Wild Rice Orzo And Mushroom Casserole Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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, ORZO AND MUSHROOM CASSEROLE



Wild Rice, Orzo and Mushroom Casserole image

Make and share this Wild Rice, Orzo and Mushroom Casserole recipe from Food.com.

Provided by Abby Girl

Categories     Rice

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 7

1 cup orzo pasta
1 cup wild rice
2 1/2 cups beef broth
8 cups mushrooms, sliced (either white or mixed)
1 tablespoon oil
2 tablespoons butter
1/4 cup parsley, chopped

Steps:

  • Cook orzo according to package directions. Cook the wild rice in the broth according to package directions.
  • Saute mushrooms in oil and butter and cook until liquid has almost evaporated.
  • Add mushrooms and parsley to rice and orzo. Mix well,
  • Bake at 350 for 30 minutes or until heated through.

CHICKEN, MUSHROOM AND WILD RICE CASSEROLE



Chicken, Mushroom and Wild Rice Casserole image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h35m

Yield 4 servings

Number Of Ingredients 17

5 cups chicken broth
4 tablespoons unsalted butter
2 large shallots, finely diced
10 ounces cremini mushrooms, bottoms of stems trimmed, and quartered
1 clove garlic, minced
1/2 cup dry sherry
One 8-ounce bag uncooked cultivated wild rice, washed and drained
6 large sprigs fresh thyme, tied into a bundle, plus more for garnish if desired
1 bay leaf
2 teaspoons ground coriander
2 teaspoons kosher salt, plus more to taste
2 teaspoons freshly ground black pepper, plus more to taste
4 small to medium (6 1/2 to 7 1/2 ounces each) boneless, skinless chicken breasts
1 tablespoon extra-virgin olive oil
1/2 cup dried cranberries
1 small lemon, sliced into 1/4-inch-thick slices
1 tablespoon chopped fresh parsley, optional

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the broth in a medium saucepan until simmering.
  • Melt the butter in an oven-safe braiser (or large cast-iron skillet with a lid or 4-quart saute pan with a lid) over medium-high heat. Add the shallots and mushrooms, tossing to coat in the butter, and cook, stirring once or twice, until golden, about 5 minutes. Stir in the garlic and cook until fragrant, 1 to 2 minutes. Add the sherry, allowing the pan to deglaze. Add the rice and allow it to toast and soak in the flavors of the pan. Add about 4 cups of the hot broth to the pan. Add the thyme and bay leaf. Cover the braiser and place it in the oven to bake until the rice is almost cooked, 1 hour to 1 hour and 15 minutes.
  • Meanwhile, in a small bowl, mix together the coriander, salt and pepper. Brush the chicken with the olive oil, then dust all over with the seasoning. Set aside.
  • Fluff the rice with a fork and check on doneness. It should still have some chew with some grains just starting to pop open. Stir in the cranberries. Add the remaining hot broth to keep the dish brothy. Add the chicken breasts to the braiser, laying them at an angle so that most of the chicken is submerged in the rice. Shingle the lemon slices in between the chicken breasts. Cover and bake for 20 to 25 minutes. Uncover and continue to cook until the chicken registers an internal temperature of 165 degrees F, about another 10 minutes. Top with the parsley or thyme before serving.

WILD RICE MUSHROOM CASSEROLE



Wild Rice Mushroom Casserole image

Or wild rice hot dish, as us mid-westerners say! This recipe has been a holiday family tradition for years. Not low on calories, but it is worth it!

Provided by katydid31

Time 3h

Yield 12

Number Of Ingredients 11

1 cup uncooked wild rice
6 tablespoons butter, divided
1 pound sliced fresh mushrooms
½ medium onion, chopped
¾ cup uncooked white rice
½ cup freshly grated Parmesan cheese, divided
3 cups chicken broth
1 ½ cups heavy cream
½ cup slivered almonds
2 teaspoons salt
¼ teaspoon ground black pepper

Steps:

  • Cover wild rice with boiling water and soak for 1 hour. Drain.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
  • Melt 1 tablespoon butter in a large skillet over medium heat; stir in mushrooms and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • Combine soaked wild rice and uncooked white rice in a bowl. Add mushroom-onion mixture and 1/4 cup Parmesan cheese. Add chicken broth, cream, almonds, salt, and pepper; stir to combine. Transfer to the prepared baking dish and cover with foil.
  • Bake in the preheated oven for 1 1/2 hours. Remove foil, dot with remaining butter, and sprinkle with Parmesan cheese.
  • Increase the oven temperature to 425 degrees F (220 degrees C).
  • Bake casserole until cheese and butter have melted, about 5 more minutes.

