Rice Mushroom Stuffing Food

WILD RICE STUFFING WITH WILD MUSHROOMS

Steps:

• Melt 4 tablespoons butter in heavy large pot over medium heat. Add onions; sauté until very tender and caramelized, about 25 minutes. Transfer onions to large bowl. Melt remaining 4 tablespoons butter in same pot over medium-high heat. Add mushrooms and 1 tablespoon thyme; sauté until mushrooms are deep brown, about 12 minutes. Add to bowl with onions. Season with salt and pepper.
• Bring broth, 1 tablespoon thyme, and 2 teaspoons sage to boil in heavy large deep saucepan. Mix in wild rice; return to boil. Reduce heat; cover and simmer 30 minutes. Mix in white rice; cover and simmer until all rice is tender and almost all liquid is absorbed, about 18 minutes longer. Stir in caramelized onions and mushrooms, remaining 1 tablespoon thyme, and 1 teaspoon sage. Stir in pears, if desired. Cover and simmer 5 minutes, stirring often. Season with salt and pepper. Stir in 3/4 cup parsley.
• To bake stuffing in turkey:
• Loosely fill neck and main cavities of turkey with stuffing. Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
• To bake all of stuffing in baking dish:
• Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish, depending on recipe. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
• Sprinkle remaining 1/4 cup chopped Italian parsley over stuffing and serve.

MUSHROOM STUFFING

Steps:

• Butter one 9x13 inch casserole dish. Preheat oven to 375 degrees F (190 degrees C).
• Rinse, pat dry and quarter mushrooms. In large skillet heat butter and add mushrooms, onion and celery; saute 5 minutes and remove from heat. Stir in poultry seasoning, salt and pepper.
• In large mixing bowl, combine bread crumbs with broth and eggs, add mushroom mixture, apples and parsley; mix well. Turn into casserole dish.
• Cover and bake at 375 degrees F (190 degrees C) for about 45 minutes. Remove cover and bake 15 minutes longer to brown top.

TRADITIONAL RICE STUFFING

Steps:

• Heat butter in a large saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add water, dill weed, poultry seasoning, parsley, ground black pepper, chicken bouillon, and rice; bring to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is just slightly undercooked, 12 to 14 minutes. Stir, taste, and adjust seasonings if desired. Cool completely before using to stuff a chicken.

MUSHROOM-RICE STUFFED CHICKEN BREASTS

Steps:

• In a large saucepan, saute the mushrooms, rice, onion and celery leaves in butter until onion is tender. Add water and seasonings; bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until rice is tender and liquid is absorbed. Stir in pecans. , Stuff 1/2 cup of rice mixture under the skin of each chicken breast half. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 1-1/2 hours or until a thermometer reads 170°.

WILD RICE AND MUSHROOM STUFFING

Steps:

• Place wild rice in heavy medium saucepan. Add enough cold water to cover rice by 3 inches. Bring to boil. Reduce heat to medium-low and simmer until rice is almost tender, about 45 minutes. Drain.
• Meanwhile, melt 1 tablespoon butter with 1 tablespoon oil in heavy large pot over medium-high heat. Add shiitakes; sauté until brown, about 7 minutes. Transfer to large bowl. Add 1 tablespoon butter and 1 tablespoon oil to same pot; heat over medium-high heat. Add oyster mushrooms; sauté until brown, about 5 minutes. Transfer to bowl with shiitakes.
• Add 1 tablespoon butter and 1 tablespoon oil to same pot; heat over medium heat. Add onions to pot; sauté until golden and very tender, about 20 minutes. Add chile; stir 1 minute. Add remaining 1 tablespoon butter and 1 tablespoon oil to pot; add brown rice and stir 2 minutes. Add wild rice, broth, bay leaves, and 1 teaspoon coarse salt; bring to boil. Reduce heat to medium; cover and simmer until all rice is tender and liquid is absorbed, 35 to 40 minutes. Fluff rice mixture with fork. Stir in mushrooms and parsley. Season to taste with more salt and pepper. Stir briefly over medium heat until heated through. Transfer to large bowl.
• Available at many supermarkets and at specialty foods stores and Latin markets.

