WILD RICE AND MUSHROOM POT PIE
Looking for a tasty dinner made using Original Bisquick® mix? Then check out this wild rice and ground beef pot pie packed with mushrooms and mixed vegetables - a scrumptious meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Heat 12-inch nonstick skillet over medium-high heat. Cook beef, onion and mushrooms in skillet 7 to 9 minutes, stirring occasionally, until beef is thoroughly cooked and liquid is absorbed. Add garlic; cook and stir 30 seconds. Remove from heat.
- Reserve 1/2 cup wild rice; set aside. Add remaining wild rice, the frozen vegetables, soup, 1/4 cup milk, the salt and pepper to beef mixture; stir to combine. Spoon into ungreased 2-quart casserole.
- In medium bowl, mix topping ingredients and reserved 1/2 cup wild rice with fork. Pour over beef mixture.
- Bake uncovered 28 to 32 minutes or until crust is golden brown.
Nutrition Facts : Calories 590, Carbohydrate 82 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 6 g, Protein 29 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1750 mg, Sugar 9 g, TransFat 2 g
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.
WILD RICE-TURKEY POT PIE
Dig into a pot pie with a new twist. You'll find wild rice in the savory veggie-rich filling and the Bisquick® topping.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Reserve 1/2 cup of the wild rice in medium bowl. In ungreased 2-quart casserole, stir remaining wild rice and remaining filling ingredients until mixed.
- Into reserved 1/2 cup wild rice, stir all topping ingredients with fork just until blended. Pour over turkey mixture.
- Bake uncovered 25 to 35 minutes or until crust is golden brown.
Nutrition Facts : Calories 350, Carbohydrate 45 g, Cholesterol 80 mg, Fat 1/2, Fiber 4 g, Protein 23 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 8 g, TransFat 1 g
WILD RICE WITH MUSHROOMS
In Wisconsin, wild rice is truly wild, not cultivated as in other states, the tassels rising and swaying over rivers, lakes and floodplains come late August and September. Called manoomin by the local Chippewa, it is a protected crop that can be harvested only by state residents holding a valid license. And only by hand, as the Chippewa have always done, using wooden flails gently (the grains should fall from the stalk without great effort) from canoes propelled by paddles or push poles. Shellie Holmes of Rhinelander, Wis., who shares her recipe here, likes to cook wild rice just until it pops open. This is a break with her family's tradition, which favored a chewier texture and did not allow popping. "Do not mix with other rice," she urged, lest you lose the flavor of the wild.
Provided by Ligaya Mishan
Categories dinner, lunch, side dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Bring 5 cups water to a boil. Stir in rice, then reduce heat so liquid is just simmering. Cover and cook until grains just begin to pop, about 40 minutes. Drain excess liquid from rice and set aside.
- Meanwhile, melt 4 tablespoons butter in a large skillet over medium-high heat. Add half the mushrooms and cook, stirring occasionally, until they have released their liquid and are golden brown, about 8 minutes; remove to a plate. Repeat with remaining butter and mushrooms.
- Return all the mushrooms to the skillet and season with the salt and pepper, to taste. Very carefully add sherry to deglaze the pan, and cook until most of the liquid has evaporated but mushrooms are still moist.
- Mix mushrooms into prepared rice and season again with salt and pepper.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 16 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 203 milligrams, Sugar 3 grams, TransFat 1 gram
INSTANT POT® WILD RICE WITH MUSHROOMS
Pressure cooking rice enriches and intensifies the flavor of the stock and herbs. Wild rice is firm on the outside, soft in the middle, and its texture blends nicely with softer brown rice. This is a tasty side dish for chicken, turkey, pork, and fish.
Provided by lutzflcat
Categories Side Dish Rice Side Dish Recipes
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil until hot, then add mushrooms, onion, celery, carrot, and garlic. Cook, stirring occasionally, until vegetables soften, about 3 minutes. Turn pressure cooker off.
- Stir in chicken stock, wild rice, wine, thyme, rosemary, salt, and pepper. Close and lock the lid and set the pressure valve to sealing. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 15 minutes. Then release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Stir in pecans and balsamic vinegar, and serve.
