WILD RICE WITH MUSHROOMS
Steps:
- Heat 2 tablespoons of the butter in a large saucepot over medium heat. Add the onion and saute until translucent, about 10 minutes. Add the rice and toast while stirring until it begins to smell nutty, about 1 minute. Add the chicken stock and bring to a boil, then reduce to a simmer, cover and cook on low until the water is absorbed, about 40 minutes.
- While the rice is cooking, heat the remaining 1 tablespoon butter along with the oil in a large skillet over medium-high heat. Add the button mushrooms, shiitake mushrooms and thyme and cook, stirring often until they begin to brown, about 10 minutes. Add the garlic, season with salt and pepper and cook until the garlic is fragrant, about 1 minute more.
- When the rice is cooked, fluff with a fork and gently fold in the mushrooms. Add to a serving bowl and sprinkle with the parsley before serving.
CHALLAH BREAD- MUSHROOM STUFFING WITH WILD RICE AND RAISINS
Provided by Food Network Kitchen
Time 1h30m
Number Of Ingredients 13
Steps:
- Chop the challah bread into 1/2-inch cubes to make 16 cups. Stale bread works best for stuffing-if yours is fresh, spread out the cubes on baking sheet and dry in a 300 degrees F oven, 15 to 20 minutes.
- Heat 1 stick butter in a large skillet over medium heat. Add the onions, celery, sage, thyme, and salt and pepper to taste. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the chicken broth; bring to a simmer and remove from the heat.
- Meanwhile, cook the wild rice as the label directs. Beat the eggs and parsley in a large bowl; stir in the bread cubes, the vegetable-broth mixture, the prepared rice and the mushrooms. Stir in the raisins.
- Transfer the mixture to a buttered 3-to-4-quart baking dish and dot with the remaining 2 tablespoons butter. Cover with foil and bake at 375 degrees F, 30 minutes. Uncover and bake until golden, about 20 more minutes.
WILD RICE MUSHROOM STUFFING
Make and share this Wild Rice Mushroom Stuffing recipe from Food.com.
Provided by Karen From Colorado
Categories Rice
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Rinse and cook wild rice to package instructions; set aside.
- Spread cubed french bread in a single layer on a baking sheet.
- Broil 5 to 6 inches from heat for 4 minutes or until lightly toasted, stirring after 2 minutes; set aside.
- Preheat oven to 325°F.
- Melt butter in a large skillet over medium heat.
- Add onion and garlic; cook and stir for 3 minutes.
- Add mushrooms; cook for 3 more minutes stirring occasionally.
- Add sage, thyme, salt, pepper and cooked rice; cook for 2 minutes stirring occasionally.
- Stir in broth.
- Add pecans and toasted bread cubes; toss lightly.
- Transfer to very large casserole dish; cover with lid or foil.
- Bake for 40 minutes or until hot.
SPICY WILD RICE WITH MUSHROOMS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 1/4 cups wild rice blend as the label directs (discard the flavor packet, if included). Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add 1 sliced small shallot, 1 sliced jalapeno, 12 ounces sliced mixed mushrooms and 1/2 teaspoon kosher salt; cook, stirring, until tender, about 5 minutes. Fluff the rice and add to the skillet; season with salt. Stir in 3 tablespoons chopped cilantro.
WILD RICE, ALMOND AND MUSHROOM STUFFING
Wild rice can be the base of a satisfying and refined Thanksgiving stuffing, particularly when it is combined with mushrooms, almonds, sherry and herbs, as it is here. Use this savory mixture to stuff a turkey to serve to the omnivores at your table, or bake it separately and serve it as a side dish, one that is especially good for vegetarians and vegans.
Provided by Martha Rose Shulman
Categories dinner, stuffing and dressing, side dish
Time 1h45m
Yield Stuffing for a 14- to 18-pound turkey
Number Of Ingredients 14
Steps:
- Bring stock to a boil in a large saucepan, then add wild rice and salt to taste. When the liquid returns to the boil, lower heat, cover and simmer 40 minutes, until rice is tender and has begun to splay. Drain through a strainer, and set aside.
- Heat oil over medium heat in a large nonstick skillet, then add onion or shallots. Cook, stirring often, until tender, about five minutes for onions or three minutes for shallots. Add a generous pinch of salt and the garlic. Cook until fragrant, 30 seconds to a minute. Add mushrooms and celery and cook, stirring, until mushrooms have softened, about 10 minutes. Stir in rice and remaining ingredients. Cook, stirring, until sherry has evaporated. Taste and adjust seasonings.
