Best Rice Mushroom Bacon Delight Recipes

WILD RICE WITH MUSHROOMS AND BACON

Wild Rice With Mushrooms and Bacon image

Here's a tasty sounding recipe I found in a local newspaper. I haven't tried this one yet, but it's made with some of my favorite foods, so I imagine it'll be quite tasty. Per all reviewers I've changed the amount of chicken broth from the original 4 cups to 3 cups.

Provided by ReeLani

Categories Pork

Time 1h10m

Yield 6 cups

Number Of Ingredients 5

Ingredients

6 slices bacon, cut up
1/2 lb sliced fresh mushrooms
1 cup wild rice
3 cups chicken broth
salt

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.

BAKED MUSHROOM BACON RICE

Baked Mushroom Bacon Rice image

Thanks go to NurseDi for inspiring me to create this side dish, based on her Mushroom Oven Rice. The butter gives the rice a lovely rich quality, so I'd advise against substituting margarine. I think it would be an ideal side for any meat. It is also an easy offering for your next potluck.

Provided by Sackville

Categories Pork

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 cup uncooked basmati rice
8 slices bacon, cut into bite-sized pieces
1/4 cup butter
1/2 cup finely chopped celery (optional)
1/2 cup finely chopped onion (optional)
1 cup sliced fresh mushrooms (more if you're not using the celery and onions)
2 cups chicken broth or 2 cups vegetable broth
2 -3 cloves garlic, minced
fresh ground black pepper
dried oregano

Steps:

Pre-heat the oven to 425 F or 220 C.
If you are using a fan assisted oven, you can cut the heat by about 10 percent.
In a large skillet, melt the butter and sauté the rice and bacon for two minutes.
Add the celery, onion and mushrooms.
Cook and stir for a further 2-4 minutes, until the vegetables just start to soften.
Pour into a large casserole dish.
Stir in the broth and garlic.
Add a generous amount of black pepper and a couple pinches of oregano.
Mix well.
Cover and bake for 30 minutes, or until the liquid is absorbed and the rice is cooked.

Nutrition Facts : Calories 505.8, Fat 34, SaturatedFat 14.6, Cholesterol 61.3, Sodium 845.3, Carbohydrate 37.6, Fiber 1.8, Sugar 1.1, Protein 12.1

ONE-POT BACON AND WILD MUSHROOM RISOTTO RECIPE BY TASTY

One-Pot Bacon And Wild Mushroom Risotto Recipe by Tasty image

Here's what you need: olive oil, medium onion, bacon, wild mushrooms, arborio rice, dry white wine, chicken broth, parmesan cheese

Provided by Tasty

Categories Dinner

Time 40m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil
1 medium onion, sliced
5 strips bacon, diced
8 oz wild mushrooms, such as porcini or shiitake, sliced
1 ½ cups arborio rice
½ cup dry white wine, such as Sauvignon Blanc
5 cups chicken broth
½ cup parmesan cheese, plus more for garnish

Steps:

In a 5-quart Dutch oven, heat the olive oil over medium heat.
Add the onion and cook 3-4 minutes until soft and slightly transparent.
Add the bacon and stir constantly until it starts to crisp.
Add the mushrooms and cook for an additional 2 minutes.
Add the arborio rice and cook for one minute, stirring constantly so the oil coats the grains.
Stir in the white wine and simmer 2-3 minutes, stirring occasionally.
Add one cup (235ml) of the chicken stock and simmer over medium heat for about 5 minutes, stirring occasionally.
Once the rice absorbs most of the liquid, continue to add 1-2 cups (235-470ml) of stock at a time until the liquid is absorbed and the rice is cooked through, about 25-30 minutes total.
NOTE: The risotto should be al dente and fall back in on itself when you run the spoon along the bottom of the pot.
Stir in the Parmesan cheese and remove from the heat.
Serve and garnish with extra Parmesan cheese.
Enjoy!

BACON MUSHROOM AND RICE BAKE

Bacon Mushroom and Rice Bake image

This casserole may be made with regular white rice, but it is much better using converted rice, as regular rice tends to get too soft when baking, when boiling the rice try not to over cook it (see note on bottom of page). Prep time includes boiling the rice and fying veggies. This is a very tasty rice dish!

Provided by Kittencalrecipezazz

Categories Pork

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

6 -10 slices bacon (can use more or less bacon)
1 onion, chopped
1 tablespoon minced garlic (to taste)
2 stalks celery, chopped
1 small green pepper, chopped
1 (10 ounce) can mushroom soup, undiluted
1/3 cup grated parmesan cheese (can use more)
milk (use half of the can of the mushroom soup)
2 cups cooked converted white rice (I use Uncle Ben's converted rice for this)
1 -2 cup canned mushroom slices, drained
salt and pepper

Steps:

Set oven to 325 degrees.
Butter a casserole dish.
Cook the rice, and set aside.
In a frypan cook bacon until crisp; drain the bacon fat if desired, or just leave in frypan to fry the veggies (you might still have to add in some butter for frying) remove and chop bacon into large pieces and set aside.
Add in 1/4 cup butter, and saute onion, garlic, celery and green pepper for about 4-5 minutes or until soft.
Transfer the cooked bacon and sauteed veggies to a large bowl; add in the cooked rice and all remaining ingredients; mix well to combine, adjusting salt and pepper to taste.
Transfer to a greased casserole dish.
Bake (covered or uncovered) for about 30-40 minutes.
**NOTE** if desired sprinkle grated cheddar cheese over the casserole the last 20 minutes of baking.
Also, for perfrect converted rice, boil 1-3/4 cups water with 1 cup rice and 2 tablespoons butter (double the water, rice and butter if desired) this will give you a not too soft rice, perfect for this or any recipe.