Nutrition Facts : Calories 299.8 calories, Carbohydrate 23.1 g, Cholesterol 60.5 mg, Fat 20.5 g, Fiber 1.9 g, Protein 7.2 g, SaturatedFat 11.3 g, Sodium 785.8 mg, Sugar 1.7 g

CREAMY WILD MUSHROOM AND WILD RICE CASSEROLE



Creamy Wild Mushroom and Wild Rice Casserole image

This is not just mushroom soup and rice. This combines fresh herbs wild mushrooms, fennel, onions, sherry and a creamy cheesy bechemel sauce, all topped with a crunchy crusty topping. This is a rich decadent side dish which is amazing with roasted turkey, chicken, cornish hens or pork. Using any rice you want, a quick cooking, or any boxed rice, or the old fashioned way. But I take the short cut for this to make my life easier, but either way, the casserole is great.

Provided by SarasotaCook

Categories     Long Grain Rice

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 22

1 (6 ounce) box long grain and wild rice blend (3 cups cooked)
4 cups wild mushrooms (a mix of shitaki, crimini, button, oyster, or any combination)
2 tablespoons butter
1 cup fennel, thin sliced
1 1/4 cups onions, diced
1 tablespoon fresh thyme
1 tablespoon fresh parsley
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon olive oil
2 tablespoons butter
2 1/4 cups milk
2 tablespoons flour
2 tablespoons butter
1 cup swiss cheese, shredded (or you can use gruyere which I prefer)
1/4 cup sherry wine
1 tablespoon fresh rosemary
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 fresh breadcrumbs
1/2 cup ground pecans
1 tablespoon butter

Steps:

  • Make the bread crumbs -- In a small food processor, take a couple slices of bread and process till you get fine crumbs. Measure out 1 1/2 cups. Then you can either buy ground or chopped fine pecans or you can grind your own. I like to buy the small 1/2 cup packages when I only need a small amount. In a large saute pan, add the the butter and melt on medium high, add the bread crumbs and nuts and cook until lightly browned, 3-4 minutes is all it takes. Remove and let cool.
  • Rice -- Make the rice according to directions. Any time I cook with rice, couscous, etc., I try to use chicken or vegetable broth rather than water to cook the grains. It just adds so much flavor with little work, but that is optional. Cook the rice and add to a 13x9 greased (or sprayed with pam) casserole dish.
  • Vegetables -- In that same pan we made the bread crumbs in (no need to use another pan), heat the olive oil and butter on medium heat and add the fennel, onions and mushrooms and cook on medium until they have become translucent and the mushrooms tender, about 7-10 minutes. then add the thyme, parsley salt and pepper and mix well. Add this to the rice in the casserole dish and lightly mix.
  • Sauce -- Once again in that same pan, add the butter and melt on medium, then add the flour and mix to make a roux. Let it cook just a minute. Now add the milk and stir well. Add in the sherry and then the seasoning. Bring to a medium boil just until it slightly thickens and then add in the shredded cheese and stir. Cook until nice a creamy and thick. Should resemble a nice cheese sauce. Pour this mixture over the rice and vegetables. Lightly toss to combine.
  • Topping -- Top with those bread crumbs and bake at 350 for 20 minutes until bubbly and the bread crumbs are golden brown.

Nutrition Facts : Calories 396.4, Fat 29.4, SaturatedFat 14.5, Cholesterol 65, Sodium 673.1, Carbohydrate 16.1, Fiber 2.5, Sugar 3.2, Protein 11.1

ORZO AND WILD RICE SALAD



Orzo and Wild Rice Salad image

This wonderful salad of pasta, currants, and vegetables is dressed with a tangy vinaigrette.

Provided by CWillemin

Categories     Salad     Pasta Salad

Time 3h

Yield 4

Number Of Ingredients 20

½ cup wild rice
2 cups water
1 cup orzo pasta
3 tablespoons chopped red onion
3 tablespoons dried currants
2 tablespoons corn kernels, drained
3 tablespoons diced yellow bell pepper
3 tablespoons diced red bell pepper
3 tablespoons diced green bell pepper
2 tablespoons chopped fresh basil
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons white balsamic vinegar
1 ½ tablespoons honey
¾ teaspoon Dijon mustard
¼ teaspoon minced garlic
⅛ teaspoon pepper
1 ½ teaspoons chopped fresh basil
¼ cup canola oil
¼ cup extra-virgin olive oil

Steps:

  • Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Once finished, spread into a shallow dish, and refrigerate until cold.
  • Bring a large pot of lightly salted water to a boil. Add the orzo pasta, and cook until al dente, 7 to 8 minute. Drain, rinse with cold water, and chill.
  • Place the chilled rice and orzo into a large mixing bowl. Stir in the red onion, currants, corn, yellow bell pepper, red bell pepper, and green bell pepper. Season with 2 tablespoons basil, salt, and 1/2 teaspoon pepper. In a separate bowl, whisk together the vinegar, honey, mustard, garlic, 1/8 teaspoon pepper, and 1 1/2 teaspoons basil. Slowly whisk in the canola and olive oils until emulsified. Stir the dressing into the pasta, and refrigerate 2 hours before serving.

Nutrition Facts : Calories 566 calories, Carbohydrate 68.2 g, Fat 29.1 g, Fiber 4 g, Protein 10.6 g, SaturatedFat 3.3 g, Sodium 340.7 mg, Sugar 15.8 g

LUKE'S WILD MUSHROOM ORZO



Luke's Wild Mushroom Orzo image

Provided by Andrew Carmellini

Yield Serves 6 to 8

Number Of Ingredients 18

For the mushroom stock:
1/2 cup dried porcini mushrooms (about 1 ounce)
1 sprig fresh thyme
For the orzo:
2 tablespoons extra-virgin olive oil
1 small onion, chopped (about 1/2 cup)
1 1/2 cups mixed wild mushrooms (about 4 ounces), washed, dried, and chopped into 2-inch pieces
1 1/2 teaspoons salt
1/4 teaspoon coarse-ground black pepper
2 tablespoons dry vermouth
1 1/2 cups orzo
To finish the dish:
2 tablespoons butter
1/4 cup grated Parmigiano-Reggiano
1 tablespoon roughly chopped fresh parsley
1 teaspoon fresh thyme leaves
Optional:
1 teaspoon white-truffle oil

Steps:

  • TO PREPARE THE MUSHROOM STOCK:
  • 1. In a small pot, immerse the dried porcinis in 4 1/2 cups of water. Add the sprig of thyme whole.
  • 2. Bring the mushroom mixture to a boil over high heat, then remove immediately from the stove and set aside for 5 minutes.
  • TO PREPARE THE ORZO:
  • 1. Heat the olive oil in a medium saucepot. Add the onion and cook over medium heat until it takes on a light golden color, about 3 minutes, stirring regularly to prevent burning.
  • 2. Add the mixed wild mushrooms and stir well to combine. Saut&ecute; on medium-high heat for 1 to 2 minutes, until the mushrooms are just starting to color. At this point, but not before, add the salt and pepper (if you do it earlier, before the mushrooms have opened up, the salt will pull out all the moisture). Mix well to combine and continue cooking for another 30 seconds, until the mushrooms have started to reduce and color.
  • 3. Move the pan well away from the heat (so you don't catch fire) and add the vermouth. Stir to combine and then return to the heat for just a few seconds, until the vermouth and mushroom juices form a syrupy mixture in the bottom of the pan.
  • 4. Remove the pan from the heat, add the orzo, and mix well, so the grains are all coated with the pan juices.
  • 5. Remove the thyme sprig from the porcini mixture and discard. Pour the porcinis and liquid over the orzo.
  • 6. Return the pan to medium-high heat and bring up to a low boil, stirring well to combine. Turn the heat down to low, and keep the mixture at a very lazy bubble for about 15 minutes, stirring occasionally. The orzo is done when it's swelled up and become tender, but still has a bit of a bounce between the teeth. There should be just a little bit of syrupy liquid on the bottom, but the orzo mixture should be a bit wet. (If you cook it till the liquid is completely absorbed, you'll have a sticky mess.)
  • TO FINISH THE DISH:
  • 1. Remove the pot from the heat. Add the butter and mix in well; then add the Parmigiano-Reggiano and continue stirring. Add the parsley and thyme leaves and mix well, until the texture of the dish is softer and richer from the butter and cheese and all the ingredients are well combined. If you're using the truffle oil, add it and mix well so the oil is absorbed.
  • 2. Serve as quickly as possible, topped with a little more of the grated Parmigiano-Reggiano.

WILD RICE MUSHROOM BAKE



Wild Rice Mushroom Bake image

The wild rice adds a wonderful flavor to this casserole. I like to serve it on special occasions. -Jann Marie Foster, Minneapolis, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 1h40m

Yield 10 servings.

