Wild Rice Stuffed Steaks Food

RICE-STUFFED FLANK STEAK

Steps:

• Starting along one long side, cut a horizontal slit through the steak to within 1/2 in. of the opposite side, forming a pocket., In a large resealable plastic bag, combine the Worcestershire sauce, soy sauce, garlic powder and Liquid Smoke if desired; add the steak. Seal bag and turn to coat; refrigerate for at least 30 minutes., Meanwhile, in a small saucepan, combine the broccoli, water, mushrooms, onion and red pepper. Bring to a boil. Stir in rice; cover and remove from the heat. Let stand for 5-10 minutes or until water is absorbed. Fluff with a fork; stir in the remaining ingredients., Drain and discard marinade. Stuff steak with 1 cup rice mixture. Transfer to an 8-in. square baking dish coated with cooking spray. Place remaining rice mixture around stuffed steak. Cover and bake at 350° for 40-45 minutes or until meat is tender.

WILD RICE MEAT LOAF

Steps:

• In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. , Firmly press into a greased 9x5-in. loaf pan. Bake, uncovered, at 350° for 70 minutes. Cover with foil during the last 15 minutes if the top is browning too quickly.

RICE STUFFED MEATLOAF

Steps:

• 1. https://www.justapinch.com/recipes/side/rice-side/long-grain-and-wild-rice.html Prepare rice ahead of time. You will need 3 c. of prepared rice for 3 lbs. of meat. Let cool.
• 2. Saute bacon and onion in about 1-2 TBL. of olive oil till bacon is almost done, add mushrooms and cook a few minutes longer. Let cool.
• 3. In large bowl, break apart ground beef, add mushroom mix, all spices, and eggs. Mix together. On a large pc.of foil, mold meatloaf mixture into a roll.
• 4. Now flatten meat out into a rectangular shape. Place thin slices of beef to cover most of the meat, leaving a couple inches around all sides. Spoon on rice placing in the center of your sliced meat.
• 5. Using the foil as a rollin tool, began to roll meatloaf into a log. Seal ends and using the foil to pick up your loaf, place in baking dish, or onto bakers rack SEAM side down. Place a pc. of foil over top of loaf to keep from over browning and drying out. Bake 375° for about 1 hr. Remove foil and bake about 15 min longer. Use meat thermometer at 1 hr to check for doneness.
• 6. Serve with mushroom onion brown gravy.

TENDER STUFFED FLANK STEAK

Steps:

• Preheat oven to 350°. In a small nonstick skillet, saute onion in butter until tender. In a large bowl, combine the bread crumbs, poultry seasoning, salt, 1/8 teaspoon pepper and onion., Flatten steak to 1/2-in. thickness; spread with stuffing to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string. Rub with remaining pepper. , Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, until meat is tender, 50-55 minutes. , Remove meat and discard string. Cut into slices and keep warm. Skim fat from pan juices; pour into a small saucepan. Combine flour and broth until smooth; stir into juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with steak.

WILD RICE & HERBS STUFFED ROASTER CHICKEN

Steps:

• Preheat the oven to 400 degrees F.
• Remove giblets from roaster; thoroughly rinse it and pat dry with paper towels. Season the cavity with salt and pepper, pour in a spoonful of olive oil; set roaster aside.
• To prepare the stuffing, cook the rice according to the package directions, EXCEPT add the mushrooms, apples, carrots, green onions, and celery to the rice before cooking. Once cooked, stir in enough egg and milk to moisten the stuffing.
• To stuff the chicken, spoon some of the stuffing loosely into the neck cavity. Pull the neck skin to the back; fasten with a small skewer. Next, lightly spoon the remaining stuffing into the body cavity. Tuck the drumsticks under the band of skin that crosses the tail. (If there is no band, tie the drumsticks to the tail.) Twist the wing tips under the chicken.
• Rub the roaster's skin with olive oil, onion powder, paprika, rosemary, and sage.
• Place the stuffed chicken, breast side up, on a rack in a shallow roasting pan. Fill the pan with about a 1/4-inch of water, and cover.
• For the first 15 to 20 minutes cook at 400 degrees F -- This will sear in the juices and keep the chicken from getting rubbery.
• Reduce the heat to 325 degrees F and roast for about 1 1/2 hours; baste often with the juices from the bottom of the pan. Roast until the meat thermometer registers 175 degrees F. At this time the chicken should no longer be pink and the drumsticks should move easily back and forth.
• Now that the chicken is two-thirds done roasting, uncover it and cut the band of skin/string between the drumsticks so that the thighs will cook evenly. Brush the the skin with the melted apple jelly once or twice during the last 15 minutes of roasting.
• Remove the chicken from the oven; cover with foil. Let stand for 10 to 20 minutes before carving.
• To serve, transfer the roaster to a warm serving plater; spoon some of the stuffing around it and garnish with apple wedges.