Overnight Baked Wild Rice Recipes

WILD RICE WITH MUSHROOMS

Wild Rice With Mushrooms image

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

Ingredients

8 ounces long-grain Wisconsin wild rice
8 tablespoons (1 stick) butter
1 pound cremini or button mushrooms, sliced
1/2 teaspoon salt, more to taste
Black pepper, to taste
1/3 cup dry sherry, such as Dry Sack (do not use cream sherry)

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

OVEN-BAKED WILD RICE PILAF WITH MUSHROOMS

Oven-Baked Wild Rice Pilaf With Mushrooms image

Make and share this Oven-Baked Wild Rice Pilaf With Mushrooms recipe from Food.com.

Provided by VegSocialWorker

Categories Brown Rice

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 leek, white and green parts thinly sliced (about 1 cup)
10 ounces sliced mushrooms (about 3 1/2 cups)
2 garlic cloves, minced (about 2 tsp)
1 teaspoon chopped fresh thyme
1 1/2 cups wild rice
1/4 cup madeira wine
1 tablespoon low sodium soy sauce
3 cups low sodium vegetable broth
1/2 cup frozen peas
1/4 cup pine nuts

Steps:

Preheat oven to 375 degrees.
Heat oil in a large dutch oven over medium heat. Add leeks and cook for 5 minutes or unil soft, stirring often.
Raise heat to medium, add mushrooms and cook for 7 minutes, or until liquid has evaporated and mushrooms begin to brown.
Srir in garlic and thyme, and cook 1 minute or until fragrant.
Stir in rice. Add wine and soy sauce, simmer 2 minutes or until almost all of the liquid has been absorbed. Add broth and 1 cup of water and return to a simmer.
Place lid on Dutch oven and bake 45 minutes. Remove lid, and bake 30 minutes more or until most of the liquid has been absorbed.
Remove from oven, cover and let stand 5 minutes.
Fold in peas and pine nuts. Season with salt and pepper and serve.

Nutrition Facts : Calories 390.9, Fat 13.6, SaturatedFat 1.5, Sodium 183.7, Carbohydrate 55.3, Fiber 6, Sugar 5, Protein 13.8

OVERNIGHT BAKED WILD RICE

Overnight Baked Wild Rice image

Make and share this Overnight Baked Wild Rice recipe from Food.com.

Provided by Chill

Categories Rice

Time 8h5m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

1 cup uncooked wild rice
3 cups boiling water
1 chicken bouillon cubes or 1 beef bouillon cube

Steps:

Preheat oven to 500 degrees.
In a glass baking dish, mix rice, water and bouillon cube.
Cover.
Put dish in oven and immediately turn off the oven.
"In the morning, you will wake to perfect wild rice, every time. Not really sure how much it makes.
I'm estimating!

Nutrition Facts : Calories 145.5, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.1, Sodium 192.2, Carbohydrate 30.1, Fiber 2.5, Sugar 1.2, Protein 6.1

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