Number Of Ingredients 12

1 cup uncooked wild rice
2 cups boiling water
1 pound sliced fresh mushrooms
1 medium onion, chopped
2 tablespoons butter
3/4 cup uncooked long grain rice
1/2 cup sliced almonds
3 cups chicken broth
1-1/2 cups heavy whipping cream
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons grated Parmesan cheese

Steps:

  • Place wild rice in a large bowl and cover with boiling water; soak for 1 hour. Drain and set aside. , In a large skillet, saute mushrooms and onion in butter until tender. In a large bowl, combine the mushroom mixture, wild rice, long grain rice, almonds, broth, cream, salt and pepper., Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 350° for 75 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until rice is tender.

Nutrition Facts : Calories 318 calories, Fat 19g fat (10g saturated fat), Cholesterol 56mg cholesterol, Sodium 583mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.

MUSHROOM WILD RICE CASSEROLE



Mushroom Wild Rice Casserole image

I love to cook and entertain. This is a favorite company's coming casserole, especially in fall. Mushrooms and wild rice make a terrific team. - Edna Eggert, Bella Vista, Arkansas.

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 6-8 servings.

Number Of Ingredients 17

3 cups boiling water
1 cup uncooked wild rice
1-1/2 pounds ground beef
1 small onion, chopped
1 pound fresh mushrooms, halved
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (10-1/2 ounces) beef consomme
1-1/3 cups water
1/2 cup slivered almonds
1 tablespoon minced fresh parsley
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon each celery salt, garlic salt and onion salt
1/4 teaspoon poultry seasoning
1/4 teaspoon paprika
1/4 teaspoon pepper
Pinch dried thyme

Steps:

  • In a bowl, combine water and rice; let stand 15 minutes. Meanwhile, in a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Add mushrooms; saute for 2 minutes. Stir in the remaining ingredients. Drain rice and stir into beef mixture. Remove from the heat; cool. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 2 hours. Uncover and bake 30 minutes longer or until rice is tender. Discard the bay leaf before serving.

Nutrition Facts : Calories 316 calories, Fat 14g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 901mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 3g fiber), Protein 23g protein.

WILD RICE AND MUSHROOM CASSEROLE



Wild Rice and Mushroom Casserole image

This hearty mix of wild rice, creamy white beans and aromatic vegetables (spinach, leeks, fennel and mushrooms) makes a satisfying meatless main course or a very substantial side dish for Thanksgiving - and beyond. If you want to go all out, use some exotic mushrooms such as chanterelles, maitake (hen of the woods) or black trumpet, but a basic combination of cremini and shiitake mushrooms also works perfectly.

Provided by Melissa Clark

Categories     dinner, casseroles, grains and rice, main course, side dish

Time 1h45m

Yield 12 servings

Number Of Ingredients 20

2 1/4 cups vegetable, mushroom or chicken broth or stock
Fine sea salt
1 1/4 cups wild rice, rinsed
10 tablespoons extra-virgin olive oil, more as needed
1 pound sliced mushrooms, preferably a mix of different kinds
3 leeks, white and light green parts only, thinly sliced
2 fennel bulbs, trimmed and chopped
5 ounces baby spinach (about 4 cups)
7 fat garlic cloves (4 chopped, 3 finely grated or crushed into a paste)
1/2 tablespoon tomato paste
1/8 teaspoon red pepper flakes
4 (14-ounce) cans white beans (7 cups)
2 tablespoons freshly squeezed lemon juice
1/3 cup chopped fresh cilantro (or basil)
1/3 cup chopped fresh parsley
2 1/2 cups panko or coarse bread crumbs
1 tablespoon fresh rosemary, chopped
1 tablespoon finely grated lemon zest
1/3 cup grated Parmesan cheese (optional)
Flaky sea salt, for garnish

Steps:

