How To make Dad's Wonderful Wild Rice Casserole
1 c Uncooked wild rice, rinsed
3 c Water
6 ea Slices bacon, crumbled
1 c Chopped onions
1/2 c Chopped celery
1/2 c Chopped carrot
1 c Sliced fresh mushrooms
10 1/2 oz Can chicken with rice soup
1. In medium saucepan, combine wild rice and water. Bring to a boil.
Reduce heat to low; cover and simmer 50 to 60 minutes or until rice is tender and water is absorbed.
2. Meanwhile, grease 1 1/2-quart casserole. In large skillet over
medium heat, cook bacon until crisp. Remove bacon from skillet; drain on paper towels.
3. Discard all but 1 tablespoon drippings in skillet. Add onions,
celery, and carrot; cook and stir 3 to 5 minutes or until tender. Stir in mushrooms; cook and stir 1 to 2 minutes. Stir in soup and bacon.
4. Heat oven to 350 degrees. Add cooked rice to skillet; mix well.
Spoon into greased casserole; cover. Bake at 350 degrees for 30 to 35 minutes or until thoroughly heated.
Nutrition Information Per Serving: 100 Calories, 3 g Fat, 230 mg Sodium
How To make Dad's Wonderful Wild Rice Casserole's Videos
The third best way to eat a sushi bake
30 MINUTE SUSHI BAKE⤵️
Makes 3-5 serving
1/2 lb salmon, seasoned to preference
1/2 lb imitation crab, shredded & cut into smaller pieces
3 oz cream cheese
1/4 cup Japanese mayo
1 TBSP sriracha
2-3 cups cooked rice
2 TBSP rice vinegar
Furikake / shredded seaweed
1. Season salmon to preference. I seasoned mine with garlic powder, salt & black pepper. And then airfry at 400 for 9 mins. If your salmon is thicker, you may have to cook more
2. Then shred salmon and add it into your shredded imitation crab.
3. Then add the rest of your ingredients: cream cheese, Japanese Mayo & sriracha. Combine well and set aside.
4. Combine 2-3 cups of cooked rice with 2 TBSP rice vinegar. Mix well. Then pour rice into an oven safe dish and flatten it/ create an flat - equal surface.
5. Top the rice off with shredded seaweed or furikake. I used 3 seaweed sheets
6. Then top your rice + seaweed off with your salmon mixture and spread it evenly
7. Bake at 380 for 10 mins (broil for 2-3 mins optional)
8. I served my sushi bake wrapped in seaweed. I also like to at cucumbers and/ or avocados into the wrap but I didn’t have any☹️ Bon Appétittites
Buffalo & Wild Rice Casserole Virtual Cooking Demonstartion
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The BEST Jambalaya Recipe | 30 MINUTES & UNDER MEALS| SUBSCRIBE FOR FULL RECIPE
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Ingredients
2 cups white rice
4 cups reduced sodium chicken broth
4 boneless skinless chicken thighs
4 andouille sausage
1 cup diced green bell peppers
1 cup diced yellow onion
1 cup diced celery
2-3 Tbsp. Tomato paste
1 Tbsp. Garlic Paste
Tony’s Creole (season to taste, since this has sodium)
1 Tbsp. Garlic Powder
1/8 cup freshly minced garlic
1 Tbsp. Onion Powder
1 tsp. Smoked Paprika
Cayenne Pepper (pinch)
Hot sauce of choice
Wild Rice, Sausage, and Mushroom Stuffing!
Recipe: You will need...
1 bag of herb seasoned stuffing (14oz bag)
1 lb. sausage (browned and drained)
1 box of chicken stock (32 oz box)
In a pan put 1/2 stick butter and 1 tbsp. oil
Then cook until soft...
1 cup mushrooms
1/2 cup celery
1 cup sweet onions
salt and pepper to taste
Mix 1/2 of your stuffing with all the veggies
then add your 1 lb of sausage and 1/2 box of the
chicken stock then add the rest of the stuffing
and the rest of the stock and gently mix well...
To make your wild rice:
Put 1/2 cup raw wild rice in a pot with 3 cups cold
water and a pinch of salt... bring to a full boil then
turn your stove down to medium. Cook the rice covered
for 30 minutes. (strong simmer) Then turn off the burner
and leave covered for 30 more minutes. Strain and add
to your stuffing mix. (I cook my rice first ahead of time)
Put the mixture into a 3 quart casserole dish and bake
at 350 degrees for 30 minutes.
Enjoy!
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