Minnesota Wild Rice Casserole Recipes

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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.

WILD RICE MUSHROOM CASSEROLE



Wild Rice Mushroom Casserole image

"My daughter is a vegetarian, so I'm always looking for meatless dishes she'd enjoy," says Vicki Schrupp. The Little Falls, Minnesota cook beefs up the taste of her creamy rice dish with sauted veggies and chicken broth.

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 3 servings.

Number Of Ingredients 9

1/2 cup uncooked wild rice
1 cup chicken broth
1/2 cup water
1 celery rib, sliced
1 small onion, chopped
1/2 cup sliced fresh mushrooms
2 teaspoons butter
2/3 cup condensed cream of mushroom soup, undiluted
1/8 teaspoon salt

Steps:

  • In a small saucepan, bring rice, broth and water to a boil. Reduce heat; cover and simmer 45-50 minutes or until rice is tender and liquid is absorbed., Preheat oven to 350°. In a large nonstick skillet, saute celery, onion and mushrooms in butter until tender. Stir in soup, salt and rice; transfer to a 3-cup baking dish coated with cooking spray. Cover and bake 25-30 minutes or until heated through.

Nutrition Facts : Calories 188 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 708mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.

WILD RICE HARVEST CASSEROLE



Wild Rice Harvest Casserole image

Fall is the ideal time to enjoy a big helping of this hearty casserole, packed with wild rice and chicken and topped with cashews. When we serve this for our two daughters' birthday party, it gets raves! -Julianne Johnson, Grove City, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 10-12 servings.

Number Of Ingredients 11

4 to 5 cups diced cooked chicken
1 cup chopped celery
2 tablespoons butter
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2 cups chicken broth
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 small onion, chopped
1 cup uncooked wild rice, rinsed and drained
1/4 teaspoon poultry seasoning
3/4 cup cashew pieces
Chopped fresh parsley

Steps:

  • In a skillet, brown chicken and celery in butter. In a large bowl, combine soup and broth until smooth. Add the mushrooms, onion, rice, poultry seasoning and chicken mixture. Pour into a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 1 hour. Uncover and bake for 30 minutes. Stir; sprinkle with cashews. Return to the oven for 15 minutes or until the rice is tender. Garnish with parsley.

Nutrition Facts : Calories 252 calories, Fat 12g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 510mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 18g protein.

MINNESOTA WILD RICE DRESSING



Minnesota Wild Rice Dressing image

This recipe was given to me by a friend, and it has been a family tradition ever since. No need to stuff the turkey. This dressing can be made the day before Thanksgiving and heated in the microwave 10 minutes before serving!

Provided by MARJK

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 1h

Yield 12

Number Of Ingredients 9

2 (4.5 ounce) packages instant long grain and wild rice
1 (16 ounce) package ground pork sausage
1 (16 ounce) package ground sage pork sausage
½ cup chopped celery
1 medium onion, chopped
½ pound fresh mushrooms, sliced
1 (5 ounce) can water chestnuts, drained and sliced
¼ teaspoon garlic powder
2 eggs, beaten

Steps:

  • Prepare instant long grain and wild rice according to package directions. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • Place ground pork sausage and ground sage pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Cook and stir celery, onion, mushrooms, and water chestnuts in the skillet until browned and tender. Season with garlic powder.
  • Mix prepared rice, sausage, celery mixture, and eggs in the prepared baking dish. Bake 15 minutes in the preheated oven, until lightly browned.

Nutrition Facts : Calories 417.9 calories, Carbohydrate 20.4 g, Cholesterol 82.5 mg, Fat 31.6 g, Fiber 1 g, Protein 12.7 g, SaturatedFat 11.2 g, Sodium 834.9 mg, Sugar 2.2 g

MINNESOTA PORK CHOPS



Minnesota Pork Chops image

This is a very good recipe that I got from my home state, Minnesota. Every summer when we come and visit, we are sure to buy wild rice for this casserole.

Provided by Starbuck

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 2h20m

Yield 4

Number Of Ingredients 7

6 pork chops
salt and pepper to taste
1 cup uncooked wild rice
1 ½ cups water
1 (8 ounce) can canned mushrooms
1 tablespoon chicken bouillon granules
1 (10.75 ounce) can condensed cream of mushroom soup

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a skillet with a small amount of oil, brown the chops seasoned with salt and pepper. Spray a large 9x13 inch casserole dish with nonstick spray. Sprinkle the washed rice evenly in bottom of dish.
  • Add water and mushrooms. Sprinkle with chicken bullion. Arrange the chops on top and spoon soup over chops and rice. Cover casserole with aluminum foil and seal tightly. Bake for 1 1/2 hours to 2 hours or until rice and chops are tender.