  • Taste broth; if bland, season to taste with salt. In a medium pot, bring broth to a boil over high heat. Stir in rice, lower heat, cover and simmer until just tender, about 40 minutes or according to package directions. Fluff rice with a fork, cover and let stand for 10 minutes.
  • Meanwhile, sauté vegetables: In a large, heavy skillet, heat 3 tablespoons oil over high heat. Add half the mushrooms and cook, stirring, until brown and crispy, about 8 minutes. Adjust heat as needed to prevent burning. Transfer cooked mushrooms to a plate and sprinkle lightly with salt. Repeat with remaining mushrooms and another tablespoon oil, adding more oil to the skillet if it looks dry.
  • In the empty skillet, heat 2 tablespoons oil over medium heat. Stir in leeks, fennel and 1 teaspoon salt; cook, stirring, until soft but not browned, about 8 minutes. Stir in spinach, chopped garlic, tomato paste and red pepper flakes, and cook until garlic starts turning golden, another 2 minutes. Remove skillet from heat.
  • Heat oven to 400 degrees, and oil a 9-by-13-inch casserole dish.
  • In a blender, purée 2 cans beans with their liquid, 2 tablespoons lemon juice, 1 grated garlic clove, and salt to taste. (If your beans are unsalted, they might need more than you'd think.)
  • Stir bean purée, remaining whole beans (drained), mushrooms, cilantro, parsley and cooked wild rice into skillet with vegetables. Taste and add more salt or lemon as needed; it should be well seasoned. Scrape into prepared baking dish.
  • In a small bowl, combine bread crumbs, rosemary, lemon zest, remaining 2 grated garlic cloves and 1/4 teaspoon salt. Stir in 1/4 cup olive oil and Parmesan, if using.
  • Sprinkle evenly on top of casserole and bake until golden, 20 to 30 minutes. Let cool slightly before serving, topped with flaky sea salt.

Nutrition Facts : @context http, Calories 692, UnsaturatedFat 11 grams, Carbohydrate 110 grams, Fat 14 grams, Fiber 23 grams, Protein 36 grams, SaturatedFat 2 grams, Sodium 686 milligrams, Sugar 8 grams

MUSHROOM ORZO



Mushroom Orzo image

After eating at an 'Italian' chain restaurant and loving this side dish, I went home and tried to recreate it. This is the recipe I finally came up with.

Provided by BABARCLAY

Categories     Side Dish

Time 40m

Yield 6

Number Of Ingredients 10

½ cup butter, divided
8 pearl onions
1 cup uncooked orzo pasta
½ cup sliced fresh mushrooms
1 cup water
½ cup white wine
garlic powder to taste
salt and pepper to taste
½ cup grated Parmesan cheese
¼ cup fresh parsley

Steps:

  • Melt 1/2 the butter in a skillet over medium heat. Stir in the onions, and cook until golden brown. Mix in orzo, mushrooms, and remaining butter. Cook and stir 5 minutes, until butter is melted and mushrooms are tender.
  • Pour water and wine into the skillet, and bring to a boil. Reduce heat to low. Season with garlic powder, salt, and pepper. Cook 7 to 10 minutes, until orzo is al dente. Stir in the Parmesan cheese and parsley to serve.

Nutrition Facts : Calories 327.4 calories, Carbohydrate 28.1 g, Cholesterol 48 mg, Fat 18.6 g, Fiber 1.7 g, Protein 8.6 g, SaturatedFat 11.3 g, Sodium 241.3 mg, Sugar 1.2 g

WILD RICE AND MUSHROOM CASSEROLE



Wild Rice and Mushroom Casserole image

Posted for the Zaar World Tour-Canada. From the "Best of International Cooking" cookbook.

Provided by Bayhill

Categories     Rice

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 cup uncooked wild rice
1/4 teaspoon dried leaf thyme
1/4 teaspoon dried leaf basil
1 teaspoon salt (to taste)
1 1/2 cups chicken stock or 1 1/2 cups broth
1 lb mushroom
1/4 cup butter
1 onion, finely chopped
1/2 teaspoon black pepper (to taste)
2 tablespoons parsley, chopped

Steps:

  • In a medium saucepan, combine rice, thyme, basil, 1/2 teaspoon salt, and stock or broth. Cover and bring to a boil. Reduce heat; simmer 40 minutes.
  • Preheat oven to 350F degrees. Wash mushrooms well; slice large mushrooms into thick slices, cut small mushrooms in half.
  • Melt butter in a large stovetop casserole dish. Add onions; saute until golden brown. Add prepared mushrooms; saute until lightly browned. Season to taste with remaining salt and pepper. Stir in rice mixture and any stock or broth not absorbed.
  • Cover and bake 15 to 20 minutes. To serve, sprinkle parsley over top.

BELLEPEPPER'S ORZO AND WILD RICE SALAD



Bellepepper's Orzo and Wild Rice Salad image

I enjoyed this salad at a well-known restaurant and when they wouldn't divulge the recipe, I created my own. Although a bit time consuming, everything can be prepared at least a day ahead, covered and refrigerated. I took this salad to the 2011 AR Buckeye Bash and am posting for those who requested the recipe. This salad may be served cold or at room temperature.

