Wild Rice Pancakes With Mushrooms And Goat Cheese Food

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.

MUSHROOM-STUFFED MUSHROOMS WITH WILD RICE AND GOAT CHEESE

Steps:

• Preheat oven to 425 degrees F. Coat baking sheet with cooking spray.
• Heat large, deep skillet over medium heat. Add half the oil and swirl to coat pan. Add onion and cook 5 minutes, or until onion becomes translucent, stirring often. Stir in white mushrooms, garlic and salt, and cook 8 to 10 minutes, or until mushrooms are soft and most of the liquid has evaporated, stirring frequently. Stir in rice, and cook 1 to 2 minutes longer, or until heated through. Remove from heat and stir in goat cheese.
• Fill each portobello with about 1/3 cup filling mixture. Toss tomatoes with lemon juice in a bowl, and lay tomato halves cut-side up over tops of filled portobellos.
• Place stuffed portobellos on baking sheet greased with the remaining olive oil, and sprinkle each with 1 teaspoons breadcrumbs. Bake 30 to 35 minutes, or until mushrooms are cooked through and breadcrumbs are golden. Sprinkle wuth chopped parsley.

WILD RICE PANCAKES

Steps:

• Sift dry ingredients.
• Beat egg, milk and sour cream in another bowl and pour into dry ingredients and beat until smooth.
• Add butter and milk (a little at a time until proper consistency).
• Drop batter by tablespoons onto preheated, lightly-greased griddle.

WILD RICE AND MUSHROOM PANCAKES

Steps:

• 1. melt 2 tablespoons butter in skillet and saute'onions and garlic until onions are transparent. Transfer to large mixing bowl
• 2. Melt 2 tablespoons butter in skillet and saute' mushrooms with thyme, sage and celery seed. saute' until mushrooms are slightly brown and juices gone. Add to bowl with onion.
• 3. To the onion and mushrooms add the cooked rice, Worcestershire sauce and salt. Mix well.
• 4. Sprinkle flour and cheese over the mixture and blend well.
• 5. Blend in beaten eggs.
• 6. Cook mixture on a hot greased skillet over med/low heat. Place a spoonful of mixture onto skillet and gently pat out to form a medium size pancake. Brown on both sides then transfer to plate. Serve warm.

WILD RICE PANCAKES WITH MUSHROOMS AND GOAT CHEESE RECIPE

Steps:

• Heat skillet over medium heat, about 1 minute. Add olive oil and mushrooms and cook 5 minutes. Stir in 1/2 teaspoon salt and cook 5 minutes more. Stir in garlic and lemon juice and remove pan from heat. Beat eggs in bowl. Whisk in flour and remaining 1/2 teaspoon salt. Stir in cooked mushrooms, including all juices. Add scallions, wild rice, goat cheese and black pepper, and stir until well combined. Wipe out skillet and return to medium heat. After 1 to 2 minutes, spray lightly with nonstick vegetable spray and add butter, if using. When pan is hot enough to sizzle bread crumb, using 1/2-cup measure, scoop up batter and pour into hot pan. Cook for 2 to 3 minutes on each side, or until pancakes are golden. Serve hot, warm or at room temperature with one or more of toppings suggested above. This recipe yields 4 servings. Per Serving: 330 Cal; 19g Prot; 19g Total Fat (9 Sat. Fat); 21g Carb.; 240mg Chol; 830mg Sod.; 2g Fiber. Wine Suggestions: The two red wine grapes of Burgundy are Pinot Noir and Gamay, the latter used for Beaujolais. Wild rice, goat cheese and earthy mushrooms match well with a Beaujolais, such as Morgon, Grand Cru, Anne-Marie Perret, Domaine des Grand Cras.

WILD MUSHROOM PANCAKES

Steps:

• Make the batter with the flour, seasoning to taste, eggs, and milk. Leave to stand for at least one hour.
• In large frying pan, melt the butter and sauté the mushrooms until they are wilted and all the liquid has evaporated. Set aside to cool.
• Combine the batter and mushrooms. Heat a frying pan with a small amount of oil, and fry pancakes about 2 inches in diameter.
• Eat.

