Casseroles
Peter Chan's Stir Fry
Wild Rice & Cheese Casserole
6 to 8 Servings
4 cups (2 tins) Canoe Cooked Wild Rice
3 cups sliced mushrooms
1/2 cups chopped onion
1/2 cup butter
1 cup old cheddar cheese, grated
1 14oz tin stewed tomatoes with herbs & spices
Sauté mushrooms and onion in butter for 5 minutes. Toss wild rice with all ingredients. Spoon into buttered, 2 quart casserole dish. Cover and bake for 1 hour at 350 degrees F. Serve as a vegetable with pork, poultry or fish. Note: This recipe may be prepared the day before and baked just before serving.
Wild Rice & Cranberry Casserole
Nice and easy! You don't have to bake and you can make it the day before and refrigerate.
8 to10 Servings
6 cups cooked Wild Rice
1 red bell pepper, diced
1 green pepper, diced
1/2 lb bacon
1 medium cooking onion, diced
1 cup fresh mushrooms, sliced
1/4 cup butter
1 cup dried cranberries
Render bacon in large frying pan, adding onions. Add butter and cooked Wild Rice. Blend in diced peppers, mushrooms and cranberries. Pepper to taste.
Wild Rice & Mushroom Casserole
4 Servings
1 cup fresh mushrooms, diced
1 cup beef bouillon
1/4 cup chopped onion
1/2 - 3/4 tsp salt
2 tbsp butter
1/8 tsp pepper
1 tbsp flour
3 cups cooked Wild Rice
Sauté mushrooms and onions in butter. Blend in flour and gradually add bouillon, stirring constantly. Cook until smooth and thickened. Add the salt, pepper and the Wild Rice. Place in a buttered 1 quart casserole, sprinkle with almonds and bake for 30 minutes at 350 degree F.
Wild Rice Broccoli Casserole
1 1/2 cups cheddar cheese, grated
2 small or 1 large head broccoli
1 package Canoe wild rice
2 cans mushroom soup (1 can soup if only serves for 3 to 4 people)
Preheat oven to 350 degree F.
Cook rice as directed.
Cook broccoli until crunchy (not too much).
Mix soup and cheese (save some cheese for top).
Butter casserole dish.
Alternate cheese and soup mixture, broccoli, and rice in layers.
Sprinkle with saved cheddar cheese.
Bake for 1 hour.
Dee's Wild Rice Casserole
MAIN INGREDIENTS
1 cup wild rice
1/2 cup pecan or walnut halves, broken
1/2 cup dried apricots
1/4 cup brandy
1/2 cup chopped shallots
2 cups water
1 teaspoon olive oil
1 dash salt
DRESSING INGREDIENTS
1/4 cup olive oil
1/4 balsamic vinegar
Reserved liquid from apricots
1 teaspoon salt
1 tablespoon lemon juice
Cook wild rice with 2 cups of water, 1 teaspoon olive oil and a dash of salt.
Bring to boil and then simmer for 40 minutes.
While rice is cooking, put diced apricots in a bowl with brandy.
Pour over just enough boiling water to cover the apricots. Let sit until the apricots rehydrate.
Drain but reserve the liquid.
Sauté shallots in olive oil.
Throw in pecans/walnuts.
Sauté for 2 more minutes at medium-high.
Mix apricots, shallots and nuts into rice.
Add as much dressing as desired.
Serve hot.
Donald's Wild Rice Casserole (with Microwave)
1 (250 g) package wild rice
1 liter chicken stock
1 medium size onion
1 or 2 cups sliced shitake mushrooms
2 cups finely chopped celery leaves
1 cup diced celery
Green and/or red peppers
1 can condensed mushroom or celery soup (recommend Campbell's)
4 slices cured bacon, cut thick
1 cup chicken, chopped fine
3-4 tablespoon butter
Parsley
Salt and pepper to taste
Make chicken stock by simmering legs or backs with onion and whole peppercorns.
Simmer for 1 hour; drain and save the liquid.
Remove meat from bones. Set aside.
Rinse wild rice in boiling water, drain.
Put rice and stock in pot; bring to boil.
Simmer for 10 minute; turn off heat, but leave pot on burner to soak for 45 minutes.
Check occasionally to ensure the rice is covered with stock; add water as needed.
Pan fry bacon until done, but not crispy; drain far and discard.
Wash and dice celery, dice onion, slice mushrooms and chop bacon and chicken meat into dime sized bits.
Melt 3-4 tablespoon butter in pan.
Fry onion and celery until onion is limp. (1 tablespoon bacon fat MAY be added for flavor)
In a large mixing bowl, combine all ingredients; add water as needed.
When well mixed, turn mixture into adequate casserole; garnish with thin slices of green and/or red peppers.
Cook covered in microwave for 10 minutes on high heat.
Cook for another 45 minutes on 7-8 heat (10-scale heat).
Turn casserole 1/4 turn every 15 minutes. Make sure the mixture is not getting too dry.
In the final dish, wild rice should have burst and exposed their white centers. If not, add a little water (if needed) and return to microwave for another 15 minutes on high heat.
Leftovers can be re-heated.
TASTY SUBSTITUTES
"WATER" MAY BE SUBSTITUTED WITH "CHICKEN STOCK OR BEEF STOCK" WHEN PREPARING WILD RICE FOR CASSEROLES.