Wild Rice Stuffing With Wild Mushrooms Recipes

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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

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

WILD RICE STUFFING WITH WILD MUSHROOMS



Wild Rice Stuffing with Wild Mushrooms image

Categories     Fruit     Herb     Mushroom     Rice     Side     Bake     Thanksgiving     Stuffing/Dressing     Pear     Fall     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 to 10 servings

Number Of Ingredients 10

8 tablespoons (1 stick) butter
4 large onions (about 2 3/4 pounds), halved, thinly sliced
1 1/4 pounds assorted wild mushrooms (such as crimini and stemmed shiitake), sliced
3 tablespoons chopped fresh thyme
5 cups canned low-salt chicken broth
3 teaspoons chopped fresh sage
1 1/3 cups wild rice (about one 8-ounce package)
1 1/4 cups long-grain white rice
1 3/4 cups coarsely chopped dried pears (about 7 ounces; optional)
3/4 to 1 cup chopped fresh Italian parsley

Steps:

  • Melt 4 tablespoons butter in heavy large pot over medium heat. Add onions; sauté until very tender and caramelized, about 25 minutes. Transfer onions to large bowl. Melt remaining 4 tablespoons butter in same pot over medium-high heat. Add mushrooms and 1 tablespoon thyme; sauté until mushrooms are deep brown, about 12 minutes. Add to bowl with onions. Season with salt and pepper.
  • Bring broth, 1 tablespoon thyme, and 2 teaspoons sage to boil in heavy large deep saucepan. Mix in wild rice; return to boil. Reduce heat; cover and simmer 30 minutes. Mix in white rice; cover and simmer until all rice is tender and almost all liquid is absorbed, about 18 minutes longer. Stir in caramelized onions and mushrooms, remaining 1 tablespoon thyme, and 1 teaspoon sage. Stir in pears, if desired. Cover and simmer 5 minutes, stirring often. Season with salt and pepper. Stir in 3/4 cup parsley.
  • To bake stuffing in turkey:
  • Loosely fill neck and main cavities of turkey with stuffing. Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
  • To bake all of stuffing in baking dish:
  • Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish, depending on recipe. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
  • Sprinkle remaining 1/4 cup chopped Italian parsley over stuffing and serve.

WILD RICE WITH WILD MUSHROOMS



Wild Rice with Wild Mushrooms image

One surprise to Europeans who settled the plains was the abundance of wild mushrooms, including morels, chanterelles, and other varieties familiar from home. Free for the picking, the mushrooms were hung on strings and dried, providing a winter's worth of eating. Wild rice (actually a grass seed) is a New World native that combines well with the earthy mushrooms the French cèpes.

Categories     Mushroom     Rice     Side     Thanksgiving     Fall     Winter     Healthy     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 12

1 1/2 cups canned chicken broth
3/4 ounce dried porcini mushrooms, rinsed under cold water
1 1/4 cups wild rice, rinsed under cold water
1 teaspoon salt
1 1/2 bay leaves
3 tablespoons butter
3/4 cup finely chopped onion
1/2 cup finely chopped carrot
2 garlic cloves, minced
3/4 teaspoon dried marjoram
1/2 teaspoon dried thyme
9 medium crimini or button mushrooms, sliced

Steps:

  • Bring broth to boil in small saucepan. Remove from heat; add porcini mushrooms and let stand until soft, about 30 minutes. Drain, reserving soaking liquid. Finely chop porcini.
  • Bring medium saucepan of water to boil. Add rice, salt and bay leaves. Reduce heat to medium and simmer until rice is almost tender, about 45 minutes. Drain; discard bay leaves. (Porcini and rice can be prepared 1 day ahead. Cover porcini, soaking liquid and rice separately and refrigerate.)
  • Melt butter in large nonstick skillet over medium heat. Add onion, carrot, garlic, marjoram, thyme and porcini and sauté 5 minutes. Add crimini mushrooms; sauté until tender, about 7 minutes. Add rice and reserved porcini soaking liquid, discarding sediment in bottom. Simmer until almost all liquid absorbed but mixture is still moist, about 10 minutes. Season with salt and pepper.

WILD RICE STUFFING



Wild Rice Stuffing image

Since trying this stuffing recipe from my sister, I haven't made any other kind. It's so moist and tasty. When a big bowlful starts circulating around the table, happy holiday smiles get even bigger! -Connie Olson, Green River, Wyoming

Provided by Taste of Home

Categories     Side Dishes

Time 2h40m

Yield 8 servings.

