BROCCOLI WILD RICE CASSEROLE
Try Ree Drummond's recipe for hearty Broccoli Wild Rice Casserole from Food Network.
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h50m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Add the wild rice to a medium saucepan with 5 cups of the chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low and cover the pan. Cook until the rice has just started to break open and is slightly tender, 35 to 40 minutes. Set aside.
- Meanwhile, bring a pot of water to a boil and prepare an ice water bath. Blanch the broccoli by throwing the florets into the boiling water until bright green and still slightly crisp, 1 1/2 to 2 minutes. Immediately drain the broccoli and plunge it into the bowl of ice water to stop the cooking process. Remove it from the ice water and set aside.
- Heat a large pot over medium-high heat, then melt 6 tablespoons of the butter. Add the mushrooms and onions and cook, stirring occasionally, until the liquid begins to evaporate, 3 to 4 minutes. Add the carrots and celery and cook until the vegetables are soft and the mixture begins to turn darker in color, 3 to 4 minutes.
- Sprinkle the flour on the vegetables, stir to incorporate it and cook for about a minute. Pour in the remaining 3 cups of broth and stir to combine. Bring the mixture to a gentle boil and allow it to thicken, about 3 minutes. Pour in the heavy cream, stirring to combine. Let the mixture cook until it thickens. Add the salt and pepper, then taste and adjust the seasonings as needed.
- Preheat the oven to 375 degrees F.
- Mix together the cooked rice and broccoli and tip into a 2-quart baking dish. Using a ladle, scoop out the vegetable/broth mixture and spoon it evenly all over the top, totally covering the surface with the vegetables.
- Melt the remaining 2 tablespoons butter, then pour it into a separate bowl with the panko breadcrumbs. Toss the mixture together to coat the breadcrumbs in butter, then sprinkle the breadcrumbs all over the top of the casserole.
- Cover with foil and bake the casserole for 20 minutes, then remove the foil and continue baking until golden brown on top, another 15 minutes. Sprinkle on the parsley after you remove it from the oven.
BROCCOLI WILD RICE CASSEROLE
This savoury casserole with a crispy topping is a great new way to dish up broccoli.
Provided by Ree Drummond
Categories casserole,christmas,dinner,thanksgiving,vegetables
Time 1h40m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Add the wild rice to a medium saucepan with 5 cups of the chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low and cover the pan. Cook until the rice has just started to break open and is slightly tender, 35 to 40 minutes. Set aside.
- Meanwhile, bring a pot of water to a boil and prepare an ice water bath. Blanch the broccoli by throwing the florets into the boiling water until bright green and still slightly crisp, 1 1/2 to 2 minutes. Immediately drain the broccoli and plunge it into the bowl of ice water to stop the cooking process. Remove it from the ice water and set aside.
- Heat a large pot over medium-high heat, then melt 6 tablespoons of the butter. Add the mushrooms and onions and cook, stirring occasionally, until the liquid begins to evaporate, 3 to 4 minutes. Add the carrots and celery and cook until the vegetables are soft and the mixture begins to turn darker in color, 3 to 4 minutes.
- Sprinkle the flour on the vegetables, stir to incorporate it and cook for about a minute. Pour in the remaining 3 cups of broth and stir to combine. Bring the mixture to a gentle boil and allow it to thicken, about 3 minutes. Pour in the heavy cream, stirring to combine. Let the mixture cook until it thickens. Add the salt and pepper, then taste and adjust the seasonings as needed.
- Preheat the oven to 375º F.
- Mix together the cooked rice and broccoli and tip into a 2-quart baking dish. Using a ladle, scoop out the vegetable/broth mixture and spoon it evenly all over the top, totally covering the surface with the vegetables.
- Melt the remaining 2 tablespoons butter, then pour it into a separate bowl with the panko breadcrumbs. Toss the mixture together to coat the breadcrumbs in butter, then sprinkle the breadcrumbs all over the top of the casserole.
- Cover with foil and bake the casserole for 20 minutes, then remove the foil and continue baking until golden brown on top, another 15 minutes. Sprinkle on the parsley after you remove it from the oven.
WILD RICE WITH BROCCOLI SOUP
I love soup and serve it often. My sister gave me this delicious recipe that's surprisingly low in fat. It cooks up in no time. -Martha Pollock, Oregonia, Ohio
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the water and rice mix with contents of seasoning packet; bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add the soup, milk, cream cheese and salt; stir until cheese is melted. Add broccoli and carrot; cook over medium-low heat for 5-6 minutes or until vegetables and rice are tender. Sprinkle with almonds.
Nutrition Facts : Calories 232 calories, Fat 5g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 927mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 3g fiber), Protein 14g protein.
BROCCOLI, CHICKEN AND WILD RICE CASSEROLE
Prepare a delicious chicken and wild rice casserole that features fresh chopped broccoli and shredded Italian cheese. Broccoli, Chicken and Wild Rice Casserole is ready in just over a half-hour.
