Wild Rice Stuffing With Wild Mushrooms Recipes

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WILD RICE WITH MUSHROOMS

Provided by Kardea Brown

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 11



Wild Rice with Mushrooms image

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.

3 tablespoons unsalted butter
1/2 medium onion, diced
2 1/2 cups wild rice
5 cups chicken broth
1 tablespoon olive oil
8 ounces white button mushrooms, sliced
8 ounces shiitake mushrooms, sliced with tough stems removed
2 teaspoons fresh thyme leaves
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley

SPICY WILD RICE WITH MUSHROOMS

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0



Spicy Wild Rice with Mushrooms image

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 STUFFING

Since trying this stuffing recipe from my sister, I haven't made any other kind. It's so moist and tasty. When a big bowlful starts circulating around the table, happy holiday smiles get even bigger! -Connie Olson, Green River, Wyoming

Provided by Taste of Home

Categories     Side Dishes

Time 2h40m

Yield 8 servings.

Number Of Ingredients 8



Wild Rice Stuffing image

Steps:

  • Remove liver from giblets if desired. Place giblets and water in a saucepan. Cover and simmer for 2 hours or until tender. , Meanwhile, prepare rice according to package directions. In a small skillet, saute celery and onion in butter; add to rice. Drain and dice giblets. Stir stuffing, broth and giblets into rice., Spoon into an ungreased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 279 calories, Fat 13g fat (8g saturated fat), Cholesterol 97mg cholesterol, Sodium 806mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.

Turkey giblets
4 cups water
1 package (6 ounces) long grain and wild rice mix
1 celery rib, chopped
1 small onion, chopped
1/2 cup butter
2-1/2 cups crushed seasoned stuffing
1-1/2 cups chicken broth

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



Wild Rice Mushroom Stuffing image

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.

1/2 cup uncooked wild rice
4 cups cubed day-old French bread
1/2 cup butter
1 large onion, chopped
1 garlic clove, minced
3 cups fresh mushrooms, sliced
1/2 teaspoon sage
1/2 teaspoon dried thyme leaves, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chicken broth or 1 cup broth, from giblet boil
1/2 cup coarsely chopped pecans

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



Wild Rice, Almond and Mushroom Stuffing image

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

1 1/2 quarts chicken stock, turkey stock or vegetable stock
2 cups wild rice
Salt to taste
2 tablespoons extra-virgin olive oil
1 large onion or 4 shallots, chopped
4 garlic cloves, minced
3/4 pound mushrooms, trimmed and sliced
1 cup chopped celery
1/3 cup toasted almonds, coarsely chopped
1/3 cup dry sherry
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
1/2 cup chopped flat-leaf parsley
1 to 2 tablespoons chopped fresh sage, to taste
Black pepper, to taste

WILD RICE AND QUINOA STUFFING

Call this savory mix of wild rice, quinoa, mushrooms, walnuts and greens a stuffing or a pilaf. It's not meant to go inside a turkey but it's imbued with the definitive flavors of Thanksgiving. Kale or chard add some color; if you're trying to find a place for greens at the table but don't want to deal with massive amounts to stem and cook for a crowd, this is a great place for them. The result is substantial, and will satisfy everybody at the table - vegetarians and vegans, and those who avoid gluten. If you're feeding omnivores and wish to add even more flavor, crumble browned Italian sausage into the pan alongside the grains and greens.

Provided by Martha Rose Shulman

Categories     stuffing and dressing, side dish

Time 1h40m

Yield 10 servings

Number Of Ingredients 17



Wild Rice and Quinoa Stuffing image

Steps:

  • Place dried porcinis in a bowl and cover with 2 quarts boiling water. Let sit for 30 minutes. Line a strainer with cheesecloth, place over a bowl and drain the porcinis. Gather them up in the cheesecloth and squeeze hard to extract all the liquid. Rinse in two changes water, squeeze out excess water over the strainer, chop coarsely and set aside.
  • Transfer mushroom broth to a large saucepan and bring to a boil. Add wild rice and salt to taste. When liquid returns to the boil, lower the heat, cover and simmer 35 minutes.
  • Meanwhile, in a small dry skillet toast quinoa over medium until fragrant, about 5 minutes. Transfer to a bowl. After rice has simmered for 35 minutes add toasted quinoa and continue to simmer another 12 minutes, until rice is tender and has begun to splay and the quinoa is just tender. Drain through a strainer set over a bowl and set aside. Reserve broth.
  • Return rice and quinoa to pot, cover pot with a dish towel and place lid over towel. Let sit for at least 10 minutes while you proceed with next step. (Recipe can be made through this step up to 3 days ahead.)
  • Heat a large skillet over high heat and add the greens in batches, stirring to wilt in the water left on their leaves after washing. Add a generous pinch of salt and continue to stir until all of the greens have wilted. This should only take a few minutes. Transfer to a colander and rinse with cold water to cool. Take up handfuls of the greens and squeeze hard to get rid of excess water. Chop medium-fine and set aside. You should have 1 generous cup.
  • Rinse and dry pan, and heat oil over medium heat. Add shallots. Cook, stirring often, until tender, about 3 minutes, and add a generous pinch of salt and the garlic. Cook until fragrant, 30 seconds to a minute, and add celery. Cook, stirring often, until celery begins to soften, 2 to 3 minutes, and add fresh and rehydrated mushrooms. Cook, stirring, until mushrooms begin to sweat, about 3 minutes. Add white wine and cook, stirring, until wine has evaporated. Add salt to taste, thyme and sage, and continue to cook until mushrooms are tender and fragrant, about 10 minutes. Add pepper, taste and adjust seasoning.
  • Stir in cooked rice and quinoa, greens, parsley, walnuts and walnut oil. Stir together for a minute or two to blend well, and remove from heat.
  • Heat oven to 350 degrees. Oil a 2 1/2- to 3-quart baking dish. Transfer the pilaf to the baking dish and spread evenly. Moisten with 1/4 to 1/2 cup preserved broth from grains, and cover with foil. Warm in the oven for 20 minutes before serving.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 9 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 357 milligrams, Sugar 3 grams

1 ounce (about 1 cup) dried porcini mushrooms
1 1/2 cups wild rice
Salt to taste
1/2 cup quinoa
1/2 pound kale or Swiss chard leaves, washed and coarsely chopped (you should have about 8 cups leaves; no need to chop if using bagged greens)
2 tablespoons extra-virgin olive oil, more for greasing baking dish
3 or 4 shallots, finely chopped (about 3/4 cup)
2 garlic cloves, minced
1 cup chopped celery
1 pound fresh cremini or wild mushrooms, trimmed and quartered
1/2 cup dry white wine
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
3 tablespoons chopped fresh sage
Black pepper, to taste
1/2 cup chopped flat-leaf parsley
1/2 cup coarsely chopped walnuts
1 tablespoon walnut oil

WILD RICE WITH MUSHROOMS

In Wisconsin, wild rice is truly wild, not cultivated as in other states, the tassels rising and swaying over rivers, lakes and floodplains come late August and September. Called manoomin by the local Chippewa, it is a protected crop that can be harvested only by state residents holding a valid license. And only by hand, as the Chippewa have always done, using wooden flails gently (the grains should fall from the stalk without great effort) from canoes propelled by paddles or push poles. Shellie Holmes of Rhinelander, Wis., who shares her recipe here, likes to cook wild rice just until it pops open. This is a break with her family's tradition, which favored a chewier texture and did not allow popping. "Do not mix with other rice," she urged, lest you lose the flavor of the wild.

Provided by Ligaya Mishan

Categories     dinner, lunch, side dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6



Wild Rice With Mushrooms image

Steps:

  • Bring 5 cups water to a boil. Stir in rice, then reduce heat so liquid is just simmering. Cover and cook until grains just begin to pop, about 40 minutes. Drain excess liquid from rice and set aside.
  • Meanwhile, melt 4 tablespoons butter in a large skillet over medium-high heat. Add half the mushrooms and cook, stirring occasionally, until they have released their liquid and are golden brown, about 8 minutes; remove to a plate. Repeat with remaining butter and mushrooms.
  • Return all the mushrooms to the skillet and season with the salt and pepper, to taste. Very carefully add sherry to deglaze the pan, and cook until most of the liquid has evaporated but mushrooms are still moist.
  • Mix mushrooms into prepared rice and season again with salt and pepper.

Nutrition Facts : @context http, Calories 298, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 16 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 203 milligrams, Sugar 3 grams, TransFat 1 gram

8 ounces long-grain Wisconsin wild rice
8 tablespoons (1 stick) butter
1 pound cremini or button mushrooms, sliced
1/2 teaspoon salt, more to taste
Black pepper, to taste
1/3 cup dry sherry, such as Dry Sack (do not use cream sherry)

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