Company Wild Rice Recipes

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CREAMY WILD RICE



Creamy Wild Rice image

Provided by Guy Fieri

Categories     side-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 13

2 cups cooked wild rice
1 tablespoon unsalted butter
1 tablespoon small diced carrot
1 tablespoon small diced celery
1 tablespoon small diced onion
1 tablespoon small diced red bell pepper
2 tablespoons small diced crimini mushrooms
1/2 teaspoon salt
1 teaspoon freshly cracked black pepper
1/4 teaspoon cayenne pepper
1 cup heavy cream
2 tablespoons whole-grain mustard
1 tablespoon chopped Italian parsley leaves

Steps:

  • In a small saucepan over medium heat, melt butter. Add the vegetables and saute for 4 to 5 minutes. Season with the salt, black pepper and cayenne. Stir in the cream and add the cooked wild rice and the mustard. Combine well and reduce the heat. Simmer until the cream has thickened, about 5 to 7 minutes. Adjust seasoning, if necessary, stir in the parsley and serve immediately.

COMPANY RICE



Company Rice image

This colorful side dish has proven itself the best rice recipe with family and friends. One of my late son's friends always requested 'that rice' when he came over for dinner. It's delicious served with grilled salmon, beef, turkey, lamb roast or ham. - Jayne Shiley, Campbellsport, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 10 servings.

Number Of Ingredients 9

1 celery rib, thinly sliced
1 large carrot, finely chopped
1 small onion, finely chopped
2 tablespoons butter
5 cups chicken broth
1 cup uncooked wild rice
1 cup uncooked long grain rice
2/3 cup dried cherries or cranberries
1/2 cup chopped pecans, toasted

Steps:

  • In a large saucepan, saute the celery, carrot and onion in butter until tender. Stir in broth and wild rice. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. , Add long grain rice; cover and simmer 20 minutes longer. Stir in cherries; cook until the liquid is absorbed, about 5 minutes longer. Just before serving, stir in pecans.

Nutrition Facts : Calories 238 calories, Fat 7g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 516mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.

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

"COMPANY'S COMING" RICE



It just doesn't get much easier than this fool-proof rice sidedish. It won't look like much when it goes in the oven, but trust me, it comes out perfect every time. I've been making it for holiday dinners for years. It takes 5 minutes or less to throw together and can go in the oven with those other last minute dishes or prepare it ahead and reheat in the microwave at serving time if oven space is a problem. Note: The original recipe called for 1/2 cup butter but I found that to be excessive.

Provided by FlowrBx

Categories     Rice

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 5

1 cup rice, uncooked
1 (10 1/2 ounce) can beef consomme soup
1 (10 1/2 ounce) can French onion soup
1 (8 ounce) can sliced water chestnuts (optional)
1/4 cup butter

Steps:

  • Preheat oven to 350 degrees.
  • Place rice, uncooked, in a baking dish.
  • Pour in soups, add water chestnuts.
  • Cut butter into chunks and drop onto soups.
  • Bake uncovered for 45 minutes or until it is bubbling and top has browned.

Nutrition Facts : Calories 160.2, Fat 6.4, SaturatedFat 3.8, Cholesterol 15.2, Sodium 459.4, Carbohydrate 22.1, Fiber 0.6, Sugar 1, Protein 3.6

CREAMY CHICKEN WILD RICE RECIPE BY TASTY



Creamy Chicken Wild Rice Recipe by Tasty image

Here's what you need: boneless, skinless chicken thighs, salt, pepper, garlic powder, dried thyme, dried parsley, butter, carrots, yellow onion, celery, cremini mushroom, garlic, wild rice, chicken broth, grated parmesan cheese, heavy cream, fresh thyme, sour cream, fresh parsley

Provided by Matthew Johnson

Categories     Dinner

Yield 6 servings

Number Of Ingredients 19

6 boneless, skinless chicken thighs
salt, to taste
pepper, to taste
1 tablespoon garlic powder
1 tablespoon dried thyme
1 tablespoon dried parsley
2 tablespoons butter
4 carrots, small diced
1 yellow onion, small diced
4 stalks celery, small diced
½ lb cremini mushroom, sliced
5 cloves garlic, minced
2 cups wild rice
8 cups chicken broth
2 cups grated parmesan cheese, plus more for garnish
1 cup heavy cream
1 tablespoon fresh thyme
½ cup sour cream
fresh parsley, for garnish

Steps:

  • In a large bowl, combine the chicken thighs with the salt, pepper, garlic powder, dried thyme, dried parsley, and olive oil. Toss until well coated.
  • In a Dutch oven over medium-high heat, add the chicken and cook until it's golden brown on one side, then flip, and cook the other side, about10 minutes total. Remove the chicken and set aside.
  • To the pan, add the butter, carrots, onions, celery, mushrooms, and garlic. Season with salt and pepper, stir, and cook until the veggies are soft. Scoop out and set aside.
  • Add the wild rice and the chicken broth to the pot. Bring to a boil, reduce to a simmer, and cook the rice for 45 minutes, or until tender.
  • Once the rice is cooked, stir in the Parmesan, vegetables, heavy cream, and fresh thyme. Bring to a boil. Stir in the sour cream.
  • Add the chicken back to the pan.
  • Serve the chicken over the rice and garnish with grated Parmesan and fresh parsley.
  • Enjoy!

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