WILD RICE DISH RECIPES

Name: Wild Rice Hot Dish
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 12 servings.
Ingredients: 3 cups boiling water; 1 cup wild rice; 1-1/2 pounds ground beef; 1 medium onion, chopped; 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted; 2 cans (4 ounces each) sliced mushrooms, undrained; 1 can (28 ounces) bean sprouts, drained; 1 can (10-1/2 ounces) condensed beef broth; 1-1/3 cups water; 1/4 cup soy sauce; 1 bay leaf, crushed; 1 tablespoon dried parsley flakes; 1/4 teaspoon each celery salt, onion salt, poultry seasoning, garlic powder, paprika and pepper; 1/8 teaspoon dried thyme; 1/2 cup sliced almonds

WILD RICE HOT DISH RECIPE: HOW TO MAKE IT

Wild Rice Hot Dish Recipe: How to Make It image

A lot of wild rice is grown in our state, and every fall I drive up north to buy some from roadside stands. It always tastes so much better than the commercial brands in the store. This recipe is actually a combination of two recipes I received from friends. I've had many requests for it.

Provided by Taste of Home

Categories Dinner

Total Time 02 hours 45 minutes

Prep Time 15 minutes

Cook Time 02 hours 30 minutes

Yield 12 servings.

Number Of Ingredients 15

Ingredients

3 cups boiling water
1 cup wild rice
1-1/2 pounds ground beef
1 medium onion, chopped
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cans (4 ounces each) sliced mushrooms, undrained
1 can (28 ounces) bean sprouts, drained
1 can (10-1/2 ounces) condensed beef broth
1-1/3 cups water
1/4 cup soy sauce
1 bay leaf, crushed
1 tablespoon dried parsley flakes
1/4 teaspoon each celery salt, onion salt, poultry seasoning, garlic powder, paprika and pepper
1/8 teaspoon dried thyme
1/2 cup sliced almonds

Steps:

In a large bowl, pour water over rice; let stand for 15 minutes. Drain and set aside. In a skillet, brown ground beef and onion. Drain; add to rice with remaining ingredients except almonds. Transfer to a 13-in. x 9-in. baking dish. Cover and bake at 350° for 2 hours. Sprinkle almonds on top; bake, uncovered, 30 minutes longer.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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

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