Nutrition Facts : Calories 260.5 calories, Carbohydrate 36.7 g, Cholesterol 1.5 mg, Fat 9 g, Fiber 4.4 g, Protein 7.9 g, SaturatedFat 1 g, Sodium 352.2 mg, Sugar 4.1 g
CONTEST-WINNING MUSHROOM WILD RICE
This colorful casserole is a standout from my mother's collection of family recipes. Excellent texture and taste guarantee it won't play second fiddle to either the turkey or the pumpkin pie! -Charlene Baert, Winnipeg, Manitoba
Provided by Taste of Home
Categories Side Dishes
Time 1h50m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, combine the water, wild rice, butter and 1/2 teaspoon salt; bring to a boil. Reduce heat; cover and simmer for 40 minutes. Stir in brown rice. Cover and simmer for 25-30 minutes longer or until rice is tender. , Meanwhile, in a large skillet, cook bacon until crisp. Remove bacon to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute the mushrooms, onion, peppers and celery until vegetables are tender. Stir in broth and remaining salt. Bring to a boil. , Combine the cornstarch and cold water until smooth; stir into the mushroom mixture. Cook and stir for 2 minutes or until thickened; stir in almonds and bacon. Drain rice; add mushroom mixture., Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through.
Nutrition Facts : Calories 220 calories, Fat 12g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 533mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
WILD RICE AND MUSHROOMS
This is my version of rice pilaf, simple and tasty. An old girlfriend gave me this recipe, and it was one of the first dishes I made my husband when we were married.
Provided by Barbasol
Categories Rice
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Melt margarine.
- Saute rice, almonds, chives, green onion, green pepper, mushrooms until rice turns yellow.
- Put in casserole with stock and salt.
- Cover, Bake at 325 degrees for 1 hour or until all liquid is absorbed.
Nutrition Facts : Calories 340.6, Fat 21.7, SaturatedFat 3.4, Cholesterol 3.6, Sodium 741.8, Carbohydrate 28.4, Fiber 3.4, Sugar 4.1, Protein 11.1
WILD RICE AND MUSHROOM CASSEROLE
Posted for the Zaar World Tour-Canada. From the "Best of International Cooking" cookbook.
Provided by Bayhill
Categories Rice
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 10
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 WITH MUSHROOMS
Chock-full of mushrooms, celery and green onions, this hearty side dish is an ideal accompaniment to cool-weather meals. Our Test Kitchen staff seasoned it with garlic, thyme and rosemary so it complements nearly any entree. Plus, it makes a big batch, so you can use the extra in the next two dishes.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 8-10 servings (7 cups).
Number Of Ingredients 12
Steps:
- In a large saucepan, bring broth and water to a boil. add the rice, salt, thyme, pepper and rosemary. Reduce heat; cover and simmer for 60-65 minutes or until rice is tender; drain., In a large skillet, saute the mushrooms, celery, green onions and garlic in oil. Add the rice; heat through.
Nutrition Facts : Calories 173 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 454mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 3g fiber), Protein 7g protein.
More about "wild rice and mushroom pot pie food"
MUSHROOM & WILD RICE POT PIE - HEAVY GOODS
From heavygoods.com
CREAMY CHICKEN POT PIE WILD RICE - JULIA'S ALBUM
From juliasalbum.com
MUSHROOM WILD RICE PILAF - KARYL'S KULINARY KRUSADE
From karylskulinarykrusade.com
WILD MUSHROOM POT PIE — FEAST & FABLE
From feastandfableblog.com
WILD MUSHROOM POT PIE RECIPE | SPICE JUNGLE
From spicejungle.com
CREAMY MUSHROOM WILD RICE RECIPE - THE SALTY …
From thesaltymarshmallow.com
VEGETARIAN MUSHROOM POT PIE - SLOW THE COOK DOWN
From slowthecookdown.com
WILD RICE & MUSHROOM POT PIES - MIDWESTERN HOMELIFE
From midwesternhomelife.com
5/5 (1)Total Time 1 hr 10 minsCategory Main Course, Side DishCalories 306 per serving
- Heat 1 tablespoon of olive oil in a pot over medium heat. Add sliced mushrooms, poultry seasoning, and salt and pepper. Sautee for 5-8 minutes or until mushrooms have released water and are beginning to brown.
