Overnight Baked Wild Rice Recipes

BAKED WILD RICE

Steps:

• Rinse the wild rice well, then add it to a baking dish with boiling water and salt.
• Cover well and bake at 350 degrees for 1 hour, stir and bake for an additional 30 minutes.

WILD RICE MUSHROOM BAKE

Steps:

• Place wild rice in a large bowl and cover with boiling water; soak for 1 hour. Drain and set aside. , In a large skillet, saute mushrooms and onion in butter until tender. In a large bowl, combine the mushroom mixture, wild rice, long grain rice, almonds, broth, cream, salt and pepper., Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 350° for 75 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until rice is tender.

OVERNIGHT BAKED WILD RICE

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!

WILD RICE WITH MUSHROOMS

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.

OVEN-BAKED WILD RICE PILAF WITH MUSHROOMS

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.

OVEN METHOD FOR COOKING WILD RICE RECIPE - (5/5)

Steps:

• Preheat oven to 350°F. Wash the rice thoroughly. Pick through it and remove any foreign objects and discolored grains. Put the rice in a casserole dish and add the 3 cups of water. Cover the casserole dish and place on the center rack in the oven. Bake for one hour. Check the rice and add water if the rice is nearly dry but still uncooked. Fluff with a fork. Replace the cover and bake for another 1/2 hour. Check the rice. It should be tender but not mushy. The grains should be splitting open but not so soft that they are beginning to disintegrate. Remove the dish from the oven. Drain if necessary and fluff the wild rice with a fork before serving. Wild rice is not uniform from one bag to the next. Water amounts and cooking time will vary, so watch your wild rice carefully as it bakes.