Wild Rice Stuffed Steaks Recipes

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WILD RICE-STUFFED STEAKS



Wild Rice-Stuffed Steaks image

Filled with a scrumptious, packaged rice mixture and seasoned with teriyaki sauce, these steaks are a favorite of Ardith Baker's in Beaverton, Oregon. Just four ingredients are required for the delightful entree, so it comes together in a snap.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 4

1 package (6.2 ounces) fast-cooking long grain and wild rice mix
1/4 cup chopped green onions
6 boneless beef top loin steaks (12 ounces each)
1/2 cup teriyaki sauce, divided

Steps:

  • Cook rice according to package directions for microwave; cool. Stir in onions. Cut a pocket in each steak by slicing to within 1/2 in. of bottom. Stuff each with 1/4 cup rice mixture; secure with toothpicks. Brush steaks with 2 tablespoons teriyaki sauce. , Place on a broiler pan. Broil 4-6 in. from the heat for 4-6 minutes. Turn steaks; brush with 2 tablespoons teriyaki sauce. Broil 6-8 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with remaining sauce. Discard toothpicks.

Nutrition Facts :

PETITE STEAKS WITH WILD RICE BABY PEPPERS



Petite Steaks with Wild Rice Baby Peppers image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 boneless beef top loin (strip) steaks, cut 1 inch thick (about 10 ounces each), trimmed and cut in half
1 teaspoon steak seasoning
Stuffed Peppers:
8 baby sweet bell peppers (about 2-1/2 to 3 inches long, about 6 ounces)
1 package (8.8 ounces) herb-seasoned ready-to-serve long grain and wild rice blend
1/2 cup chopped green onions
1/2 cup frozen thawed chopped spinach, squeezed dry
2 tablespoons grated Parmesan cheese
Pan Sauce:
3/4 cup vegetable broth
1/4 cup balsamic vinegar
1 tablespoon butter

Steps:

  • 1. Cut bell peppers in half lengthwise; remove seeds and membranes, but not stem. Place peppers, cut-sides up, in 8x8-inch glass baking dish or 10-inch round microwave-safe plate. Combine rice, spinach, green onions and cheese in large bowl. Spoon mixture into pepper halves. Cover and microwave on HIGH 4 to 6 minutes or until peppers are crisp-tender and filling is hot. Let stand 2 minutes. Keep warm.
  • 2. Meanwhile, press steak seasoning evenly onto steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 11 to 14 minutes for medium rare (145 degrees F) for medium (160 degrees F) doneness, turning occasionally. Remove to platter; keep warm.
  • 3. Add broth and vinegar to same skillet; cook and stir until browned bits attached to skillet are dissolved. Increase heat; bring to a boil. Cook 3 to 4 minutes or until liquid is reduced to about 1/4 cup. Remove from heat. Stir in butter; whisk until melted.
  • 4. Serve steaks with sauce and peppers.
  • Nutrition information per serving, using beef top loin steaks: 535 calories; 12 g fat (5 g saturated fat; 4 g monounsaturated fat); 96 mg cholesterol; 1484 mg sodium; 63 g carbohydrate; 6.6 g fiber; 41 g protein; 12.5 mg niacin; 0.7 mg vitamin B6; 1.9 mcg vitamin B12; 8.2 mg iron; 36.5 mcg selenium; 5.9 mg zinc; 119.7 mg choline.
  • This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
  • Nutrition information per serving, using beef tenderloin steaks: 580 calories; 15 g fat (6 g saturated fat; 5 g monounsaturated fat); 113 mg cholesterol; 1494 mg sodium; 63 g carbohydrate; 6.6 g fiber; 46 g protein; 10.6 mg niacin; 0.8 mg vitamin B6; 2.1 mcg vitamin B12; 8.5 mg iron; 42.6 mcg selenium; 6.8 mg zinc; 136.6 mg choline.
  • This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.