Number Of Ingredients 8

Turkey giblets
4 cups water
1 package (6 ounces) long grain and wild rice mix
1 celery rib, chopped
1 small onion, chopped
1/2 cup butter
2-1/2 cups crushed seasoned stuffing
1-1/2 cups chicken broth

Steps:

  • Remove liver from giblets if desired. Place giblets and water in a saucepan. Cover and simmer for 2 hours or until tender. , Meanwhile, prepare rice according to package directions. In a small skillet, saute celery and onion in butter; add to rice. Drain and dice giblets. Stir stuffing, broth and giblets into rice., Spoon into an ungreased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 279 calories, Fat 13g fat (8g saturated fat), Cholesterol 97mg cholesterol, Sodium 806mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g 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.

WILD RICE WITH MUSHROOMS



Wild Rice with Mushrooms image

Provided by Kardea Brown

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons unsalted butter
1/2 medium onion, diced
2 1/2 cups wild rice
5 cups chicken broth
1 tablespoon olive oil
8 ounces white button mushrooms, sliced
8 ounces shiitake mushrooms, sliced with tough stems removed
2 teaspoons fresh thyme leaves
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley

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.

WILD RICE WITH MUSHROOMS



Wild Rice with Mushrooms image

Chock-full of mushrooms, celery and green onions, this hearty side dish is an ideal accompaniment to cool-weather meals. Our Test Kitchen staff seasoned it with garlic, thyme and rosemary so it complements nearly any entree. Plus, it makes a big batch, so you can use the extra in the next two dishes.

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 8-10 servings (7 cups).

Number Of Ingredients 12

3-1/2 cups chicken broth
2-1/2 cups water
2 cups uncooked wild rice
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 to 1/2 teaspoon dried rosemary, crushed
1 pound fresh mushrooms, sliced
3/4 cup diced celery
1/2 cup sliced green onions
2 garlic cloves, minced
4 teaspoons vegetable oil

Steps:

  • In a large saucepan, bring broth and water to a boil. add the rice, salt, thyme, pepper and rosemary. Reduce heat; cover and simmer for 60-65 minutes or until rice is tender; drain., In a large skillet, saute the mushrooms, celery, green onions and garlic in oil. Add the rice; heat through.

Nutrition Facts : Calories 173 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 454mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 3g fiber), Protein 7g protein.

LESLIE'S BROCCOLI, WILD RICE, AND MUSHROOM STUFFING



Leslie's Broccoli, Wild Rice, and Mushroom Stuffing image

This is the only stuffing I ever make and it gets RAVES! Not only is it beautiful, it has a wonderful meld of flavors and textures. Want something different than a sage dressing? Try mine!

Provided by Leslie Eickhoff-Davis

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

Time 1h30m

Yield 12

Number Of Ingredients 9

½ cup uncooked wild rice
1 ½ cups water
2 cups chopped fresh broccoli
½ cup butter
1 ½ cups sliced mushrooms
1 cup chopped onion
1 (16 ounce) package herb seasoned stuffing mix
1 (14 ounce) can chicken broth
½ cup sliced almonds

Steps:

  • Bring rice and 1 1/2 cups water to boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
  • Place broccoli in a pot with enough water to cover, and boil 5 minutes, or until slightly tender. Remove from heat, and drain.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
  • Melt the butter in a skillet over medium heat, and saute the mushrooms and onion until tender. Mix in cooked rice, cooked broccoli, stuffing mix, broth, and almonds. Transfer to the prepared baking dish (or use to stuff turkey just before roasting).
  • Bake 30 minutes in the preheated oven, or until golden brown.

Nutrition Facts : Calories 271 calories, Carbohydrate 35.9 g, Cholesterol 21.1 mg, Fat 11.2 g, Fiber 4.1 g, Protein 7 g, SaturatedFat 5 g, Sodium 738.6 mg, Sugar 3.3 g