Provided by My Food and Family
Categories Rice
Time 40m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425°F.
- Combine chicken, rice, broccoli, gravy and 1 cup cheese.
- Spoon into 8-inch square baking dish sprayed with cooking spray; top with remaining cheese.
- Mix bread crumbs and butter until blended; sprinkle over casserole. Cover.
- Bake 25 to 30 min. or until heated through, uncovering after 15 min.
Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g
BROCCOLI WILD RICE SOUP
"My daughter relies on a boxed rice mix to get a head start on this rich and colorful soup," reports Janet Sawyer from Dysart, Iowa. "She likes to serve it to friends after football games in autumn, but it's a favorite with our family anytime of year."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the rice, contents of seasoning packet and water; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring once. Stir in the broccoli, carrot and onion. Cover and simmer for 5 minutes. Stir in soup and cream cheese. Cook and stir until cheese is melted. Stir in almonds if desired.
Nutrition Facts : Calories 178 calories, Fat 6g fat (0 saturated fat), Cholesterol 19mg cholesterol, Sodium 582mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
WILD RICE BROCCOLI CASSEROLE - BEST OF BRIDGE
Number Of Ingredients 4
Steps:
- Cook the rice as directed - it's fine if the rice is tender and there's still extra moisture left.
- Prepare the broccoli and in a medium bowl mix together 1 1/2 c. of the cheese with the soup.
- Grease a 4 L casserole and spread half of the rice evenly on the bottom followed by half of the broccoli and then half of the soup mixture. Repeat the layers and top with the remaining 1/2 c. of cheese.
- Bake at 350 for about an hour.
BROCCOLI AND WILD RICE CASSEROLE
This dish has become a family holiday favorite. I have tried many broccoli-rice dishes and this one is the best in my opinion. See what you think.
Provided by ratherbeswimmin
Categories Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cook rice according to package directions.
- Cook broccoli according to package directions.
- When broccoli is cooked, use paper towels to absorb any excess water.
- Mix together rice, broccoli, cream of chicken soup, Cheez Whiz, and water chestnuts.
- Pour into casserole dish.
- Bake in pre-heated oven at 350 degrees for 20-30 minutes.
Nutrition Facts : Calories 298.5, Fat 16.6, SaturatedFat 8.8, Cholesterol 48.6, Sodium 1488.7, Carbohydrate 27.6, Fiber 4, Sugar 7.9, Protein 11.4
WILD RICE BROCCOLI CASSEROLE
This goes very nicely with any meat dish. I have often made it for company and to tell the truth, I think I could eat it all myself.
Provided by bert2421
Categories Rice
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cook rice mixture as directed.
- Cook broccoli until cunchy.
- Mix soup and cheese.
- Butter the casserole dish.
- Alternate cheese-soup mixture, broccoli and rice in layers.
- Sprinkle with additional grated cheese.
- Cook at 350 for 45- 60 minutes.
Nutrition Facts : Calories 338.7, Fat 21.3, SaturatedFat 12.3, Cholesterol 59.5, Sodium 777.7, Carbohydrate 19.6, Fiber 6.2, Sugar 4.3, Protein 21.3
CHICKEN, BROCCOLI AND WILD RICE
This is delicious. One would never know this is crockpot style---it is very creamy and yummy!!!!! Your meal is practically done when work day ends. I encourage anyone to try---if you like all the ingredients, it will be a favorite at your house. It is at my house. :)
Provided by Melanie Murray
Categories Chicken
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a 3 1/2 quart (or larger) slow cooker, combine all the ingredients; mix well.
- Cover and cook on low setting for 6 to 10 hours.
Nutrition Facts : Calories 711.9, Fat 42, SaturatedFat 24.1, Cholesterol 226.9, Sodium 1761.6, Carbohydrate 17.3, Fiber 2.1, Sugar 4, Protein 64.6
LESLIE'S BROCCOLI, WILD RICE, AND MUSHROOM STUFFING
I have never met Leslie but I'd like to thank her! I found this on another web site and after trying it I think it's the only way I'll make stuffing again. If you'd like to try something a bit different and really good give this one a try.
Provided by Annacia
Categories Christmas
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Bring rice and 1 1/2 cups water to boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
- Place broccoli in a pot with enough water to cover, and boil 5 minutes, or until slightly tender. Remove from heat, and drain.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
- Melt the butter in a skillet over medium heat, and saute the mushrooms and onion until tender. Mix in cooked rice, cooked broccoli, stuffing mix, broth, and almonds.
- Transfer to the prepared baking dish (or use to stuff turkey just before roasting).
- Bake 30 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 311.7, Fat 11.2, SaturatedFat 6.3, Cholesterol 24.9, Sodium 935.2, Carbohydrate 44.9, Fiber 3.3, Sugar 5.4, Protein 8.3
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