DUCK AND WILD RICE CASSEROLE
An old one from Southern Living. My mom has made this one for years, using the bounty from my dad's duck hunts.
Provided by ratherbeswimmin
Categories Wild Game
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine the first 5 ingredients in a large pot; cover with water, and bring to a boil.
- Lower heat; cover and simmer 1 hour or until ducks are tender.
- Remove ducks from stock; strain stock and reserve.
- When ducks are cool enough to handle, remove meat from bones; cut into bite-sized pieces and set aside.
- Cook rice by following the package directions.
- Drain mushrooms, reserving the liquid.
- Add enough duck broth to the mushroom liquid to make 1 1/2 cups.
- Saute chopped onion in the melted margarine until tender.
- Add in flour, stirring until smooth.
- Add in mushrooms; cook/stir constantly for 1 minute.
- Gradually stir in mushroom liquid/broth mixture; cook over medium heat, stirring constantly until thickened and bubbly.
- Stir in duck, rice, half-and-half, and parsley.
- Spoon into a greased 2-quart shallow casserole dish.
- Sprinkle almonds over the top.
- Cover and bake in a 350°F oven for 15-20 minutes; uncover and bake 5-10 more minutes or until thoroughly heated.
WILD RICE CASSEROLE II
Quick, easy and very savory! This is a great sidedish recipe for chicken or pork!!
Provided by CORWYNN DARKHOLME
Categories Side Dish Casseroles
Time 1h30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring chicken broth to a boil in a medium saucepan.
- In a 1 1/2 quart baking dish, mix chicken broth, uncooked wild rice, water chestnuts, 2 tablespoons butter and salt.
- Cover, and bake in the preheated oven 30 minutes.
- While rice mixture is baking, melt remaining butter in a medium skillet over medium heat. Place mushrooms and onion in skillet, and slowly cook and stir until tender. Stir mushrooms and onion into the wild rice mixture, cover, and continue baking 30 minutes, or until liquid has been absorbed.
Nutrition Facts : Calories 136.9 calories, Carbohydrate 17.9 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 1.9 g, Protein 4.1 g, SaturatedFat 3.7 g, Sodium 335.5 mg, Sugar 1.6 g
SAVORY WILD RICE CASSEROLE
Seasoned with sage and tasty pork sausage, this filling rice casserole is a hearty accompaniment to roast turkey, chicken or duck. I especially like the crunch that the sliced water chestnuts add.
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- In a saucepan, combine water, rice and salt; bring to a boil. Reduce heat; cover and simmer for 55-60 minutes or until rice is tender. Meanwhile, in a skillet, cook sausage and onion until meat is no longer pink; drain. Add broth, soup, mushrooms, water chestnuts, sage and rice. Transfer to a greased 3-qt. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until heated through.
Nutrition Facts : Calories 212 calories, Fat 10g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 724mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
DUCK AND WILD RICE TRAIL CASSEROLE
Number Of Ingredients 12
Steps:
- Cook ducks with seasonings (celery, onion, salt and pepper), covered with water in Dutch oven for one hour or until tender. Remove ducks from stock. Let cool; strain stock and reserve. Cut meat into bite-sized pieces and set aside. Cook rice according to directions on package. Drain mushrooms, reserving liquid. Add enough duck broth (stock) to make 1 1/2 cups. Sauté chopped onion in margarine until tender; add flour, stirring until thick and smooth. Gradually stir in mushroom broth liquid. Cook over medium heat, stirring constantly, until thick and bubbly. Stir in duck, rice, half-and-half, wine and parsley. Spoon into a greased 2-quart shallow casserole. Sprinkle almonds on top. Cover and bake at 350° for 15-20 minutes until liquid is absorbed. Let rest 5 minutes before serving. Note: You may substitute 3 cups cooked chicken for duck.
Nutrition Facts : Nutritional Facts Serves
WILD RICE AND MUSHROOM CASSEROLE
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
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
SLOW-ROASTED DUCK CASSEROLE
The meat just falls off the bone in this delicious dish
Provided by kerryburnett
Time 2h30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Cover the shallots in boiling water, leave for 10 mins then peel. Preheat oven to 170c or 150c fan oven.
- Fry the bacon/pancetta in a hot casserole dish until lightly browned then remove to a holding dish.
- Add a little butter and oil and cook the shallots until light brown, then remove to holding dish.
- Place duck legs in casserole and brown both sides then add to holding dish.
- To the fats in the casserole, add the flour and cook for 1 min. Gradually add the wine, stock, rosemary, bouquet garni and garlic. Beware, it will spit a little.
- Now return the bacon/panetta, shallots and duck to casserole. Add the redcurrant jelly, some of the orange juice and the mushrooms and simmer gently for 3-4 mins. Cover the casserole and place in the oven for two hours.
- Season to taste and add more orange juice or redcurrant jelly if you wish. Serve with mash.
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