Rice And Mushroom Stuffing Recipes

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WILD RICE AND MUSHROOM STUFFING



Wild Rice and Mushroom Stuffing image

Provided by Jeanne Thiel Kelley

Categories     Mushroom     Side     Sauté     Christmas     Thanksgiving     Low Fat     High Fiber     Dinner     Fall     Healthy     Low Cholesterol     Christmas Eve     Potluck     Brown Rice     Wild Rice     Chile Pepper     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 12-14 servings

Number Of Ingredients 12

2 cups wild rice (about 12 ounces)
4 tablespoons (1/2 stick) butter, divided
4 tablespoons extra-virgin olive oil, divided
12 ounces fresh shiitake mushrooms, stemmed, sliced
12 ounces oyster mushrooms, sliced
2 large onions, chopped (about 4 cups)
1 large dried ancho chile,* stemmed, seeded, finely chopped
2 cups brown basmati rice
5 cups low-salt chicken broth
3 bay leaves (preferably fresh)
1 teaspoon (or more) coarse kosher salt
1/4 cup chopped fresh Italian parsley

Steps:

  • Place wild rice in heavy medium saucepan. Add enough cold water to cover rice by 3 inches. Bring to boil. Reduce heat to medium-low and simmer until rice is almost tender, about 45 minutes. Drain.
  • Meanwhile, melt 1 tablespoon butter with 1 tablespoon oil in heavy large pot over medium-high heat. Add shiitakes; sauté until brown, about 7 minutes. Transfer to large bowl. Add 1 tablespoon butter and 1 tablespoon oil to same pot; heat over medium-high heat. Add oyster mushrooms; sauté until brown, about 5 minutes. Transfer to bowl with shiitakes.
  • Add 1 tablespoon butter and 1 tablespoon oil to same pot; heat over medium heat. Add onions to pot; sauté until golden and very tender, about 20 minutes. Add chile; stir 1 minute. Add remaining 1 tablespoon butter and 1 tablespoon oil to pot; add brown rice and stir 2 minutes. Add wild rice, broth, bay leaves, and 1 teaspoon coarse salt; bring to boil. Reduce heat to medium; cover and simmer until all rice is tender and liquid is absorbed, 35 to 40 minutes. Fluff rice mixture with fork. Stir in mushrooms and parsley. Season to taste with more salt and pepper. Stir briefly over medium heat until heated through. Transfer to large bowl.
  • Available at many supermarkets and at specialty foods stores and Latin markets.

MUSHROOM-RICE STUFFED CHICKEN BREASTS



Mushroom-Rice Stuffed Chicken Breasts image

Mushroom and rice stuffing turns ordinary chicken breasts into a terrific main dish that folks will remember. Pecans give harvest taste to the moist, tender chicken. -Pat Neu, Gainesville, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 6 servings.

Number Of Ingredients 13

1-1/2 cups sliced fresh mushrooms
1-1/3 cups uncooked instant rice
1/4 cup chopped onion
1/4 cup chopped celery leaves
1/4 cup butter
1-1/2 cups water
1-1/2 teaspoons salt
1/2 teaspoon dried oregano
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/3 cup chopped pecans, toasted
6 bone-in chicken breast halves (8 ounces each)

Steps:

  • In a large saucepan, saute the mushrooms, rice, onion and celery leaves in butter until onion is tender. Add water and seasonings; bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until rice is tender and liquid is absorbed. Stir in pecans. , Stuff 1/2 cup of rice mixture under the skin of each chicken breast half. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 1-1/2 hours or until a thermometer reads 170°.

Nutrition Facts : Calories 461 calories, Fat 23g fat (8g saturated fat), Cholesterol 131mg cholesterol, Sodium 767mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 2g fiber), Protein 42g protein.

WILD RICE, ALMOND AND MUSHROOM STUFFING



Wild Rice, Almond and Mushroom Stuffing image

Wild rice can be the base of a satisfying and refined Thanksgiving stuffing, particularly when it is combined with mushrooms, almonds, sherry and herbs, as it is here. Use this savory mixture to stuff a turkey to serve to the omnivores at your table, or bake it separately and serve it as a side dish, one that is especially good for vegetarians and vegans.

