Wild Rice With Wild Mushrooms Recipes

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.

WILD RICE WITH WILD MUSHROOMS

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.

SPICY WILD RICE WITH MUSHROOMS

Steps:

• Cook 1 1/4 cups wild rice blend as the label directs (discard the flavor packet, if included). Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add 1 sliced small shallot, 1 sliced jalapeno, 12 ounces sliced mixed mushrooms and 1/2 teaspoon kosher salt; cook, stirring, until tender, about 5 minutes. Fluff the rice and add to the skillet; season with salt. Stir in 3 tablespoons chopped cilantro.

WILD RICE STUFFING WITH WILD MUSHROOMS

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 MUSHROOMS

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.

WILD RICE WITH MUSHROOMS

Steps:

• Pour cold water over rice in strainer and lift rice with fingers (to remove
• any impurities).
• Combine rice and 1 1/3 cups water and bouillon.
• Bring to a boil, reduce heat.
• Cover and simmer 60 minutes.
• * Meanwhile cook bacon partially and add mushrooms, green onion and thyme.
• Cook till bacon is crisp and mushrooms soft.
• Drain off fat.
• Add to cooked rice.
• Season with pepper.
• Sprinkle with chopped parsley.

WILD RICE WITH MUSHROOMS

Steps:

• Heat 2 tablespoons butter in a large saucepan over medium heat. Add the onion and sauté until translucent, about 10 minutes. Add the wild rice and toast, stirring, until it begins to smell nutty, about 1 minute. Add the chicken broth and bring to a boil, then reduce to a simmer over low heat. Cover and cook until the water is absorbed, about 40 minutes.
• Meanwhile, heat the olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the button mushrooms, shiitakes and thyme and cook, stirring often, until the mushrooms begin to brown, about 10 minutes. Add the garlic (add more oil to the skillet if it's dry), season with salt and pepper and cook until the garlic is fragrant, about 1 more minute.
• When the rice is cooked, fluff with a fork and gently fold in the mushroom mixture. Season with salt and pepper. Add to a serving bowl; sprinkle with the parsley.

WILD RICE WITH MUSHROOMS

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 MUSHROOM CASSEROLE

Steps:

• Cover wild rice with boiling water and soak for 1 hour. Drain.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
• Melt 1 tablespoon butter in a large skillet over medium heat; stir in mushrooms and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Combine soaked wild rice and uncooked white rice in a bowl. Add mushroom-onion mixture and 1/4 cup Parmesan cheese. Add chicken broth, cream, almonds, salt, and pepper; stir to combine. Transfer to the prepared baking dish and cover with foil.
• Bake in the preheated oven for 1 1/2 hours. Remove foil, dot with remaining butter, and sprinkle with Parmesan cheese.
• Increase the oven temperature to 425 degrees F (220 degrees C).
• Bake casserole until cheese and butter have melted, about 5 more minutes.

WILD RICE WITH SHIITAKE MUSHROOMS

Steps:

• * Place mushrooms in a bowl, cover with warm water and allow to soak 30 to 40 minutes, until softened. Drain mushrooms, reserving the liquid and cut any tough stems away from the caps. Slice the mushrooms into slivers about one-fourth-inch wide.
• Preheat oven to 350 degrees.
• In a heavy saucepan melt the butter or add the oil. Add the shallots and saute until tender. Add the carrots and sliced mushrooms and toss to coat with butter or oil. Add the rice. Stir briefly, then add the stock and reserved mushroom-soaking liquid. Season with salt and pepper.
• Bring to a simmer, cover and place in the oven to bake 1 hour and 15 minutes, until the grains of rice have started to split and are tender. All the liquid should be absorbed, but if not cook a few minutes longer, then remove pan from heat and set aside, covered, to rest for 15 minutes. Fluff rice with a fork, check seasonings and serve.

INSTANT POT® WILD RICE WITH MUSHROOMS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil until hot, then add mushrooms, onion, celery, carrot, and garlic. Cook, stirring occasionally, until vegetables soften, about 3 minutes. Turn pressure cooker off.
• Stir in chicken stock, wild rice, wine, thyme, rosemary, salt, and pepper. Close and lock the lid and set the pressure valve to sealing. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 15 minutes. Then release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Stir in pecans and balsamic vinegar, and serve.

WILD RICE WITH ROSEMARY AND GARLICKY MUSHROOMS

Steps:

• Combine the rice and broth in a medium saucepan and bring to a boil. Lower the heat, cover the pan, and simmer for 45 minutes. Turn the heat off and let the rice steam for another 10 minutes. Cool to room temperature.
• While the rice cools, heat the oil in a large skillet over medium-high heat. Once it shimmers, add the onions and garlic. Cook, stirring frequently, until the onion is translucent, 5 to 6 minutes. Add the mushrooms and cook until the mushrooms are browned and soft and the liquid they release has evaporated, 7 to 10 minutes. Season with a pinch of salt.
• Gently mix the mushrooms and chopped rosemary into the cooled rice. Add salt to taste. Just before serving, garnish the rice with a drizzle of good olive oil and a sprig of fresh rosemary.

LESLIE'S BROCCOLI, WILD RICE, AND MUSHROOM STUFFING

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.

WILD RICE WITH BALSAMIC MUSHROOMS

Steps:

• Bring broth to a boil in a small pot. Add rice, and reduce to a simmer. Cover, and cook until rice is just tender and almost all the liquid has been absorbed, about 40 minutes. Remove from heat. Let sit, covered, 10 minutes. Drain any excess cooking liquid if necessary. Fluff rice with a fork.
• Meanwhile, heat oil in a large saute pan over medium-high heat. Add mushrooms, and cook 3 minutes (do not stir). Season with 3/4 teaspoon salt, and stir. Continue to cook, stirring occasionally, until mushrooms are tender and caramelized, 5 to 7 minutes. Reduce heat to low, and add butter and scallions. Cook until scallions are softened, about 1 minute. Turn off heat, and stir in vinegar.
• Transfer rice to a serving bowl. Stir in mushrooms, and season with salt and pepper.

WILD RICE WITH MUSHROOMS AND BACON

Steps:

• Fry bacon til crisp and drain most of the drippings.
• Crumble bacon and set aside.
• Sauté mushrooms and wild rice in remaining bacon drippings about 3 minutes.
• Add chicken broth and bring to a boil.
• Cover pan and reduce heat to a simmer.
• Cook 45-60 minutes or'til rice is puffed and tender.
• Fluff rice with a fork, tast, and add salt to taste.
• Cook uncovered to evaporate any excess moisture if necessary.
• Toss with crumbled bacon before serving.
• Makes about 6 cups.