Tag Archives: brown rice

Wild Rice Stuffing for Turkey

1/4 cup butter or margarine
2 cups chopped onions
3 cloves garlic, finely chopped
1 1/2 cups uncooked wild rice
3 Tbsp. chopped fresh thyme leaves
5 to 6 cups chicken broth
1 1/2 cups uncooked long-grain brown rice
2 cups chopped celery (about 4 medium stalks)
2 cups shredded carrots (about 3 medium)
6 slices bacon, cooked and crumbled
1 tsp. salt
1/2 tsp pepper

In 4 quart pan, melt butter over medium heat. Add onions and garlic; cook for 5 minutes, stirring occasionally. Stir in wild rice, thyme and 5 cups of the broth and bring to a boil, stirring occasionally. Reduce heat to low. Cover and simmer for 10 minutes.

Stir in brown rice and celery. Cover and continue to simmer 40 to 50 minutes longer or until rice is tender and liquid is absorbed. Add more broth, if necessary to prevent scorching.

Stir in carrots, bacon 1 tsp. salt and 1/2 tsp. pepper. Remove from heat. Cover and let stand 10 minutes. Uncover; cool 30 minutes before stuffing turkey. (Stuff turkey just before roasting.)

Put any extra stuffing in a greased casserole dish and keep in refrigerator until time to heat up. This casserole can be baked uncovered in a 375 degree oven for 15 to 20 minutes or until heated through.

Chicken Rice Casserole

6 boneless skinless chicken breast halves
1 tablespoon canola oil
3/4 cup chopped sweet red pepper
3/4 cup chopped green bell pepper
1/2 cup chopped onion
1/2 cup chopped fresh mushrooms
1 garlic clove, minced
2 cups uncooked instant brown rice
2 cups chicken broth*
1-1/2 cups frozen corn, thawed
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup slivered almonds, toasted
2 tablespoons minced parsley

Preheat oven to 350°.

Brown Chicken in oil in large skillet for about 4 minutes on each side; remove from pan and set aside. In the same skillet, saute the peppers, onion, mushrooms and garlic until onions are translucent. Stir in the rice, broth, corn, salt and pepper and bring to a boil.

Put the rice mixture in a 9×13 baking dish, coated with non-stick spray. Top with chicken. Cover and bake for 20 minutes. Uncover and bake a few minutes longer, making sure the chicken is done.** Sprinkle with almonds and parsley. Yield: 6 servings.

Notes: *Can use two bouillon cubes with 2 cups water.
**You can tell if the chicken is done by piercing it with a knife or fork. If the juice is pink, it is not done. The juice must run clear for it to be done.