Best Wild Rice And Broccoli Timbales Recipes

BROCCOLI WILD RICE SOUP

Steps:

• In a large saucepan, combine the rice, contents of seasoning packet and water; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring once. Stir in the broccoli, carrot and onion. Cover and simmer for 5 minutes. Stir in soup and cream cheese. Cook and stir until cheese is melted. Stir in almonds if desired.

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.

WILD RICE BROCCOLI CASSEROLE

Steps:

• Cook rice mixture as directed.
• Cook broccoli until cunchy.
• Mix soup and cheese.
• Butter the casserole dish.
• Alternate cheese-soup mixture, broccoli and rice in layers.
• Sprinkle with additional grated cheese.
• Cook at 350 for 45- 60 minutes.

BROCCOLI RICE CASSEROLE

Steps:

• Preheat oven to 325°. In a large skillet, melt butter over medium-high heat. Add onion, celery and broccoli; cook and stir until crisp-tender, 3-5 minutes. Stir in the cheese sauce, soup and milk until smooth. Spoon rice into a greased 8-in. square baking dish. Pour cheese mixture over rice; do not stir. Bake, uncovered, until bubbly, 25-30 minutes.

RICE TIMBALES

Steps:

• Place the oven rack in the center position and preheat the oven to 375° F.
• Bring the water, olive oil, salt, and bay leaves to a boil in a 2-quart saucepan over medium heat. Stir in the rice and bring the water back to a boil. Lower the heat so the water is simmering, cover the pan, and cook until the rice is al dente and the liquid is absorbed, about 15 minutes. (If there is still a little water left in the pan when the rice is cooked, remove the pan from the heat and let it stand, covered, a minute or two, until the liquid is absorbed.)
• While the rice is cooking, butter six 8-ounce ramekins or custard cups and sprinkle the insides evenly with bread crumbs. Bring a kettle of water to a boil, then keep it hot over low heat.
• Remove the rice from the heat and beat in 4 tablespoons butter, the spinach, grated cheese, and chives. Divide the rice mixture among the prepared ramekins and cover each with a small square of aluminum foil.
• Set a baking pan large enough to hold the ramekins on the oven shelf. Set the ramekins in the pan, leaving some space between them, and pour in enough hot water from the kettle to come halfway up the sides of the ramekins. Bake 15 minutes.
• Remove the aluminum foil and bake until the tops of the timbales are lightly browned and feel firm to the touch, about 15 minutes. Carefully remove the pan from the oven and remove the ramekins from the hot-water bath. Let stand 5 minutes.
• Run a paring knife around the inside edge of the ramekins and, working one at a time, unmold the ramekins onto serving plates. If you have trouble freeing the timbales from one of the ramekins, leave the ramekin in place on top of the overturned timbale while unmolding another, then return to it.

BROCCOLI WILD RICE CASSEROLE

Steps:

• Add the wild rice to a medium saucepan with 5 cups of the chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low and cover the pan. Cook until the rice has just started to break open and is slightly tender, 35 to 40 minutes. Set aside.
• Meanwhile, bring a pot of water to a boil and prepare an ice water bath. Blanch the broccoli by throwing the florets into the boiling water until bright green and still slightly crisp, 1 1/2 to 2 minutes. Immediately drain the broccoli and plunge it into the bowl of ice water to stop the cooking process. Remove it from the ice water and set aside.
• Heat a large pot over medium-high heat, then melt 6 tablespoons of the butter. Add the mushrooms and onions and cook, stirring occasionally, until the liquid begins to evaporate, 3 to 4 minutes. Add the carrots and celery and cook until the vegetables are soft and the mixture begins to turn darker in color, 3 to 4 minutes.
• Sprinkle the flour on the vegetables, stir to incorporate it and cook for about a minute. Pour in the remaining 3 cups of broth and stir to combine. Bring the mixture to a gentle boil and allow it to thicken, about 3 minutes. Pour in the heavy cream, stirring to combine. Let the mixture cook until it thickens. Add the salt and pepper, then taste and adjust the seasonings as needed.
• Preheat the oven to 375 degrees F.
• Mix together the cooked rice and broccoli and tip into a 2-quart baking dish. Using a ladle, scoop out the vegetable/broth mixture and spoon it evenly all over the top, totally covering the surface with the vegetables.
• Melt the remaining 2 tablespoons butter, then pour it into a separate bowl with the panko breadcrumbs. Toss the mixture together to coat the breadcrumbs in butter, then sprinkle the breadcrumbs all over the top of the casserole.
• Cover with foil and bake the casserole for 20 minutes, then remove the foil and continue baking until golden brown on top, another 15 minutes. Sprinkle on the parsley after you remove it from the oven.

SKILLET WILD RICE, WALNUT AND BROCCOLI SALAD

Steps:

• In a medium saucepan, bring 3 1/2 cups stock or water to boil. Add salt to taste and the wild rice. When the water returns to the boil, reduce the heat, cover and simmer 40 to 45 minutes, until the rice is tender and has begun to splay. Drain and transfer to a wide, heavy skillet.
• Make the dressing while the rice is cooking. Whisk together the lemon juice, vinegar, salt, mustard, and the garlic. Whisk in the oils, taste and adjust seasonings. Set aside.
• Steam the broccoli until just tender, about 4 minutes. Transfer to the pan with the rice. Add the dressing and the nuts and heat through, stirring. Add freshly ground pepper and just before serving stir in the parsley and other chopped herbs. Serve warm.

WILD RICE AND BROCCOLI TIMBALES

Steps:

• Heat wild rice, broccoli, water, basil and salt to boiling in 2-quart saucepan, stirring occasionally to break up broccoli; reduce heat to low. Cover and simmer 6 to 7 minutes or until wild rice and broccoli are tender. Stir in cheeses until blended.
• Meanwhile, heat spaghetti sauce in 1-quart saucepan over medium heat until hot. Reduce heat to low; stir occasionally.
• Spray 10-ounce custard cup with cooking spray. To form timbales, press 3/4 cup wild rice mixture into cup; turn upside down onto serving plate to unmold. Repeat with remaining mixture. Or spoon mixture onto serving plates instead of shaping into timbales.
• Pour spaghetti sauce over timbales. Sprinkle with additional Parmesan cheese if desired.