Wild Rice And Grilled Chicken Recipes

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CLASSIC CHICKEN AND WILD RICE HOTDISH



Classic Chicken and Wild Rice Hotdish image

Provided by Amy Thielen

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 17

1/2 cup natural wild rice
Fine sea salt
1 bay leaf
6 tablespoons salted butter, plus more for the baking dish
2 leeks, white and light green parts, diced
3 stalks celery, diced
Freshly ground black pepper
3 tablespoons all-purpose flour
1 1/2 cups whole milk
2/3 cup heavy cream
3/4 cup low-sodium chicken stock
3/4 teaspoon dried thyme (or 1 1/2 teaspoons fresh)
1/4 teaspoon grated nutmeg
2 cups roughly chopped cooked chicken
4 ounces aged Gouda or aged cheddar cheese, grated (about 1 1/2 cups)
2 cups coarsely ground buttery crackers (such as Ritz or Club; about 2 sleeves)
2 tablespoons extra-virgin olive oil

Steps:

  • Put the rice in a fine-mesh sieve and rinse it under cold running water, swishing the rice with your hand until the water runs clear. Transfer the rice to a medium bowl and add water to cover. Pour off any black bits or floating kernels, pour the rice back into the sieve to drain, then put it in a small saucepan. Add 1 1/4 cups water, a pinch of salt and the bay leaf; bring to a simmer. Cover the pan and reduce the heat to low. Cook 25 minutes, or until the rice is tender and the water has evaporated. (If liquid remains after the rice is done, drain it in a sieve.)
  • Meanwhile, preheat the oven to 375 degrees F. Heat the butter in a large high-sided skillet over medium heat. Add the leeks and celery and season with 1/4 teaspoon each salt and pepper. Cook until tender, about 10 minutes.
  • Add the flour to the vegetables and stir until well combined. Pour in the milk and bring to a simmer, whisking to prevent any lumps. Add the cream, chicken stock, thyme, nutmeg and 1/2 teaspoon each salt and pepper. Simmer over low heat until the floury taste dissipates, about 5 minutes.
  • Add the cooked chicken, wild rice (minus the bay leaf) and half of the cheese and heat until the cheese melts.
  • Put the crushed crackers in a heavy plastic bag and add 1/4 teaspoon pepper and the olive oil. Shake to combine and set aside.
  • Rub a 9-by-13-inch baking dish with a thin layer of soft butter. Pour the chicken mixture into the dish and top with the remaining cheese. Bake 25 minutes.
  • Pull the dish from the oven, sprinkle the cracker mixture over the top and bake until the crackers turn golden brown and the mixture bubbles in the center, 15 to 20 more minutes. Serve immediately.

HERBED CHICKEN WITH WILD RICE



Herbed Chicken with Wild Rice image

My family is always very busy. With three kids involved in many different after-school and evening activities, it's nice to come home to a meal that's already prepared and ready to eat! -Becky Gifford, Conway, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 6 servings.

Number Of Ingredients 11

1 package (6 ounces) long grain and wild rice mix
6 boneless skinless chicken breast halves (5 ounces each)
1 tablespoon canola oil
1 teaspoon butter
1/2 pound sliced fresh mushrooms
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup water
3 bacon strips, cooked and crumbled
1 teaspoon dried parsley flakes
1/2 teaspoon dried thyme
1/4 teaspoon dried tarragon

Steps:

  • Place rice in a 5-qt. slow cooker; set aside seasoning packet. In a large skillet, brown chicken in oil and butter. Add to slow cooker. In the same skillet, saute mushrooms until tender; place over chicken., In a small bowl, combine the soup, water, bacon, herbs and contents of seasoning packet. Pour over top. Cover and cook on low for 4-5 hours or until chicken is tender.

Nutrition Facts : Calories 351 calories, Fat 11g fat (3g saturated fat), Cholesterol 88mg cholesterol, Sodium 890mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein.

CHICKEN AND WILD RICE



Chicken and Wild Rice image

Make and share this Chicken and Wild Rice recipe from Food.com.