CORNISH GAME HENS WITH WILD RICE STUFFING



Cornish Game Hens with Wild Rice Stuffing image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 8 servings

Number Of Ingredients 13

6 tablespoons unsalted butter, divided
1/4 cup finely chopped onion
2 tablespoons finely chopped celery
1 teaspoon finely chopped fresh thyme leaves
1 1/2 cups cooked wild rice
1 tablespoon minced flat-leaf parsley, plus sprigs for garnish
1/3 cup toasted pecan pieces, broken
2 tablespoons dried cranberries
2 tablespoons dried currants
4 dried apricots, diced
Kosher salt and freshly ground black pepper
4 Cornish hens, patted dry
1 tablespoon balsamic vinegar

Steps:

  • In a medium skillet, heat 2 tablespoons of the butter over medium-low heat. Saute the onions and celery until softened, about 10 minutes. Add the thyme and cook for 1 minute more. In a mixing bowl combine the onion mixture with the rice, parsley, nuts and dried fruits and season with salt and pepper to taste. Place 1/2 cup of the stuffing into the cavity of each hen. Tie the legs of each bird together with kitchen twine.
  • Preheat the oven to 400 degrees F. Melt the remaining butter with the vinegar. Brush the birds all over with the butter mixture and season with salt and pepper. Put the hens on a rack in a large roasting pan, breast-side up. Roast the hens until an instant read thermometer inserted in the thigh registers 170 degrees F., about 80 minutes. Set the birds aside at room temperature, loosely covered with foil, for 10 minutes before carving. Split hens in half through the breast with a sharp knife or poultry shears, and keep the stuffing intact. Arrange birds skin-side up, on a platter, garnish with sprigs of parsley and serve.

CUBED STEAK AND WILD RICE



Cubed Steak and Wild Rice image

A very quick, easy, and inexpensive main dish to prepare. You can top this with sour cream before serving, if you'd like. Depending who will dine with me, I add some red pepper flakes for added pizzazz.

Provided by GRAYJETMAN

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 35m

Yield 4

Number Of Ingredients 8

2 tablespoons butter
1 pound cube steak, cut into bite-sized pieces
1 (4.5 ounce) package long grain and wild rice mix
2 cups water
5 fresh mushrooms, sliced
2 tablespoons Worcestershire sauce
2 tablespoons garlic powder
1 tablespoon onion powder

Steps:

  • In a skillet over medium heat, melt the butter, and saute the cube steak until evenly browned.
  • In a medium pot, mix the cooked steak and juices, rice, water, mushrooms, Worcestershire sauce, garlic powder, and onion powder. Bring to boil. Reduce heat to low, and simmer 25 minutes, or until all liquid has been absorbed.

Nutrition Facts : Calories 272.1 calories, Carbohydrate 23.5 g, Cholesterol 42.6 mg, Fat 12 g, Fiber 2.1 g, Protein 18.4 g, SaturatedFat 5.8 g, Sodium 160.4 mg, Sugar 3.4 g

WILD RICE STUFFING FOR TURKEY



Wild Rice Stuffing for Turkey image

This is an old family recipe. If you like wild rice, try this with your turkey! You won't be disappointed! (This recipe will stuff a 12 lb. bird. Can be easily doubled for larger bird. You can stuff it and cook it in the bird, or cook it in a dish as stated below.)

Provided by MCBETH24

Categories     Side Dish     Stuffing and Dressing Recipes     Rice Stuffing and Dressing Recipes

Time 50m

Yield 12

Number Of Ingredients 8

2 cups hot water
4 cubes chicken bouillon, crumbled
1 (6 ounce) package wild rice, uncooked
½ cup butter
1 cup chopped celery
½ cup chopped green bell pepper
1 (5.5 ounce) package seasoned croutons
2 teaspoons poultry seasoning

Steps:

  • Dissolve 3 cubes bouillon in 1 cup hot water. In a medium saucepan, combine wild rice with bouillon water, then fill with just enough cold water to cover. Bring to a boil. Reduce heat, cover, and simmer 25 minutes, stirring occasionally.
  • Mix remaining 1 cube bouillon in 1 cup hot water. Heat butter in a medium skillet over medium heat. Stir in celery and green pepper; cook until tender. Mix in remaining bouillon water. Pour skillet contents into a large bowl. Stir together cooked rice, croutons, and poultry seasoning.
  • Stuff turkey loosely, and cook turkey as directed. Or put stuffing into a well greased baking dish, cover, and bake 30 minutes in a preheated oven at 325 degrees F (165 degree C).

