Asian Wild Rice Casserole Recipes

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WILD RICE CASSEROLE II



Wild Rice Casserole II image

Quick, easy and very savory! This is a great sidedish recipe for chicken or pork!!

Provided by CORWYNN DARKHOLME

Categories     Side Dish     Casseroles

Time 1h30m

Yield 8

Number Of Ingredients 7

2 (14.5 ounce) cans chicken broth
1 cup uncooked wild rice
½ cup water chestnuts, sliced
¼ cup butter
1 teaspoon salt
½ pound fresh mushrooms, sliced
½ cup onion, chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring chicken broth to a boil in a medium saucepan.
  • In a 1 1/2 quart baking dish, mix chicken broth, uncooked wild rice, water chestnuts, 2 tablespoons butter and salt.
  • Cover, and bake in the preheated oven 30 minutes.
  • While rice mixture is baking, melt remaining butter in a medium skillet over medium heat. Place mushrooms and onion in skillet, and slowly cook and stir until tender. Stir mushrooms and onion into the wild rice mixture, cover, and continue baking 30 minutes, or until liquid has been absorbed.

Nutrition Facts : Calories 136.9 calories, Carbohydrate 17.9 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 1.9 g, Protein 4.1 g, SaturatedFat 3.7 g, Sodium 335.5 mg, Sugar 1.6 g

ASIAN RICE PILAF



Asian Rice Pilaf image

We love this Asian rice recipe that's loaded with veggies and a hint of gingery freshness. It's so versatile, and even the picky eaters in our family love it! -Teri Lindquist, Gurnee, IL

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 12

3 tablespoons butter
1/2 cup sliced carrot
1/2 cup sliced celery
1/2 cup chopped onion
1 cup uncooked long grain rice
2 cups hot water
2 tablespoons soy sauce
2 teaspoons sugar
2 teaspoons dried parsley flakes
2 teaspoons chicken bouillon granules
1/2 teaspoon ground ginger
2-1/2 cups frozen peas (about 10 ounces), thawed

Steps:

  • In a large saucepan, heat butter over medium-high heat; saute carrot, celery and onion until tender, 3-5 minutes. Stir in rice until coated., Stir in water, soy sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, about 15 minutes., Gently stir in peas. Cover and heat through.

Nutrition Facts : Calories 233 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 699mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.

WILD RICE CASSEROLE



Wild Rice Casserole image

Goes great with roast turkey, chicken, salmon, or trout. An impressive dish to have when guests arrive. Very hearty eating.

Provided by PalatablePastime

Categories     Rice

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup wild rice, uncooked
2 1/2 cups vegetable broth (chicken broth ok)
1/4 teaspoon salt
1 cup sliced mushrooms
1 small onion, chopped
1/4 cup chopped celery
1/4 cup chopped green pepper
2 cloves garlic, minced
1/4 cup butter, melted
1/2 cup slivered almonds, toasted
1/2 cup shredded cheddar cheese
1/4 teaspoon black pepper (or to taste)

Steps:

  • Place rice in a strainer or sieve and rinse with cold water for about 1 minute, scouring rice with fingers; drain.
  • Place rice in a saucepan with the broth and salt; bring to a boil, reduce heat, cover, and cook for 40-45 minutes or until tender and most of liquid is absorbed.
  • If when tender, any liquid remains, drain it.
  • Cook the mushrooms, onion, celery, green pepper, and garlic in butter in a skillet until the onions are tender, about 5 minutes.
  • Mix together the rice, vegetables, and cheese, and spread in a greased 2-quart casserole.
  • Cover the pan and bake at 325F for 35-45 minutes or until the casserole is heated through nicely.
  • Garnish with toasted almonds before serving.

ASIAN WILD RICE CASSEROLE



Asian Wild Rice Casserole image

Here's a fun way to jazz up wild rice. Soy sauce and chicken bouillon add plenty of flavor, while celery, mushrooms and water chestnuts help dress it up. "My husband and two adult children love this delicious side dish," comments Joyce Bodle, Enumclaw, Washington. "It's convenient, too, because you can make it a day ahead."

