ROASTED CHICKEN WITH WILD RICE STUFFING
My daughter found this recipe on another food network and used it to stuff a baked chicken. We all loved it and since then I have fixed it to good reviews from all the family except the grandsons (was probably a little to different for them) The taste is rich and the texture moist, My daughter changed it some as it was intended for a goose, rather than chicken and called for roasted chestnuts, but we prefer mushrooms. Great for that special dinner for friends or family.
Provided by Bonnie G 2
Categories Rice
Time 50m
Yield 1 Chicken, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in a skillet over medium heat.
- Add onion, garlic, carrot and herbs.
- Sauté for 5 minutes, then add the wine.
- Simmer for about 10 minutes to reduce the wine to a tight paste.
- Add the wild rice, rye bread and mushrooms.
- Stir and season with salt and pepper.
- Scrape the skillet mixture into a large bowl, blend in the egg, caraway seed and 1 ladle full of chicken broth.
- Mix thoroughly until evenly moistened.
- Stuff chicken, and bake as desired until done.
- Any extra stuffing place in baking dish, and cook in preheated oven at 350°F for 20 minutes.
Nutrition Facts : Calories 362.8, Fat 8.3, SaturatedFat 4.3, Cholesterol 61.8, Sodium 288, Carbohydrate 42.1, Fiber 5.5, Sugar 5.2, Protein 10.5
WILD RICE WITH MUSHROOMS
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.
CHICKEN WITH WILD MUSHROOMS
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 1h50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees.
- Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Place 1/2 cup flour in a bowl and dredge the chicken in the flour. In a large (12-inch) ovenproof pot such as Le Creuset, heat the oil. Add the chicken in three batches (don't crowd them!) and brown lightly over medium-high heat for 3 to 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned.
- Add the whole garlic cloves, mushrooms, and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for 1 minute, scraping up the brown bits. Add the minced garlic and cook for 2 more minutes. Add the wine, chicken stock, 1 tablespoon salt, and 1 teaspoon pepper and bring to a simmer. Add the chicken (large pieces first), cover, and place in the middle of the oven for 30 to 35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer).
- Remove the chicken to a bowl and discard the thyme. With a fork, mash together the butter and 1/4 cup flour and add it to the sauce. Simmer, stirring constantly, over medium heat for 5 minutes, until slightly thickened. Season to taste (it should be highly seasoned), put the chicken back in the sauce, and serve hot.
MUSHROOM CHICKEN WITH WILD RICE
Fix chicken dinner in a snap with this simple recipe. It warms you up, head to toe. -Cindy Cothern, Nampa, Idaho
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Spread rice in a greased 13x9-in. baking dish. Place chicken over rice., In a small bowl, whisk soup, sour cream, water and sherry until blended; stir in mushrooms. Pour over chicken. Bake, covered, 30 minutes., Sprinkle cheese over top. Bake, uncovered, 5-10 minutes longer or until light golden brown and a thermometer inserted in chicken reads 165°.
Nutrition Facts : Calories 403 calories, Fat 16g fat (7g saturated fat), Cholesterol 97mg cholesterol, Sodium 1079mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 2g fiber), Protein 31g protein.
WILD RICE & HERBS STUFFED ROASTER CHICKEN
A whole roast chicken with stuffing makes a delicious main dish. Apples, mushroomns, green onions, and carrots turn this wild rice stuffing up several flavorful notches. Serve it with a mixed greens and red onion salad dressed with a balsamic vinaigrette, and you've got a WINNER-DINNER!
Provided by Feast Your Eyes
Categories Whole Chicken
Time 2h40m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- Remove giblets from roaster; thoroughly rinse it and pat dry with paper towels. Season the cavity with salt and pepper, pour in a spoonful of olive oil; set roaster aside.
- To prepare the stuffing, cook the rice according to the package directions, EXCEPT add the mushrooms, apples, carrots, green onions, and celery to the rice before cooking. Once cooked, stir in enough egg and milk to moisten the stuffing.
- To stuff the chicken, spoon some of the stuffing loosely into the neck cavity. Pull the neck skin to the back; fasten with a small skewer. Next, lightly spoon the remaining stuffing into the body cavity. Tuck the drumsticks under the band of skin that crosses the tail. (If there is no band, tie the drumsticks to the tail.) Twist the wing tips under the chicken.
- Rub the roaster's skin with olive oil, onion powder, paprika, rosemary, and sage.
- Place the stuffed chicken, breast side up, on a rack in a shallow roasting pan. Fill the pan with about a 1/4-inch of water, and cover.
- For the first 15 to 20 minutes cook at 400 degrees F -- This will sear in the juices and keep the chicken from getting rubbery.
- Reduce the heat to 325 degrees F and roast for about 1 1/2 hours; baste often with the juices from the bottom of the pan. Roast until the meat thermometer registers 175 degrees F. At this time the chicken should no longer be pink and the drumsticks should move easily back and forth.
- Now that the chicken is two-thirds done roasting, uncover it and cut the band of skin/string between the drumsticks so that the thighs will cook evenly. Brush the the skin with the melted apple jelly once or twice during the last 15 minutes of roasting.
- Remove the chicken from the oven; cover with foil. Let stand for 10 to 20 minutes before carving.
- To serve, transfer the roaster to a warm serving plater; spoon some of the stuffing around it and garnish with apple wedges.