Provided by Martha Rose Shulman

Categories     dinner, stuffing and dressing, side dish

Time 1h45m

Yield Stuffing for a 14- to 18-pound turkey

Number Of Ingredients 14

1 1/2 quarts chicken stock, turkey stock or vegetable stock
2 cups wild rice
Salt to taste
2 tablespoons extra-virgin olive oil
1 large onion or 4 shallots, chopped
4 garlic cloves, minced
3/4 pound mushrooms, trimmed and sliced
1 cup chopped celery
1/3 cup toasted almonds, coarsely chopped
1/3 cup dry sherry
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
1/2 cup chopped flat-leaf parsley
1 to 2 tablespoons chopped fresh sage, to taste
Black pepper, to taste

Steps:

  • Bring stock to a boil in a large saucepan, then add wild rice and salt to taste. When the liquid returns to the boil, lower heat, cover and simmer 40 minutes, until rice is tender and has begun to splay. Drain through a strainer, and set aside.
  • Heat oil over medium heat in a large nonstick skillet, then add onion or shallots. Cook, stirring often, until tender, about five minutes for onions or three minutes for shallots. Add a generous pinch of salt and the garlic. Cook until fragrant, 30 seconds to a minute. Add mushrooms and celery and cook, stirring, until mushrooms have softened, about 10 minutes. Stir in rice and remaining ingredients. Cook, stirring, until sherry has evaporated. Taste and adjust seasonings.
  • Remove from the heat, and allow to cool before stuffing your turkey. Or place in an oiled baking dish and cover, then warm for 20 to 30 minutes in a 350-degree oven.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 7 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 565 milligrams, Sugar 5 grams

GAME HEN STUFFED WITH WILD RICE AND MUSHROOMS



Game Hen Stuffed with Wild Rice and Mushrooms image

This recipe isn't too difficult, but it looks like an expensive restaurant meal! It is the perfect way to fix up that pheasant, duck or even just a Cornish game hen from your local grocery store. This recipe is made with a Cornish game hen in mind, so if you are using a larger bird, you may want to adjust the amount of the ingredients.

Provided by Stephanie Teeter

Categories     Meat and Poultry Recipes     Chicken     Cornish Hen Recipes

Time 2h

Yield 2

Number Of Ingredients 10

½ cup uncooked wild rice
1 ½ cups water
1 pinch salt
10 fresh mushrooms, sliced
2 tablespoons butter
1 Cornish game hen, thawed
1 tablespoon poultry seasoning, or to taste
½ teaspoon dried crushed rosemary
salt and pepper to taste
2 tablespoons butter

Steps:

  • Bring the rice, a pinch of salt, and water to a boil in a saucepan with a lid. Reduce the heat, cover with a lid, and simmer the wild rice until the kernels burst open, 45 to 50 minutes. Replenish the water if necessary. Fluff the rice with a fork, and let stand for 5 to 10 minutes to absorb water.
  • Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish large enough to hold the game hen.
  • Heat 2 tablespoons of butter in a skillet, and cook and stir the mushrooms over medium heat until they are partially cooked and starting to give their juice, 5 to 8 minutes. Stir the mushrooms and butter into the cooked rice.
  • Sprinkle the game hen, inside and out, with poultry seasoning, rosemary, and salt and pepper. Lightly stuff the Cornish hen with the wild rice mixture, and tie the legs together with cooking twine to hold in the stuffing. Slice 2 tablespoons of butter into small pats, and dot them around the bird.
  • Bake the bird in the preheated oven until no longer pink at the bone and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove the game hen from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Nutrition Facts : Calories 522.3 calories, Carbohydrate 34.3 g, Cholesterol 136.4 mg, Fat 34.4 g, Fiber 3.7 g, Protein 21.9 g, SaturatedFat 17.7 g, Sodium 213.6 mg, Sugar 2.6 g

RICE DRESSING



Rice Dressing image

This yummy rice mixture is a delightful change from our traditional corn bread dressing. To make it a meal in itself, I sometimes add finely chopped cooked chicken and a little more broth before baking. -Linda Emery, Bearden, Arkansas

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 10 servings.

Number Of Ingredients 11

4 cups chicken broth, divided
1-1/2 cups uncooked long grain rice
2 cups chopped onion
2 cups chopped celery
1/2 cup butter, cubed
2 cans (4 ounces each) mushroom stems and pieces, drained
3 tablespoons minced fresh parsley
1-1/2 to 2 teaspoons poultry seasoning
3/4 teaspoon salt
1/2 teaspoon pepper
Fresh sage and thyme, optional

Steps:

  • In a saucepan, bring 3-1/2 cups broth and rice to a boil. Reduce heat; cover and simmer until tender, about 20 minutes. , Meanwhile, in a skillet, saute onion and celery in butter until tender. Stir in rice, mushrooms, parsley, poultry seasoning, salt, pepper and the remaining broth. Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 30 minutes. Garnish with sage and thyme if desired.

