WILD RICE STUFFED MUSHROOMS
These are awesome. I never have any left. Its a good way to use up leftover wild rice. The recipe calls for white mushrooms, but I sometimes use criminis.
Provided by pines506
Categories Rice
Time 30m
Yield 12 appetizers
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Butter a shallow baking dish.
- Snap stems off mushrooms and chop. Please caps with tops down in buttered dish.
- Melt butter in a medium size skillet. Add garlic and mushroom stems. Cook over medium heat, stirring, 3 minutes.
- Add wild rice, cream, salt and pepper and boil 1 minute, stirring until mixture is thickened.
- Spoon wild rice mixture into the mushroom caps.
- Sprinkle with the Parmesan cheese and top each with two or three leaves of rosemary.
- Bake 10-15 minues or until hot.
- Serve warm.
Nutrition Facts : Calories 72.9, Fat 6.3, SaturatedFat 3.9, Cholesterol 20.5, Sodium 50.7, Carbohydrate 2.7, Fiber 0.4, Sugar 0.5, Protein 2
WILD RICE WITH MUSHROOMS
Steps:
- Heat 2 tablespoons of the butter in a large saucepot over medium heat. Add the onion and saute until translucent, about 10 minutes. Add the rice and toast while stirring until it begins to smell nutty, about 1 minute. Add the chicken stock and bring to a boil, then reduce to a simmer, cover and cook on low until the water is absorbed, about 40 minutes.
- While the rice is cooking, heat the remaining 1 tablespoon butter along with the oil in a large skillet over medium-high heat. Add the button mushrooms, shiitake mushrooms and thyme and cook, stirring often until they begin to brown, about 10 minutes. Add the garlic, season with salt and pepper and cook until the garlic is fragrant, about 1 minute more.
- When the rice is cooked, fluff with a fork and gently fold in the mushrooms. Add to a serving bowl and sprinkle with the parsley before serving.
GAME HEN STUFFED WITH WILD RICE AND MUSHROOMS
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
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
WILD RICE, ALMOND AND MUSHROOM STUFFING
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
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
MUSHROOM WILD RICE DISH
With its nutty texture and visual appeal, you'll turn to this hearty side whenever a rice dish is in order. I've served this for more than 30 years and, over time, have learned to make enough for leftovers to be sent home with family members.-Virginia Peter, Winter, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring broth to a boil. Stir in the rice, salt and pepper. Reduce heat to low; cover and simmer for 55 minutes or until rice is tender. Remove from the heat. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Saute the mushrooms, onion and almonds in drippings until vegetables are tender; stir into rice mixture. Add bacon.
Nutrition Facts : Calories 173 calories, Fat 6g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 568mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
WILD RICE WITH MUSHROOMS
In Wisconsin, wild rice is truly wild, not cultivated as in other states, the tassels rising and swaying over rivers, lakes and floodplains come late August and September. Called manoomin by the local Chippewa, it is a protected crop that can be harvested only by state residents holding a valid license. And only by hand, as the Chippewa have always done, using wooden flails gently (the grains should fall from the stalk without great effort) from canoes propelled by paddles or push poles. Shellie Holmes of Rhinelander, Wis., who shares her recipe here, likes to cook wild rice just until it pops open. This is a break with her family's tradition, which favored a chewier texture and did not allow popping. "Do not mix with other rice," she urged, lest you lose the flavor of the wild.
Provided by Ligaya Mishan
Categories dinner, lunch, side dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Bring 5 cups water to a boil. Stir in rice, then reduce heat so liquid is just simmering. Cover and cook until grains just begin to pop, about 40 minutes. Drain excess liquid from rice and set aside.
- Meanwhile, melt 4 tablespoons butter in a large skillet over medium-high heat. Add half the mushrooms and cook, stirring occasionally, until they have released their liquid and are golden brown, about 8 minutes; remove to a plate. Repeat with remaining butter and mushrooms.
- Return all the mushrooms to the skillet and season with the salt and pepper, to taste. Very carefully add sherry to deglaze the pan, and cook until most of the liquid has evaporated but mushrooms are still moist.
- Mix mushrooms into prepared rice and season again with salt and pepper.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 16 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 203 milligrams, Sugar 3 grams, TransFat 1 gram
MUSHROOM-STUFFED MUSHROOMS WITH WILD RICE AND GOAT CHEESE
This recipe comes from the January/February 2008 Vegetarian Times magazine.The mushrooms can be assembled up to 2 days ahead and individually wrapped in plastic wrap and stored in the refrigerator.
Provided by Chef Catherine Hofs
Categories < 60 Mins
Time 45m
Yield 4 stuffed mushrooms, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F. Coat baking sheet with cooking spray.
- Heat large, deep skillet over medium heat. Add half the oil and swirl to coat pan. Add onion and cook 5 minutes, or until onion becomes translucent, stirring often. Stir in white mushrooms, garlic and salt, and cook 8 to 10 minutes, or until mushrooms are soft and most of the liquid has evaporated, stirring frequently. Stir in rice, and cook 1 to 2 minutes longer, or until heated through. Remove from heat and stir in goat cheese.
- Fill each portobello with about 1/3 cup filling mixture. Toss tomatoes with lemon juice in a bowl, and lay tomato halves cut-side up over tops of filled portobellos.
- Place stuffed portobellos on baking sheet greased with the remaining olive oil, and sprinkle each with 1 teaspoons breadcrumbs. Bake 30 to 35 minutes, or until mushrooms are cooked through and breadcrumbs are golden. Sprinkle wuth chopped parsley.
Nutrition Facts : Calories 166.4, Fat 7.4, SaturatedFat 1.1, Sodium 173.2, Carbohydrate 22.4, Fiber 3.6, Sugar 5.6, Protein 5.7
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