Bulgur Wild Rice Casserole Recipes

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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



Wild Rice Casserole image

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.

1 cup wild rice, uncooked
2 1/2 cups vegetable broth (chicken broth ok)
1/4 teaspoon salt
1 cup sliced mushrooms
1 small onion, chopped
1/4 cup chopped celery
1/4 cup chopped green pepper
2 cloves garlic, minced
1/4 cup butter, melted
1/2 cup slivered almonds, toasted
1/2 cup shredded cheddar cheese
1/4 teaspoon black pepper (or to taste)

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



Bulgur & Wild Rice Casserole image

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.

1/4 cup butter
1 cup Bulgar wheat
1 cup celery, chopped
1/2 cup onion, chopped
3 cups chicken broth or 3 cups vegetable broth
1 1/2 cups wild rice, cooked
1/2 cup fresh parsley, chopped
1/4 teaspoon fresh ground pepper
1 tablespoon fresh basil, minced or 1 teaspoon dried basil
1 teaspoon fresh oregano, minced or 1/2 teaspoon dried oregano
2 cups fresh mushrooms, sliced
1 cup pecans, chopped

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



Wild Rice and Bulgur with Braised Vegetables image

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.

2 quarts water
2 1/2 teaspoons salt
1 cup bulgur (cracked wheat)
1 cup wild rice
2 medium leeks (white and pale green parts only), cut into 1/4-inch dice
3 tablespoons unsalted butter
1 cup finely chopped onion (1 large)
1 cup diced (1/4 inch) carrots (about 2)
1 cup diced (1/4 inch) celery (about 2 ribs)

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



Wild Rice and Bulgur Salad image

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

3/4 cup bulgur (cracked wheat)
6 cups boiling water
1 1/2 cups reduced-sodium chicken broth
3/4 cup wild rice, rinsed
2 large tomatoes, diced
1 cup fresh parsley, chopped
1/4 cup green onion, sliced
1/2 cup Greek salad dressing

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



Mushroom Wild Rice Casserole image

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

1/3 cup butter or 1/3 cup margarine
1 (10 3/4 ounce) can beef consomme
1 (10 3/4 ounce) can onion soup or 1 (1 1/4 ounce) package dry onion soup mix (dissolved in 3/4 - 1 cup hot water)
1 (8 ounce) can water chestnuts, drained and finely chopped
1 (8 ounce) can mushrooms, drained and sliced
1 (10 3/4 ounce) can water
1 (6 ounce) box long grain and wild rice blend
1/2 cup long grain white rice or 1/2 cup long grain brown rice

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