- Remove from the heat, and allow to cool before stuffing your turkey. Or place in an oiled baking dish and cover, then warm for 20 to 30 minutes in a 350-degree oven.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 7 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 565 milligrams, Sugar 5 grams
GAME HEN STUFFED WITH WILD RICE AND MUSHROOMS
This recipe isn't too difficult, but it looks like an expensive restaurant meal! It is the perfect way to fix up that pheasant, duck or even just a Cornish game hen from your local grocery store. This recipe is made with a Cornish game hen in mind, so if you are using a larger bird, you may want to adjust the amount of the ingredients.
Provided by Stephanie Teeter
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 2h
Yield 2
Number Of Ingredients 10
Steps:
- Bring the rice, a pinch of salt, and water to a boil in a saucepan with a lid. Reduce the heat, cover with a lid, and simmer the wild rice until the kernels burst open, 45 to 50 minutes. Replenish the water if necessary. Fluff the rice with a fork, and let stand for 5 to 10 minutes to absorb water.
- Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish large enough to hold the game hen.
- Heat 2 tablespoons of butter in a skillet, and cook and stir the mushrooms over medium heat until they are partially cooked and starting to give their juice, 5 to 8 minutes. Stir the mushrooms and butter into the cooked rice.
- Sprinkle the game hen, inside and out, with poultry seasoning, rosemary, and salt and pepper. Lightly stuff the Cornish hen with the wild rice mixture, and tie the legs together with cooking twine to hold in the stuffing. Slice 2 tablespoons of butter into small pats, and dot them around the bird.
- Bake the bird in the preheated oven until no longer pink at the bone and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove the game hen from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Nutrition Facts : Calories 522.3 calories, Carbohydrate 34.3 g, Cholesterol 136.4 mg, Fat 34.4 g, Fiber 3.7 g, Protein 21.9 g, SaturatedFat 17.7 g, Sodium 213.6 mg, Sugar 2.6 g
WILD RICE STUFFING WITH WILD MUSHROOMS
Categories Fruit Herb Mushroom Rice Side Bake Thanksgiving Stuffing/Dressing Pear Fall Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Melt 4 tablespoons butter in heavy large pot over medium heat. Add onions; sauté until very tender and caramelized, about 25 minutes. Transfer onions to large bowl. Melt remaining 4 tablespoons butter in same pot over medium-high heat. Add mushrooms and 1 tablespoon thyme; sauté until mushrooms are deep brown, about 12 minutes. Add to bowl with onions. Season with salt and pepper.
- Bring broth, 1 tablespoon thyme, and 2 teaspoons sage to boil in heavy large deep saucepan. Mix in wild rice; return to boil. Reduce heat; cover and simmer 30 minutes. Mix in white rice; cover and simmer until all rice is tender and almost all liquid is absorbed, about 18 minutes longer. Stir in caramelized onions and mushrooms, remaining 1 tablespoon thyme, and 1 teaspoon sage. Stir in pears, if desired. Cover and simmer 5 minutes, stirring often. Season with salt and pepper. Stir in 3/4 cup parsley.
- To bake stuffing in turkey:
- Loosely fill neck and main cavities of turkey with stuffing. Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
- To bake all of stuffing in baking dish:
- Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish, depending on recipe. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
- Sprinkle remaining 1/4 cup chopped Italian parsley over stuffing and serve.
MIXED MUSHROOM STUFFING WITH RICE, RAISINS AND APPLES
Categories Fruit Mushroom Rice Vegetable Side Bake Sauté Christmas Thanksgiving Low Fat Vegetarian High Fiber Stuffing/Dressing Raisin Apple Fall Vegan Christmas Eve Wild Rice Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 12
Steps:
- Cook wild rice in medium saucepan of boiling salted water 25 minutes. Add white rice to saucepan; cook until all rice is tender, about 15 minutes longer. Drain.
- Heat oil in heavy large pot over medium heat. Add onion, carrot and parsnip; sauté until tender, about 8 minutes. Add mushrooms; sauté until brown, adding 2 to 3 tablespoons water if mixture is dry, about 15 minutes. Stir in apple, raisins, cinnamon stick and orange peel; sauté 5 minutes. Mix in apple juice and cooked rice. Season to taste with salt and pepper. If using as stuffing, spoon mixture loosely into poultry. (Can be prepared 1 day ahead if serving as side dish. Cover and refrigerate. Spoon into 8 x 8 x 2-inch glass baking dish sprayed with nonstick vegetable oil spray, cover with foil and rewarm in 350°F. oven about 25 minutes.)