Nutrition Facts : Calories 184.2 calories, Carbohydrate 19.7 g, Cholesterol 21.4 mg, Fat 10.3 g, Fiber 1.8 g, Protein 3.9 g, SaturatedFat 5.6 g, Sodium 606.8 mg, Sugar 1.2 g

WILD RICE-STUFFED GRAPE LEAVES



Wild Rice-Stuffed Grape Leaves image

White rice, currants and pine nuts also go into the filling for this regional specialty.

Yield Make about 30

Number Of Ingredients 13

6 tablespoons olive oil
1 onion, chopped
2/3 cup (about 4 1/2 ounces) Uncle Ben's Long Grain and Wild Rice
1/2 teaspoon ground allspice
1 1/2 cups water
1/4 cup dried currants
1/4 cup pine nuts
1 8-ounce jar grape leaves,* drained
1/4 cup water
1/4 cup fresh lemon juice
Fresh lemon wedges
Chopped fresh parsley
*Available at Greek, Middle Eastern and most Italian markets.

Steps:

  • Heat 2 tablespoons oil in heavy medium saucepan over medium heat. Add onion and sauté until tender, about 5 minutes. Add rice and allspice and stir 30 seconds. Add 1 1/2 cups water and currants and bring to boil. Reduce heat to low, cover and simmer until water is absorbed and rice is tender, about 20 minutes. Remove from heat.
  • Heat 1 tablespoon oil in heavy small skillet over medium-low heat. Add pine nuts and sauté until golden brown, about 6 minutes. Mix nut mixture into rice. Season with salt and pepper.
  • Bring large pot of water to boil. Add grape leaves and stir to separate. Turn off heat; let stand 1 minute. Drain. Rinse with cold water to cool; drain well.
  • Cover bottom of heavy large skillet or Dutch oven with about 10 grape leaves, pressing about 1 inch up sides of skillet. Arrange 1 leaf, vein side up, on work surface. Place 1 rounded tablespoon rice filling near stem. Fold in sides, then roll up jelly roll fashion. Repeat with remaining filling and leaves. Arrange stuffed leaves, seam side down, close together in leaf-lined skillet. Drizzle 3 tablespoons oil over. Add 1/4 cup water and fresh lemon juice. Bring to boil. Reduce heat to medium-low, cover and cook 50 minutes. Cool completely. (Grape leaves can be made 1 day ahead. Cover and refrigerate.)
  • Arrange stuffed grape leaves on platter. Garnish with lemon and parsley.

RICE-STUFFED FLANK STEAK



Rice-Stuffed Flank Steak image

Dinner gets dressed up in this special recipe. Tender flank steak is filled with a flavorful rice and vegetable medley, creating an entree that's sure to impress. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 2 servings.

Number Of Ingredients 14

1 beef flank steak (3/4 pound)
3 tablespoons Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
1 teaspoon garlic powder
1/8 teaspoon Liquid Smoke, optional
3/4 cup fresh broccoli florets, chopped
2/3 cup water
1/2 cup sliced fresh mushrooms
2 tablespoons chopped onion
2 tablespoons chopped sweet red pepper
1/2 cup uncooked instant rice
2 ounces smoked Gouda cheese, shredded
1/8 teaspoon seasoned salt
1/8 teaspoon cayenne pepper

Steps:

  • Starting along one long side, cut a horizontal slit through the steak to within 1/2 in. of the opposite side, forming a pocket., In a large resealable plastic bag, combine the Worcestershire sauce, soy sauce, garlic powder and Liquid Smoke if desired; add the steak. Seal bag and turn to coat; refrigerate for at least 30 minutes., Meanwhile, in a small saucepan, combine the broccoli, water, mushrooms, onion and red pepper. Bring to a boil. Stir in rice; cover and remove from the heat. Let stand for 5-10 minutes or until water is absorbed. Fluff with a fork; stir in the remaining ingredients., Drain and discard marinade. Stuff steak with 1 cup rice mixture. Transfer to an 8-in. square baking dish coated with cooking spray. Place remaining rice mixture around stuffed steak. Cover and bake at 350° for 40-45 minutes or until meat is tender.

