Bulgur Wild Rice Casserole Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring chicken broth to a boil in a medium saucepan.
• In a 1 1/2 quart baking dish, mix chicken broth, uncooked wild rice, water chestnuts, 2 tablespoons butter and salt.
• Cover, and bake in the preheated oven 30 minutes.
• While rice mixture is baking, melt remaining butter in a medium skillet over medium heat. Place mushrooms and onion in skillet, and slowly cook and stir until tender. Stir mushrooms and onion into the wild rice mixture, cover, and continue baking 30 minutes, or until liquid has been absorbed.

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.

Steps:

• Combine in med saucepan, bring to boil for 3-4 minutes.
• Cover, reduce heat to low; steam approx 40 min.
• Turn off heat, let stand 5-10 min, covered.
• Fluff with a fork; serve hot or cool and store.
• For pilaf, heat oil/butter in a separate pan; saute onions/garlic and chopped or shredded veggies, then stir into grains and heat through, seasoning to taste.

Steps:

• Cover wild rice with boiling water and soak for 1 hour. Drain.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
• Melt 1 tablespoon butter in a large skillet over medium heat; stir in mushrooms and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Combine soaked wild rice and uncooked white rice in a bowl. Add mushroom-onion mixture and 1/4 cup Parmesan cheese. Add chicken broth, cream, almonds, salt, and pepper; stir to combine. Transfer to the prepared baking dish and cover with foil.
• Bake in the preheated oven for 1 1/2 hours. Remove foil, dot with remaining butter, and sprinkle with Parmesan cheese.
• Increase the oven temperature to 425 degrees F (220 degrees C).
• Bake casserole until cheese and butter have melted, about 5 more minutes.

Steps:

• Add 1 cup of rice to 3 cups boiling water. Boil for 5 minutes. Remove from heat and let it sit for 1 hour. Drain.
• Add rice to 3 cups boiling water. Cover and simmer for 30 minutes. Drain and place rice in casserole dish.
• In fry pan, saute mushrooms and onion in butter for 5 minutes. Add to rice.
• Add cheese, tomatoes, salt and water to rice mixture.
• Bake at 350* for 1 hour.

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.

Steps:

• Preheat the oven to 350°F (180°C). Grease a 3-quart baking dish with butter.
• Melt the butter in a large pan over medium-high heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until soft, about 8 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
• Add the flour and cook, stirring constantly, until golden brown, about 2 minutes. Add the chicken stock and stir to combine. Reduce the heat to medium-low and continue to cook, stirring often, until thickened, about 5 minutes.
• Add the salt and pepper and stir to combine. Add the chicken and rice to the pan and stir until fully combined.
• Transfer the rice mixture to the prepared baking dish and spread in an even layer. Bake until bubbling, about 20 minutes.
• Top with the parsley before serving.
• Enjoy!

Steps:

• In a large bowl, combine the beef, soup, onion, rice, mushrooms and seasonings; mix well. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. Cover and bake at 350° for 1 hour or until rice is tender.

Steps:

• (Properly cooked wild rice should be split and soft.).
• Fry all the bacon until very crisp. Drain and save some of the fat. Crumble the bacon into little pieces.
• In some of the reserved bacon fat sauté the vegetables until soft.
• To the sauteed vegetables, add the chicken bouillon and mix. Then add all the other ingredients. Combine and mix.
• If the mixture seems dry, add the melted butter.
• Add salt and pepper to taste (remember, the bacon is salty).
• Place mixture into a glass casserole dish. Bake for 30 to 45 minutes or until warmed through.

Steps:

• In a skillet, brown ground beef with onion until the beef is browned and the onion is tender; drain. Place in a 3-qt. casserole. Add all remaining ingredients and mix well. Cover and bake at 375° for 1 hour and 20 minutes, stirring often.