Nutrition Facts : Calories 221 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 727mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

WILD RICE MUSHROOM STUFFING



Wild Rice Mushroom Stuffing image

Make and share this Wild Rice Mushroom Stuffing recipe from Food.com.

Provided by Karen From Colorado

Categories     Rice

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

1/2 cup uncooked wild rice
4 cups cubed day-old French bread
1/2 cup butter
1 large onion, chopped
1 garlic clove, minced
3 cups fresh mushrooms, sliced
1/2 teaspoon sage
1/2 teaspoon dried thyme leaves, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chicken broth or 1 cup broth, from giblet boil
1/2 cup coarsely chopped pecans

Steps:

  • Rinse and cook wild rice to package instructions; set aside.
  • Spread cubed french bread in a single layer on a baking sheet.
  • Broil 5 to 6 inches from heat for 4 minutes or until lightly toasted, stirring after 2 minutes; set aside.
  • Preheat oven to 325°F.
  • Melt butter in a large skillet over medium heat.
  • Add onion and garlic; cook and stir for 3 minutes.
  • Add mushrooms; cook for 3 more minutes stirring occasionally.
  • Add sage, thyme, salt, pepper and cooked rice; cook for 2 minutes stirring occasionally.
  • Stir in broth.
  • Add pecans and toasted bread cubes; toss lightly.
  • Transfer to very large casserole dish; cover with lid or foil.
  • Bake for 40 minutes or until hot.

CHALLAH BREAD- MUSHROOM STUFFING WITH WILD RICE AND RAISINS



Challah Bread- Mushroom Stuffing With Wild Rice and Raisins image

Provided by Food Network Kitchen

Time 1h30m

Number Of Ingredients 13

Challah bread
1 stick plus 2 tablespoons unsalted butter
2 cups chopped onions, leeks or scallions
2 cups diced celery
1 tablespoon minced fresh sage
1 tablespoon minced fresh thyme
Kosher salt and freshly ground pepper
3 cups low-sodium chicken or turkey broth
1/2 cup wild rice
2 large eggs
1/4 cup chopped parsley
1 1/4 pounds mushrooms, sliced and sauteed in butter
1 cup raisins

Steps:

  • Chop the challah bread into 1/2-inch cubes to make 16 cups. Stale bread works best for stuffing-if yours is fresh, spread out the cubes on baking sheet and dry in a 300 degrees F oven, 15 to 20 minutes.
  • Heat 1 stick butter in a large skillet over medium heat. Add the onions, celery, sage, thyme, and salt and pepper to taste. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the chicken broth; bring to a simmer and remove from the heat.
  • Meanwhile, cook the wild rice as the label directs. Beat the eggs and parsley in a large bowl; stir in the bread cubes, the vegetable-broth mixture, the prepared rice and the mushrooms. Stir in the raisins.
  • Transfer the mixture to a buttered 3-to-4-quart baking dish and dot with the remaining 2 tablespoons butter. Cover with foil and bake at 375 degrees F, 30 minutes. Uncover and bake until golden, about 20 more minutes.

MIXED MUSHROOM STUFFING WITH RICE, RAISINS AND APPLES



Mixed Mushroom Stuffing with Rice, Raisins and Apples image

Categories     Fruit     Mushroom     Rice     Vegetable     Side     Bake     Sauté     Christmas     Thanksgiving     Low Fat     Vegetarian     High Fiber     Stuffing/Dressing     Raisin     Apple     Fall     Vegan     Christmas Eve     Wild Rice     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 12

1/2 cup wild rice
1/2 cup long-grain white rice
1 tablespoon olive oil
1 cup chopped onion
1/2 cup chopped peeled carrot
1/2 cup chopped peeled parsnip
1 pound assorted wild mushrooms (such as crimini, portobello and stemmed shiitake), chopped
1 cup chopped peeled apple
1/4 cup raisins
1 cinnamon stick
1 1/2 teaspoons grated orange peel
2/3 cup unsweetened apple juice

Steps:

  • Cook wild rice in medium saucepan of boiling salted water 25 minutes. Add white rice to saucepan; cook until all rice is tender, about 15 minutes longer. Drain.
  • Heat oil in heavy large pot over medium heat. Add onion, carrot and parsnip; sauté until tender, about 8 minutes. Add mushrooms; sauté until brown, adding 2 to 3 tablespoons water if mixture is dry, about 15 minutes. Stir in apple, raisins, cinnamon stick and orange peel; sauté 5 minutes. Mix in apple juice and cooked rice. Season to taste with salt and pepper. If using as stuffing, spoon mixture loosely into poultry. (Can be prepared 1 day ahead if serving as side dish. Cover and refrigerate. Spoon into 8 x 8 x 2-inch glass baking dish sprayed with nonstick vegetable oil spray, cover with foil and rewarm in 350°F. oven about 25 minutes.)

CHESTNUT, MUSHROOM AND RICE STUFFING



Chestnut, Mushroom and Rice Stuffing image

The mushrooms make this stuffing rich, earthy and flavourful. We made this for Canadian Thanksgiving this week, It was light and everyone raved about it. A really easy and forgiving recipe. Easy to do outside the bird. We were able to find a 200 gram vacuum-sealed package of cooked chestnuts from France that made that ingredient very easy to add. We didn't add any salt at all...your choice. Our newspaper got the original recipe from www.riceinfo.com

Provided by Shugar

Categories     Brown Rice

Time 2h

Yield 1 large casserole, 10 serving(s)

Number Of Ingredients 17

1/4 cup butter or 1/4 cup margarine, divided
1 cup fresh onion, chopped
1 cup chopped celery
4 cups fresh mixed mushrooms, coarsely chopped (we added more)
1 garlic clove, minced (we added 1 1/2)
1 tablespoon chopped fresh sage
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh rosemary leaves
2 teaspoons salt, divided
1 teaspoon pepper, divided
1/4 cup dry white wine
1/4 cup chicken broth
4 cups long grain white rice (we used white sushi rice) or 4 cups long grain brown rice, cooked (we used white sushi rice)
1 cup roasted chestnuts, coarsely chopped (or 200 gram pack)
2 tablespoons fresh parsley, chopped
2 eggs, beaten
14 -16 lbs whole turkey (7 to 8 kg)

Steps:

  • For convenience we cooked this outside the turkey in a buttered casserole at 350 F degrees for about 90 minutes. The timing isn't crucial. Or you may stuff the turkey as below.
  • In a large skillet over medium heat, add 2 TB (30 ml) butter or margarine, onions, and celery and cook for 5 minutes.
  • Add mushrooms and garlic, stirring often, for 5 minutes or until tender.
  • Add sage, thyme, rosemary, and half each of the salt and pepper. Cook for 2 or 3 minutes or until fragrant.
  • Pour in wine and chicken broth. Scrape brown bits from the pan. Simmer for 3 minutes.
  • Add rice, chestnuts and parsley to skillet mixture and let cool completely.
  • Toss the mixture with eggs until well combined.
  • IF YOU WANT TO COOK THIS IN THE BIRD:.
  • Preheat oven to 425 F (220 C). Remove giblets and neck from turkey; rinse inside and out with cold water and pat dry. Season the turkey (including the cavities) with the remaining salt and pepper.
  • Stuff both cavities with the rice mixture, packing lightly. Truss the legs closed with kitchen twine. Place turkey on a rack in a large roasting pan. Rub skin with remaining butter. Roast turkey for 30 minutes, then reduce temperature to 350 F (180 C).
  • Roast, basting with pan juices, every 30 minutes for about 3 hours, or until an instant-read thermometer registers 180 F (85 C) when inserted into the inner thigh.
  • Rest turkey for 20 minutes; reserve pan juices to make gravy. Transfer turkey to a platter, carve and serve with stuffing on the side.

Nutrition Facts : Calories 1120.4, Fat 43.8, SaturatedFat 14, Cholesterol 370.6, Sodium 846.5, Carbohydrate 69.4, Fiber 2.3, Sugar 2.6, Protein 102.4

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From fooddiez.com


WILD RICE AND MUSHROOM STUFFING - THERESCIPES.INFO
Game Hen Stuffed with Wild Rice and Mushrooms - Allrecipes tip www.allrecipes.com. Heat 2 tablespoons of butter in a skillet, and cook and stir the mushrooms over medium heat until they are partially cooked and starting to give their juice, 5 to 8 minutes. Stir the mushrooms and butter into the cooked rice.Step 4 Sprinkle the game hen, inside and out, with poultry seasoning, …
From therecipes.info