WILD RICE, MUSHROOM, AND HAZELNUT STUFFING
Make and share this Wild Rice, Mushroom, and Hazelnut Stuffing recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 2h15m
Yield 10 cups
Number Of Ingredients 12
Steps:
- Add the dried cherries to a small bowl and add in the port wine; let stand while making the stuffing.
- Bring a big pot of lightly salted water to a boil over high heat; add in the wild rice; decrease heat to medium.
- Boil uncovered until the rice is barely tender (some of the grains may have burst), about 45 minutes.
- Drain the rice into a sieve and rinse under cold water until cooled; drain well and place in a large bowl.
- In a very large skillet or flameproof casserole, melt 2 tablespoons of butter over medium heat.
- Add in the leeks and cook/stir often, until tender, about 5 minutes; add to the wild rice.
- In the same skillet, melt the remaining 2 tablespoons butter; add in the mushrooms and cook over med-high heat, stirring occasionally, until the mushrooms give off their juices, about 5 minutes.
- Add in the port with cherries and the poultry seasoning and boil until the liquid is reduced to about 1/2 cup, 6-8 minutes.
- Stir the mushrooms and port into the bowl of wild rice; add in the hazelnuts, parsley, salt, and pepper; mix well.
- Transfer to a lightly buttered casserole, drizzle with broth, cover, and bake in preheated 350° oven until heated, about 30 minutes (for crustier stuffing, remove cover for last 15 minutes of cook time).
WILD RICE, ALMOND AND MUSHROOM STUFFING (OR PILAF)
Stashing this gem to use on the side of our Christmas smoked turkey. It may also grace the New Year's table alongside the collards & black-eyed peas & roasted pork shoulder. Found in The New York Times by Martha Rose Shulman - the recipe indicates this makes enough to stuff a 14 - 18 pound turkey, hence my guess at 10 - 14 servings. This pilaf can be made a day or two ahead and kept in the refrigerator to reheat before serving. Nice as it is easily made vegetarian by using vegetable stock.
Provided by Busters friend
Categories Low Cholesterol
Time 1h25m
Yield 10-14 serving(s)
Number Of Ingredients 14
Steps:
- Bring the stock to a boil in a large saucepan or stock pot, and add the wild rice and salt to taste. When the liquid returns to the boil, lower the heat, cover and simmer 40 minutes, until the rice is tender and has begun to splay. Drain through a strainer, and set aside.
- Heat the oil over medium heat in a large nonstick skillet, and add the onion or shallots. Cook, stirring often, until tender, about five minutes for onions or three minutes for shallots. Add a generous pinch of salt and the garlic. Cook until fragrant, 30 seconds to a minute, and add the mushrooms and the celery. Cook, stirring, until the mushrooms have softened, about 10 minutes. Stir in the rice and the remaining ingredients. Cook, stirring, until the sherry has evaporated. Taste and adjust seasonings.
- Remove from the heat, and allow to cool before stuffing your turkey, or place in an oiled baking dish and cover. Warm for 20 to 30 minutes in a 350-degree oven.
Nutrition Facts : Calories 269.4, Fat 7.4, SaturatedFat 1.1, Cholesterol 4.3, Sodium 237.8, Carbohydrate 34.7, Fiber 3.5, Sugar 5, Protein 10.8
WILD RICE AND MUSHROOM STUFFING
Provided by Jeanne Thiel Kelley
Categories Mushroom Side Sauté Christmas Thanksgiving Low Fat High Fiber Dinner Fall Healthy Low Cholesterol Christmas Eve Potluck Brown Rice Wild Rice Chile Pepper Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 12-14 servings
Number Of Ingredients 12
Steps:
- Place wild rice in heavy medium saucepan. Add enough cold water to cover rice by 3 inches. Bring to boil. Reduce heat to medium-low and simmer until rice is almost tender, about 45 minutes. Drain.
- Meanwhile, melt 1 tablespoon butter with 1 tablespoon oil in heavy large pot over medium-high heat. Add shiitakes; sauté until brown, about 7 minutes. Transfer to large bowl. Add 1 tablespoon butter and 1 tablespoon oil to same pot; heat over medium-high heat. Add oyster mushrooms; sauté until brown, about 5 minutes. Transfer to bowl with shiitakes.
