Best Long Grain Wild Rice SoufflÉ Recipes

RICE SOUFFLE'

Rice Souffle' image

I love rice! Sticky rice, wild rice, long grain, it is all good! This is a simple way to make your rice dish a little more "elegant" without a lot of extra work. (quick cook rice is fine for this recipe) Also great with fresh mushrooms.

Provided by kittycatmom

Categories Rice

Time 35m

Yield 1 1 1/2 quart dish, 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 large onion, diced (about 1-1/4 cups)
2 tablespoons butter
2 cups cooked rice
2 eggs, beaten
1 cup milk
1 cup shredded swiss cheese
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon paprika
1 teaspoon dried parsley flakes
fresh sliced mushrooms (optional)

Steps:

Preheat oven to 375°F Coat a 1-1/2-quart baking dish with nonstick cooking spray.
In a large skillet, sauté onion in butter until golden (if adding mushrooms saute with the onion.).
In a large bowl, mix sautéed onion with remaining ingredients except paprika and parsley. Pour mixture into baking dish and top with paprika and parsley.
Bake 20 to 25 minutes, or until light golden and heated through.

Nutrition Facts : Calories 367, Fat 18.2, SaturatedFat 10.7, Cholesterol 154.4, Sodium 740.5, Carbohydrate 35.1, Fiber 0.9, Sugar 2.2, Protein 15.1

LONG-GRAIN AND WILD RICE PILAF

Long-Grain and Wild Rice Pilaf image

Look for long-grain and wild rice mixes near other rice products on supermarket shelves. Wild rice adds an invigorating, nutty flavor and texture to pilaf.

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 1/2 tablespoons nonhydrogenated margarine
1 medium onion, diced
2 large celery stalks, diced
1 to 2 vegetable bouillon cubes
1 1/2 cups long-grain and wild rice mix
Salt and freshly ground pepper to taste

Steps:

Heat the margarine in a large saucepan. Add the onion and sauté over medium heat until golden.
Add 4 cups water, the celery, and bouillon cubes and bring to a simmer. Stir in the rice mix, cover, and simmer gently until the water is absorbed, 35 to 40 minutes. Season with salt and pepper, and serve.
Did you know that wild rice is not really a type of rice, nor a grain at all? It is actually the seed of a tall aquatic grass that thrives in freshwater lakes or rivers. Most of the crop is harvested in and around Minnesota and other Great Lakes states by Native American-owned companies. Cultivating wild rice on a larger scale has proven difficult, so its niche remains as a specialty gourmet grain.
Wild rice dishes help dress up fall harvest meals; they are especially compatible with winter squash dishes.
Combine brown rice with a small amount of wild rice when cooking for added texture and nutty flavor.
Add a small amount of cooked wild rice to stuffings and other wintery casseroles.
Calories: 168
Total Fat: 4g
Protein: 4g
Carbohydrate: 28g
Cholesterol: 0mg
Sodium: 338mg

BEEFY WILD RICE SOUP

Beefy Wild Rice Soup image

Living in central Wisconsin, we experience many days of snow and cold temperatures. I like to prepare soup often, especially this one. My family loves it. -Marilyn Chesbrough, Wautoma, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 1h30m

Yield 12 servings (3 quarts).

Number Of Ingredients 11

Ingredients

1 pound ground beef
1/2 teaspoon Italian seasoning
6 cups water, divided
2 large onions, chopped
3 celery ribs, chopped
1 cup uncooked wild rice
2 teaspoons beef bouillon granules
1/2 teaspoon pepper
1/4 teaspoon hot pepper sauce
3 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained

Steps:

In a Dutch oven, cook beef and Italian seasoning over medium heat until meat is no longer pink; drain. Add 2 cups water, onions, celery, rice, bouillon, pepper and hot pepper sauce; bring to a boil. , Reduce heat; cover and simmer for 45 minutes. Stir in the soup, mushrooms and remaining water. Cover and simmer for 30 minutes.

Nutrition Facts : Calories 166 calories, Fat 6g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 372mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.

COPYCAT "UNCLE BEN'S" LONG GRAIN & WILD RICE

Copycat

Make and share this Copycat "uncle Ben's" Long Grain & Wild Rice recipe from Food.com.

Provided by BonnieZ

Categories Long Grain Rice

Time 25m

Yield 3/4 cup servings, 4 serving(s)

Number Of Ingredients 13

Ingredients

1 teaspoon dry chopped onion flakes
1/2 teaspoon dry parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon ground ginger
1/2 teaspoon black pepper
1/2 teaspoon salt
2 cups chicken stock (or 2 cup water plus 1 tbsp low sodium chicken boullion granules)
1 cup long grain rice
1/3 cup dry wild rice
1 tablespoon butter (optional)

Steps:

Combine all of the spices in a medium saucepan and mix thoroughly.
Add the both types of rice, the chicken stock and butter (if using).
Bring mixture to a boil and stir to combine.
Cover saucepan with a lid, turn down heat to a simmer and simmer gently for 10-15 minutes until all the liquid is absorbed.

HERBED WILD RICE

Herbed Wild Rice image

Wild rice is actually not rice at all; it's a long-grain marsh grass that has a chewy texture and delicious, nutty flavor.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes

Number Of Ingredients 5

Ingredients

2 cups wild rice
3 tablespoons extra-virgin olive oil
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh marjoram
Coarse salt and freshly ground pepper

Steps:

Rinse wild rice well under cold running water. Drain well, and set aside.
Bring a large saucepan of water to a boil. Stir in wild rice, reduce to a simmer, and cook until wild rice is tender, about 40 minutes.
Drain wild rice, transfer it to a bowl, and stir in olive oil, parsley, and marjoram. Season with salt and pepper, and serve at room temperature or chilled.