WILD RICE, ALMOND AND MUSHROOM STUFFING

Steps:

• Bring stock to a boil in a large saucepan, then add wild rice and salt to taste. When the liquid returns to the boil, lower heat, cover and simmer 40 minutes, until rice is tender and has begun to splay. Drain through a strainer, and set aside.
• Heat oil over medium heat in a large nonstick skillet, then add onion or shallots. Cook, stirring often, until tender, about five minutes for onions or three minutes for shallots. Add a generous pinch of salt and the garlic. Cook until fragrant, 30 seconds to a minute. Add mushrooms and celery and cook, stirring, until mushrooms have softened, about 10 minutes. Stir in rice and remaining ingredients. Cook, stirring, until sherry has evaporated. Taste and adjust seasonings.
• Remove from the heat, and allow to cool before stuffing your turkey. Or place in an oiled baking dish and cover, then warm for 20 to 30 minutes in a 350-degree oven.

RICE DRESSING

Steps:

• In a saucepan, bring 3-1/2 cups broth and rice to a boil. Reduce heat; cover and simmer until tender, about 20 minutes. , Meanwhile, in a skillet, saute onion and celery in butter until tender. Stir in rice, mushrooms, parsley, poultry seasoning, salt, pepper and the remaining broth. Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 30 minutes. Garnish with sage and thyme if desired.

WILD RICE MUSHROOM STUFFING

Steps:

• Rinse and cook wild rice to package instructions; set aside.
• Spread cubed french bread in a single layer on a baking sheet.
• Broil 5 to 6 inches from heat for 4 minutes or until lightly toasted, stirring after 2 minutes; set aside.
• Preheat oven to 325°F.
• Melt butter in a large skillet over medium heat.
• Add onion and garlic; cook and stir for 3 minutes.
• Add mushrooms; cook for 3 more minutes stirring occasionally.
• Add sage, thyme, salt, pepper and cooked rice; cook for 2 minutes stirring occasionally.
• Stir in broth.
• Add pecans and toasted bread cubes; toss lightly.
• Transfer to very large casserole dish; cover with lid or foil.
• Bake for 40 minutes or until hot.

CHALLAH BREAD- MUSHROOM STUFFING WITH WILD RICE AND RAISINS

Steps:

• Chop the challah bread into 1/2-inch cubes to make 16 cups. Stale bread works best for stuffing-if yours is fresh, spread out the cubes on baking sheet and dry in a 300 degrees F oven, 15 to 20 minutes.
• Heat 1 stick butter in a large skillet over medium heat. Add the onions, celery, sage, thyme, and salt and pepper to taste. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the chicken broth; bring to a simmer and remove from the heat.
• Meanwhile, cook the wild rice as the label directs. Beat the eggs and parsley in a large bowl; stir in the bread cubes, the vegetable-broth mixture, the prepared rice and the mushrooms. Stir in the raisins.
• Transfer the mixture to a buttered 3-to-4-quart baking dish and dot with the remaining 2 tablespoons butter. Cover with foil and bake at 375 degrees F, 30 minutes. Uncover and bake until golden, about 20 more minutes.

MUSHROOM RICE STUFFING

Steps:

• Heat oven to 200C/fan 180C/gas 6. Oil a non-stick 12-hole bun tin and line holes with two strips baking parchment, to form a cross. Put the mushrooms in a bowl and pour over hot vegetable stock. Leave for 20 mins, then strain, reserve the stock and chop the mushrooms, if large.
• Heat oil in a pan, add onion and fry for 5 mins until softened. Add the pine nuts and fry until lightly toasted. Add the garlic, rice and cook for 2 minutes.
• Tip in wine, let it bubble, then add the reserved stock, mushrooms and bring to the boil. Reduce heat, cover and simmer for 10 mins, until the rice is just cooked. Remove from heat and cool, then stir in the egg, basil, pepper, and salt, if using.
• Fill the tins with stuffing, sprinkle over parmesan. Bake for 20-25 mins, until golden on top. Cool in the tins, or for 5 mins if serving straight away. Remove by pulling up the parchment crosses. Make up to two days ahead. Reheat on an oiled baking sheet, at 200C/fan 180C/gas 6 for 10 minutes.

RICH MUSHROOM STUFFING

Steps:

• Tear bread into 1-inch chunks. Place in a bowl and leave out until stale, 1 to 2 days.
• Preheat the oven to 350 degrees F (175 degrees C).
• Chop thyme and rosemary leaves; set aside.
• Melt 6 tablespoons butter in a large, heavy saute pan over medium heat. Add onion and saute until soft, 3 to 4 minutes. Add onion, celery, mushrooms, and thyme and rosemary leaves; cook until mixture starts to soften, 3 to 5 minutes.
• Transfer vegetable mixture to a large bowl and add bread, broth, melted butter, salt, and pepper. Taste and adjust seasonings. Press into a suitable baking dish. Cover with buttered parchment paper, then aluminum foil.
• Bake in the preheated oven until golden brown, 45 to 55 minutes, removing foil and parchment paper for the last 10 minutes.