- Add 1 tablespoon butter and 1 tablespoon oil to same pot; heat over medium heat. Add onions to pot; sauté until golden and very tender, about 20 minutes. Add chile; stir 1 minute. Add remaining 1 tablespoon butter and 1 tablespoon oil to pot; add brown rice and stir 2 minutes. Add wild rice, broth, bay leaves, and 1 teaspoon coarse salt; bring to boil. Reduce heat to medium; cover and simmer until all rice is tender and liquid is absorbed, 35 to 40 minutes. Fluff rice mixture with fork. Stir in mushrooms and parsley. Season to taste with more salt and pepper. Stir briefly over medium heat until heated through. Transfer to large bowl.
- Available at many supermarkets and at specialty foods stores and Latin markets.
WILD RICE STUFFED MUSHROOMS
These are awesome. I never have any left. Its a good way to use up leftover wild rice. The recipe calls for white mushrooms, but I sometimes use criminis.
Provided by pines506
Categories Rice
Time 30m
Yield 12 appetizers
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Butter a shallow baking dish.
- Snap stems off mushrooms and chop. Please caps with tops down in buttered dish.
- Melt butter in a medium size skillet. Add garlic and mushroom stems. Cook over medium heat, stirring, 3 minutes.
- Add wild rice, cream, salt and pepper and boil 1 minute, stirring until mixture is thickened.
- Spoon wild rice mixture into the mushroom caps.
- Sprinkle with the Parmesan cheese and top each with two or three leaves of rosemary.
- Bake 10-15 minues or until hot.
- Serve warm.
Nutrition Facts : Calories 72.9, Fat 6.3, SaturatedFat 3.9, Cholesterol 20.5, Sodium 50.7, Carbohydrate 2.7, Fiber 0.4, Sugar 0.5, Protein 2
WILD RICE STUFFING
1 cup organic long grain white rice 1 cup organic long grain wild rice 1/2 cup butter 3 small yellow onions (diced) 2 cups finely chopped Portobello mushrooms
Provided by Caryn Talty
Categories Long Grain Rice
Time 1h45m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 11
Steps:
- In saucepan, melt butter. Add onions, celery, and mushrooms. You can either use mushroom pieces or finely chopped mushrooms. Cook 5 minutes.
- Add the rest of your ingredients and cook on high heat until it boils. Note: *I use Pacific Foods as it is gluten free. NOT ALL VEGETABLE BROTH IS GLUTEN FREE.
- Reduce heat and simmer at a low boil for up to 40 minutes. Be sure to watch it. If needed, add more vegetable broth to keep it moist.
- Remove from heat.
- Stuff turkey with wild rice stuffing and roast according to the size of your turkey in lbs.
- If you have left over stuffing or if you don't wish to stuff the bird, you must bake it in the oven to complete the cooking process. Bake in a covered casserole dish for 30-45 minutes at 350°F Be sure to add more water or broth if you think your rice looks like it needs more moisture. (Especially if you refrigerated it overnight). Just add 1/4 cup of water at a time until you think it looks moist enough.
Nutrition Facts : Calories 274.7, Fat 12, SaturatedFat 7.4, Cholesterol 30.5, Sodium 405.6, Carbohydrate 37.1, Fiber 2.5, Sugar 2.4, Protein 5.5
More about "wild rice and mushroom stuffing recipes"
WILD RICE AND MUSHROOM STUFFING RECIPE | BON APPéTIT
From bonappetit.com
4/5 (20)Servings 12-14
- Place wild rice in heavy medium saucepan. Add enough cold water to cover rice by 3 inches. Bring to boil. Reduce heat to medium-low and simmer until rice is almost tender, about 45 minutes. Drain.
- Meanwhile, melt 1 tablespoon butter with 1 tablespoon oil in heavy large pot over medium-high heat. Add shiitakes; sauté until brown, about 7 minutes. Transfer to large bowl. Add 1 tablespoon butter and 1 tablespoon oil to same pot; heat over medium-high heat. Add oyster mushrooms; sauté until brown, about 5 minutes. Transfer to bowl with shiitakes.
