HOW LONG DO YOU COOK WILD RICE RECIPES

WILD RICE WITH MUSHROOMS RECIPE - NYT COOKING

Wild Rice With Mushrooms Recipe - NYT Cooking image

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

Total Time 50 minutes

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

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)

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//schema.org, Calories 298, UnsaturatedFatContent 5 grams, CarbohydrateContent 32 grams, FatContent 16 grams, FiberContent 3 grams, ProteinContent 8 grams, SaturatedFatContent 10 grams, SodiumContent 203 milligrams, SugarContent 3 grams, TransFatContent 1 gram

CHICKEN AND WILD RICE CASSEROLE | BETTER HOMES & GARDENS

Chicken and Wild Rice Casserole | Better Homes & Gardens image

Looking for a chicken and rice casserole everyone will love? Count on this easy chicken recipe to do the trick! Because it's rich and creamy, this casserole recipe will please most picky eaters. Our chicken and wild rice casserole is ready for the oven in just 30 minutes, so it will make the cook happy, too.

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Number Of Ingredients 10

Ingredients

1 6 ounce package long grain and wild rice mix
1 medium onion, chopped (1/2 cup)
1 stalk celery, chopped (1/2 cup)
2 tablespoons butter
1 10.5-10.75 ounce can condensed chicken with white and wild rice soup or cream of chicken soup
½ cup sour cream
⅓ cup dry white wine or chicken broth
2 tablespoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
2 cups shredded cooked chicken or turkey
⅓ cup finely shredded Parmesan cheese

Steps:

Prepare rice mix according to package directions.
Meanwhile, preheat oven to 350 degrees F. In a large skillet, cook onion and celery in hot butter over medium heat until tender. Stir in soup, sour cream, wine, and basil. Stir in cooked rice and chicken.
Transfer mixture to an ungreased 2-quart baking dish. Sprinkle with cheese. Bake, uncovered, about 35 minutes or until heated through. Makes 4 servings.

Nutrition Facts : Calories 468 calories, CarbohydrateContent 43 g, CholesterolContent 98 mg, FatContent 19 g, ProteinContent 29 g, SaturatedFatContent 9 g, SodiumContent 1339 mg, SugarContent 3 g

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