Rice Recipes

• 4 medium yellow bell peppers (about 6 oz. each) or 4 medium orange bell peppers, 1/2 inch trimmed off tops, cores and seeds discarded (about 6 oz. each)
• 1/2 cup long grain white rice
• 1 1/2 tablespoons olive oil
• 1 medium onion, chopped fine (about 1/2 cup)
• 12 ounces ground beef, preferably ground chuck
• 3 garlic cloves, minced
• 1 (14 1/2 ounce) can diced tomatoes, drained, 1/4 cup juice reserved
• 1 1/4 cups monterey jack cheese (about 5 oz)
• 2 tablespoons chopped fresh parsley
• black pepper
• 1/4 cup ketchup

Classic Rice & Beef Stuffed Bell Peppers

Meat

Author: Heather Lazar

This Cooks Illustrated Recipe Is Delicious. You Can Also Make It With Ground Chicken, Basil And Smoked Mozzarella Instead Of The Classic Beef Version.

Time: 45m

Yield: 4 serving(s)

Number Of Ingredients: 11

• Bring 4 quarts water to a boil in a large stockpot or Dutch oven over high heat.
• Add 1 tablespoon salt and bell peppers.
• Cook until peppers just begin to soften, about 3 minutes.
• Using slotted spoon, remove peppers from pot, drain off excess water and place peppers cut side up on paper towels.
• Return water to boil; add rice and boil until tender, about 13 minutes.
• Drain rice and transfer to large bowl; set aside.
• Adjust oven rack to middle position and heat oven to 350°F.
• Meanwhile, heat 12 inch heavy bottomed skillet over medium high heat until hot, about 1 1/2 minutes; add oil and swirl to coat.
• Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.
• Add ground beef and cook, breaking beef into small pieces with spoon, until no longer pink, about 4 minutes.
• Stir in garlic and cook until fragrant about 30 seconds.
• Transfer mixture to bowl with rice; stir in tomatoes, 1 cup cheese, parsley and salt and pepper to taste.
• Stir together ketchup and reserved tomato juice in small bowl.
• Place peppers cut side up in 9 inch square baking dish.
• Using soup spoon, divide filling evenly among peppers.
• Spoon 2 tablespoons ketchup mixture over each filled pepper and sprinkle each with 1 tablespoon of remaining cheese.
• Bake until cheese is browned and filling is heated through, 25 to 30 minutes.
• Serve immediately.

Calories 528.7, Fat 29.3, SaturatedFat 12.6, Cholesterol 89.3, Sodium 426.2, Carbohydrate 37.1, Fiber 4.7, Sugar 12.5, Protein 28.9

• 6 bell peppers
• 2 ½ cups chunky tomato sauce
• ½ onion, very thinly sliced
• 1 cup beef broth
• ¼ teaspoon red pepper flakes
• 1 ½ pounds lean ground beef
• 1 ½ cups cooked rice
• ½ cup freshly shredded Parmigiano-Reggiano cheese
• ¼ cup chopped fresh flat-leaf parsley
• ½ cup chunky tomato sauce, divided
• 4 cloves garlic, minced
• 2 teaspoons salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh flat-leaf parsley, divided

Beef And Rice Stuffed Bell Peppers

Main Dish Recipes , Stuffed Main Dish Recipes , Stuffed Bell Pepper Recipes

Author: Chef John

Ninety-four Percent Of All Stuffed Peppers Are Made Because There's Leftover Rice Around. You Can Adjust This Recipe In Lots Of Different Places: The Herbs, The Meat To Use, Etc. Give These Beautiful Stuffed Peppers A Try!