CHESTNUT, MUSHROOM AND RICE STUFFING

Steps:

• For convenience we cooked this outside the turkey in a buttered casserole at 350 F degrees for about 90 minutes. The timing isn't crucial. Or you may stuff the turkey as below.
• In a large skillet over medium heat, add 2 TB (30 ml) butter or margarine, onions, and celery and cook for 5 minutes.
• Add mushrooms and garlic, stirring often, for 5 minutes or until tender.
• Add sage, thyme, rosemary, and half each of the salt and pepper. Cook for 2 or 3 minutes or until fragrant.
• Pour in wine and chicken broth. Scrape brown bits from the pan. Simmer for 3 minutes.
• Add rice, chestnuts and parsley to skillet mixture and let cool completely.
• Toss the mixture with eggs until well combined.
• IF YOU WANT TO COOK THIS IN THE BIRD:.
• Preheat oven to 425 F (220 C). Remove giblets and neck from turkey; rinse inside and out with cold water and pat dry. Season the turkey (including the cavities) with the remaining salt and pepper.
• Stuff both cavities with the rice mixture, packing lightly. Truss the legs closed with kitchen twine. Place turkey on a rack in a large roasting pan. Rub skin with remaining butter. Roast turkey for 30 minutes, then reduce temperature to 350 F (180 C).
• Roast, basting with pan juices, every 30 minutes for about 3 hours, or until an instant-read thermometer registers 180 F (85 C) when inserted into the inner thigh.
• Rest turkey for 20 minutes; reserve pan juices to make gravy. Transfer turkey to a platter, carve and serve with stuffing on the side.

WILD RICE & MUSHROOM STUFFING

Steps:

• Brown the bacon in a skillet and when almost crisp add the onion& celery, saute for 5 minutes.
• Add mushrooms and cook for apprx 5 minutes or until tender, stir once or twice so nothing gets too brown Add remaining ingredients mix well and remove from heat You may cook this stuffing on the side in a casserole dish (325F for 1 hour covered) or stuff the cavity of the bird or roast.

MIXED MUSHROOM STUFFING WITH RICE, RAISINS AND APPLES

Steps:

• Cook wild rice in medium saucepan of boiling salted water 25 minutes. Add white rice to saucepan; cook until all rice is tender, about 15 minutes longer. Drain.
• Heat oil in heavy large pot over medium heat. Add onion, carrot and parsnip; sauté until tender, about 8 minutes. Add mushrooms; sauté until brown, adding 2 to 3 tablespoons water if mixture is dry, about 15 minutes. Stir in apple, raisins, cinnamon stick and orange peel; sauté 5 minutes. Mix in apple juice and cooked rice. Season to taste with salt and pepper. If using as stuffing, spoon mixture loosely into poultry. (Can be prepared 1 day ahead if serving as side dish. Cover and refrigerate. Spoon into 8 x 8 x 2-inch glass baking dish sprayed with nonstick vegetable oil spray, cover with foil and rewarm in 350°F. oven about 25 minutes.)

WILD RICE DRESSING WITH MUSHROOMS AND CHILE CRISP

Steps:

• Discard any debris from the rice. Rinse the rice in a fine mesh sieve under cool water until the runoff is no longer cloudy. Add rice to a medium bowl with enough water to cover by an inch, and soak for 30 minutes. Drain and discard the soaking water.
• Add the rice to a medium saucepan with the garlic and cinnamon and season with salt. Cook according to package instructions, substituting stock instead of water, until the rice becomes tender. Remove from the heat, cover with a lid and let sit.
• In a large saucepan, heat oil over medium-high. Add the onion, carrot and celery, and sauté, stirring occasionally, until the vegetables start to turn golden brown, about 5 to 8 minutes. Add the cranberries and sauté until they plump, about 1 minute.
• Add the mushrooms to the saucepan. Season with salt and cook, stirring occasionally, until mushrooms are tender and lightly browned, about 4 to 5 minutes. Remove from heat. Uncover the rice, remove and discard the garlic and cinnamon.
• Fluff the rice with a fork and fold the rice into the vegetables in the saucepan. Sprinkle with chile crisp and fold to coat. Taste and season with salt, if needed.
• Transfer the rice to a serving dish, garnish with the scallion greens and serve warm, with extra chile crisp on the side.