COPYCAT UNCLE BEN'S LONG GRAIN & WILD RICE RECIPE - FOOD.COM
Make and share this Copycat "uncle Ben's" Long Grain & Wild Rice recipe from Food.com.
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 3/4 cup servings, 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine all of the spices in a medium saucepan and mix thoroughly.
- Add the both types of rice, the chicken stock and butter (if using).
- Bring mixture to a boil and stir to combine.
- Cover saucepan with a lid, turn down heat to a simmer and simmer gently for 10-15 minutes until all the liquid is absorbed.
Nutrition Facts : Calories 302.7, FatContent 2.7, SaturatedFatContent 0.6, CholesterolContent 3.6, SodiumContent 523.1, CarbohydrateContent 58.9, FiberContent 5.1, SugarContent 3.4, ProteinContent 11.8
CHICKEN AND WILD RICE CASSEROLE RECIPE | TRISHA YEARWOOD ...
Provided by Trisha Yearwood
Categories main-dish
Total Time 1 hours 20 minutes
Cook Time 30 minutes
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Cook the long-grain and wild rice mixes according to the package directions. Set aside.
- Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch casserole dish.
- In a large skillet, melt the butter. Add the mushrooms and onions and saute until the onions are translucent. Stir in the flour, cooking for 2 to 3 minutes. Slowly stir the broth (and reserved canned mushroom liquid if using) into the onion mixture, then stir in the half-and-half. Cook until the mixture has thickened, 7 to 10 minutes.
- Add the chicken, rice, toasted almonds, pimientos, parsley, salt and pepper into the wet mixture. Pour everything into the prepared casserole dish and bake, uncovered, until most of the liquid has been absorbed, 30 to 45 minutes.
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- Add the chicken, rice, toasted almonds, pimientos, parsley, salt and pepper into the wet mixture. Pour everything into the prepared casserole dish and bake, uncovered, until most of the liquid has been absorbed, 30 to 45 minutes.
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