Best Wild Rice And Mushrooms Recipes

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.

WILD RICE WITH MUSHROOMS AND PARSLEY

Steps:

• Cook rice according to package instructions. Meanwhile, heat olive oil in a large skillet over medium-high. Add mushrooms and season with salt and pepper. Cook, stirring occasionally, until mushrooms are browned, about 13 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in cooked rice and remove from heat. Stir in parsley and lemon juice 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.

GAME HEN STUFFED WITH WILD RICE AND MUSHROOMS

Steps:

• Bring the rice, a pinch of salt, and water to a boil in a saucepan with a lid. Reduce the heat, cover with a lid, and simmer the wild rice until the kernels burst open, 45 to 50 minutes. Replenish the water if necessary. Fluff the rice with a fork, and let stand for 5 to 10 minutes to absorb water.
• Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish large enough to hold the game hen.
• Heat 2 tablespoons of butter in a skillet, and cook and stir the mushrooms over medium heat until they are partially cooked and starting to give their juice, 5 to 8 minutes. Stir the mushrooms and butter into the cooked rice.
• Sprinkle the game hen, inside and out, with poultry seasoning, rosemary, and salt and pepper. Lightly stuff the Cornish hen with the wild rice mixture, and tie the legs together with cooking twine to hold in the stuffing. Slice 2 tablespoons of butter into small pats, and dot them around the bird.
• Bake the bird in the preheated oven until no longer pink at the bone and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove the game hen from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

WILD RICE WITH MUSHROOMS, CRANBERRIES AND WALNUTS

Steps:

• Bring two medium pots salted water to a boil over high heat. Add wild rice to one and wheat berries to another, reduce heat to medium, and cook until tender, 30 to 35 minutes for wild rice and 20 to 25 minutes for wheat berries.
• While grains cook, put cranberries in small bowl, and cover with hot water. Soak 15 minutes, drain, and chop. Set aside.
• Heat canola oil in a medium skillet over medium heat. Add mushrooms, and sauté, stirring frequently, until mushrooms soften and begin to release their liquid, 8 to 10 minutes. Season lightly with salt and pepper, and transfer to a warm serving bowl. Stir in walnuts, shallots, parsley and cranberries.
• When grains are tender, drain them, and add them to bowl. Drizzle with walnut oil, and toss gently. Taste and add salt and pepper if necessary. Serve warm or at room temperature.

STIR-FRIED WILD RICE WITH ASPARAGUS AND MUSHROOMS

Steps:

• In wok or large pan, heat oil over medium heat. Add shallots and garlic and cook, stirring, for 1 to 2 minutes. Add mushrooms and sautee, stirring, for 5 minutes.
• Add seasonings, liquid, and asparagus. Stir, cover, reduce heat to low, and cook for 3 to 5 minutes, until the asparagus turns bright green.
• Stir in the rices, mix well, and heat through.

BONELESS QUAIL STUFFED WITH WILD RICE AND MUSHROOMS

Steps:

• Prepare the quail and set aside.
• Cook the wild rice and drain.
• Heat the butter in a skillet and add the onion and shallots. Cook, stirring, until wilted. Add the mushrooms and cook about one minute, stirring. Add the wild rice, salt and pepper to taste. Sprinkle with bourbon and stir. Remove from the heat and let cool.
• Spoon equal portions of stuffing onto the opened quail. Carefully fold over the quail halves to enclose the filling.
• Lay out eight squares of plastic wrap, one square at a time. Place one stuffed quail in the center and carefully fold the plastic wrap to enclose the stuffed pieces. Wrap securely.
• Place the stuffed quail in one layer in the top rack of a steamer. Set aside. Add enough water to boil in the bottom of the steamer to steam the quail when added.
• When ready to cook, place the quail over the steamer and cover closely. Let the quail steam for 15 to 20 minutes or until done. Serve with cream of chicken sauce. A serving suggestion: spoon a little of the sauce onto a hot plate, top with two stuffed quail and sprinkle with 1 tablespoon parsley. Spoon the remaining sauce over the quail.

PAN-FRIED MAHI MAHI WITH MUSHROOMS AND WILD RICE

Steps:

• Heat oil on a griddle over medium heat. Add mahi mahi fillets to one side of the griddle and cook until it flakes easily with a fork, about 12 minutes, turning halfway through.
• At the same time, saute spinach, mushrooms, green onions, and garlic on the other side of the griddle. Add basil and salt to the vegetables and fish.
• Serve over wild rice.