Provided by KlynnPadilla

Categories     Rice

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 (6 1/4 ounce) package long grain and wild rice blend
2 tablespoons butter
1 tablespoon flour
1 cup milk
1/2 cup grated cheese (I like sharp cheddar)
1 tablespoon lemon juice
2 cups diced cooked chicken

Steps:

  • Prepare rice as directed on box; spoon into greased casserole dish.
  • While rice is cooking, melt butter in medium saucepan. Blend in flour; add milk gradually. Stir over low heat until thick. Add cheese and lemon juice; stir well.
  • Mix chicken and sauce with rice and bake at 350 for 20 minutes or until hot and bubbly.

Nutrition Facts : Calories 261.7, Fat 16.1, SaturatedFat 8.5, Cholesterol 85.3, Sodium 259.8, Carbohydrate 5.8, Fiber 0.1, Sugar 0.1, Protein 22.6

GRILLED CHICKEN AND VEGETABLES WITH WILD RICE



Grilled Chicken and Vegetables with Wild Rice image

Categories     Chicken     Poultry     Marinate     Eggplant     Bell Pepper     Zucchini     Summer     Grill/Barbecue     Sage     Bon Appétit

Yield Serves 6

Number Of Ingredients 15

1 1/2 cups balsamic vinegar
1/2 cup olive oil
1/2 cup honey
1/3 cup chopped fresh oregano or 1 1/2 tablespoons dried
1/3 cup chopped fresh sage or 1 1/2 tablespoons dried
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
8 large skinless boneless chicken breast halves
2 cups (12 ounces) wild rice, cooked according to package directions
2 large red onions, cut into 3/4-inch-thick rounds
3 zucchini, trimmed, cut lengthwise into thirds
3 Japanese eggplants, trimmed, cut lengthwise into thirds
2 large red bell peppers, seeded, cut into 1-inch-wide strips
Additional chopped fresh oregano
Additional chopped fresh sage

Steps:

  • Combine first 7 ingredients in large glass baking dish. Add chicken, turning to coat. Cover and chill 2 to 4 hours.
  • Prepare barbecue (medium-high heat). Spread rice in center of large platter. Remove chicken from marinade and sprinkle with salt and pepper. Grill until just cooked through, about 5 minutes per side. Transfer chicken directly from grill to platter and arrange atop rice.
  • Add vegetables to marinade and turn to coat. Transfer to barbecue. Sprinkle vegetables with salt and pepper and grill until just cooked through, about 6 minutes per side for onions and 4 minutes per side for zucchini, eggplants and peppers. Transfer vegetables directly from grill to platter and arrange atop rice with chicken. Pour marinade into small saucepan and bring to boil. Brush over chicken; drizzle lightly over grilled vegetables. Sprinkle with additional chopped herbs and serve.

CHICKEN AND WILD RICE CASSEROLE



Chicken and Wild Rice Casserole image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 10

3 cups cooked, chopped chicken breasts
1 package quick cooking wild rice, cooked according to package directions
1 package frozen French green beans, thawed and drained
2 tablespoons butter
1/2 cup chopped onion
3 tablespoons flour
1 cup chicken stock
1/2 cup cream or milk
1/2 cup grated parmesan cheese
1/4 cup slivered almonds

Steps:

  • Preheat oven to 350 degrees. In a buttered casserole dish. Combine chicken, cooked rice and green beans. In a saucepan melt butter over medium high heat. Stir in onions and cook for 1 minute. Stir in flour and cook for 1 minute. Whisk in chicken stock and bring to a simmer. Whisk in cream or milk and return to a simmer. When sauce has thickened pour over mixture in casserole dish. Sprinkle with parmesan and almonds and bake for 30 minutes.