Provided by bellepepper

Categories     Salad     Pasta Salad

Time 30m

Yield 6

Number Of Ingredients 20

2 cups cooked orzo
½ cup cooked wild rice
½ cup diced orange bell pepper
½ cup diced red bell pepper
½ cup frozen corn, thawed
½ cup dried currants
¼ cup diced red onion
¼ cup vegetable oil
3 tablespoons white sugar
2 tablespoons white wine vinegar
2 tablespoons cider vinegar
1 teaspoon minced fresh onion
1 pinch ground white pepper
1 pinch paprika
1 pinch garlic powder, or to taste
salt to taste
salt and ground black pepper to taste
¼ cup chopped toasted pecans
¼ cup toasted slivered almonds
¼ cup chopped fresh parsley

Steps:

  • Combine orzo, wild rice, orange bell pepper, red bell pepper, corn, currants, and red onion together in a large bowl.
  • Blend vegetable oil, sugar, white wine vinegar, cider vinegar, minced onion, white pepper, paprika, garlic powder, and 1 pinch salt together in a blender or food processor until smooth.
  • Mix pecans, almonds, and parsley into orzo mixture. Drizzle enough dressing to coat salad; toss to evenly coat. Season with salt and black pepper.

Nutrition Facts : Calories 297.5 calories, Carbohydrate 37 g, Fat 15.3 g, Fiber 3.6 g, Protein 5.5 g, SaturatedFat 2 g, Sodium 6 mg, Sugar 16.7 g

More about "wild rice orzo and mushroom casserole recipes"

WILD RICE, ORZO & MUSHROOM CASSEROLE - | BAKERSBEANS (WANDA …
wild-rice-orzo-mushroom-casserole-bakersbeans-wanda image

From bakersbeans.ca
Ratings 6
Category Dinner, Lunch, Supper
Servings 6
Estimated Reading Time 5 mins


WILD RICE, ORZO AND MUSHROOMS RECIPE - WOMAN'S DAY
2011-11-17 Add mushroom mixture and parsley; toss to mix. Serve immediately. Or, if made ahead, reheat in a 350°F oven 30 minutes or until heated through. Serve immediately.
From womansday.com
Estimated Reading Time 1 min
  • Add mushrooms and cook over high heat, stirring occasionally, until liquid released from mushrooms evaporates and mushrooms are golden.


HEALTHY CHICKEN AND WILD RICE - THERESCIPES.INFO
Healthy chicken wild rice casserole - Blue Bowl tip bluebowlrecipes.com. Salt and pepper to taste Olive Oil Instructions Preheat oven to 350 degrees. Spray an 8x8 baking dish with nonstick cooking spray and set aside. Cook rice according to package directions and set aside. While the rice is cooking, cut the chicken into bite-size pieces. Toss with the thyme, sage, salt and pepper.
From therecipes.info


WILD RICE AND MUSHROOM CASSEROLE - CHICKEN POT PIE RECIPE
2019-09-28 Wild Rice Orzo and Mushroom Casserole This type of rice is earthy and nutty making it the perfect partner to mushrooms. Cook stirring frequently until vegetables are softened about 5 to 6 minutes. Mushroom Wild Rice Pilaf Recipe Bettycrocker Com . Preheat oven to 375 degrees. Wild Rice And Mushroom Casserole. Place in casserole dish cover …
From chickenpierecipeugg.blogspot.com


WILD RICE AND MUSHROOM CASSEROLE - RECIPES
Fluff rice with a fork, cover and let stand for 10 minutes. Meanwhile, sauté vegetables: In a large, heavy skillet, heat 3 tablespoons oil over high heat. Add half the mushrooms and cook, stirring, until brown and crispy, about 8 minutes. Adjust heat as needed to prevent burning. Transfer cooked mushrooms to a plate and sprinkle lightly with ...
From sites.google.com


CREAMY MUSHROOM WILD RICE RECIPE - THERESCIPES.INFO
Ingredients 1 cup uncooked wild rice 2-1/2 cups chicken broth 1 cup sliced fresh mushrooms 1/2 cup slivered almonds, toasted 2 tablespoons butter, melted 2 tablespoons chopped green onions Buy Ingredients Powered by Chicory Directions Rinse and drain rice; place in a 1-1/2-qt. baking dish coated with cooking spray.
From therecipes.info


WILD RICE, ORZO AND MUSHROOM CASSEROLE RECIPE | EAT YOUR BOOKS
Wild rice, orzo and mushroom casserole from The Best of the Best and More (The Best of Bridge Series): With Over Seventy New Recipes (page …
From eatyourbooks.com


