WILD RICE CASSEROLE
Goes great with roast turkey, chicken, salmon, or trout. An impressive dish to have when guests arrive. Very hearty eating.
Provided by PalatablePastime
Categories Rice
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 12
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.
BULGUR & WILD RICE CASSEROLE
Did you know that wild rice is not actually rice, but the seed of a grass native to the lakes of the upper Midwest and southern Canada? Bulgar is made by steam-cooking and drying whole-wheat kernels, then cracking them into pieces. From BH&G. Healthy stuff! This is easy to make vegan- just use a vegan margarine and vegetable broth and you're set. This uses cooked wild rice, so if you've got some left over, this might be a good one to try. I think it would probably freeze well, too.
Provided by Roosie
Categories Rice
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- In a large saucepan or stockpot, melt butter over medium heat.
- Add bulgar and cook for about 2 minutes.
- Stir in celery and onion and cook for about 3 more minutes, or until just tender.
- Stir in broth, cooked wild rice, parsley, pepper and if using dried, the basil and oregano.
- Bring to a boil, reduce to a simmer, cover and simmer for 10 minutes.
- Stir in mushrooms, walnuts and, if using fresh, the basil and oregano.
- Transfer to a 2-QT baking dish with cover.
- Cook, covered, for about 20 minutes or until all the liquid is absorbed.
- For Vegetarian do not use chicken broth.
WILD RICE AND BULGUR WITH BRAISED VEGETABLES
Categories Rice Vegetable Side Braise Christmas Vegetarian Low/No Sugar Winter Christmas Eve Bulgur Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 side-dish servings
Number Of Ingredients 9
Steps:
- Bring 2 quarts water with 2 teaspoons salt to a boil in a 3-quart saucepan. Put bulgur in a large bowl, then pour half of boiling water over it and soak, uncovered, until tender, about 1 hour. Add wild rice to water remaining in pan and simmer, covered, until tender and grains are split open, 1 to 1 1/4 hours.
- Drain bulgur and wild rice together in a large colander.
- Wash leeks in a bowl of cold water, agitating leeks, then lift out and drain in a sieve.
- Melt butter in a 3- to 4-quart wide heavy saucepan over moderately low heat. Add leeks, onion, carrots, celery, and remaining 1/2 teaspoon salt and cook, stirring occasionally, until tender, about 10 minutes. Stir in rice and bulgur and cook, covered, stirring occasionally, until heated through, 5 to 10 minutes. Season with salt and pepper.
WILD RICE AND BULGUR SALAD
Make and share this Wild Rice and Bulgur Salad recipe from Food.com.
Provided by Chef mariajane
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Pour water over bulgur; water level will be much higher than bulgur. Soak for one hour and drain excess water.
- Bring stock and wild rice to a boil. Reduce heat, cover and simmer for 45 minutes or until rice is tender. Let cool.
- In a salad bowl. mix bulgur, rice, tomato, parsley, green onion and salad dressing.
Nutrition Facts : Calories 117.5, Fat 0.8, SaturatedFat 0.2, Sodium 27.3, Carbohydrate 24.2, Fiber 4.2, Sugar 1.8, Protein 5.4
MUSHROOM WILD RICE CASSEROLE
This goes great with almost any meal. My family loves it. Hope you enjoy. I estimated the prep time.
Provided by Nimz_
Categories Oven
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine butter, beef consomme, and onion soup in a 1 1/2 quart casserole.
- Place in 350 degree oven until butter melts.
- Add water chestnuts, mushrooms, water, and rice with seasonings that are included in box.
- Stir to mix.
- Return to oven and bake uncovered for one hour.
Nutrition Facts : Calories 170.5, Fat 8.4, SaturatedFat 5, Cholesterol 20.3, Sodium 589.5, Carbohydrate 20.1, Fiber 1.6, Sugar 2.9, Protein 5
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