WILD RICE AND GRILLED CHICKEN



WILD RICE AND GRILLED CHICKEN image

Categories     Soup/Stew     Chicken     Quick & Easy     Dinner     Healthy

Yield 2 servings

Number Of Ingredients 8

1 C. wild rice
1/2 C. instant white rice
5 carrots, cut 1/2" circles
2 chicken breasts, marinaded in olive oil and rosemary
1/2 C. butter
1 T. dill weed
1 T. chicken seasoning
Spray grill with oil

Steps:

  • Boil wild rice for 45 min. Boil cut up carrots in enough water to cover, for 10 min. in boiling water. Heat grill. Sprinkle salt, pepper, dill weed and chicken seasoning on chicken. Place chicken on grill. Turn over in 5 min. continue grilling for 5 additional min. Put instant white rice and carrots in pan of boiling water (while grilling chicken). After 10 min., drain white rice and carrots and place in pan with wild rice. Continue cooking. In empty rice & carrot pan, melt 1/2 C. butter. Drain water from rice and carrots. Put in serving bowl and pour melted butter over top. Serve chicken while hot. Serve chicken, rice and vegetables.

WILD RICE CHICKEN SKILLET



Wild Rice Chicken Skillet image

"This fast and easy chicken dish is so tasty and easy, my family just loves it," says Deborah Webb of Kalispell, Montana. She adds, "The boxed rice adds so much flavor. It's great with a side salad to complete this meal in one."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups fresh or frozen corn, thawed
1 package (8.8 ounces) ready-to-serve long grain and wild rice
1/2 cup shredded cheddar cheese

Steps:

  • In a large skillet, brown chicken in oil over medium heat. Sprinkle with salt and pepper. Reduce heat to low; cover and cook for 10-15 minutes or until juices run clear. , Stir in corn and rice; sprinkle with cheese. Cover and cook 3-4 minutes longer or until heated through and cheese is melted.

Nutrition Facts : Calories 341 calories, Fat 12g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 763mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges

SUPER VEGGIE CHICKEN AND WILD RICE CASSEROLE



Super Veggie Chicken and Wild Rice Casserole image

An updated version of your mom's chicken casserole with lots of hidden veggies to please even the pickiest eaters.

Provided by Uncle Ben's

Categories     Trusted Brands: Recipes and Tips     UNCLE BEN'S®

Time 1h35m

Yield 8

Number Of Ingredients 10

2 medium carrots, diced
3 cups chopped cooked chicken
1 (6.0 ounce) package UNCLE BEN'S® Long Grain & Wild Rice Original Recipe
1 (8 ounce) package fresh mushrooms, chopped
½ medium onion, diced
1 cup fresh or frozen peas, thawed
1 cup packed fresh spinach, chopped
2 ½ cups chicken broth
1 (10.75 ounce) can reduced fat condensed cream of mushroom soup
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
  • Place carrots in a microwave-safe bowl. Add 1 tablespoon water. Cover tightly with plastic wrap; poke holes in wrap to vent. Microwave on High for 1 minute. Drain.
  • Combine chicken, rice and contents of seasoning packet, carrots, mushrooms, onion, peas, and spinach in a bowl. Stir in broth and soup. Pour mixture into prepared baking dish. Cover with foil.
  • Bake, covered, 45 minutes. Remove foil and bake until hot and bubbling, about 45 more minutes. Top with shredded cheese just before casserole is done.

Nutrition Facts : Calories 284.9 calories, Carbohydrate 25 g, Cholesterol 57.3 mg, Fat 9.6 g, Fiber 2.4 g, Protein 23.2 g, SaturatedFat 4.3 g, Sodium 851.4 mg, Sugar 3.9 g

CHICKEN AND WILD RICE



Chicken and Wild Rice image

Entered for safe-keeping, I think this is what MDM used to make for family dinners; it was bookmarked in "Flavored with Tradition: A Collection of Recipes from Charleston, Atlanta, and Richmond."

Provided by KateL

Categories     One Dish Meal

Time 2h16m

Yield 12 serving(s)

Number Of Ingredients 14

1 1/4 ounces onion soup mix (can use Copycat Lipton's Onion Soup Mix #24952)
2 cups sour cream
6 ounces uncle ben's long grain and wild rice blend
12 chicken breasts
2 cups dry sherry
1 cup water
1 teaspoon salt
1 dash pepper
1/2 teaspoon basil
1 pinch thyme
1 teaspoon curry powder
6 tablespoons chopped flat-leaf Italian parsley
10 3/4 ounces cream of mushroom soup
1/2 cup toasted almond (or to preference)

Steps:

  • Combine onion soup mix and sour cream and let stand for 2 hours.
  • Cook long grain and wild rice according to package, approximately 30 minutes required.
  • Combine sherry, water, and seasonings and bring to a boil.
  • Add chicken and simmer for 20 minutes.
  • Strain chicken and reserve broth. Cut chicken into bite-size pieces.
  • Reduce the reserved broth to 1 1/2 cups and blend in the mushroom soup.
  • Blend in onion soup mixture that has been standing for 2 hours.
  • Combine rice and chicken pieces and pour into a buttered casserole dish. Pour sauce on top and bake, uncovered, at 350 degrees Fahrenheit for 30 minutes.
  • Top with toasted almonds.
  • Can be frozen.

