WILD RICE NOODLE RECIPES

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CHICKEN AND WILD RICE BAKE RECIPE: HOW TO MAKE IT



Chicken and Wild Rice Bake Recipe: How to Make It image

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

3 cups water
1 cup uncooked wild rice
2-1/2 teaspoons salt, divided
1/4 cup butter, cubed
1 pound sliced fresh mushrooms
1 medium onion, chopped
3 cups diced cooked chicken
1 jar (2 ounces) chopped pimiento, drained
1/4 cup minced fresh parsley
1/4 teaspoon pepper
1 cup chicken broth
1 cup heavy whipping cream
1/4 cup grated Parmesan cheese
3/4 cup slivered almonds

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.

CREAMY CHICKEN WILD RICE SOUP - THE PIONEER WOMAN



Creamy Chicken Wild Rice Soup - The Pioneer Woman image

Here in northern Minnesota, simple comfort food tends to be our speciality. Maybe it’s because our harsh winters make us crave rich, satisfying meals.

Provided by Erica Kastner

Categories     stews

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 10

2 tbsp. Butter
2 stalks Celery, Thinly Sliced
3 Carrots, Peeled And Thinly Sliced
1/2 Large Onion, Finely Chopped
Salt And Pepper, to taste
4 c. Cooked Chicken, Cut Into Bite-sized Pieces
2 c. Cooked Wild Rice
4 c. Cream, Or As Needed
2 c. Chicken Broth
2 c. Frozen Peas

Steps:

  • Melt butter in a large pot over medium heat. Add celery, carrots, and onion. Season to taste with salt and pepper. Cook until tender, about 10–15 minutes, adjusting heat as necessary.Add chicken and wild rice, then 3 cups cream and chicken broth. Season with salt and pepper. Bring to a boil. Add the peas and turn off heat. Add more cream if desired. Taste and adjust seasonings if necessary. Serve once the peas are heated through.

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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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Reviews 5
Total Time 3 hours 30 minutes
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Calories 354 per serving
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HEALTHY CHICKEN AND RICE RECIPES | BBC GOOD FOOD
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WILD BOAR RAGù RECIPE - NYT COOKING
In 2011, Jeff Gordinier wrote about Gradisca, in the West Village, where the owner Massimo Galeano wanted to serve the dishes of his Bolognese childhood. So he brought in his mother, Caterina Schenardi. This recipe is adapted from her and Daniele Boldrini, who grew up in Bologna. Ms. Schenardi is especially particular about the flour and egg in her tagliatelle, but here you can just use a store-bought version to go alongside, or use a noodle of your preference. 
From cooking.nytimes.com
Reviews 5
Total Time 3 hours 30 minutes
Cuisine italian
Calories 354 per serving
  • Add vegetable stock and continue to simmer, stirring occasionally, until the meat begins to break apart, 1 1/2 to 2 1/2 hours. Remove from heat and, using a whisk or spoon, break the meat into very fine shreds. Serve, if desired, over tagliatelle or other pasta.
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CLASSIC TUNA NOODLE CASSEROLE | STARKIST
Ingredients: 1 (6.4 oz.) Pouch or 2 (2.6 oz.) Pouches or 2 (5 oz.) Cans (if using cans, drained)- Chunk Light Tuna in Water 1 cup frozen peas; 1 ⁄ 2 cup milk; 3 ⁄ 4 cup butter crackers, crushed; 4 oz. (about 2-1 ⁄ 2 cups) egg noodles1 can (10.75 oz.) cream of mushroom soup
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CLASSIC TUNA NOODLE CASSEROLE | STARKIST
Ingredients: 1 (6.4 oz.) Pouch or 2 (2.6 oz.) Pouches or 2 (5 oz.) Cans (if using cans, drained)- Chunk Light Tuna in Water 1 cup frozen peas; 1 ⁄ 2 cup milk; 3 ⁄ 4 cup butter crackers, crushed; 4 oz. (about 2-1 ⁄ 2 cups) egg noodles1 can (10.75 oz.) cream of mushroom soup
From starkist.com
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