Best Almond Mushroom Wild Rice Recipes

WILD RICE, ALMOND AND MUSHROOM STUFFING

Wild Rice, Almond and Mushroom Stuffing image

Wild rice can be the base of a satisfying and refined Thanksgiving stuffing, particularly when it is combined with mushrooms, almonds, sherry and herbs, as it is here. Use this savory mixture to stuff a turkey to serve to the omnivores at your table, or bake it separately and serve it as a side dish, one that is especially good for vegetarians and vegans.

Provided by Martha Rose Shulman

Categories dinner, stuffing and dressing, side dish

Time 1h45m

Yield Stuffing for a 14- to 18-pound turkey

Number Of Ingredients 14

Ingredients

1 1/2 quarts chicken stock, turkey stock or vegetable stock
2 cups wild rice
Salt to taste
2 tablespoons extra-virgin olive oil
1 large onion or 4 shallots, chopped
4 garlic cloves, minced
3/4 pound mushrooms, trimmed and sliced
1 cup chopped celery
1/3 cup toasted almonds, coarsely chopped
1/3 cup dry sherry
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
1/2 cup chopped flat-leaf parsley
1 to 2 tablespoons chopped fresh sage, to taste
Black pepper, to taste

Steps:

Bring stock to a boil in a large saucepan, then add wild rice and salt to taste. When the liquid returns to the boil, lower heat, cover and simmer 40 minutes, until rice is tender and has begun to splay. Drain through a strainer, and set aside.
Heat oil over medium heat in a large nonstick skillet, then add onion or shallots. Cook, stirring often, until tender, about five minutes for onions or three minutes for shallots. Add a generous pinch of salt and the garlic. Cook until fragrant, 30 seconds to a minute. Add mushrooms and celery and cook, stirring, until mushrooms have softened, about 10 minutes. Stir in rice and remaining ingredients. Cook, stirring, until sherry has evaporated. Taste and adjust seasonings.
Remove from the heat, and allow to cool before stuffing your turkey. Or place in an oiled baking dish and cover, then warm for 20 to 30 minutes in a 350-degree oven.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 7 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 565 milligrams, Sugar 5 grams

ALMOND-MUSHROOM WILD RICE

Almond-Mushroom Wild Rice image

The delightful combination of ingredients in this dish makes a perfect accompaniment for beef, poultry or pork. It's very flavorful and hearty.-Shirley Goehring, Lodi, California

Provided by Taste of Home

Categories Side Dishes

Time 1h40m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

1 cup uncooked wild rice
2-1/2 cups chicken broth
1 cup sliced fresh mushrooms
1/2 cup slivered almonds, toasted
2 tablespoons butter, melted
2 tablespoons chopped green onions

Steps:

Rinse and drain rice; place in a 1-1/2-qt. baking dish coated with cooking spray. Add the remaining ingredients; mix well. Cover and bake at 325° for 1-1/2 to 2 hours or until liquid is absorbed and rice is tender.

Nutrition Facts :

WILD RICE, ALMOND AND MUSHROOM STUFFING (OR PILAF)

Wild Rice, Almond and Mushroom Stuffing (Or Pilaf) image

Stashing this gem to use on the side of our Christmas smoked turkey. It may also grace the New Year's table alongside the collards & black-eyed peas & roasted pork shoulder. Found in The New York Times by Martha Rose Shulman - the recipe indicates this makes enough to stuff a 14 - 18 pound turkey, hence my guess at 10 - 14 servings. This pilaf can be made a day or two ahead and kept in the refrigerator to reheat before serving. Nice as it is easily made vegetarian by using vegetable stock.

Provided by Busters friend

Categories Low Cholesterol

Time 1h25m

Yield 10-14 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 quarts chicken stock (turkey stock & vegetable stock fine too)
2 cups wild rice
salt, to taste
2 tablespoons extra virgin olive oil
1 large onion, chopped (4 shallots fine too)
4 garlic cloves, minced
3/4 lb mushroom, trimmed and sliced
1 cup celery, chopped
1/3 cup almonds, toasted, coarsely chopped
1/3 cup dry sherry
2 teaspoons fresh thyme leaves (1 teaspoon dried thyme fine too)
1/2 cup flat leaf parsley, chopped
1 -2 tablespoon sage, chopped fresh (to taste)
black pepper, freshly ground, to taste

Steps:

Bring the stock to a boil in a large saucepan or stock pot, and add the wild rice and salt to taste. When the liquid returns to the boil, lower the heat, cover and simmer 40 minutes, until the rice is tender and has begun to splay. Drain through a strainer, and set aside.
Heat the oil over medium heat in a large nonstick skillet, and add the onion or shallots. Cook, stirring often, until tender, about five minutes for onions or three minutes for shallots. Add a generous pinch of salt and the garlic. Cook until fragrant, 30 seconds to a minute, and add the mushrooms and the celery. Cook, stirring, until the mushrooms have softened, about 10 minutes. Stir in the rice and the remaining ingredients. Cook, stirring, until the sherry has evaporated. Taste and adjust seasonings.
Remove from the heat, and allow to cool before stuffing your turkey, or place in an oiled baking dish and cover. Warm for 20 to 30 minutes in a 350-degree oven.

Nutrition Facts : Calories 269.4, Fat 7.4, SaturatedFat 1.1, Cholesterol 4.3, Sodium 237.8, Carbohydrate 34.7, Fiber 3.5, Sugar 5, Protein 10.8

ALMOND-MUSHROOM WILD RICE

ALMOND-MUSHROOM WILD RICE image

Very good

Provided by Joanne Sarver @Jsar

Categories Rice Sides

Number Of Ingredients 6

Ingredients

1 cup(s) uncooked wild rice
2 1/2 cup(s) chicken broth
1 cup(s) fresh mushrooms, sliced
1/2 cup(s) slivered almonds, toasted
2 tablespoon(s) butter
2 tablespoon(s) green onions, chopped

Steps:

Rinse and drain rice; Place in a 1 1/2 quart baking dish covered with non-stick cooking spray. Add remaining ingredients; mix well. Cover and bake at 325 degrees for 1 1/2-2 hours or until liquid is absorbed and rice is tender. Makes 6 servungs.