BAKE RICE RECIPE RECIPES

Name: Easy Rice Bake Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: american
Ingredients: 2 tablespoons butter, plus more for dish; 1 small onion, minced; Pinch cayenne pepper; 1 package frozen spinach, thawed, drained and chopped; 1 cup milk; 2 eggs; 2 cups shredded sharp Cheddar, plus extra for top; 4 cups cooked rice; 1 teaspoon freshly chopped parsley leaves; 1 teaspoon freshly chopped thyme leaves; 1 teaspoon chopped basil leaves; Salt and freshly ground black pepper

EASY RICE BAKE CASSEROLE RECIPE | THE NEELYS | FOOD NET…

Easy Rice Bake Casserole Recipe | The Neelys | Food Net… image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons butter, plus more for dish
1 small onion, minced
Pinch cayenne pepper
1 package frozen spinach, thawed, drained and chopped
1 cup milk
2 eggs
2 cups shredded sharp Cheddar, plus extra for top
4 cups cooked rice
1 teaspoon freshly chopped parsley leaves
1 teaspoon freshly chopped thyme leaves
1 teaspoon chopped basil leaves
Salt and freshly ground black pepper

Steps:

Preheat oven to 350 degrees F. Butter a large casserole dish.
In a large pan over medium-high heat, saute onions with 2 tablespoons of butter and cayenne until translucent. Add the spinach and cook for 3 minutes. Set aside.
In a large bowl, whisk together milk and eggs.
Add the cheese, rice, parsley, thyme, basil and spinach mixture and combine well. Season with salt and pepper.
Pour into prepared casserole dish and top with extra shredded cheese. Bake for 30 minutes and serve piping hot.

CHICKEN AND WILD RICE BAKE RECIPE: HOW TO MAKE IT

Chicken and Wild Rice Bake Recipe: How to Make It image

This recipe is a great example of Midwest food! Its ingredients, including the wild rice, can all be found in Minnesota. The dish is good for larger groups since the cook doesn't need to spend a lot of time in the kitchen. —Suzanne Greenslit, Merrifield, Minnesota

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 50 minutes

Prep Time 60 minutes

Cook Time 50 minutes

Yield 10 servings.

Number Of Ingredients 14

Ingredients

3 cups water
1 cup uncooked wild rice
2-1/2 teaspoons salt, divided
1/4 cup butter, cubed
1 pound sliced fresh mushrooms
1 medium onion, chopped
3 cups diced cooked chicken
1 jar (2 ounces) chopped pimiento, drained
1/4 cup minced fresh parsley
1/4 teaspoon pepper
1 cup chicken broth
1 cup heavy whipping cream
1/4 cup grated Parmesan cheese
3/4 cup slivered almonds

Steps:

In a large saucepan, bring water to a boil; stir in rice and 1 teaspoon salt. Reduce heat; simmer, covered, until kernels have puffed open, 45-50 minutes. Drain any excess water., Preheat oven to 350°. In a 6-qt. stockpot, heat butter over medium-high heat; saute mushrooms and onion 5 minutes. Stir in rice, chicken, pimiento, parsley, pepper, broth, cream and remaining salt., Transfer to a 3-qt. or 13x9-in. baking dish. Sprinkle with cheese and almonds. Bake, uncovered, until heated through, 50-60 minutes.

Nutrition Facts : Calories 332 calories, FatContent 21g fat (10g saturated fat), CholesterolContent 79mg cholesterol, SodiumContent 809mg sodium, CarbohydrateContent 18g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 19g protein.

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