CHICKEN LEGS STUFFED WITH WILD RICE AND MUSHROOMS

Steps:

• Prepare the chicken legs. Sprinkle them inside and out with salt and pepper, and set aside.
• Meanwhile, cook the wild rice and drain.
• Heat the butter in a skillet and add the onions and shallots. Cook, stirring, until they are wilted. Add the mushrooms and cook about one minute, stirring. Add the wild rice, salt and pepper. Sprinkle with Cognac and stir. Remove from the heat and let cool.
• Stuff each chicken leg with an equal portion of the filling. Carefully fold over the boned thighs to enclose the filling.
• Lay out four squares of plastic wrap, one at a time. Place one stuffed leg in the center and carefully fold the plastic wrap to enclose the stuffed pieces. Wrap securely.
• Place the stuffed chicken legs in one layer in the top rack of a steamer. Set aside. Bring enough water to the boil in the bottom of the steamer to steam the chicken legs when added.
• When ready to cook, place the chicken legs over the steamer and cover closely. Let the legs steam for about 20 minutes or until done. Serve with cream of chicken sauce. One serving suggestion: Spoon a little of the sauce onto a hot plate, top with the stuffed leg and sprinkle with chopped parsley.

MUSHROOM-STUFFED MUSHROOMS WITH WILD RICE AND GOAT CHEESE

Steps:

• Preheat oven to 425 degrees F. Coat baking sheet with cooking spray.
• Heat large, deep skillet over medium heat. Add half the oil and swirl to coat pan. Add onion and cook 5 minutes, or until onion becomes translucent, stirring often. Stir in white mushrooms, garlic and salt, and cook 8 to 10 minutes, or until mushrooms are soft and most of the liquid has evaporated, stirring frequently. Stir in rice, and cook 1 to 2 minutes longer, or until heated through. Remove from heat and stir in goat cheese.
• Fill each portobello with about 1/3 cup filling mixture. Toss tomatoes with lemon juice in a bowl, and lay tomato halves cut-side up over tops of filled portobellos.
• Place stuffed portobellos on baking sheet greased with the remaining olive oil, and sprinkle each with 1 teaspoons breadcrumbs. Bake 30 to 35 minutes, or until mushrooms are cooked through and breadcrumbs are golden. Sprinkle wuth chopped parsley.

CROCK POT SAUCY CHICKEN WITH WILD RICE AND MUSHROOMS

Steps:

• In crock pot, combine chicken, broth, soup and mushrooms. Stir well, cover and cook on high 6-8 hours. 30 minutes before serving, add wild rice. Recover and cook on high 30 minutes or until rice is done. Serve with crusty bread and a nice green salad.
• To make this recipe low fat, use 99% fat free broth and 99% fat free cream of chicken with herbs.

CHICKEN BREASTS WITH CHANTERELLE MUSHROOMS AND WILD RICE RECIPE

Steps:

• * If fresh chanterelle mushrooms are unavailable, you can replace them with dried or canned gourmet "forest" mushrooms. Wash, drain, and chop the parsley. Peel and chop the shallot. Cook the wild rice according to the directions on the packet and drain. Using a sharp knife, cut pockets in the chicken breasts and set aside. (See Note) Wipe the mushrooms and gently sauté with the shallots in the butter in a frying pan for 3 minutes. Stir into the cooked rice, add the chopped parsley, and season with salt and pepper. Fill the pockets you have made in the chicken breasts with this mixture, and secure them with a toothpick. Heat the olive oil in a frying pan, and cook the chicken breasts, covered, for about 7 minutes on each side. Serve with a green salad. This recipe yields 2 servings. Note: Lay the chicken breasts on a cutting board and slice almost in half to make a pocket as when you slice a roll for a sandwich. Do not cut completely through (you will be stuffing the inside of the breast like a sandwich).

