BROCCOLI WILD RICE CASSEROLE
Try Ree Drummond's recipe for hearty Broccoli Wild Rice Casserole from Food Network.
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h50m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Add the wild rice to a medium saucepan with 5 cups of the chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low and cover the pan. Cook until the rice has just started to break open and is slightly tender, 35 to 40 minutes. Set aside.
- Meanwhile, bring a pot of water to a boil and prepare an ice water bath. Blanch the broccoli by throwing the florets into the boiling water until bright green and still slightly crisp, 1 1/2 to 2 minutes. Immediately drain the broccoli and plunge it into the bowl of ice water to stop the cooking process. Remove it from the ice water and set aside.
- Heat a large pot over medium-high heat, then melt 6 tablespoons of the butter. Add the mushrooms and onions and cook, stirring occasionally, until the liquid begins to evaporate, 3 to 4 minutes. Add the carrots and celery and cook until the vegetables are soft and the mixture begins to turn darker in color, 3 to 4 minutes.
- Sprinkle the flour on the vegetables, stir to incorporate it and cook for about a minute. Pour in the remaining 3 cups of broth and stir to combine. Bring the mixture to a gentle boil and allow it to thicken, about 3 minutes. Pour in the heavy cream, stirring to combine. Let the mixture cook until it thickens. Add the salt and pepper, then taste and adjust the seasonings as needed.
- Preheat the oven to 375 degrees F.
- Mix together the cooked rice and broccoli and tip into a 2-quart baking dish. Using a ladle, scoop out the vegetable/broth mixture and spoon it evenly all over the top, totally covering the surface with the vegetables.
- Melt the remaining 2 tablespoons butter, then pour it into a separate bowl with the panko breadcrumbs. Toss the mixture together to coat the breadcrumbs in butter, then sprinkle the breadcrumbs all over the top of the casserole.
- Cover with foil and bake the casserole for 20 minutes, then remove the foil and continue baking until golden brown on top, another 15 minutes. Sprinkle on the parsley after you remove it from the oven.
LESLIE'S BROCCOLI, WILD RICE, AND MUSHROOM STUFFING
This is the only stuffing I ever make and it gets RAVES! Not only is it beautiful, it has a wonderful meld of flavors and textures. Want something different than a sage dressing? Try mine!
Provided by Leslie Eickhoff-Davis
Categories Rice Stuffing and Dressing
Time 1h30m
Yield 12
Number Of Ingredients 9
Steps:
- Bring rice and 1 1/2 cups water to boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
- Place broccoli in a pot with enough water to cover, and boil 5 minutes, or until slightly tender. Remove from heat, and drain.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
- Melt the butter in a skillet over medium heat, and saute the mushrooms and onion until tender. Mix in cooked rice, cooked broccoli, stuffing mix, broth, and almonds. Transfer to the prepared baking dish (or use to stuff turkey just before roasting).
- Bake 30 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 271 calories, Carbohydrate 35.9 g, Cholesterol 21.1 mg, Fat 11.2 g, Fiber 4.1 g, Protein 7 g, SaturatedFat 5 g, Sodium 738.6 mg, Sugar 3.3 g
BROCCOLI AND WILD RICE CASSEROLE
This dish has become a family holiday favorite. I have tried many broccoli-rice dishes and this one is the best in my opinion. See what you think.
Provided by ratherbeswimmin
Categories Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cook rice according to package directions.
- Cook broccoli according to package directions.
- When broccoli is cooked, use paper towels to absorb any excess water.
- Mix together rice, broccoli, cream of chicken soup, Cheez Whiz, and water chestnuts.
- Pour into casserole dish.
- Bake in pre-heated oven at 350 degrees for 20-30 minutes.
Nutrition Facts : Calories 298.5, Fat 16.6, SaturatedFat 8.8, Cholesterol 48.6, Sodium 1488.7, Carbohydrate 27.6, Fiber 4, Sugar 7.9, Protein 11.4
LESLIE'S BROCCOLI, WILD RICE, AND MUSHROOM STUFFING
This is the only stuffing I ever make and it gets RAVES! Not only is it beautiful, it has a wonderful meld of flavors and textures. Want something different than a sage dressing? Try mine!