Time: 1h40m

Yield: 6

Number Of Ingredients: 14

• Preheat oven to 375 degrees F (190 degrees C).
• Slice the top 1/2 inch from the tops of peppers and cut out the stems from the tops. Cut the core from the inside of the peppers and strip away any seeds. Cut away a very thin slice of pepper from the bottoms so the peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain out.
• Pour 2 1/2 cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom. Set prepared bell peppers upright in the dish.
• Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 1/4 cup parsley, 2 tablespoons tomato sauce, garlic, salt, and black pepper in a large mixing bowl.
• Lightly stuff peppers with meat mixture. Spread 1 tablespoon remaining tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover dish tightly with foil. Lay dish on a baking sheet.
• Bake in preheated oven for 1 hour. Peppers should be starting to soften. Remove foil and parchment paper. Continue to bake until meat filling is cooked through and the peppers are tender, 20 to 30 more minutes. Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.

Calories 375.8 calories, Carbohydrate 26.3 g, Cholesterol 82.2 mg, Fat 16.9 g, Fiber 4.4 g, Protein 30.3 g, SaturatedFat 7 g, Sodium 1724 mg, Sugar 8.6 g

• 1 tablespoon olive oil
• ½ (8 ounce) package baby portobello mushrooms
• ⅓ cup diced onion
• ⅓ cup diced celery
• ⅓ cup diced carrot
• 1 clove garlic, minced
• 1 cup chicken stock
• 1 cup wild rice blend (such as Lundberg®)
• ¼ cup dry white wine
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• salt and ground black pepper to taste
• ¼ cup chopped toasted pecans
• 1 tablespoon balsamic vinegar

Instant Pot® Wild Rice With Mushrooms

Side Dish , Rice Side Dish Recipes

Author: Lutzflcat

Pressure Cooking Rice Enriches And Intensifies The Flavor Of The Stock And Herbs. Wild Rice Is Firm On The Outside, Soft In The Middle, And Its Texture Blends Nicely With Softer Brown Rice. This Is A Tasty Side Dish For Chicken, Turkey, Pork, And Fish.

Time: 1h20m

Yield: 4

Number Of Ingredients: 14

• 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.

Calories 260.5 calories, Carbohydrate 36.7 g, Cholesterol 1.5 mg, Fat 9 g, Fiber 4.4 g, Protein 7.9 g, SaturatedFat 1 g, Sodium 352.2 mg, Sugar 4.1 g

• 1/2 cup wild rice
• 1/2 cup mushroom, sliced
• 1 1/3 cups cold water
• 2 tablespoons green onions
• 1 teaspoon chicken bouillon
• 2 slices bacon

Wild Rice With Mushrooms

Dinner , Side dish , Lunch , One Dish Meal , Side Dishes , side-dish

Author: Chef Shadows

Time Consuming And Expensive. Be Prepared To Give Wild Rice As Much Cooking Time As Possible, Occasionally It Will Require A Bit More Time As It Absorbs Water More Slowly Than Regular Rice. We Often Cook This While Camping Source: Canadian Govt Publication

Time: 1h45m

Yield: 4 serving(s)

Number Of Ingredients: 6

• 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.

• 4 cups chicken broth
• 1-1/2 cups uncooked wild rice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 bacon strips, cut into 1/2-inch pieces
• 2 cups sliced fresh mushrooms
• 1 small onion, chopped
• 1/2 cup sliced almonds

Mushroom Wild Rice Dish

Side Dishes

Author: Taste Of Home

With Its Nutty Texture And Visual Appeal, You'll Turn To This Hearty Side Whenever A Rice Dish Is In Order. I've Served This For More Than 30 Years And, Over Time, Have Learned To Make Enough For Leftovers To Be Sent Home With Family Members.-virginia Peter, Winter, Wisconsin

Time: 1h25m

Yield: 10 servings.

Number Of Ingredients: 8

• In a large saucepan, bring broth to a boil. Stir in the rice, salt and pepper. Reduce heat to low; cover and simmer for 55 minutes or until rice is tender. Remove from the heat. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Saute the mushrooms, onion and almonds in drippings until vegetables are tender; stir into rice mixture. Add bacon.