Nutrition Facts : Calories 458 calories, Fat 21g fat (11g saturated fat), Cholesterol 105mg cholesterol, Sodium 550mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 39g protein.

WILD RICE DRESSING



Wild Rice Dressing image

This is delicious served as a side dish or as a stuffing for our Crown Roast or Roast Goose.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 17

1/2 cup slivered almonds
Unsalted butter, for casserole
5 tablespoons olive oil
2 medium onions, coarsely chopped
4 celery ribs, chopped into 1/2-inch pieces
5 large cloves garlic, finely minced
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh sage
Salt and freshly ground pepper
1/4 cup coarsely chopped fresh flat-leaf parsley
8 ounces sweet fennel sausage, casings removed
2 Granny Smith apples, peeled, cored, and cut into 1/2-inch dice
1/2 cup Calvados, or white wine
6 cups cooked wild rice
4 cups cooked white rice
20 dried apricot halves, quartered
12 dried pitted prunes, halved

Steps:

  • Heat oven to 375 degrees.Spread almonds on a baking pan, and toast until golden, 5 to 7 minutes. Remove pan from oven, and set almonds aside to cool.
  • Generously butter a 2 1/2-quart casserole, and set aside. Heat 3 tablespoons olive oil in a large saute pan set over medium heat. Add onion, celery, and garlic. Cook, stirring occasionally, until tender, about 7 minutes.
  • Increase heat to high, and add rosemary and sage; season with salt and pepper. Continue cooking until vegetables are golden, 2 to 3 minutes. Remove pan from heat; stir in parsley. Transfer vegetables to a large bowl, and set aside. Return pan to heat.
  • Crumble sausage, separating meat. Add 1 tablespoon olive oil to saute pan. Add sausage, and cook, stirring and breaking up meat until well browned, 2 1/2 to 3 minutes. Transfer sausage to bowl with reserved vegetables. Return pan to heat.
  • Add remaining tablespoon olive oil to pan. Add apple, and cook, stirring occasionally, until browned, 2 to 3 minutes. Add Calvados. Using a wooden spoon, scrape up any brown bits on bottom of pan. Cook until most of the liquid has evaporated, about 1 minute.
  • Remove pan from heat, and transfer mixture to bowl with sausage and vegetables. Add wild and white rice, apricots, prunes, and reserved toasted almonds. Season with salt and pepper. Transfer dressing to a prepared casserole, and cover with aluminum foil.

SPICY WILD RICE STUFFING



Spicy Wild Rice Stuffing image

Use this gluten-free wild rice stuffing recipe in place of a bread stuffing when roasting a stuffed turkey, or serve on the side as directed.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 1h15m

Number Of Ingredients 12

2 cups wild rice
2 tablespoons olive oil
2 stalks celery, diced medium
1 small yellow onion, diced small
2 cloves garlic, finely chopped
1 large jalapeno, seeded and finely chopped
Salt and pepper
1/2 cup toasted pepitas (hulled pumpkin seeds)
1/2 cup golden raisins
1/4 cup vegetable broth
2 1/2 teaspoons ground coriander
1-2 tablespoons white-wine vinegar

Steps:

  • Cook rice according to package instructions. Preheat oven to 375 degrees. In a small skillet, heat oil over medium. Add celery, onion, garlic, and jalapeno and cook, stirring, until onion is translucent, about 5 minutes. Season with salt and pepper and transfer to a large bowl. Add rice, pepitas, raisins, broth, and coriander. Stir to combine and transfer to a 9-inch square baking dish. Bake until heated through, about 20 minutes. Drizzle with vinegar and serve.

Nutrition Facts : Calories 226 g, Fat 8 g, Fiber 4 g, Protein 7 g, SaturatedFat 1 g

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