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2009-09-09  · 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 …
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  • 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.
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WILD RICE STUFFING WITH MUSHROOMS – RIEGL PALATE
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WILD RICE STUFFING WITH WILD MUSHROOMS RECIPE | BON …
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2001-11-01  · Bring broth, 1 tablespoon thyme, and 2 teaspoons sage to boil in heavy large deep saucepan. Mix in wild rice; return to boil. Reduce heat; cover and simmer …
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BEST EVER WILD RICE STUFFING - IOWA GIRL EATS
2016-11-16  · Add wild rice, chicken broth, bay leaf, and a pinch of salt to a 1-1/2 - 2 quart saucepan then bring to a boil. Place a lid on top then turn heat down to low and simmer for 40-45 minutes or until rice is al dente. Let pan sit off the heat with the lid on for 5 minutes then remove bay leaf, fluff rice …
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User Interaction Count 98
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WILD RICE STUFFING WITH CRANBERRIES {CROCKPOT ...
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WILD RICE STUFFING WITH MUSHROOMS AND CRANBERRIES - LEMON ...
2018-11-14  · This recipe is slightly adapted from Bon Appetite Magazine, Wild Rice Stuffing with Wild Mushrooms, I believe dating back to 2000. You can prepare the wild rice stuffing a day or two in advance kept covered in the refrigerator then bake in the oven when needed. This recipe is easily scaled up or down as needed. Course Grain, Side Dish, Vegan, Vegetarian Cuisine American Keyword wild rice ...
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Estimated Reading Time 8 mins
Category Grain, Side Dish, Vegan, Vegetarian
Total Time 1 hr 33 mins
  • Chop 4 of the parsley sprigs and add to the wild rice stuffing. Stir to combine. Loosely fill the neck and main cavities of the turkey with the stuffing. Loosely sew the skin flap over the neck area to secure the rice in place. Truss the legs of the turkey together. Add the remaining stuffing to a buttered baking dish large enough to hold the leftovers. Cover with buttered foil and bake in the oven with the turkey, until heated through about 25 minutes. Uncover stuffing then bake until the top of the stuffing is slightly crisp. Bake the stuffing in the turkey until the turkey is done, and remove the stuffing while the turkey rests. Immediately check the internal temperature of the stuffing. The stuffing is done when it reaches 165°F (74°C). If the internal temperature is lower than 165°F (74°C) remove the stuffing from the cavities and place in a baking dish and cover with foil. Continue to bake the stuffing until the temperature reaches 165°F (74°C)
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WILD RICE STUFFING WITH SQUASH AND MUSHROOMS | MIDWEST LIVING
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Calories 199 per serving
Total Time 2 hrs
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VEGETARIAN AND GLUTEN-FREE WILD RICE STUFFING- THE BOSSY ...
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Category Side Dishes
Calories 273 per serving
  • In a 2 quart saucepan, cook wild rice with 2 cups water. Boil over medium-low heat, covered until rice is tender, for about 35 to 40 minutes.
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WILD RICE STUFFING WITH MUSHROOMS - WENT HERE 8 THIS
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THANKSGIVING WILD RICE DRESSING - STUFFING - RECIPE ...
1 day ago  · 1 pkg. UNCLE BEN'S® Wild Rice Mix-with Mushrooms 1 large sweet onion, chopped 4 celery stalks, chopped 1 large egg 2 cups turkey or chicken broth (use the broth from the giblets or canned, whichever you prefer) 2 tbsp. poultry seasoning 1 tsp. ground or rubbed Sage 1/2 cup (1 stick) butter, divided* salt and pepper, to taste
From cooks.com
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WILD RICE STUFFING WITH WILD MUSHROOMS RECIPE
Learn how to cook great Wild rice stuffing with wild mushrooms . Crecipe.com deliver fine selection of quality Wild rice stuffing with wild mushrooms recipes equipped with ratings, reviews and mixing tips. Get one of our Wild rice stuffing with wild mushrooms recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com
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WILD RICE AND MUSHROOM STUFFING RECIPE - OPRAH.COM
2011-11-17  · In same Dutch oven, heat brown rice, broth, and remaining 1 ¾ cups water to boiling over high heat. Reduce heat to low; cover and simmer until tender, 18 to 20 minutes. Stir wild-rice and vegetable mixtures into rice. Spoon stuffing into 13" by 9" glass baking dish or shallow ½-quart casserole. Cover with foil and bake until heated through ...
From oprah.com
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Top Asked Questions

What's the best way to make wild rice stuffing?
Instead of using bread in your stuffing, give rice a try. In this recipe, the chewy texture of wild rice is accented with brown rice, nutmeg, and mushrooms. Rinse wild rice in a strainer under cold water about 1 minute. In a 4-quart Dutch oven, combine wild rice, the 4 cups water, the brown rice, bouillon granules, salt, and nutmeg.
How to make wild rice with wild mushrooms?
Add onion, carrot, garlic, marjoram, thyme and porcini and sauté 5 minutes. Add crimini mushrooms; sauté until tender, about 7 minutes. Add rice and reserved porcini soaking liquid, discarding sediment in bottom. Simmer until almost all liquid absorbed but mixture is still moist, about 10 minutes. Season with salt and pepper.
How to make game hen stuffed with wild rice and mushrooms?
Directions. 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.
How to make vegan wild rice stuffing in crockpot?
If you need to make this wild rice stuffing vegan, be sure to use vegetable broth instead of chicken broth. Sauté the onions and celery. Add the mushrooms. Stir in salt and pepper. Stir the rice blend and vegetables together in a slow cooker. Add the broth.

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