- Add carrots, peppers, celery, and onion. Cook for 3-5 minutes more or until the onions are translucent.
- Sprinkle 4 tablespoons of flour over the mixture and stir until the flour is golden -- a minute or two. Add 2 cups vegetable broth and 1 tablespoon soy sauce. Bring to a boil and reduce to simmer until the mixture is thick and bubbly.
- Remove mixture from heat. Add 2 cups wild rice, 2 cups chopped kale, and 2 tablespoons fresh parsley. Stir until combined and kale is wilted.
WILD RICE PILAF WITH MUSHROOMS - COOKING FOR MY SOUL
From cookingformysoul.com
WILD RICE AND MUSHROOM POT PIE RECIPE - BETTYCROCKER.COM
From cookbookrecipes.wew.selfip.com
INSTANT POT WILD RICE W/ MUSHROOMS (EASY, VEGAN, GF)
From veggiechick.com
WILD RICE AND MUSHROOM CASSEROLE - SPOONFUL OF FLAVOR
From spoonfulofflavor.com
WILD RICE AND MUSHROOM CASSEROLE - BOWL OF DELICIOUS
From bowlofdelicious.com
WILD RICE AND MUSHROOM POT PIE | RECIPE | EASY CASSEROLE RECIPES ...
From pinterest.com
CHICKEN, WILD RICE & MUSHROOM PHYLLO PIE | CHICKEN.CA
From chicken.ca
VEGETARIAN WILD RICE AND MUSHROOM PILAF RECIPE - THE SPRUCE EATS
From thespruceeats.com
MUSHROOM + WILD RICE POT PIES - FUL-FILLED - REAL FOOD
From ful-filled.com
SLOW COOKER CREAMY MUSHROOM AND WILD RICE (V - BAD TO THE BOWL
From badtothebowl.com
WILD MUSHROOM-AND-ONION POT PIES RECIPE | MYRECIPES
From myrecipes.com
CREAMY VEGAN WILD RICE WITH MUSHROOMS - YOUR MOM'S VEGAN
From yourmomsvegan.com
WILD RICE MUSHROOM CASSEROLE RECIPE | ALLRECIPES
From allrecipes.com
WILD RICE MUSHROOM PILAF - INSTANT POT VEGETARIAN RECIPE
From specialtyapronsandmore.com
MUSHROOM POT PIE RECIPE - VEGGIE SOCIETY
From veggiesociety.com
WILD RICE WITH MUSHROOMS, CRANBERRIES, AND CHESTNUTS - FOOD
From foodandwine.com
WILD RICE PILAF WITH MUSHROOMS - DELICIOUS MEETS HEALTHY
From deliciousmeetshealthy.com
MUSHROOM AND WILD RICE POT PIES RECIPE | SIDECHEF
From sidechef.com
WILD RICE CASSEROLE WITH MUSHROOMS - VEGETARIAN SIDE DISH
From aredspatula.com
INSTANT POT WILD RICE WITH CREAMY MUSHROOM SAUCE
From helloveggie.co
MUSHROOM POT PIE RECIPE | FOOD & WINE
From foodandwine.com
23 GORGEOUS WILD RICE RECIPES TO TRY - INSTANT POT EATS
From instantpoteats.com
CHICKEN MUSHROOM SOUP WITH WILD RICE - STEPHANIE KAY NUTRITION
From kaynutrition.com
CREAMY WILD RICE AND MUSHROOM CASSEROLE - OH MY VEGGIES
From ohmyveggies.com
SAVOURY GROUND BEEF AND MUSHROOM POT PIE; NEXT LEVEL COMFORT …
From lifearoundthetable.ca
HERBED WILD RICE WITH MUSHROOMS - FORK IN THE KITCHEN
From forkinthekitchen.com
WILD RICE AND MUSHROOM POT PIE - GLUTEN FREE RECIPES
From fooddiez.com
WILD RICE AND MUSHROOM CASSEROLE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
WILD RICE AND MUSHROOM POT PIE | RECIPE | POT PIES RECIPES, BEEF …
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love