LONG GRAIN AND WILD RICE RECIPE RECIPES

Name: Copycat "uncle Ben's" Long Grain & Wild Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3/4 cup servings, 4 serving(s)
Ingredients: 1 teaspoon dry chopped onion flakes; 1/2 teaspoon dry parsley flakes; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1 teaspoon ground turmeric; 1/2 teaspoon ground cumin; 1/4 teaspoon ground ginger; 1/2 teaspoon black pepper; 1/2 teaspoon salt; 2 cups chicken stock (or 2 cup water plus 1 tbsp low sodium chicken boullion granules); 1 cup long grain rice; 1/3 cup dry wild rice; 1 tablespoon butter (optional)

COPYCAT UNCLE BEN'S LONG GRAIN & WILD RICE RECIPE - FOOD.COM

Copycat uncle Ben's Long Grain & Wild Rice Recipe - Food.com image

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

Ingredients

1 teaspoon dry chopped onion flakes
1/2 teaspoon dry parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon ground ginger
1/2 teaspoon black pepper
1/2 teaspoon salt
2 cups chicken stock (or 2 cup water plus 1 tbsp low sodium chicken boullion granules)
1 cup long grain rice
1/3 cup dry wild rice
1 tablespoon butter (optional)

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 ...

Chicken and Wild Rice Casserole Recipe | Trisha Yearwood ... image

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

Ingredients

Two 6-ounce boxes long-grain and wild rice mix, such as Uncle Ben's
1 cup (2 sticks) unsalted butter, plus more for greasing dish
16 ounces fresh mushrooms, sliced, or two 4 1/2-ounce cans sliced mushrooms, drained (reserve the liquid)
1 small onion, chopped
1/2 cup all-purpose flour
3 cups chicken broth
3 cups half-and-half
4 cooked boneless, skinless chicken breast halves, diced
1 cup toasted slivered almonds, coarsely chopped
1/2 cup sliced pimientos
1/4 cup chopped fresh parsley
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

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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