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings, 3/4 per serving.

Number Of Ingredients 11

2 tablespoons cornstarch
1 cup water
1/4 cup reduced-sodium soy sauce
1 teaspoon reduced-sodium chicken bouillon granules
2 cups sliced celery
1 medium onion, halved and sliced
1 cup sliced fresh mushrooms
2 tablespoons canola oil
2 cups coarsely shredded cabbage
1 can (8 ounces) sliced water chestnuts
2 cups cooked wild rice

Steps:

  • Combine the cornstarch, water, soy sauce and bouillon until blended. In a nonstick skillet, saute the celery, onion and mushrooms in oil for 8 minutes. Add cabbage and saute for 2-3 minutes longer or until cabbage is just crisp-tender; stir in water chestnuts., Stir soy sauce mixture and add to the skillet. Bring to a boil; cook and stir over medium heat for 2 minutes or until thickened. Stir in rice., Pour into an 11x7-in. baking dish coated with cooking spray. Cover and bake at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 121 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 391mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

ASIAN BEEF AND WILD RICE SALAD



Asian Beef and Wild Rice Salad image

[DRAFT]

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 Servings

Number Of Ingredients 9

2 beef top loin (strip) steaks, cut 3/4 inch thick (about 10 ounces each)
2/3 cup light Asian-style dressing, divided
1-1/4 cups long-grain and wild rice blend (not quick-cooking)
2-1/2 cups boiling water
1 medium red bell pepper, cut into 3/4-inch pieces
1-1/4 cups hothouse cucumber, cut lengthwise in half, then crosswise into thin slices
1-1/4 cups frozen shelled edamame, thawed
1/4 cup thinly sliced green onions, divided
2 tablespoons chopped fresh cilantro

Steps:

  • 1) Place beef steaks and 1/3 cup dressing in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours. 2) Meanwhile, cook rice in boiling water according to package directions omitting butter and salt, if desired. Place in large bowl; cool. 3) Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 10 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 4) Add bell pepper, cucumber, edamame, 2 tablespoons green onion, cilantro and remaining 1/3 cup dressing to rice; toss to combine. Season with salt, as desired. 5) Carve steaks into slices. Place rice salad on serving plate. Arrange steak over rice; top with remaining 2 tablespoons green onion.

WILD RICE PILAF



Wild Rice Pilaf image

Provided by Ina Garten

Categories     side-dish

Yield 6 servings

Number Of Ingredients 6

3 tablespoons unsalted butter, divided
1/2 cup chopped yellow onion
Kosher salt
2 cups pure wild rice (10 to 12 ounces)
1/4 cup finely chopped scallions, white and green parts (2 scallions)
1 1/2 teaspoons freshly ground black pepper

Steps:

  • Melt 2 tablespoons of the butter in a medium saucepan, add the onion, and cook over low heat for 5 to 10 minutes, until translucent. Add 5 cups of water, 2 teaspoons of salt, and the wild rice. Bring to a boil, reduce the heat to very low, and simmer, covered, for 50 minutes to 1 hour, until the rice is tender. Drain well.
  • Place the drained rice in a bowl, add the remaining tablespoon of butter, the scallions, 1 1/2 teaspoons salt, and the pepper. Taste for seasonings and serve hot.

WILD RICE CASSEROLE RECIPE BY TASTY



Wild Rice Casserole Recipe by Tasty image

Rustic and filling, this wild rice casserole is the perfect warm dish for cool evenings.

