Ring Of Wild Rice With A Mushroom Sauce Recipe

Name: Ring Of Wild Rice With A Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Rice; 6 cups wild rice, cooked (cook according to package directions); 1/3 cup butter, melted (no margarine); 5 chicken bouillon cubes (5 teaspoons chicken bouillon); 3 scallions, fine chopped (white and green parts); 2 tablespoons flour; 1/2 cup hot water; Mushroom Sauce; 2 cups milk; 2 tablespoons butter; 2 tablespoons flour; 2 chicken bouillon cubes (2 teaspoons bouillon); 1 1/2 cups cremini mushrooms, sliced; 1/2 teaspoon fresh rosemary, fine chopped; salt; pepper

Servings: persons

Rice
6 cups wild rice, cooked (cook according to package directions)
1/3 cup butter, melted (no margarine)
5 chicken bouillon cubes (5 teaspoons chicken bouillon)
3 scallions, fine chopped (white and green parts)
2 tablespoons flour
1/2 cup hot water
Mushroom Sauce
2 cups milk
2 tablespoons butter
2 tablespoons flour
2 chicken bouillon cubes (2 teaspoons bouillon)
1 1/2 cups cremini mushrooms, sliced
1/2 teaspoon fresh rosemary, fine chopped
salt
pepper

1
["Rice -- Cook the rice according to package directions.", "Base -- Melt the butter over medium heat and add in the flour and stir until well combined. Slowly mix the hot water with the bouillon until well combined and then add to the butter and flour mixture. Add in the rice and turn off the heat and stir well and let it cook for about 1 minute. Remove from the heat and let cool slightly.", "Ring -- I like to use a 6-7"" ring or mold. Spray well with a non-stick spray. Press the rice mixture into the mold and press it down good - You would the mixture well packed. I like to make this the day before and then I just have to bake it. Make sure to cover well with saran or plastic wrap and keep in the refrigerator if you are not immediately cooking it.", "Bake -- Oven to 350, middle shelf. And here's the trick - fill a 13x9 pan with hot water and put on the bottom shelf, then the rice mold on the middle shelf. This will cause steam and therefore the rice doesn't burn. About 40-50 minutes un-covered. Remove from the oven and cover with foil to let it rest as you make the mushroom sauce.", "Sauce -- In a small sauce pan, add the butter and melt on medium heat. Add the mushrooms and saute for 3-4 for minutes until they are tender. Then whisk in the flour and cook just a minute to get rid of the flour taste. Add the chicken bouillon and milk and bring to medium heat until the sauce thickens. Season with the rosemary, salt and pepper.", "Serve -- Put the serving tray on top of the rice ring and then flip over. The rice mold should pop right out. I like to drizzle a little of the mushroom sauce over the rice, maybe a few rosemary sprigs in the middle and then a small dish of the mushroom sauce on the side for people to help themselves. The rice mold will cut nicely into wedges. You can serve a little of the sauce over each wedge.", "ENJOY a unique side dish!", "Cooking and prep time is a mix of cooking the rice and then baking."]

1624

kcal

Calories

Fat

240

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Rice, 6 cups wild rice, cooked (cook according to package directions), 1/3 cup butter, melted (no margarine), 5 chicken bouillon cubes (5 teaspoons chicken bouillon), and more.

Yes, Ring Of Wild Rice With A Mushroom Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ring Of Wild Rice With A Mushroom Sauce

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