Nutrition Facts : Calories 564.5, Fat 26.2, SaturatedFat 9.5, Cholesterol 109.8, Sodium 721.8, Carbohydrate 12.1, Fiber 1.1, Sugar 2.9, Protein 33.6

GRILLED CHICKEN & VEGGIES OVER RICE



Grilled Chicken & Veggies Over Rice image

Fire up the grill, and pair grilled chicken with our Cheddar Broccoli and vegetable rice.

Provided by Knorr

Categories     Trusted Brands: Recipes and Tips     Knorr®

Time 45m

Yield 4

Number Of Ingredients 7

2 tablespoons I Can't Believe It's Not Butter!® Spread, melted
4 teaspoons Italian seasoning
2 ½ pounds chicken parts
2 medium zucchini or yellow squash, cut into diagonal slices
1 medium onion, cut into 1/2-inch slices
1 medium red bell pepper, cut into 1/2-inch strips
1 (5.7 ounce) package Knorr® Rice Sides™ - Cheddar Broccoli, prepared according to package directions

Steps:

  • Blend Spread with Italian seasoning in small bowl.
  • Brush chicken and vegetables with seasoning mixture.
  • Grill or broil chicken and vegetables, turning occasionally, until chicken is thoroughly cooked and vegetables are tender. Serve chicken and vegetables with hot Knorr® Rice Sides™ - Cheddar Broccoli.

Nutrition Facts : Calories 840.6 calories, Carbohydrate 18.7 g, Cholesterol 213 mg, Fat 49.6 g, Fiber 7.5 g, Protein 58.9 g, SaturatedFat 16.3 g, Sodium 279.3 mg, Sugar 4.1 g

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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Grill chicken skinned side up over medium-hot fire, covered, until underside is browned and sides are beginning to firm up, 8 to 10 minutes. Flip chicken and cook until well browned and chicken registers 175 degrees, 6 to 8 minutes. Brush chicken all over with ¼ cup of glaze and transfer to platter; tent with aluminum foil and let rest for 5 ...
From valleyfig.com


GRILLED CHICKEN AND WILD RICE BONE BROTH BOWL RECIPE - PACIFIC …
While rice cooks, preheat grill to medium-high heat. Coat chicken breast in avocado oil and sprinkle with sea salt and pepper. Grill for 6 minutes per side, or until chicken is cooked through and juices run clear. Remove chicken from grill and let sit 5 minutes before slicing into strips.
From pacificfoods.com


CHICKEN & WILD BROWN RICE SKILLET SUPPER | ZATARAIN'S - MCCORMICK
1 package ZATARAIN'S® Wild Brown Rice Mix. 1/2 cup chopped pecans, toasted. 2 tablespoons chopped fresh parsley. INSTRUCTIONS. 1 Season chicken with garlic salt and pepper. Melt 1 tablespoon of the butter in large skillet on medium heat. Add chicken; cook 2 to 3 minutes per side or until cooked through. Remove from skillet. Set aside.
From mccormick.com


CHICKEN AND WILD RICE CASSEROLE - THE SEASONED MOM
2021-01-08 Sauté onion, mushrooms, carrots, celery and garlic in butter.; Add flour, salt and pepper; cook for 1 more minute.; Whisk in the broth and bring the mixture to a boil.; Simmer until the sauce thickens, about 2-3 minutes.; Stir in the milk, then add the rice, chicken, parsley and thyme.; Cook and stir for 1-2 more minutes.; Transfer to a greased 9 x 13-inch baking dish.
From theseasonedmom.com


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