Calories 173 calories, Fat 6g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 568mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

• 8 tablespoons (1 stick) butter
• 4 large onions (about 2 3/4 pounds), halved, thinly sliced
• 1 1/4 pounds assorted wild mushrooms (such as crimini and stemmed shiitake), sliced
• 3 tablespoons chopped fresh thyme
• 5 cups canned low-salt chicken broth
• 3 teaspoons chopped fresh sage
• 1 1/3 cups wild rice (about one 8-ounce package)
• 1 1/4 cups long-grain white rice
• 1 3/4 cups coarsely chopped dried pears (about 7 ounces; optional)
• 3/4 to 1 cup chopped fresh Italian parsley

Wild Rice Stuffing With Wild Mushrooms

Bake , Thanksgiving , Fall , Peanut Free , Tree Nut Free , Soy Free , Wheat/Gluten-Free , Fruit , Bon Appétit , No Sugar Added , Herb , Side , Mushroom , Rice , Stuffing/Dressing , Pear

Yield: Makes 8 to 10 servings

Number Of Ingredients: 10

• 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.

• 1 1/2 cups canned chicken broth
• 3/4 ounce dried porcini mushrooms, rinsed under cold water
• 1 1/4 cups wild rice, rinsed under cold water
• 1 teaspoon salt
• 1 1/2 bay leaves
• 3 tablespoons butter
• 3/4 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 2 garlic cloves, minced
• 3/4 teaspoon dried marjoram
• 1/2 teaspoon dried thyme
• 9 medium crimini or button mushrooms, sliced

Wild Rice With Wild Mushrooms

Thanksgiving , Fall , Bon Appétit , Winter , Side , Healthy , Mushroom , Rice

One Surprise To Europeans Who Settled The Plains Was The Abundance Of Wild Mushrooms, Including Morels, Chanterelles, And Other Varieties Familiar From Home. Free For The Picking, The Mushrooms Were Hung On Strings And Dried, Providing A Winter's Worth Of Eating. Wild Rice (actually A Grass Seed) Is A New World Native That Combines Well With The Earthy Mushrooms The French Cèpes.

Yield: Makes 6 servings

Number Of Ingredients: 12

• 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.

• 2 cups chicken broth
• 1 cup wild rice, rinsed
• 2 tablespoons extra-virgin olive oil
• 1 pound mixed fresh mushrooms (such as oyster, cremini, and shiitake), sliced
• Coarse salt and freshly ground pepper
• 2 tablespoons unsalted butter
• 1/2 cup thinly sliced scallions, plus more for garnish
• 4 teaspoons balsamic vinegar

Wild Rice With Balsamic Mushrooms

Food & Cooking , Ingredients , Pasta and Grains , Rice Recipes

Author: Martha Stewart

Earthy Fresh Mushrooms Combine With The Tang Of Balsamic Vinegar And The Crunch Of Wild Rice In This Simple, Hearty Dish.

Time: 1h

Yield: Makes 4 cups

Number Of Ingredients: 8

• 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.

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

Wild Rice With Mushrooms And Bacon

Pork

Author: Reelani

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.

Time: 1h10m

Yield: 6 cups

Number Of Ingredients: 5

• 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.

• 1 cup wild rice blend (usually a combination of wild rice, black rice, brown rice and white rice)
• 1 3/4 cups vegetable broth, chicken broth or water
• 2 tablespoons olive oil, plus more for drizzling
• 1 medium yellow or white onion, finely diced
• 3 garlic cloves, minced
• 1 pound mixed mushrooms, such as shiitakes, button and cremini (baby bella), trimmed and sliced
• Kosher salt
• 1 tablespoon finely chopped fresh rosemary leaves, plus a sprig for garnish

Wild Rice With Rosemary And Garlicky Mushrooms

side-dish

Author: Priya Krishna

This Elegant, Aromatic Wild Rice Dish Will Fit In Just As Well On Your Thanksgiving Table As In Your Weeknight Meal Plan. Just A Few Ingredients -- Garlic, Onion, Mushrooms And Rosemary -- Come Together For Incredible Flavor, And The Combination Of Wild Rice With Other Rice Varieties Is A Refreshing Change From The Usual. Make Sure To Pull Out Your Best Olive Oil To Finish The Dish -- It Will Make A Big Difference.

Time: 1h15m

Yield: 4 servings

Number Of Ingredients: 8

• 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.