CLASSIC CHICKEN AND WILD RICE HOTDISH
Provided by Amy Thielen
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 17
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 CHESTNUT STUFFING
If you're a fan of rice stuffing and nuts, you'll love this flavorful version featuring chestnuts. The recipe yields enough to stuff a 10- to 12-pound turkey.-Mildred Sherrer, Roanoke, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 10 cups (enough to stuff one 10- to 12-pound turkey).
Number Of Ingredients 10
Steps:
- In a large saucepan, bring 4 cups water, rice and bouillon to a boil. Reduce heat; cover and simmer for 50-60 minutes or until rice is tender., Meanwhile, with a small sharp knife, score an "X" on the flat side of each chestnut, being careful not to cut through the nutmeat. In a Dutch oven, bring the remaining water to a boil. Add chestnuts. Return to a boil; cook, uncovered, for 15 minutes. Drain and return chestnuts to the pan; cover and keep warm. With a kitchen towel or pot holder, remove one or two chestnuts at a time. Peel and discard outer shell and inner skin. Coarsely chop nutmeats. , Drain the wild rice. In a large skillet, saute celery and onion in butter until tender. Gently stir in the sage, salt, thyme, rice and nuts. Spoon into a greased 3-qt. baking dish. Cover and bake at 325° for 40-50 minutes or until heated through.
Nutrition Facts : Calories 268 calories, Fat 7g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 283mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 6g fiber), Protein 5g protein.
WOODLAND WILD RICE SIDE DISH
Fresh ingredients may of course be used, but for the last minute chef, the recipe was adjusted to use items that come in standard size cans. Baby shrimp or cooked chicken could be added during the last 10 minutes of cooking or this might be served with pork chops. I have turned left overs into soup by placing them in a bowl and adding hot chicken broth just until covered. Cooking is a Creative Sport.
Provided by Bill Hilbrich
Categories Rice
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Pour the olive oil into a hot frying pan or two quart pot, followed by the butter and stir until melted.
- Add the diced onion and saute until transparent.
- Add the rest of the ingredient, reduce the heat and simmer for 30 minutes or until the wild rice is soft.
- If small shrimp or cooked meat is to added, do this during the final 10 minutes of cooking.
WILD RICE STUFFING WITH APPLE & SAUSAGE
This amazing wild-rice stuffing recipe is bursting with rustic fall flavors, including rye bread, sausage, apples, dried cherries, pecans and fresh herbs.
Provided by Lia Huber
Categories Healthy Apple Recipes
Time 2h5m
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees F.
- Place rice in a medium saucepan and add enough water to cover by about 1 1/2 inches. Bring to a boil. Reduce heat to maintain a simmer, cover and cook until tender, about 1 hour. (Or prepare according to package directions.) Drain well.
- Meanwhile, spread bread on a baking sheet; bake, stirring once halfway through, until dry and crisp, about 25 minutes.
- Increase oven temperature to 425 degrees . Coat a 3- to 4-quart baking dish with cooking spray.
- About 15 minutes before the rice is done, cook sausage and leeks in a large skillet over medium heat, stirring and breaking up with a spoon, until the sausage is browned, 6 to 8 minutes. Add apples and celery; cook for 3 minutes more.
- Transfer the sausage mixture to a large bowl. Add the rice and bread, then stir in broth, cherries, pecans, marjoram, thyme, salt and pepper. Transfer to the prepared baking dish and cover tightly with foil.
- Bake the stuffing for 35 minutes. Uncover and bake until the top is browned, 15 to 20 minutes more.
Nutrition Facts : Calories 290.7 calories, Carbohydrate 39.8 g, Cholesterol 24.3 mg, Fat 9.4 g, Fiber 4.7 g, Protein 12.9 g, SaturatedFat 1.3 g, Sodium 509.5 mg, Sugar 9.9 g
WILD RICE STUFFING/SIDE DISH
I have been using this recipe for years now. I cannot recall where the recipe comes from, maybe a Joy of Cooking cookbook? I've searched the internet and can't seem to find this recipe anymore. I am posting it here for safe keeping. I usually make this for a holiday side dish and can easily be made vegan by using vegan butter. Cooking time includes time to cook the rice. The rice can be made ahead of time. Once you have cooked wild rice, the dish comes together very quickly.
Provided by zaar junkie
Categories Long Grain Rice
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Cook wild rice according to package directions. This is usually cooked 1 part rice to 4 parts water and simmered for about 45 minutes. Once cooked, drain rice and set aside. (This can be made ahead of time).
- Heat a skillet over medium heat and melt butter. Add onion and cook until fragrant.
- Drain your raisins and add to the onions, along with the pistachios and wild rice. Cook for 10 minutes or until everything is nicely warmed and coated.
- Taste and add additional butter or salt to taste. I find that the flavors of this dish are very subtle, and once rested, the flavors develop even more. This can easily be reheated.
Nutrition Facts : Calories 2793.2, Fat 116.4, SaturatedFat 43.8, Cholesterol 152.7, Sodium 450.2, Carbohydrate 394.5, Fiber 38.6, Sugar 105.6, Protein 78
WILD RICE STUFFING
This wild rice stuffing recipe is an unexpected addition to your Thanksgiving meal. It's delicious alongside a roast turkey.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 17
Steps:
- Heat oven to 375 degrees. Spread almonds on a baking pan, and toast until golden, 5 to 7 minutes. Remove pan from oven, and set almonds aside to cool.
- Heat 3 tablespoons olive oil in a large saute pan set over medium heat. Add onion, celery, and garlic. Cook, stirring occasionally, until tender, about 7 minutes.
- Increase heat to high, and add rosemary and sage; season with salt and pepper. Continue cooking until vegetables are golden, 2 to 3 minutes. Remove pan from heat; stir in parsley. Transfer vegetables to a large bowl, and set aside. Return pan to heat.
- Crumble sausage, separating meat. Add 1 tablespoon olive oil to saute pan. Add sausage, and cook, stirring and breaking up meat until well browned, 2 1/2 to 3 minutes. Transfer sausage to bowl with reserved vegetables. Return pan to heat.
- Add remaining tablespoon olive oil to pan. Add apple, and cook, stirring occasionally, until browned, 2 to 3 minutes. Add Calvados. Using a wooden spoon, scrape up any brown bits on bottom of pan. Cook until most of the liquid has evaporated, about 1 minute.
- Remove pan from heat, and transfer mixture to bowl with sausage and vegetables. Add wild and white rice, apricots, prunes, and reserved toasted almonds. Season with salt and pepper. Transfer to a buttered baking dish and bake at 375 degrees until browned and heated through.
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.
Nutrition Facts : ServingSize 1 Serving, Calories 615 kcal, Carbohydrate 36 g, Protein 32 g, Fat 39 g, SaturatedFat 14 g, Cholesterol 99 mg, Sodium 1148 mg, Fiber 5 g, Sugar 6 g
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