Wildricehotdishcrockpot 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.

COTTAGE CHILLI HOTPOT



Cottage chilli hotpot image

The ultimate make-ahead comfort food dish - if you're spending a weekend in the country this dish will defrost as you travel

Provided by Jane Hornby

Categories     Dinner, Main course

Time 3h20m

Number Of Ingredients 19

800g braising steak , cubed
2 tbsp plain flour , seasoned well
4 tbsp olive oil
300ml red wine
2 red onions , cut into chunks
2 carrots , cut into chunks
4 garlic cloves , bashed to remove skin
2 red peppers , deseeded, cut into chunks
1 fresh red chilli , deseeded and sliced
few thyme sprigs , plus 1 tbsp leaves
1 bay leaf
1 tsp each ground cumin and coriander
½ tsp each cinnamon and chilli flakes
2 x 400g cans chopped plum tomatoes
2 tsp caster or granulated sugar
250ml good beef stock
400g can red kidney beans , drained
1kg potatoes
knob of butter

Steps:

  • Toss the beef in flour, then brown half in a pan, using 1 tbsp oil. Once browned, spoon into a bowl. Add 100ml wine to the pan and scrape up any bits. Reduce a little, then pour into the bowl with the cooked beef. Wipe the pan and repeat with the remaining beef and another 100ml wine. Meanwhile, whizz the onions, carrots and garlic in a food processor until finely chopped.
  • Add 2 tbsp oil to the pan and tip in the chopped veg, peppers, fresh chilli, thyme sprigs and bay. Fry for 10 mins. Tip in the spices, cook for 1 min, then add the rest of the wine and reduce by half. Add the tomatoes, sugar, beef, winey juices and stock, season, then simmer for 1½-2 hrs until the meat is meltingly tender. Stir in the beans and allow to cool.
  • Peel and slice the potatoes about 5mm thick, then boil for 5 mins. Drain, then tip back into pan. Add the butter and thyme leaves, season, then toss to coat. Tip the chilli mix into a 35 x 25cm dish, then layer the potatoes on top. Dot with butter. Cover with cling film and cool completely if freezing. Will freeze for 1 month - defrost before cooking. Heat oven to 200C/180C fan/gas 6 and bake for 50 mins-1 hr, until the sauce is bubbling and potatoes golden. Serve with soured cream and green veg.

Nutrition Facts : Calories 584 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 16 grams sugar, Fiber 8 grams fiber, Protein 38 grams protein, Sodium 1.27 milligram of sodium

WILD RICE HOT DISH (CROCK POT)



Wild Rice Hot Dish (Crock Pot) image

From the Fix it And Forget It cookbook. Yummy, and easy to throw together in the am. I keep cubed cooked chicken in the freezer just to throw in easy meals like this!

Provided by CookbookCarrie

Categories     One Dish Meal

Time 6h10m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 cups wild rice, uncooked but rinsed well
1/2 cup slivered almonds (I personally don't add these) (optional)
1/2 cup chopped onion
1/2 cup chopped celery
1 (8 ounce) can mushrooms, drained
2 cups cut up chicken (rotisserie works well too)
6 cups chicken stock or 6 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 tablespoon parsley

Steps:

  • Wash and drain rice.
  • Combine all ingredients in slow cooker and mix it up well.
  • Cover and cook on low 4-6 hours.
  • DO NOT REMOVE LID BEFORE RICE HAS COOKED 4 HOURS.

CHICKEN WILD RICE HOTDISH



Chicken Wild Rice Hotdish image

Provided by Molly Yeh

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 16

3/4 cup wild rice, rinsed and drained
Kosher salt
4 tablespoons (1/2 stick) unsalted butter
2 carrots, finely chopped
2 stalks celery, finely chopped
1 large onion, finely chopped
6 tablespoons all-purpose flour
2 1/2 cups low-sodium chicken stock
1/2 cup heavy cream
1 teaspoon fresh rosemary, chopped
1/4 teaspoon black pepper
2 sleeves butter crackers, such as Townhouse, crushed (approximately 2 cups)
1 tablespoon olive oil
1 rotisserie chicken, meat shredded (about 4 cups)
Chopped fresh parsley, for garnish
Ketchup, for serving