NIF'S WILD RICE CASSEROLE

Steps:

• Saute mushrooms and onions in olive oil over medium heat in a nonstick pan.
• Mix all ingredients and add to 2 quart casserole dish and cover. Bake 1 hour at 350°F.
• Sprinkle toasted almonds on top (optional). I use them.

CREAMY WILD MUSHROOM AND WILD RICE CASSEROLE

Steps:

• Make the bread crumbs -- In a small food processor, take a couple slices of bread and process till you get fine crumbs. Measure out 1 1/2 cups. Then you can either buy ground or chopped fine pecans or you can grind your own. I like to buy the small 1/2 cup packages when I only need a small amount. In a large saute pan, add the the butter and melt on medium high, add the bread crumbs and nuts and cook until lightly browned, 3-4 minutes is all it takes. Remove and let cool.
• Rice -- Make the rice according to directions. Any time I cook with rice, couscous, etc., I try to use chicken or vegetable broth rather than water to cook the grains. It just adds so much flavor with little work, but that is optional. Cook the rice and add to a 13x9 greased (or sprayed with pam) casserole dish.
• Vegetables -- In that same pan we made the bread crumbs in (no need to use another pan), heat the olive oil and butter on medium heat and add the fennel, onions and mushrooms and cook on medium until they have become translucent and the mushrooms tender, about 7-10 minutes. then add the thyme, parsley salt and pepper and mix well. Add this to the rice in the casserole dish and lightly mix.
• Sauce -- Once again in that same pan, add the butter and melt on medium, then add the flour and mix to make a roux. Let it cook just a minute. Now add the milk and stir well. Add in the sherry and then the seasoning. Bring to a medium boil just until it slightly thickens and then add in the shredded cheese and stir. Cook until nice a creamy and thick. Should resemble a nice cheese sauce. Pour this mixture over the rice and vegetables. Lightly toss to combine.
• Topping -- Top with those bread crumbs and bake at 350 for 20 minutes until bubbly and the bread crumbs are golden brown.

STUFFED ACORN SQUASH W/ WILD RICE & MUSHROOMS *VEGETARIAN*

Steps:

• Bring 2 cups broth, wine, and sugar to boil in large saucepan. Reduce heat to medium and simmer until reduced to 2 cups (about 25 minutes) ***Sauce can be made ahead and chilled***.
• Bring remaining 4 cups broth, rice, and 3 tablespoons butter to boil in a large saucepan. Reduce heat to medium-low. Partially cover; simmer until tender and some of rice is split (45 minutes or so) ***Rice can be covered and chilled a day ahead as well; do not combine with broth when chilling***.
• Preheat oven to 350°F.
• Trim 1/2 inch off rounded side of squash to create a flat base for the squash to sit on.
• Divide squash halves between two rimmed baking sheets with the seeded side down and roast until tender (approx 45 minutes).
• Place potatoes in a large heavy saucepan. Cover with cold water and sprinkle with salt.
• Bring potatoes to a boil and reduce heat to medium, simmering until tender (about 15 minutes).
• Drain potatoes and mash them.
• Heat 8 tablespoons butter, cream, and sage in a small saucepan until it just begins to simmer, stirring to melt utter.
• Add cream mixture and goat cheese to potatoes, mashing to blend.
• Season potatoes with salt/pepper to taste.
• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and saute, stirring often, until soft. (about 8 minutes).
• Fold mushrooms into potatoes and arrange squash halves with the seeded side up on the same baking sheets.
• Divide potato mixture among squash halves (about 1 cup each).
• Preheat oven to 400°F.
• Place stuffed squash in oven and bake until heated through (about 15 minutes).
• Bring sauce (from step 1) to simmer. Whisk 2 tablespoons butter into sauce.
• Combine rice and reserved broth in heavy medium saucepan. Bring to boil.
• Melt remaining 3 tablespoons butter in large pot over medium heat. Add spinach and stir just until spinach wilts. (about 3 minutes).
• Drain excess liquid from spinach.
• Divide spinach among 6 plates, arranging in center of plate. Drain rice. Divide rice among plates, placing atop spinach. Place squash half atop rice on each plate, pressing to nestle. Ladle sauce around squash and serve.