Wild Rice Broccoli Cheese Casserole Recipe From Scratch - Canadian Thanksgiving *Re-Upload
Wild Rice, Broccoli, Cheddar Casserole Recipe From Scratch. Canadian Thanksgiving is here, and this side dish recipe is a must have around our house.
Ingredients:
125 mL (½ cup) wild rice
500 mL (2 cups) chicken broth (or water)
2 mL (½ tsp) parsley flakes
2 mL (½ tsp) basil flakes
2 mL (½ tsp) tarragon flakes
2 mL (½ tsp) garlic powder
2 mL (½ tsp) onion powder
2 mL (½ tsp) turmeric, ground
2 mL (½ tsp) cumin
2 mL (½ tsp) ginger powder
2 mL (½ tsp) freshly ground black pepper
250g (½ pound) mushrooms, cut up
500g (1 pound) broccoli, cut up
30 mL (2 Tbsp) all-purpose flour
30 mL (2 Tbsp) butter
250 mL (1 cup) milk
300g - 400g (10-14 ounces) cheddar cheese, grated
Method:
Add rice, broth, and all spices to a small pot, bring mixture to a simmer, cover, reduce heat to lowest temperature and cook with the lid on for about 45-50 minutes.
Heat oven to 400ºF.
Cut up broccoli stems and florets into 1-inch pieces.
Par steam the broccoli until just tender crisp.
In an oven proof pan; melt butter over medium heat.
Add flour and whisk until combined, cooking for 1 to 2 minutes.
Slowly drizzle in milk, whisking constantly.
Bring to a simmer and cook, stirring, until sauce is slightly thickened, about 2 minutes.
Stir in ½ of the grated cheese until melted, and season generously with salt and pepper.
Combine wild rice, broccoli, and mushrooms into the cheese sauce.
Sprinkle remaining cheese over top.
Bake for 10 to 15 minutes, until the sauce is bubbly, and the cheese is browned on top.
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#LeGourmetTV #GlenAndFriendsCooking #CanadianThanksgiving
මීට කලින් කොරියන් තොක්බොක්කි නුඩ්ල්ස් කාල තියෙනවද ? ???? Korean TteokBokki Recipe | Rice Cake
Today, I’ll share the super simple Simple Korean TteokBokki Recipe.
We hope you enjoy the recipe we just made. This recipe is specially made for Korean food lovers.
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අමුද්රව්ය,
තම්බා ගත් අල ගෙඩියක්
පාන් පිටි 120g
ලුණු තේ හැඳි 1/2
සෝස් එකට,
සෝයා සෝස් මේස හැඳි 2
සීනි මේස හැඳි 1
වතුර කෝප්පයක්
තෙල් මේස හැඳි 1
සුදුළූණු බිකි 4ක්
බී ළූණු ගෙඩියක්
ලීක්ස් හෝ ළූණු කොළ
තක්කාලි සෝස් මේස හැඳි 1
කෑලි මිරිස් තේ හැඳි 1 1/2
නූඩ්ල්ස්
ලුණු
Ingredients,
A boiled potato
Bread flour 120g
1/2 tsp of salt
For the sauce,
2 tbsp of soy sauce
1 tbsp of sugar
A cup of water
1 tbsp of oil
4 cloves of garlic
Onion
Leeks or onion leaves
1 tbsp of tomato sauce
1 1/2 tsp chili flakes
Noodles
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#bandifull #tteokbokki #ricecake
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Sri Lankan Egg Patties Recipe in 10 Min
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Music -
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Traditional White Sugar Rice Cake (白糖糕 bai tang gao) with Just Rice + Sugar + Water and Yeast
White sugar rice cake (白糖糕 bai tang gao) is a traditional Chinese pastry made from white rice, sugar, water and yeast. The cake is normally snow white in color with moist and spongy texture. The taste is sweet and sometime slightly sour due to fermentation of rice batter.
There is a very similar version of this cake in Vietnam call bánh bò which add coconut milk to the ingredients.
Recipe at
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Ingredients:
150g white rice
220ml water
70g granulated sugar
¼ tsp salt
½ tsp instant yeast
(Yield: 400ml rice batter)
Creamy Chicken & Wild Rice Soup Recipe | Ep. 1333
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Rediscovering an 80-Year-Old Family Recipe for Rice Cake
Gooey, chewy, and fluffy all at once, sweet rice cakes are a popular snack across southern China, often eaten as a dessert or afternoon pick-me-up. And this family in New York has been making them for over 80 years.
Paul Eng is the third-generation owner of Fong On, but when he took over the business in 2017, there was one problem: he didn’t know the recipes. So he had to learn everything from scratch and in the process rediscovered his family’s legacy.
If you liked this video, we have more about Chinese food in New York, including:
Tomato Egg Noodles: A Simple and Iconic Chinese Dish
How New York’s Hunan Slurp Makes Its $30 Noodle Soup
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Have story ideas? Send them to us at hello@goldthread2.com
Producer: Gavin Huang
Videographer: Eric Jenkins-Sahlin
Editor: Joel Roche
Mastering: Victor Peña
Music: Audio Network
How to cook Giant Wild Rice - Open Pan Method
1. For 2 servings use 120g of Tilda Wild Rice or 1 cup.
2. Wash the rice under cold water using a sieve or colander, or rinse in a pan until the water runs clear. This vital step prior to cooking removes any excess starch, giving you more separate grains, while bringing out the rice’s distinct aroma.
3. Add a minimum of 1L of water with the washed rice to a saucepan and bring to the boil.
4. Stir and cook for 45-50 minutes over a medium heat, uncovered.
5. Drain, cover and leave to stand for 3 minutes.
6. Fluff it up with a fork and serve.