WILD RICE AND BARLEY STUFFED MUSHROOMS

Steps:

• 1. Rinse rice in fine strainer under cold running water; drain and set aside. Heat 1 tablespoon oil in 3 quart saucepan over medium heat. Add onion to oil; cook and stir about 10 minutes. Add barley, rice and garlic; cook and stir over medium heat 1 minute. Stir in chicken broth. Bring to a boil over medium-high heat. Reduce heat to low; simmer, covered, about 1 hour.
• 2. Clean mushrooms with a soft cloth and remove stems microwave for 3 mins to slightly cook. Set caps aside; finely chop stems. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add bell pepper; chopped mushroom stems, carrot and oregano; cook and stir 5 to 6 minutes. Stir the bell pepper mixture into saucepan of rice mixture. Remove from heat.
• 3. Preheat oven to 350F.
• 4. Slightly over stuff mushroom caps with rice mixture. Spray baking dish with cooking spray. Place the stuffed mushrooms in a single layer and bake, uncovered, 15 minutes at 350F. Serve hot from the oven.

EGGPLANT AND MUSHROOMS WITH WILD RICE

Steps:

• Heat butter and 1 tablespoon of olive oil in a large skillet. Add the eggplant, and fry until tender, about 5 minutes. Remove eggplant from the skillet, and keep warm.
• Add the remaining 2 tablespoons of olive oil to the skillet, and fry the onion and mushrooms until tender, about 5 minutes. Return the eggplant to the pan, and season with garlic, salt, pepper, and Italian seasoning. Cook and stir for one minute to blend the flavors.
• Stir in the chicken broth, and simmer for about 5 minutes, until most of the liquid is reduced or absorbed. Stir in cream of mushroom soup, half-and-half cream, and cooked wild rice. Simmer over low heat for 15 minutes, stirring occasionally. Taste and adjust seasoning with salt and pepper if desired.

SASKATCHEWAN WILD RICE WITH MUSHROOMS AND BACON

Steps:

• In good-sized saucepan over medium-high heat, fry bacon until crisp. Remove from pan and set aside.
• Add mushrooms and rice to pan and saute for a few minutes, stirring constantly.
• Add chicken bouillon and bring to a boil. Then cover and turn down to low. (Use liquid to rice ratio per directions on your bag of rice. Same for cooking time.).
• Simmer for 45 minutes without removing lid. No peeking!
• After 45 minutes, test to see if rice is done. If it isn't put lid back and continue to cook until done.
• Stir bacon and green onion in before serving.

WILD RICE PILAF WITH MUSHROOMS AND PECANS

Steps:

• Cook the wild rice according to package directions; transfer to a large bowl. Meanwhile, in a pot of boiling, salted water, cook the orzo until al dente; drain. Add to the wild rice.
• In a large skillet, melt the butter over medium-high heat. Add the mushrooms and cook, stirring frequently, until slightly softened, about 3 minutes. Add the pecans and sage and cook, stirring frequently, until the nuts are toasted and the mushrooms are tender, about 3 minutes. Stir in the peas and chickpeas. Add the vegetable mixture to the orzo mixture; season with salt.

ROASTED SALMON AND SHIITAKE MUSHROOMS ON WILD RICE PILAF

Steps:

• Directions 1. Preheat oven to 425 degree F. 2. Bring 1-1/3 cups water to a boil with brown rice in a 3-quart saucepan. Lower heat and simmer rice, covered, until tender, about 20 minutes. Transfer rice to a bowl. Clean saucepan and add wild rice with enough water to cover by 3 inches. Boil rice, uncovered, until tender, about 40 minutes. Drain rice well and add to bowl, reserving saucepan. 3. While rice is cooking, rinse and pat dry salmon. Spread 4 tablespoons mustard evenly on tops of salmon and coat evenly with bread crumbs. Season with salt and pepper to taste. Arrange mushrooms in one layer on a large nonstick sheet pan and season with salt and pepper. Roast mushrooms in middle of oven, stirring occasionally, until barely tender, about 10 minutes. Remove pan from oven, moving mushrooms to one side, and arrange salmon on other side. Roast both until salmon is just cooked through and mushrooms are tender, 8 to 10 minutes. Transfer mushrooms to bowl with rice and keep salmon warm, loosely covered, on sheet pan. 4. Add contents of bowl to cleaned saucepan with cabbage, scallions, and 1/4 cup water. Heat rice mixture over moderate heat, stirring until hot, about 4 minutes. Transfer to a serving bowl, stir in juice and almonds, and salt and pepper to taste. 5. Mound pilaf on serving plates. Transfer salmon with a spatula, discarding skin, onto pilaf. Serve salmon with a dollop of mustard. Makes 4 servings.