Provided by Leslie Eickhoff-Davis
Categories Rice Stuffing and Dressing
Time 1h30m
Yield 12
Number Of Ingredients 9
Steps:
- Bring rice and 1 1/2 cups water to boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
- Place broccoli in a pot with enough water to cover, and boil 5 minutes, or until slightly tender. Remove from heat, and drain.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
- Melt the butter in a skillet over medium heat, and saute the mushrooms and onion until tender. Mix in cooked rice, cooked broccoli, stuffing mix, broth, and almonds. Transfer to the prepared baking dish (or use to stuff turkey just before roasting).
- Bake 30 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 271 calories, Carbohydrate 35.9 g, Cholesterol 21.1 mg, Fat 11.2 g, Fiber 4.1 g, Protein 7 g, SaturatedFat 5 g, Sodium 738.6 mg, Sugar 3.3 g
LESLIE'S BROCCOLI, WILD RICE, AND MUSHROOM STUFFING
This is the only stuffing I ever make and it gets RAVES! Not only is it beautiful, it has a wonderful meld of flavors and textures. Want something different than a sage dressing? Try mine!
Provided by Leslie Eickhoff-Davis
Categories Rice Stuffing and Dressing
Time 1h30m
Yield 12
Number Of Ingredients 9
Steps:
- Bring rice and 1 1/2 cups water to boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
- Place broccoli in a pot with enough water to cover, and boil 5 minutes, or until slightly tender. Remove from heat, and drain.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
- Melt the butter in a skillet over medium heat, and saute the mushrooms and onion until tender. Mix in cooked rice, cooked broccoli, stuffing mix, broth, and almonds. Transfer to the prepared baking dish (or use to stuff turkey just before roasting).
- Bake 30 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 271 calories, Carbohydrate 35.9 g, Cholesterol 21.1 mg, Fat 11.2 g, Fiber 4.1 g, Protein 7 g, SaturatedFat 5 g, Sodium 738.6 mg, Sugar 3.3 g
LESLIE'S BROCCOLI, WILD RICE, AND MUSHROOM STUFFING
This is the only stuffing I ever make and it gets RAVES! Not only is it beautiful, it has a wonderful meld of flavors and textures. Want something different than a sage dressing? Try mine!
Provided by Leslie Eickhoff-Davis
Categories Rice Stuffing and Dressing
Time 1h30m
Yield 12
Number Of Ingredients 9
Steps:
- Bring rice and 1 1/2 cups water to boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
- Place broccoli in a pot with enough water to cover, and boil 5 minutes, or until slightly tender. Remove from heat, and drain.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
- Melt the butter in a skillet over medium heat, and saute the mushrooms and onion until tender. Mix in cooked rice, cooked broccoli, stuffing mix, broth, and almonds. Transfer to the prepared baking dish (or use to stuff turkey just before roasting).
- Bake 30 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 271 calories, Carbohydrate 35.9 g, Cholesterol 21.1 mg, Fat 11.2 g, Fiber 4.1 g, Protein 7 g, SaturatedFat 5 g, Sodium 738.6 mg, Sugar 3.3 g
LESLIE'S BROCCOLI, WILD RICE, AND MUSHROOM STUFFING
This is the only stuffing I ever make and it gets RAVES! Not only is it beautiful, it has a wonderful meld of flavors and textures. Want something different than a sage dressing? Try mine!
Provided by Leslie Eickhoff-Davis
Categories Rice Stuffing and Dressing
Time 1h30m
Yield 12
Number Of Ingredients 9
Steps:
- Bring rice and 1 1/2 cups water to boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
- Place broccoli in a pot with enough water to cover, and boil 5 minutes, or until slightly tender. Remove from heat, and drain.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
- Melt the butter in a skillet over medium heat, and saute the mushrooms and onion until tender. Mix in cooked rice, cooked broccoli, stuffing mix, broth, and almonds. Transfer to the prepared baking dish (or use to stuff turkey just before roasting).
- Bake 30 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 271 calories, Carbohydrate 35.9 g, Cholesterol 21.1 mg, Fat 11.2 g, Fiber 4.1 g, Protein 7 g, SaturatedFat 5 g, Sodium 738.6 mg, Sugar 3.3 g
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