Wild Rice Hot Dish Aka Casserole Food

WILD RICE CASSEROLE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring chicken broth to a boil in a medium saucepan.
• In a 1 1/2 quart baking dish, mix chicken broth, uncooked wild rice, water chestnuts, 2 tablespoons butter and salt.
• Cover, and bake in the preheated oven 30 minutes.
• While rice mixture is baking, melt remaining butter in a medium skillet over medium heat. Place mushrooms and onion in skillet, and slowly cook and stir until tender. Stir mushrooms and onion into the wild rice mixture, cover, and continue baking 30 minutes, or until liquid has been absorbed.

WILD RICE CASSEROLE

Steps:

• Place rice in a strainer or sieve and rinse with cold water for about 1 minute, scouring rice with fingers; drain.
• Place rice in a saucepan with the broth and salt; bring to a boil, reduce heat, cover, and cook for 40-45 minutes or until tender and most of liquid is absorbed.
• If when tender, any liquid remains, drain it.
• Cook the mushrooms, onion, celery, green pepper, and garlic in butter in a skillet until the onions are tender, about 5 minutes.
• Mix together the rice, vegetables, and cheese, and spread in a greased 2-quart casserole.
• Cover the pan and bake at 325F for 35-45 minutes or until the casserole is heated through nicely.
• Garnish with toasted almonds before serving.

WILD RICE HOT DISH {A.K.A. CASSEROLE}

Steps:

• In a small bowl, cover the wild rice with cold water and let it soak for 15 minutes while you prepare the rest of the dish.
• Preheat the oven to 350 degrees.
• In a large non-stick skillet (12-inch) over medium heat, brown the ground beef with the salt and pepper until no longer pink. Drain the grease from the meat. Transfer the meat to a paper-towel lined plate and wipe out the skillet with a paper towel. Return the skillet to the stovetop and melt the butter over medium heat. Add the onion, garlic and mushrooms. Cook, until the onions are translucent and the most of the liquid has evaporated from the mushrooms, about 5-7 minutes. Sprinkle the flour over the vegetables and stir to combine. Continue stirring and cook the mixture for about 1 minute over medium heat until it is cooked and golden.
• Slowly pour in the broth and milk and whisk to incorporate. Add the seasoning salt, pepper, parsley, thyme and paprika and bay leaf. Stir to combine.
• Drain the wild rice. Stir it in to the sauce with the browned hamburger. Transfer the mixture to a lightly greased 9X13-inch baking dish.
• Cover the dish tightly with foil and bake for 1 1/2 hours. Remove the foil, sprinkle with the almonds and bake for another 10-15 minutes until the almonds are golden and toasted and the rice is tender. Serve immediately.

CLASSIC CHICKEN AND WILD RICE HOTDISH

Steps:

• Put the rice in a fine-mesh sieve and rinse it under cold running water, swishing the rice with your hand until the water runs clear. Transfer the rice to a medium bowl and add water to cover. Pour off any black bits or floating kernels, pour the rice back into the sieve to drain, then put it in a small saucepan. Add 1 1/4 cups water, a pinch of salt and the bay leaf; bring to a simmer. Cover the pan and reduce the heat to low. Cook 25 minutes, or until the rice is tender and the water has evaporated. (If liquid remains after the rice is done, drain it in a sieve.)
• Meanwhile, preheat the oven to 375 degrees F. Heat the butter in a large high-sided skillet over medium heat. Add the leeks and celery and season with 1/4 teaspoon each salt and pepper. Cook until tender, about 10 minutes.
• Add the flour to the vegetables and stir until well combined. Pour in the milk and bring to a simmer, whisking to prevent any lumps. Add the cream, chicken stock, thyme, nutmeg and 1/2 teaspoon each salt and pepper. Simmer over low heat until the floury taste dissipates, about 5 minutes.
• Add the cooked chicken, wild rice (minus the bay leaf) and half of the cheese and heat until the cheese melts.
• Put the crushed crackers in a heavy plastic bag and add 1/4 teaspoon pepper and the olive oil. Shake to combine and set aside.
• Rub a 9-by-13-inch baking dish with a thin layer of soft butter. Pour the chicken mixture into the dish and top with the remaining cheese. Bake 25 minutes.
• Pull the dish from the oven, sprinkle the cracker mixture over the top and bake until the crackers turn golden brown and the mixture bubbles in the center, 15 to 20 more minutes. Serve immediately.

WILD RICE CASSEROLE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 3-quart baking dish with butter.
• Melt the butter in a large pan over medium-high heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until soft, about 8 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
• Add the flour and cook, stirring constantly, until golden brown, about 2 minutes. Add the chicken stock and stir to combine. Reduce the heat to medium-low and continue to cook, stirring often, until thickened, about 5 minutes.
• Add the salt and pepper and stir to combine. Add the chicken and rice to the pan and stir until fully combined.
• Transfer the rice mixture to the prepared baking dish and spread in an even layer. Bake until bubbling, about 20 minutes.
• Top with the parsley before serving.
• Enjoy!

WILD RICE HOT DISH

Steps:

• In a large bowl, pour water over rice; let stand for 15 minutes. Drain and set aside. In a skillet, brown ground beef and onion. Drain; add to rice with remaining ingredients except almonds. Transfer to a 13-in. x 9-in. baking dish. Cover and bake at 350° for 2 hours. Sprinkle almonds on top; bake, uncovered, 30 minutes longer.

CHICKEN WILD RICE HOTDISH

Steps:

• Preheat the oven to 375 degrees F.
• In a medium saucepan, combine the wild rice, 1/4 teaspoon salt and 2 cups water and bring to a boil over high heat. Reduce the heat to a simmer, cover and cook until al dente, about 30 minutes. Drain the rice and set it aside.
• In a large pot, melt the butter over medium-high heat. Add the carrots, celery, onion and a pinch of salt and cook until the vegetables are softened, 12 to 15 minutes. Stir in the flour and cook for 1 minute. Mix together the chicken stock and cream in a measuring cup. Add a third of the stock mixture to the pot and cook until thickened slightly, 3 to 4 minutes. Stir in another third of the mixture and cook another minute or two. Add the remaining third and cook until thickened, 3 to 4 minutes. The soup should coat the back of a spoon. Add the rosemary, black pepper and salt to taste. Taste and adjust the seasoning as desired.
• Mix the butter crackers and olive oil in a bowl. Set aside.
• In a 9-by-13-inch casserole dish, spread a third of the soup on the bottom of the dish. Spread half of the rice on top of the soup and follow with half of the shredded chicken spread across the rice. Repeat the layers, then top with the remaining third of the soup mixture. Top with the butter cracker mixture. Bake until bubbly, about 45 minutes. If the cracker topping is getting too browned, cover with foil.
• Garnish with chopped parsley and serve with ketchup on the side!

WILD RICE HOT DISH (CROCK POT)

Steps:

• Wash and drain rice.
• Combine all ingredients in slow cooker and mix it up well.
• Cover and cook on low 4-6 hours.
• DO NOT REMOVE LID BEFORE RICE HAS COOKED 4 HOURS.

WILD RICE AND HAM CASSEROLE

Steps:

• Prepare the rice according to package directions. Spoon into an ungreased 2-1/2-qt. baking dish. Top with broccoli and ham. Combine the soup, mayonnaise and mustard. Spread over rice mixture and mix gently. , Cover and bake at 350° for 45 minutes or until bubbly. Sprinkle with cheese. Let stand for 5 minutes before serving.