorites! Omit bacon for vegetarian version.
Provided by auntfanny
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels, reserving bacon drippings in the skillet. Crumble bacon when cooled.
- Remove stems from mushrooms and set stems aside. Place mushrooms, hollow sides up, on a baking sheet; brush the insides with melted butter.
- Chop mushroom stems; cook and stir chopped stems, black olives, green onion, and crumbled bacon in the bacon drippings over medium heat until mushroom stems release their liquid, about 5 minutes. Add garlic, salt, black pepper, and cayenne pepper; stir to coat.
- Tilt the skillet slightly; move vegetable-bacon mixture to one side, allowing the bacon drippings to pool to the other side. Whisk flour into bacon drippings until smooth and paste-like; slowly stir in milk until gravy is smooth. Mix vegetable-bacon mixture into the gravy. Add American cheese and Parmesan cheese; cook and stir until cheeses melt, about 5 minutes. Spoon filling into mushroom caps.
- Bake in the preheated oven until mushrooms are tender and filling is lightly browned, about 20 minutes. Remove mushrooms from baking sheet and cool on platter for 2 minutes before serving.
Nutrition Facts : Calories 258.1 calories, Carbohydrate 7.1 g, Cholesterol 47.7 mg, Fat 22.1 g, Fiber 1.5 g, Protein 11.4 g, SaturatedFat 11.1 g, Sodium 769.8 mg, Sugar 2.5 g
BAKED ONION & MUSHROOM RICE
Make and share this Baked Onion & Mushroom Rice recipe from Food.com.
Provided by Karen..
Categories White Rice
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a baking dish or 3 quart casserole dish.
- Bake at 350° for 30 minutes.
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