CHICKEN AND WILD RICE BAKE RECIPE: HOW TO MAKE IT
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
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.
FRIED AND STUFFED RICE BALLS (ARANCINI DI RISO) RECIPE ...
Provided by Giada De Laurentiis
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Breading: Put the bread crumbs in a medium bowl. Set aside.
- Filling: In a medium bowl, combine the risotto, bread crumbs, Parmesan, basil, and eggs. With damp hands, using about 2 tablespoons of the risotto mixture, form the mixture into 1 3/4-inch diameter balls. Make a hole in the center of each ball and insert a cube of Gorgonzola. Cover up the hole to completely enclose the cheese. Roll the balls in the breading to coat.
- In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you dont have a thermometer, a cube of bread will brown in about 2 minutes.) In batches, fry the rice balls, turning occasionally, until golden, about 4 to 5 minutes. Drain on paper towels and serve.
- In a medium saucepan, bring the broth to a simmer over high heat. Reduce the heat to low and keep the broth hot.
- In a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and cook, stirring frequently until tender, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until most of the liquid has evaporated, about 1 minute. Add 1/2 cup hot broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth, 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next. Cook the rice until tender but still firm to the bite and the mixture is creamy, about 20 minutes. Remove the pan from the heat and stir in the remaining butter, Parmesan cheese, salt, and pepper.
- Yield: 2 cups
More about "rice stuffed chicken recipes"
CHICKEN AND WILD RICE BAKE RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 50 minutes
Category Dinner
Calories 332 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 50 minutes
Category Dinner
Calories 332 calories per serving
- 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.
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Reviews 4.7
Total Time 30 minutes
Cuisine italian
Reviews 4.7
Total Time 30 minutes
Cuisine italian
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