Best 4 Wild Rice Floret Bake Recipes
Calling all wild rice enthusiasts! Meet your new favorite dish: Wild Rice Floret Bake. This culinary masterpiece combines the nutty flavor of wild rice with a medley of vegetables, creamy sauce, and a crispy topping, resulting in a symphony of flavors and textures. Prepare to tantalize your taste buds with this delightful casserole.
The recipe section of this article offers two variations of this dish: the Classic Wild Rice Floret Bake and the Vegan Wild Rice Floret Bake. Both versions share a foundation of savory wild rice, tender vegetables, and a velvety sauce, but each has unique elements that cater to different dietary preferences. The Classic Wild Rice Floret Bake embraces the richness of butter, cheese, and chicken broth, while the Vegan Wild Rice Floret Bake offers a plant-based alternative with almond milk, vegan cheese, and vegetable broth.
Whether you're a meat lover or a vegan, both versions of the Wild Rice Floret Bake promise an unforgettable culinary experience. The Classic Wild Rice Floret Bake boasts juicy chicken and sautéed mushrooms, while the Vegan Wild Rice Floret Bake showcases hearty lentils and a colorful array of vegetables. Both dishes are topped with a crispy breadcrumb and Parmesan cheese mixture, creating an irresistible golden-brown crust that adds an extra layer of flavor and texture.
So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you and your loved ones craving for more. Let the Wild Rice Floret Bake take center stage at your dinner table and witness the magic it brings to your taste buds.
BROCCOLI WILD RICE CASSEROLE
Try Ree Drummond's recipe for hearty Broccoli Wild Rice Casserole from Food Network.
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h50m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Add the wild rice to a medium saucepan with 5 cups of the chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low and cover the pan. Cook until the rice has just started to break open and is slightly tender, 35 to 40 minutes. Set aside.
- Meanwhile, bring a pot of water to a boil and prepare an ice water bath. Blanch the broccoli by throwing the florets into the boiling water until bright green and still slightly crisp, 1 1/2 to 2 minutes. Immediately drain the broccoli and plunge it into the bowl of ice water to stop the cooking process. Remove it from the ice water and set aside.
- Heat a large pot over medium-high heat, then melt 6 tablespoons of the butter. Add the mushrooms and onions and cook, stirring occasionally, until the liquid begins to evaporate, 3 to 4 minutes. Add the carrots and celery and cook until the vegetables are soft and the mixture begins to turn darker in color, 3 to 4 minutes.
- Sprinkle the flour on the vegetables, stir to incorporate it and cook for about a minute. Pour in the remaining 3 cups of broth and stir to combine. Bring the mixture to a gentle boil and allow it to thicken, about 3 minutes. Pour in the heavy cream, stirring to combine. Let the mixture cook until it thickens. Add the salt and pepper, then taste and adjust the seasonings as needed.
- Preheat the oven to 375 degrees F.
- Mix together the cooked rice and broccoli and tip into a 2-quart baking dish. Using a ladle, scoop out the vegetable/broth mixture and spoon it evenly all over the top, totally covering the surface with the vegetables.
- Melt the remaining 2 tablespoons butter, then pour it into a separate bowl with the panko breadcrumbs. Toss the mixture together to coat the breadcrumbs in butter, then sprinkle the breadcrumbs all over the top of the casserole.
- Cover with foil and bake the casserole for 20 minutes, then remove the foil and continue baking until golden brown on top, another 15 minutes. Sprinkle on the parsley after you remove it from the oven.
WILD RICE CHICKEN BAKE
I developed this recipe when I was low on groceries and in a hurry to get a good hot meal in the oven. The savory onion flavor bakes right into the chicken.-Leslie Gillespie, Red Oak, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place chicken in a greased 13-in. x 9-in. baking dish. Combine the rice mix with contents of seasoning packet, soup mix, water and butter. Pour over chicken. Cover and bake at 350° for 55-60 minutes or until chicken juices run clear.
Nutrition Facts :
WILD RICE MUSHROOM BAKE
The wild rice adds a wonderful flavor to this casserole. I like to serve it on special occasions. -Jann Marie Foster, Minneapolis, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Place wild rice in a large bowl and cover with boiling water; soak for 1 hour. Drain and set aside. , In a large skillet, saute mushrooms and onion in butter until tender. In a large bowl, combine the mushroom mixture, wild rice, long grain rice, almonds, broth, cream, salt and pepper., Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 350° for 75 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until rice is tender.
Nutrition Facts : Calories 318 calories, Fat 19g fat (10g saturated fat), Cholesterol 56mg cholesterol, Sodium 583mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
WILD RICE PILAF BAKE
I make this recipe for almost every holiday and often take it to potlucks. Usually, I make the pilaf ahead to allow the flavors to blend and then reheat it in the microwave before serving. This also makes for more room in the oven and less chaos when you are putting out a big holiday meal. -Dianne Bettin, Truman, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring broth to a boil. Add wild rice; reduce heat. Cover and cook for 30 minutes. Add long grain rice; cook 20-25 minutes longer or until liquid is absorbed and rice is tender. , Meanwhile, in a large skillet, saute the onion, carrots and rosemary in butter until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the rice, broccoli and pepper. , Transfer to a greased shallow 2-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until broccoli is crisp-tender. Fluff with a fork before serving.
Nutrition Facts : Calories 219 calories, Fat 10g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 273mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
Tips:
- To save time, use pre-cooked or frozen wild rice. - For a more flavorful dish, use vegetable broth instead of water. - Add your favorite vegetables to the bake, such as broccoli, carrots, or zucchini. - For a cheesy dish, add some shredded cheddar or mozzarella cheese to the top. - Serve the bake with a side salad or roasted vegetables.Conclusion:
This easy and delicious wild rice floret bake is a perfect meal for a busy weeknight. It's also a great way to use up leftover wild rice. With its simple ingredients and customizable flavor profile, this dish is sure to please everyone at the table. This recipe is also very versatile. You can add or remove ingredients to suit your taste. For example, if you don't like mushrooms, you can leave them out. Or, if you want a spicier dish, you can add some cayenne pepper or chili powder. The possibilities are endless! Wild rice floret bake is not only quick and easy, but it’s filled with healthy ingredients. Wild rice is a whole grain that is high in fiber and nutrients. It is also a good source of antioxidants. This recipe also includes vegetables, which are packed with vitamins and minerals.
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