OYSTER BISQUE WITH MUSHROOMS AND WILD RICE

Steps:

• Rinse oysters thoroughly in cold water to remove the sand and drain, reserving as much oyster liquor as possible. Also strain out sandy particles or pieces of shell that might be present in the liquor.
• Place dehydrated mushrooms in a bowl and cover them with boiling water and let stand for 30 minutes. (Since the dehydrated mushrooms can be a bit spendy, I just purchase a small package of mixed wild mushrooms that include porcinis). To remove any sand that might be present, strain liquid through a cheese cloth and reserve the liquid. Chop the rehydrated mushrooms finely.
• Melt 4 tablespoons butter in in a large soup pot over medium heat. Saute onion, celery, rehydrated mushrooms, thyme, and nutmeg until vegetables are soft and translucent. Stir in 1/4 cup flour until well incorporated and allow flour to brown slightly. (I probably use at least 1/2 teaspoon of freshly grated nutmeg. Chef Sarah calls for a "pinch.").
• Gradually add in the reserved mushroom liquid, fish stock, oyster juices, and sherry. (If you do not have fish stock, use bottled clam juice. But it is easy to make using fish heads, fish bone trimmings, onion, and celery. Although salmon heads can be used for some types of stock, I prefer to use heads from white fish, like cod or snapper.) Simmer soup base uncovered 45 minutes, stirring occasionally.
• While the soup is simmering, slice the button mushrooms and chop remaining fresh mushrooms. Then saute in 2 tablespoons of butter. Although Chef Sarah only uses button mushroom and oyster mushrooms, I prefer to add other types of fresh mushrooms. I have noted from other recipes that oyster mushrooms are usually a substitute for Hen of the Woods mushrooms, but the latter have such an intensely earthy flavor and an interesting texture.
• Also while soup is simmering prepare wild rice according to package directions.
• Once base has simmered long enough to get all the flavors married, add the light cream. Then puree with an immersion blender. (Chef Sarah also purees the oyster mushrooms in with the base, but I would rather leave them chopped with the other fresh mushrooms).
• Add in sauteed fresh mushrooms, 1 1/2 cups of prepared wild rice, and oysters. Heat thoroughly to blend the flavors and cook until the edges of the oysters curl slightly. Adjust flavors with salt, pepper, and additional sherry. Serve at once, garnished with chopped parsley or thyme leaves and a splash of sherry in each bowl.
• Note: To prepare according to cookbook recipe, use only oyster mushrooms and button mushrooms. Finely chop the oyster mushrooms, so they can be pureed in with the base. Then combine sliced button mushrooms, oysters, and wild rice and complete as above. Also recipe from cookbook uses cream sherry and heavy cream instead of light cream.

WILD RICE DRESSING WITH MUSHROOMS AND CHILE CRISP

Steps:

• Discard any debris from the rice. Rinse the rice in a fine mesh sieve under cool water until the runoff is no longer cloudy. Add rice to a medium bowl with enough water to cover by an inch, and soak for 30 minutes. Drain and discard the soaking water.
• Add the rice to a medium saucepan with the garlic and cinnamon and season with salt. Cook according to package instructions, substituting stock instead of water, until the rice becomes tender. Remove from the heat, cover with a lid and let sit.
• In a large saucepan, heat oil over medium-high. Add the onion, carrot and celery, and sauté, stirring occasionally, until the vegetables start to turn golden brown, about 5 to 8 minutes. Add the cranberries and sauté until they plump, about 1 minute.
• Add the mushrooms to the saucepan. Season with salt and cook, stirring occasionally, until mushrooms are tender and lightly browned, about 4 to 5 minutes. Remove from heat. Uncover the rice, remove and discard the garlic and cinnamon.
• Fluff the rice with a fork and fold the rice into the vegetables in the saucepan. Sprinkle with chile crisp and fold to coat. Taste and season with salt, if needed.
• Transfer the rice to a serving dish, garnish with the scallion greens and serve warm, with extra chile crisp on the side.

WILD RICE AND MUSHROOMS

Steps:

• Melt margarine.
• Saute rice, almonds, chives, green onion, green pepper, mushrooms until rice turns yellow.
• Put in casserole with stock and salt.
• Cover, Bake at 325 degrees for 1 hour or until all liquid is absorbed.