WILD RICE MIXTURE RECIPES

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WILD RICE STUFFED SQUASH RECIPE: HOW TO MAKE IT



Wild Rice Stuffed Squash Recipe: How to Make It image

I made this recipe when we invited both our families to celebrate our first Thanksgiving in our new home. There were 37 of us, and those who tried this dish raved about it. —Robin Thompson, Roseville, California

Provided by Taste of Home

Categories     Side Dishes

Total Time 01 hours 35 minutes

Prep Time 45 minutes

Cook Time 50 minutes

Yield 8 servings.

Number Of Ingredients 11

4 medium acorn squash (about 22 ounces each)
3 tablespoons olive oil, divided
1 package (6 ounces) long grain and wild rice mix
2-1/3 cups vegetable or chicken broth
1 teaspoon rubbed sage
1 teaspoon dried thyme
2 celery ribs, chopped
1 medium onion, chopped
3/4 cup dried cranberries
1/2 cup coarsely chopped pecan halves, toasted
2 tablespoons minced fresh parsley

Steps:

  • Preheat oven to 400°. Cut each squash crosswise in half; remove and discard seeds. Cut a thin slice from bottom of each half to allow each to lie flat. Place on baking sheets, hollow side up; brush tops with 2 tablespoons olive oil. Bake until almost tender, 30-35 minutes., In a large saucepan, combine rice with contents of seasoning mix, broth, sage and thyme. Bring to a boil. Reduce heat; simmer, covered, until rice is tender and liquid is almost absorbed, 23-25 minutes. Meanwhile, in a large skillet, saute celery and onion in remaining oil until tender. Stir in cranberries, pecans and parsley. Remove from heat. Stir in rice mixture., Fill each squash half with about 1/2 cup rice mixture. Return to oven, uncovered, until rice is heated through and squash is tender, 12-15 minutes.

Nutrition Facts : Calories 275 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 593mg sodium, CarbohydrateContent 53g carbohydrate (16g sugars, FiberContent 6g fiber), ProteinContent 6g protein.

HOLIDAY WILD RICE SALAD - THE PIONEER WOMAN – RECIPES ...



Holiday Wild Rice Salad - The Pioneer Woman – Recipes ... image

The very best salads are loaded salads, don’t you agree? I adore fresh greens that are piled high with different flavors, colors, and textures.

Provided by Brenda Score

Categories     Christmas    Thanksgiving    main dish    salad

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 10 servings

Number Of Ingredients 21

FOR THE MAPLE MUSTARD DRESSING:
3/4 c. Vegetable Oil
1/4 c. Dijon Mustard
1/4 c. Pure Maple Syrup
1/4 c. Red Wine Vinegar
1 tsp. Very Finely Minced Fresh Shallot
1/8 tsp. Curry Powder
1/4 tsp. Kosher Salt
1/4 tsp. Freshly Ground Black Pepper
FOR THE SALAD:
4 c. Low Sodium Chicken Broth
1 c. Whole (Not Cracked) Wild Rice
2 tsp. Kosher Salt
1 lb. Bacon, Or As Desired
1 whole Medium Apple, Sliced Thin
1/4 Lemon, Freshly Juiced, For The Apples
8 c. Fresh Greens, Preferably Sturdy Like Arugula And/Or Baby Kale
1 c. Fresh Pomegranate Seeds, Or As Desired
1 1/2 c. Halved Red Or Green Grapes, Or As Desired
1 c. Crumbled Blue Cheese, Or As Desired
1 1/2 c. Large Chopped Roasted And Salted Pecans (I Recommend Trader Joe's)

Steps:

  • Please note that most of the quantities of the salad ingredients can be adjusted as desired.For the maple mustard dressing:Place all dressing ingredients in a small bowl and use an immersion blender to blend until smooth and emulsified. If you don't have an immersion blender, place all dressing ingredients in a jar or container with a tight fitting lid and shake until emulsified. Just know that the dressing will not be as smooth.For the salad:First, cook the wild rice. Heat a medium to large sauce pan over high heat. Add chicken broth and bring to a boil. Stir in wild rice and salt. Turn heat down to low/medium-low, cover, and simmer until wild rice is split open and curled. This should take right around 1 hour. If you see a good amount of wild rice still not split open, simmer for another 15 minutes. Remove from heat and drain any excess liquid. Fluff with a fork and set aside.Fry bacon in a skillet over medium heat, until chewy-crisp. Remove bacon from skillet and drain on a paper-towel-lined plate. Once cool, chop into bite-sized pieces.Place apple slices in a bowl and squeeze some lemon juice over them. Toss a few times to coat. This will help them to not brown as quickly.To assemble the salad, place a layer of greens on the bottom of selected platter. Then arrange the rest of the ingredients as desired. Serve with maple mustard dressing on the side.Note: The ingredient possibilities are nearly endless for a salad like this. If you don't like pecans, use pistachios, walnuts, or almonds. Pears would be lovely instead of the apples. Goat cheese would be nice if blue cheese isn't your thing. And prosciutto would be a good substitute for the bacon.