Nutrition Facts : Calories 352.4 calories, Carbohydrate 29.3 g, Cholesterol 55.5 mg, Fat 14.4 g, Fiber 3.1 g, Protein 26.9 g, SaturatedFat 4.6 g, Sodium 790.8 mg, Sugar 2.9 g

WILD RICE AND SAUSAGE CASSEROLE



Wild Rice and Sausage Casserole image

This recipe is bi-cultural if you will - pork sausage from the South and wild rice from Minnesota, and I have to hand it to those folks from Minnesota on this one. We don't grow wild rice down here, but it is delicious, so I order my wild rice from a reservation store at Leech Lake, Minnesota operated by the Band of Ojibwe. Of course, I will point out that Leech Lake is very near the headwaters of the Mississippi River. Try this recipe - it is simple and delicious.

Provided by The Fat Man

Categories     Pork

Time 1h30m

Yield 1 Casserole, 4-6 serving(s)

Number Of Ingredients 11

1 lb pork sausage (your choice of hot or mild)
1 cup wild rice (not cooked)
1 cup white onion, diced
3/4 cup celery, diced
1/2 cup carrot, diced
1/2 cup bell pepper, diced (any color)
1 (10 3/4 ounce) can cream of celery soup
water
1 teaspoon salt
2 tablespoons butter
fresh black pepper (3 grinds (or more)

Steps:

  • Preheat oven to 350 degrees.
  • Wash wild rice several times under cold water until water runs clear. Set aside.
  • Melt butter in skillet and then fry sausage over medium high heat, breaking up into as small pieces as possible. Do not overcook--cook just until all pink is gone. Remove sausage from skillet and set aside.
  • In same skillet saute onion, celery, carrot and bell pepper over medium high heat until just beginning to brown lightly. Toss frequently.
  • Add wild rice to skillet and continue to saute a while longer, tossing frequently to coat wild rice with oil but do not let it burn.
  • Add salt and black pepper to taste.
  • Add Cream of Celery soup to skillet and mix quickly, then add 2 soup cans of water and stir until well mixed.
  • When well mixed, add reserved sausage meat and mix thoroughly. Bring to a boil, immediately remove from stove and pour into a buttered casserole (at least 2 qts.) and cover with foil.
  • Place in oven and bake. After 30 minutes check and add a small amount of additional water if necessary, and stir well.
  • Cook until most liquid is absorbed, but not until casserole is dry, about an hour.

Nutrition Facts : Calories 622.5, Fat 39.8, SaturatedFat 14.6, Cholesterol 105.4, Sodium 1950.4, Carbohydrate 42.1, Fiber 4.5, Sugar 5.2, Protein 24.9

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Top Asked Questions

How do you make Minnesota Wild rice hot dish?
Minnesota Wild Rice Hot Dish 1 lb. hamburger 1 c. celery, chopped 1/2 c. onion, chopped 1 c. wild rice, rinsed well 4 Tbsp. soy sauce 2 c. cold water 1 can cream of mushroom soup 1 can cream of chicken soup 1 small can of mushrooms, drained Brown the hamburger, celery, and onion.
How to cook wild rice in oven?
Preheat the oven to 350 degrees. Chop the onion, carrots, and celery. Place in a large baking dish. Add the wild rice and the broth. Cover tightly with foil. Bake for 1 hour 15 minutes. When the rice is almost done, melt four tablespoons butter in a small saucepan over medium heat. Add the flour, salt, and poultry seasoning and cook for one minute.
What is in a wild rice and vegetable casserole?
Plenty of vegetables, a hearty wild rice blend, and a super creamy sauce make this Wild Rice and Vegetable Casserole a warm comforting dish for winter! Preheat the oven to 350ºF.
How to cook wild rice with sausage?
While wild rice is cooking, start frying the sausage. In a very large skillet with tall sides, over medium to medium-high heat, fry the sausage and onion together. Cook for 3 to 4 minutes, breaking up the sausage into bite-size pieces. Add garlic and mushrooms, stirring to combine.

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