- Add 1 tablespoon butter and 1 tablespoon oil to same pot; heat over medium heat. Add onions to pot; sauté until golden and very tender, about 20 minutes. Add chile; stir 1 minute. Add remaining 1 tablespoon butter and 1 tablespoon oil to pot; add brown rice and stir 2 minutes. Add wild rice, broth, bay leaves, and 1 teaspoon coarse salt; bring to boil. Reduce heat to medium; cover and simmer until all rice is tender and liquid is absorbed, 35 to 40 minutes. Fluff rice mixture with fork. Stir in mushrooms and parsley. Season to taste with more salt and pepper. Stir briefly over medium heat until heated through. Transfer to large bowl.
WILD RICE & MUSHROOM STUFFING | RACHAEL RAY IN SEASON
From rachaelraymag.com
Category ThanksgivingTotal Time 2 hrs
MUSHROOM AND WILD RICE STUFFING | BETTER HOMES
From bhg.com
Calories 187 per serving
WILD RICE AND MUSHROOM STUFFING RECIPE - OPRAH.COM
From oprah.com
ROASTED CAULIFLOWER, MUSHROOM AND WILD RICE “STUFFING”
From gimmesomeoven.com
WILD RICE MUSHROOM STUFFING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WILD RICE AND MUSHROOM DRESSING | CANADIAN LIVING
From canadianliving.com
WILD RICE, MUSHROOM AND CELERY STUFFING - COOKAHOLIC WIFE
From cookaholicwife.com
WILD RICE & MUSHROOM STUFFING RECIPE | CDKITCHEN.COM
From cdkitchen.com
VEGETARIAN AND GLUTEN-FREE WILD RICE STUFFING- THE BOSSY KITCHEN
From thebossykitchen.com
GIADA’S BROWN AND WILD RICE STUFFING WITH MUSHROOMS AND …
From giadzy.com
WILD RICE STUFFING WITH MUSHROOMS – RIEGL PALATE
From rieglpalate.com
WILD RICE STUFFING - THE SPRUCE EATS
From thespruceeats.com
HERB MUSHROOM AND WILD RICE STUFFING | MCCORMICK GOURMET
From mccormick.com
WILD RICE MUSHROOM STUFFING WITH BACON - ROBUST RECIPES
From robustrecipes.com
WILD RICE STUFFING WITH WILD MUSHROOMS RECIPE | BON APPéTIT
From bonappetit.com
WILD RICE, ALMOND AND MUSHROOM STUFFING OR PILAF - ASWEETLIFE
From asweetlife.org
VEGETARIAN CABBAGE ROLLS WITH WILD RICE & MUSHROOM STUFFING
From darngoodveggies.com
SLOW-COOKER WILD RICE AND MUSHROOM STUFFING RECIPE | MYRECIPES
From myrecipes.com
WILD RICE STUFFED PORK LOIN - THERESCIPES.INFO
From therecipes.info
WILD RICE MUSHROOM STUFFING | EXPERIENCE LIFE
From experiencelife.lifetime.life
WILD RICE AND MUSHROOM STUFFING | TASTE FOR LIFE
From tasteforlife.com
WILD RICE AND MUSHROOMS TURKEY STUFFING | THE AROMATIC RECIPES
From recettesaromatiques.com
WILD RICE AND PORTOBELLO MUSHROOM STUFFING | SIMPLY ORGANIC
From simplyorganic.com
WILD RICE MUSHROOM STUFFING - OR WHATEVER YOU DO
From orwhateveryoudo.com
SLOW COOKER WILD RICE AND MUSHROOM STUFFING
From purelyplanted.com
WILD RICE MUSHROOM STUFFING – ERECIPE
From erecipe.com
WILD RICE STUFFING WITH MUSHROOMS - WENT HERE 8 THIS
From wenthere8this.com
WILD RICE AND MUSHROOM STUFFING - GLUTEN FREE RECIPES
From fooddiez.com
3 WAYS TO MAKE VEGAN WILD RICE STUFFING
From wildveganflower.com
CLASSIC & SIMPLE WILD RICE STUFFED MUSHROOMS - CAROLINA® RICE
From carolinarice.com
WILD RICE STUFFING WITH MUSHROOMS AND CRANBERRIES
From lemonthymeandginger.com
HERB MUSHROOM AND WILD RICE STUFFING | KITCHEN BASICS
From mccormick.com
WILD RICE AND MUSHROOM STUFFING - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
HEALTHY WILD RICE STUFFING RECIPE - COOKING MADE HEALTHY
From cookingmadehealthy.com
You'll also love
Related Search