ORZO AND MUSHROOM CASSEROLE | WITH A BLAST
Add the Orzo, Soup and boiling Water – cover and lower heat – simmer 10 minutes. Stir in the Mushrooms, cover and simmer a further 10 minutes. . Remove from heat – stir in the parsley and let stand, uncovered, until most of the liquid is absorbed.
From withablast.net


WILD RICE, ORZO & MUSHROOM PILAF - LOOKS LIKE HOMEMADE
Ingredients. 6-8 C Chicken Stock Reserve 1/2 C for final product. 1 C Wild Rice prepared using chicken broth or stock according to package instructions. 1 C Orzo cooked in chicken broth. 1/2 C Onion minced. 8 oz Mushrooms sliced. 2 tsp Garlic minced.
From lookslikehomemade.com


WILD RICE AND ORZO PILAF : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


WILD RICE AND MUSHROOM CASSEROLE - SPOONFUL OF FLAVOR
2021-03-31 Preheat oven to 350 degrees F. Spray the inside of a 3-quart casserole dish with cooking spray; set aside. Heat olive oil in a large skillet set over medium-low heat. Add onion and saute 4 to 5 minutes, or until onion is soft and translucent. Add sliced mushrooms, cooking for 6 to 8 minutes, or until the mushrooms are soft.
From spoonfulofflavor.com


CHICKEN RICE AND CARROT CASSEROLE - THERESCIPES.INFO
Chicken Carrot Rice Casserole - Julia Pacheco trend www.juliapacheco.com. Directions While the oven is pre heating to 450℉, in a hot large pan saute the onion with olive oil for about 3 minutes then add the carrots and continue to cook for another 3 -4 minutes minutes. Add in the chicken andchicken and
From therecipes.info


HOW TO MAKE BAKED ORZO AND MUSHROOM ITALIAN CASSEROLE RECIPE
2016-06-05 Add in the mushrooms and cook for about 5 minutes. Add in the peas and wine and cook down until wine is 1/2 gone. About 5 minutes. Pour the orzo and remaining liquid into the saucepan and mix well. Add in the cheese and mix again. Pour into a greased baking dish. Mix the Romano cheese and breadcrumbs together and sprinkle on top.
From simpleitaliancooking.com


WILD RICE CASSEROLE WITH MUSHROOMS - VEGETARIAN SIDE DISH
2020-11-09 Instrictions for prepping the dish in advance are at the bottom. Preheat oven to 375 degrees. In a large saucepan, bring heat the olive oil over medium heat. Add your onions to the oil and cook, stirring occasionally for about 2-3 minutes. To the onions and olive oil add in your mushrooms and garlic.
From aredspatula.com


CREAMY WILD RICE CASSEROLE WITH SAUSAGE AND MUSHROOMS
2020-08-13 Fluff with a fork and set aside. 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.
From afarmgirlsdabbles.com


MUSHROOM ALMOND WILD RICE CASSEROLE RECIPE | CDKITCHEN.COM
2006-11-17 In large fry pan over medium-high heat, cook bacon. Add mushrooms, wild rice, green onions and wine. Stir until combined. Reduce heat to medium. Cook, uncovered, 10 minutes, stirring frequently. Add almonds. Mix well. Cook additional 10 minutes. Transfer rice mixture into 2 quart baking dish.
From cdkitchen.com


ORZO AND GROUND BEEF RECIPES - THERESCIPES.INFO
Orzo Recipes | Allrecipes tip www.allrecipes.com. Orzo with Chicken and Artichokes. Rating: 4 stars. 146. Orzo with Artichokes, Balsamic vinegar and Chicken -- as easy as A-B-C! Pancetta, spinach, and toasted pine nuts also play tasty parts in this pasta dish! This is a great way to use up leftover roast chicken (or turkey) meat! Mushroom Orzo.
From therecipes.info


WILD RICE ORZO AND MUSHROOM CASSEROLE | ORZO PASTA RECIPES, PASTA ...
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com


WILD RICE AND KALE - THERESCIPES.INFO
Kale and Wild Rice Casserole Recipe | Memorial Sloan ... trend www.mskcc.org. Reduce heat to low and add garlic, thyme, and nutmeg. Cook for about 10 seconds. Add cooked kale and toss to combine. Sprinkle flour over kale mixture and cook for 1 minute. Add whole milk and broth and, stirring, bring to a boil.Reduce heat and cook until thick, 2 to 3 minutes. Add cream and stir to …
From therecipes.info


WILD RICE, ORZO AND MUSHROOM CASSEROLE | RECIPE | COOKING WILD …
Sep 1, 2021 - Cooked wild rice and orzo mixed with sauteed mushrooms orzo becomes an earthy and most satisfying Wild Rice Orzo and Mushroom Casserole.
From pinterest.ca