Provided by Tasty

Categories     Dinner

Time 50m

Yield 6 servings

Number Of Ingredients 12

4 tablespoons unsalted butter, plus more for greasing
1 medium yellow onion, diced
3 medium carrots, diced
3 stalks celery, diced
3 cloves garlic, minced
¼ cup all purpose flour
2 cups chicken stock
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups shredded chicken, cooked
4 cups wild rice medley, cooked
¼ cup fresh parsley, roughly chopped

Steps:

  • Preheat the oven to 350°F (180°C). Grease a 3-quart baking dish with butter.
  • Melt the butter in a large pan over medium-high heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until soft, about 8 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
  • Add the flour and cook, stirring constantly, until golden brown, about 2 minutes. Add the chicken stock and stir to combine. Reduce the heat to medium-low and continue to cook, stirring often, until thickened, about 5 minutes.
  • Add the salt and pepper and stir to combine. Add the chicken and rice to the pan and stir until fully combined.
  • Transfer the rice mixture to the prepared baking dish and spread in an even layer. Bake until bubbling, about 20 minutes.
  • Top with the parsley before serving.
  • Enjoy!

Nutrition Facts : Calories 809 calories, Carbohydrate 101 grams, Fat 32 grams, Fiber 7 grams, Protein 30 grams, Sugar 9 grams

WILD RICE MUSHROOM CASSEROLE



Wild Rice Mushroom Casserole image

Or wild rice hot dish, as us mid-westerners say! This recipe has been a holiday family tradition for years. Not low on calories, but it is worth it!

Provided by katydid31

Time 3h

Yield 12

Number Of Ingredients 11

1 cup uncooked wild rice
6 tablespoons butter, divided
1 pound sliced fresh mushrooms
½ medium onion, chopped
¾ cup uncooked white rice
½ cup freshly grated Parmesan cheese, divided
3 cups chicken broth
1 ½ cups heavy cream
½ cup slivered almonds
2 teaspoons salt
¼ teaspoon ground black pepper

Steps:

  • Cover wild rice with boiling water and soak for 1 hour. Drain.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
  • Melt 1 tablespoon butter in a large skillet over medium heat; stir in mushrooms and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • Combine soaked wild rice and uncooked white rice in a bowl. Add mushroom-onion mixture and 1/4 cup Parmesan cheese. Add chicken broth, cream, almonds, salt, and pepper; stir to combine. Transfer to the prepared baking dish and cover with foil.
  • Bake in the preheated oven for 1 1/2 hours. Remove foil, dot with remaining butter, and sprinkle with Parmesan cheese.
  • Increase the oven temperature to 425 degrees F (220 degrees C).
  • Bake casserole until cheese and butter have melted, about 5 more minutes.

Nutrition Facts : Calories 299.8 calories, Carbohydrate 23.1 g, Cholesterol 60.5 mg, Fat 20.5 g, Fiber 1.9 g, Protein 7.2 g, SaturatedFat 11.3 g, Sodium 785.8 mg, Sugar 1.7 g

MINNESOTA WILD RICE CASSEROLE



Minnesota Wild Rice Casserole image

I live on a lake where the Native Americans used to harvest the rice. This recipe is excellent as a side dish during the holidays and makes a wonderful stuffing for turkey, chicken or cornish game hens. Also good with wild game.

Provided by Gina Farina

Categories     Brown Rice

Time 31m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 lb wild rice, cooked according to packaging
1 cup cooked white rice (cooked separately from wild rice)
1 lb bacon
1 medium onion, chopped fine
1/2 lb fresh mushrooms, sliced thin
1 stalk celery, sliced
1 medium carrot, peeled and diced small
1 tablespoon chicken bouillon concentrate or 2 -3 chicken bouillon cubes
1/4 cup butter, melted (optional)
salt and pepper

Steps:

  • (Properly cooked wild rice should be split and soft.).
  • Fry all the bacon until very crisp. Drain and save some of the fat. Crumble the bacon into little pieces.
  • In some of the reserved bacon fat sauté the vegetables until soft.
  • To the sauteed vegetables, add the chicken bouillon and mix. Then add all the other ingredients. Combine and mix.
  • If the mixture seems dry, add the melted butter.
  • Add salt and pepper to taste (remember, the bacon is salty).
  • Place mixture into a glass casserole dish. Bake for 30 to 45 minutes or until warmed through.

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