Nutrition Facts : Calories 689.1, Fat 46.1, SaturatedFat 13.3, Cholesterol 234.6, Sodium 227.8, Carbohydrate 15.8, Fiber 2, Sugar 10.5, Protein 51
CHICKEN & WILD RICE STUFFING
Steps:
- Preheat oven to 350 F. In a large mixing bowl, stir together all the stuffing ingredients except the broth. Taste and add salt & freshly ground pepper to your liking. Pour the broth over top and stir to mix it in. Set aside.
- Season both sides of the chicken pieces with seasoning, salt & pepper. In a large saute pan over medium heat, melt the butter or add oil, then sear the chicken pieces until golden brown on both sides.
- Remove the chicken and set it on a plate. Pour any excess fat out of the pan, then add the stuffing to the bottom of the pan, spreading it evenly. Nestle the chicken pieces on the stuffing.
- Cover the pan and bake for 30 minutes to an hour (depending on how large your chicken pieces are ... mine were large so I baked covered for an hour) or until the chicken looks fairly well cooked. Uncover and bake for 15 - 30 minutes longer or until the internal temperature of the chicken is 165 F. Remove from the oven, cover and let sit for 20 - 30 minutes for the chicken to absorb the juices. Serve hot and enjoy!
Nutrition Facts : Calories 500 calories, Fiber 4.1 g, Protein 36g
CHICKEN LEGS STUFFED WITH WILD RICE AND MUSHROOMS
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare the chicken legs. Sprinkle them inside and out with salt and pepper, and set aside.
- Meanwhile, cook the wild rice and drain.
- Heat the butter in a skillet and add the onions and shallots. Cook, stirring, until they are wilted. Add the mushrooms and cook about one minute, stirring. Add the wild rice, salt and pepper. Sprinkle with Cognac and stir. Remove from the heat and let cool.
- Stuff each chicken leg with an equal portion of the filling. Carefully fold over the boned thighs to enclose the filling.
- Lay out four squares of plastic wrap, one at a time. Place one stuffed leg in the center and carefully fold the plastic wrap to enclose the stuffed pieces. Wrap securely.
- Place the stuffed chicken legs in one layer in the top rack of a steamer. Set aside. Bring enough water to the boil in the bottom of the steamer to steam the chicken legs when added.
- When ready to cook, place the chicken legs over the steamer and cover closely. Let the legs steam for about 20 minutes or until done. Serve with cream of chicken sauce. One serving suggestion: Spoon a little of the sauce onto a hot plate, top with the stuffed leg and sprinkle with chopped parsley.
Nutrition Facts : @context http, Calories 852, UnsaturatedFat 36 grams, Carbohydrate 11 grams, Fat 61 grams, Fiber 2 grams, Protein 59 grams, SaturatedFat 19 grams, Sodium 1001 milligrams, Sugar 2 grams, TransFat 0 grams
WILD RICE STUFFED MUSHROOMS
These are awesome. I never have any left. Its a good way to use up leftover wild rice. The recipe calls for white mushrooms, but I sometimes use criminis.
Provided by pines506
Categories Rice
Time 30m
Yield 12 appetizers
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Butter a shallow baking dish.
- Snap stems off mushrooms and chop. Please caps with tops down in buttered dish.
- Melt butter in a medium size skillet. Add garlic and mushroom stems. Cook over medium heat, stirring, 3 minutes.
- Add wild rice, cream, salt and pepper and boil 1 minute, stirring until mixture is thickened.
- Spoon wild rice mixture into the mushroom caps.
- Sprinkle with the Parmesan cheese and top each with two or three leaves of rosemary.
- Bake 10-15 minues or until hot.
- Serve warm.
Nutrition Facts : Calories 72.9, Fat 6.3, SaturatedFat 3.9, Cholesterol 20.5, Sodium 50.7, Carbohydrate 2.7, Fiber 0.4, Sugar 0.5, Protein 2
WILD RICE AND MUSHROOM STUFFED CHICKEN BREAST
Don't Heat up your Kitchen, use the BBQ for this flavourful low fat dish. Serve this with garden fresh veggies and you have a meal.
Provided by Chef Tricia and Pet
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large sauce pan simmer the the rice in broth with the garlic and chopped mushrooms stirring occasionally, until the both is all absorbed and the rice is cooked. About 20 minutes. Add oregano and salt 3/4 of the way through the cooking or at the end.
- Make a slit in the side of the chicken to create a pocket.
- Stuff the chicken with as much of the hot rice mixture as will fit, secure with tooth picks.
- Arrange the skin on the outside of the breasts to look nice. The skin is important to the cooking as this is the only fat in this recipe. If you remove it your chicken may come out dry.
- Sprinkle with your favourite steak spice. You may want to adjust your salt in the rice if your steak spice has allot of salt or you are salt sensitive.
- Place chicken in one side of a hot BBQ.
- Turn the heat off under the chicken and high on the other burners.
- Cook 1/2 hour to 45 minutes, till just cooked. Do not overcook or your chick will be dry.
- Tent chicken with foil when you take it off the BBQ.
- Let sit 5 minutes before serving.
Nutrition Facts : Calories 439.1, Fat 14.5, SaturatedFat 4.2, Cholesterol 93.3, Sodium 1099.2, Carbohydrate 38, Fiber 3.4, Sugar 2.7, Protein 39.1
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