Steps:

  • Preheat the oven to 375 degrees F.
  • In a medium saucepan, combine the wild rice, 1/4 teaspoon salt and 2 cups water and bring to a boil over high heat. Reduce the heat to a simmer, cover and cook until al dente, about 30 minutes. Drain the rice and set it aside.
  • In a large pot, melt the butter over medium-high heat. Add the carrots, celery, onion and a pinch of salt and cook until the vegetables are softened, 12 to 15 minutes. Stir in the flour and cook for 1 minute. Mix together the chicken stock and cream in a measuring cup. Add a third of the stock mixture to the pot and cook until thickened slightly, 3 to 4 minutes. Stir in another third of the mixture and cook another minute or two. Add the remaining third and cook until thickened, 3 to 4 minutes. The soup should coat the back of a spoon. Add the rosemary, black pepper and salt to taste. Taste and adjust the seasoning as desired.
  • Mix the butter crackers and olive oil in a bowl. Set aside.
  • In a 9-by-13-inch casserole dish, spread a third of the soup on the bottom of the dish. Spread half of the rice on top of the soup and follow with half of the shredded chicken spread across the rice. Repeat the layers, then top with the remaining third of the soup mixture. Top with the butter cracker mixture. Bake until bubbly, about 45 minutes. If the cracker topping is getting too browned, cover with foil.
  • Garnish with chopped parsley and serve with ketchup on the side!

EASY CHICKEN AND WILD RICE HOT DISH



Easy Chicken and Wild Rice Hot Dish image

The original recipe was prepared by Amy Thielen, in the October issue of Food Network magazine. I have substituted some ingredients due to unavailability and high cost. Green onions for leeks, evaporated milk and water for whole milk, sour cream for fresh cream and Rice a Roni Long Grain & Wild Rice for natural wild rice. This substitution saves time.

Provided by Montana Heart Song

Categories     One Dish Meal

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 19

1 (4 1/3 ounce) package rice a roni long grain and wild rice blend
6 tablespoons butter or 6 tablespoons margarine
1 2/3 cups water
1 bay leaf
2 teaspoons chicken base
4 green onions, chopped including tops
3 stalks celery, chopped
1/4 teaspoon black pepper
1/4 teaspoon salt
3 tablespoons flour
3/4 cup evaporated milk
3/4 cup water
1 cup sour cream
1/2 teaspoon ground thyme
1/4 teaspoon ground nutmeg
2 cups chopped cooked chicken
1 1/2 cups shredded cheddar cheese
2 cups coarsely broken Ritz crackers
2 tablespoons olive oil

Steps:

  • Empty contents of Rice a Roni box, 2 tblsps. butter, seasoning packet,.
  • 1 2/3 cup water, bay leaf and chicken broth base into large frying pan. Bring to a boil, stir and cover. Turn heat to low. Cook 25 minutes.
  • Remove bay leaf.
  • Pour into large bowl and cover. Set aside.
  • Preheat oven 375*.
  • In frying pan, heat 2 tblsp. butter. Add chopped green onions, celery, salt and pepper. Saute until slightly golden.
  • Stir in flour, evaporated milk, water. Wisk until mixed and creamy, about five minutes. Take off heat.
  • Add sour cream, thyme, nutmeg. Mix.
  • Add vegetable cream, chicken, half of the cheese to bowl.
  • Coat 9 X 13 pan with remaining butter. Pour rice chicken cheese mix into.
  • pan. Top with remaining cheese. Bake 25 minutes.
  • Shake crackers in bag with olive oil.rack.
  • Take out of oven, add crackers to the top. Bake 15 minutes until golden.
  • Note: This dish can be baked without crackers. Then reheated with crackers on top, until hot and browned.

Nutrition Facts : Calories 568.3, Fat 43.1, SaturatedFat 21.7, Cholesterol 124.3, Sodium 674.2, Carbohydrate 21.7, Fiber 1.2, Sugar 3.8, Protein 23.9

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