WILD RICE, MUSHROOM, ALMOND CASSEROLE - URBAN FITNESS
2021-10-11 Put all ingredients except broth in heavy frying pan. Cook over medium high heat about 20 minutes until the almonds are slightly browned and the rice has fried and toasted. Stir often. Heat oven to 325 degrees. When almonds are brown, add the chicken broth to the fry pan and stir well. Then place mixture into the 1 1/2 quart casserole dish ...
From urbanfitnesstc.com


WILD RICE CASSEROLE WITH GROUND VENISON AND MUSHROOMS
Chop the mushrooms coarse if large. Render the bacon in a large skillet (12 inch cast iron skillet is good) with the tablespoon of oil. Meanwhile, puree the garlic, onion and celery in a food processor or blender, then add to the pan with the bacon and sweat oil in a wide pan, like a 12 inch cast iron skillet. Add the venison and cook through.
From foragerchef.com


WILD RICE, ORZO AND MUSHROOM CASSEROLE | RECIPE | RICE SIDE …
Mar 13, 2021 - Cooked wild rice and orzo mixed with sauteed mushrooms orzo becomes an earthy and most satisfying Wild Rice Orzo and Mushroom Casserole.
From pinterest.co.uk


WILD RICE, ORZO AND MUSHROOM CASSEROLE | RECIPE | STUFFED …
Aug 7, 2013 - Cooked wild rice and orzo mixed with sauteed mushrooms orzo becomes an earthy and most satisfying Wild Rice Orzo and Mushroom Casserole. Pinterest Today
From pinterest.ca


WILD RICE AND MUSHROOM CASSEROLE - RECIPESCHOICE
2021-10-11 Preheat oven to 350 degrees F. Bring water, salt and butter to a boil, stir in rice, cover and rice sit for 15 minutes before uncovering. Saute onions, mushrooms in butter and oil, add balsamic vinegar, lemon juice, spices, salt and pepper. Cook about 7 minutes or so - until brown and tender.
From recipeschoice.com


WILD RICE, ORZO AND MUSHROOM CASSEROLE | RECIPE | HEALTHY SIDE …
Mar 13, 2021 - Cooked wild rice and orzo mixed with sauteed mushrooms orzo becomes an earthy and most satisfying Wild Rice Orzo and Mushroom Casserole.
From pinterest.ca


CREAMY CHICKEN WITH WILD RICE - THERESCIPES.INFO
Chicken With Wild Rice Recipe - TheSuperHealthyFood top thesuperhealthyfood.com. 3 days agoCook the long-grain and wild rice mixes according to the package directions. Set aside. Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch casserole dish. In a large skillet, melt the butter. Add the mushrooms and onions and saute until the ...
From therecipes.info


WILD RICE AND MUSHROOM CASSEROLE - BOWL OF DELICIOUS
2014-04-22 Preheat oven to 375. In a large skillet, heat olive oil and add mushrooms. Add a generous pinch of salt, stir once, and allow to sit until they release the water and it evaporates (about 5 minutes). Stir again and sauté until browned (about another 5 minutes). Add onion to mushrooms; sauté until transparent (about 3 minutes).
From bowlofdelicious.com


TUNA AND RICE CASSEROLE WITH MUSHROOM SOUP RECIPES
Make and share this Tuna, Pea, and Brown Rice Casserole recipe from Food.com. Recipe From food.com. Provided by ratherbeswimmin. Categories Tuna. Time 1h10m. Yield 5 serving(s) Number Of Ingredients 7
From dewbay.tibet.org


CHICKEN, MUSHROOM & WILD RICE CASSEROLE RECIPE | EATINGWELL
Step 1. Combine water and rice in a small heavy saucepan; bring to a boil. Cover, reduce heat to maintain a simmer, and cook until tender, 35 to 40 minutes. Drain. Advertisement. Step 2. Meanwhile, place chicken in a large skillet or saucepan. Add lightly salted water to …
From eatingwell.com


CHICKEN AND RICE SKILLET RECIPE - THERESCIPES.INFO
BEST Chicken and Rice (One Pan) - Downshiftology best downshiftology.com. Oct 11, 2020Add the rice to the skillet, and stir well to coat the rice with the oil. Pour the chicken stock into the skillet and stir well. Bring this to a simmer on the stove. Arrange chicken thighs on top of the rice, then cover the skillet and place in the preheated oven. Bake for 35 minutes.
From therecipes.info


Related Search