Best 8 Bacon Mushroom And Rice Bake Recipes

RICE WITH BACON AND MUSHROOMS

Steps:

• 1. Cook bacon in large skillet on medium low heat until crisp. Cool and crumble. Set aside. Remove all but 3 Tablespoons of the bacon grease; add the onion and celery to the skillet. Cook until tender. Add the mushrooms, rice and soy sauce. Cook 10 minutes on low heat, stirring occasionally. Place eggs in a small micro-wave safe bowl,whip with a whisk until well blended. Micro-wave for 10 second intervals until lightly puffy, usually takes 20 seconds total(they do not need to be fully scrambled-will cook in skillet).
• 2. Stir scrambles eggs,into skillet; add remaining ingredients including the bacon. Stir to incorporate all the flavors and heat through. Extra soy sauce may be served at the table.
• 3. Note: Other ingredients may be added with the onion and celery and cooked in the skillet: such as shredded carrots or shredded cabbage. You may also add cooked diced chicken,shredded pork or shrimp and scallops.

ONE-POT BACON AND WILD MUSHROOM RISOTTO RECIPE BY TASTY

Steps:

• In a 5-quart Dutch oven, heat the olive oil over medium heat.
• Add the onion and cook 3-4 minutes until soft and slightly transparent.
• Add the bacon and stir constantly until it starts to crisp.
• Add the mushrooms and cook for an additional 2 minutes.
• Add the arborio rice and cook for one minute, stirring constantly so the oil coats the grains.
• Stir in the white wine and simmer 2-3 minutes, stirring occasionally.
• Add one cup (235ml) of the chicken stock and simmer over medium heat for about 5 minutes, stirring occasionally.
• Once the rice absorbs most of the liquid, continue to add 1-2 cups (235-470ml) of stock at a time until the liquid is absorbed and the rice is cooked through, about 25-30 minutes total.
• NOTE: The risotto should be al dente and fall back in on itself when you run the spoon along the bottom of the pot.
• Stir in the Parmesan cheese and remove from the heat.
• Serve and garnish with extra Parmesan cheese.
• Enjoy!

BAKED MUSHROOM BACON RICE

Steps:

• Pre-heat the oven to 425 F or 220 C.
• If you are using a fan assisted oven, you can cut the heat by about 10 percent.
• In a large skillet, melt the butter and sauté the rice and bacon for two minutes.
• Add the celery, onion and mushrooms.
• Cook and stir for a further 2-4 minutes, until the vegetables just start to soften.
• Pour into a large casserole dish.
• Stir in the broth and garlic.
• Add a generous amount of black pepper and a couple pinches of oregano.
• Mix well.
• Cover and bake for 30 minutes, or until the liquid is absorbed and the rice is cooked.

BACON WILD RICE BAKE

Steps:

• In a large saucepan, cook wild rice according to package directions. Meanwhile, in a skillet, saute green peppers and onion in butter until tender. Add mushrooms and salt; heat through. Stir into wild rice; add bacon., Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through.

BACON MUSHROOM AND RICE BAKE

Steps:

• Set oven to 325 degrees.
• Butter a casserole dish.
• Cook the rice, and set aside.
• In a frypan cook bacon until crisp; drain the bacon fat if desired, or just leave in frypan to fry the veggies (you might still have to add in some butter for frying) remove and chop bacon into large pieces and set aside.
• Add in 1/4 cup butter, and saute onion, garlic, celery and green pepper for about 4-5 minutes or until soft.
• Transfer the cooked bacon and sauteed veggies to a large bowl; add in the cooked rice and all remaining ingredients; mix well to combine, adjusting salt and pepper to taste.
• Transfer to a greased casserole dish.
• Bake (covered or uncovered) for about 30-40 minutes.
• **NOTE** if desired sprinkle grated cheddar cheese over the casserole the last 20 minutes of baking.
• Also, for perfrect converted rice, boil 1-3/4 cups water with 1 cup rice and 2 tablespoons butter (double the water, rice and butter if desired) this will give you a not too soft rice, perfect for this or any recipe.

SLOW-COOKER BACON AND MUSHROOM RISOTTO

Steps:

• Spray 4-quart slow cooker with cooking spray.
• Heat 12-inch skillet over medium heat. Add bacon and cook 10 to 13 minutes, stirring frequently, until bacon is crisp. Using slotted spoon, transfer bacon to slow cooker.
• Add mushrooms to drippings in skillet. Increase heat to medium-high; cook 4 to 6 minutes, stirring occasionally, until lightly browned. Add shallots to skillet and cook 2 to 4 minutes, stirring frequently, until shallots are softened and mushrooms are browned. Add rice and salt and cook about 2 minutes, stirring frequently, until rice becomes opaque. Add wine; cook and stir until most of the liquid is absorbed. Transfer to slow cooker.
• Add broth to slow cooker; stir. Cover and cook on High heat setting 30 minutes. Stir; cook 40 to 60 minutes longer or until rice is just tender but not mushy, and liquid is absorbed.
• Heat whipping cream in 1-quart saucepan over medium heat until warm. Stir cream and Parmesan cheese into rice mixture. Serve immediately.

MUSHROOM & RICE ONE-POT

Steps:

• Heat oven to 190C/fan 170C/gas 5. Tip the rice into a sieve, rinse under cold running water, then leave to drain. Heat the oil in a flameproof casserole, add the onion, then fry until softened, about 5 mins. Stir in the rosemary and mushrooms, then fry briefly. Add the rice, stir to coat in the oil, then add the peppers, tomatoes, stock and some freshly ground pepper. Bring to the boil, give it a stir, cover tightly with a lid, then bake for 20-25 mins until the rice is tender. Scatter over the parsley and serve.

BACON AND MUSHROOM WILD RICE

Steps:

• Melt margarine in 10-inch nonstick skillet over medium heat. Cook wild rice, mushrooms and onions in margarine about 3 minutes, stirring occasionally, until onions are tender.
• Stir in water, salt and pepper. Heat to boiling, stirring occasionally; reduce heat.
• Cover and simmer 40 to 50 minutes or until rice is tender; drain if necessary. Stir in bacon bits.