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CHICKEN WILD RICE SOUP RECIPE: HOW TO MAKE IT
I'm originally from Minnesota, where wild rice grows in abundance and is very popular in recipes. This creamy chicken and wild rice soup has been part of our Christmas Eve menu for years. To save time, I cook the chicken and wild rice and cut up the vegetables the day before. —Virginia Montmarquet, Riverside, California
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Reviews 4.9
Total Time 60 minutes
Category Dinner, Lunch
Calories 154 calories per serving
  • In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through.
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Bread stuffing is classic for Thanksgiving, but it isn’t the only choice. In this recipe by the cookbook author Nancy Harmon Jenkins, wild rice takes on the starchy role, while sausage and cranberries lend richness and tang. You can mix the elements together one day ahead, then bake just before serving.
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Calories 334 per serving
  • Either stuff into a turkey or pour into the prepared dish. Cut the remaining 2 tablespoons of butter into small pieces and dot the top. Cover the dish with foil. Bake for 20 minutes. Remove the foil and bake for an additional 15 to 20 minutes, or until the top is lightly golden. Serve warm.
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Check out this flavorful wild rice and pork sausage dish that can either be used as a turkey stuffing or a tasty side dish.
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Reviews 3
Total Time 1 hours 40 minutes
Calories 150 per serving
  • Use to stuff turkey, or place in greased 2-quart casserole or glass baking dish and cover with foil; bake at 350°F. for 25 to 30 minutes or until thoroughly heated.
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SLOW-COOKER SOURDOUGH AND WILD RICE STUFFING RECIPE ...
Simplify your holiday cooking with an easy-on-the-cook slow cooker stuffing.
From bettycrocker.com
Reviews 4.5
Total Time 8 hours 15 minutes
Calories 135 per serving
  • Add remaining ingredients except 3/4 cup broth to wild rice mixture. Add bread cubes. Pour 3/4 cup broth over bread mixture; toss gently. Cover and cook on low heat setting 4 hours to 4 hours 30 minutes. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
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CHICKEN WILD RICE CASSEROLE WITH GRUYERE
When the temperatures plummet here in Minnesota, mealtime cravings turn immediately to comfort food.
From thepioneerwoman.com
Reviews 5
Total Time 1 hours 20 minutes
Category main dish
  • Cook wild rice according to package directions, until rice splits and curls into a "c" shape, exposing its chewy interior. Drain, if needed, and set aside.While the wild rice is cooking, proceed with the rest of the recipe. In a large pot over medium to medium-high heat, melt 4 tablespoons of the butter. Add the mushrooms, onion, carrots, and celery. Stir occasionally until the onions are translucent and the carrots are softened, about 10–15 minutes. Stir in the garlic and cook for 2 minutes more.Preheat oven to 375°F.Sprinkle the flour over the vegetables in the pot and stir to incorporate. Cook for 2 minutes. Then stir in the chicken broth. Bring the mixture to a gentle boil and cook for 4–5 minutes, until nicely thickened. Stir in the half-and-half and cook for another 2 or 3 minutes to thicken again. Add the soy sauce, parsley, thyme, salt, and pepper, stirring to combine. Then fold in the drained wild rice and chicken. Add the Gruyere and Parmesan, and fold to combine. Taste and adjust with additional salt and pepper, if desired.Transfer chicken wild rice mixture to a large casserole dish. Cover with a lid or piece of foil, and cook for 20–25 minutes, or until it starts to bubble. Remove casserole from oven and top with bread cubes, leaving the outer edge of the casserole exposed. Slowly drizzle a fine line of melted butter over the tops of the bread cubes, aiming to hit as many of the bread cubes as possible. Sprinkle top of buttery bread cubes evenly with the 1/4 teaspoon of kosher salt and the 1/4 cup of Parmesan. Return casserole to the oven, uncovered, and bake for an additional 15 minutes, or until bread cubes are nicely browned and the casserole is hot and bubbling. Remove from oven, sprinkle with additional fresh parsley and thyme, and serve immediately.
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SLOW-COOKER SOURDOUGH AND WILD RICE STUFFING RECIPE ...
Simplify your holiday cooking with an easy-on-the-cook slow cooker stuffing.
From bettycrocker.com
Reviews 4.5
Total Time 8 hours 15 minutes
Calories 135 per serving
  • Add remaining ingredients except 3/4 cup broth to wild rice mixture. Add bread cubes. Pour 3/4 cup broth over bread mixture; toss gently. Cover and cook on low heat setting 4 hours to 4 hours 30 minutes. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
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CHICKEN WILD RICE CASSEROLE WITH GRUYERE
When the temperatures plummet here in Minnesota, mealtime cravings turn immediately to comfort food.
From thepioneerwoman.com
Reviews 5
Total Time 1 hours 20 minutes
Category main dish
  • Cook wild rice according to package directions, until rice splits and curls into a "c" shape, exposing its chewy interior. Drain, if needed, and set aside.While the wild rice is cooking, proceed with the rest of the recipe. In a large pot over medium to medium-high heat, melt 4 tablespoons of the butter. Add the mushrooms, onion, carrots, and celery. Stir occasionally until the onions are translucent and the carrots are softened, about 10–15 minutes. Stir in the garlic and cook for 2 minutes more.Preheat oven to 375°F.Sprinkle the flour over the vegetables in the pot and stir to incorporate. Cook for 2 minutes. Then stir in the chicken broth. Bring the mixture to a gentle boil and cook for 4–5 minutes, until nicely thickened. Stir in the half-and-half and cook for another 2 or 3 minutes to thicken again. Add the soy sauce, parsley, thyme, salt, and pepper, stirring to combine. Then fold in the drained wild rice and chicken. Add the Gruyere and Parmesan, and fold to combine. Taste and adjust with additional salt and pepper, if desired.Transfer chicken wild rice mixture to a large casserole dish. Cover with a lid or piece of foil, and cook for 20–25 minutes, or until it starts to bubble. Remove casserole from oven and top with bread cubes, leaving the outer edge of the casserole exposed. Slowly drizzle a fine line of melted butter over the tops of the bread cubes, aiming to hit as many of the bread cubes as possible. Sprinkle top of buttery bread cubes evenly with the 1/4 teaspoon of kosher salt and the 1/4 cup of Parmesan. Return casserole to the oven, uncovered, and bake for an additional 15 minutes, or until bread cubes are nicely browned and the casserole is hot and bubbling. Remove from oven, sprinkle with additional fresh parsley and thyme, and serve immediately.
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WILD RICE | ALLRECIPES
Combining wild rice, mushrooms, nuts, green onions, and sour cream, my father's recipe goes very well with any game dish. The recipe calls for fresh or dried morel mushrooms, which give the recipe its best flavor, but any type of mushroom, fresh or dried, should work well.
From allrecipes.com
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WILD RICE STUFFED ACORN SQUASH | ALLRECIPES
Lightly mix the cooked rice mixture with the stuffing in a bowl, and pile the mixture into the centers of the squash without packing it. Return the stuffed squash to the oven and bake until the squash are tender and the stuffing is hot, about 15 more minutes.
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CROCK POT CHICKEN WILD RICE SOUP · EASY FAMILY RECIPES
Nov 01, 2018 · Slow Cooker Chicken Wild Rice Soup Recipe. This soup is everything a soup should be and so easy to make it almost feels like cheating…. Almost. The real key to this soup is using the Uncle Ben’s wild rice mix. I have been using this as an easy side for many …
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