WILD RICE MUSHROOM STUFFING WITH BACON - ROBUST RECIPES
2017-11-07 Fluff with a fork and keep the lid on the pot to keep the rice warm. Cook the bacon: While the rice is cooking heat a large heavy bottomed skillet over low heat. Add the bacon strips and cook until crispy, about 5 to 8 minutes per side. Remove and drain the bacon on a paper towel, allow to cool.
From robustrecipes.com


MUSHROOM AND BROWN RICE STUFFING RECIPE | MYFOODDIARY
Reduce the heat to low and add the bread cubes. Pour in the stock and stir to saturate the bread, breaking it up into small pieces. Remove from the heat. Preheat the oven to 375 degrees F. Spray a baking dish, about 10 x 7 inches, with non-stick cooking spray. Stir the cooked rice, parsley, poultry seasoning, salt, and pepper into the skillet.
From myfooddiary.com


WILD RICE & MUSHROOM STUFFING | RACHAEL RAY IN SEASON
Step 2. Preheat the oven to 350 degrees . Grease a 9-by- 13-inch baking dish. Spread the almonds on a baking sheet and bake until toasted, about 8 minutes. Add to the rice. Step 3. Meanwhile, chop the leek whites. In a large skillet, melt 2 tbsp. butter over medium heat. Add the leek whites and cook until tender, about 5 minutes.
From rachaelraymag.com


RICE-STUFFED PORTOBELLO MUSHROOMS - THREE BIG BITES
2020-05-20 Finish the mushrooms. Blot any excess moisture from the mushrooms with a paper towel. Scoop the rice mixture into the mushrooms and top each with 1 ounce of the goat cheese. Return the mushrooms to the oven and bake for about 5 more minutes just to heat the goat cheese through. Sprinkle with smoked paprika, garnish with basil, and enjoy!
From threebigbites.com


WILD RICE AND MUSHROOMS TURKEY STUFFING | THE AROMATIC RECIPES
INSTRUCTIONS. Boil 285 ml of salted water in a saucepan and cook the rice, covered, over low heat, for 35 to 40 minutes. Let cool completely, covered. In a small bowl, soak the bread with the milk. In a large pan, sauté the mushrooms in butter until they are golden brown. Reserve.
From recettesaromatiques.com


WILD RICE AND MUSHROOM STUFFING RECIPE - WORLD RECIPES
2021-03-13 1 cup wild rice (6 ounces), rinsed 3¾ cups water 1 cup dried cranberries or raisins 4 tablespoons butter or margarine 3 medium carrots, peeled and cut into ¼-inch pieces 2 stalks celery, cut into ¼-inch pieces 1 medium onion, cut into ¼-inch pieces 1 teaspoon salt ½ teaspoon dried thyme ¼ teaspoon coarsely ground black pepper 8 ounces shiitake mushrooms, stems …
From itsallrecipes.com


WILD RICE STUFFING RECIPE HOW TO MAKE IT TASTE OF-RECIPES
Wild Rice Stuffing Bake Recipe: How to Make It - Taste of … 2 weeks ago tasteofhome.com Show details . In a large skillet, saute celery and onion in butter until tender.In a large bowl, combine the egg, soup, broth, parsley, poultry seasoning, salt and pepper.Add the celery mixture, bread cubes and ricerice
From mcswe.tibet.org


WILD RICE STUFFING WITH MUSHROOMS AND CRANBERRIES
2018-11-14 Place the pot or sauté pan back on the stove with the heat up to medium-high. Melt the remaining 4 TB (56 g) butter then add the mushrooms, pinch of the Kosher salt, and 1 tsp minced thyme. Stir to coat the mushrooms with butter, then sauté until the mushrooms release their liquid and cooked all the way through.
From lemonthymeandginger.com


WILD RICE STUFFED MUSHROOMS - RECIPES | COOKS.COM
Cook wild rice, onions, celery in butter ... add broth and mushrooms.Boil, cover, simmer 30 ... turkey. Put in turkey just before putting in oven.
From cooks.com


SLOW-COOKER WILD RICE AND MUSHROOM STUFFING RECIPE | MYRECIPES
Step 2. In a large pan over medium heat, bring 4 cups of broth to a boil. Add 1 tsp. each salt and pepper and wild rice, stir well, cover, reduce heat and simmer for 60 minutes. Drain off any excess liquid. Step 3. In a skillet, melt butter over medium heat.
From myrecipes.com


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