Best 10 Wild Rice And Spare Ribs Casserole Recipes

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"Wild rice and Spare ribs casserole", an amalgamation of nutty-flavored rice and tender, succulent spare ribs, is a hearty dish that offers a delightful symphony of flavors and textures. Its delightful aroma and captivating appearance will surely tantalize your taste buds and leave you craving for more. This indulgent casserole, adorned with a golden-brown crust and bubbling edges, is perfect for special occasions, family gatherings, or simply a comforting meal on a chilly evening. With its ease of preparation and the harmonious blend of flavors, "wild rice and Spare ribs casserole" promises to be a culinary masterpiece that will leave a lasting impression on your palate."

Check out the recipes below so you can choose the best recipe for yourself!

WILD RICE CASSEROLE II



Wild Rice Casserole II image

Quick, easy and very savory! This is a great sidedish recipe for chicken or pork!!

Provided by CORWYNN DARKHOLME

Categories     Side Dish     Casseroles

Time 1h30m

Yield 8

Number Of Ingredients 7

2 (14.5 ounce) cans chicken broth
1 cup uncooked wild rice
½ cup water chestnuts, sliced
¼ cup butter
1 teaspoon salt
½ pound fresh mushrooms, sliced
½ cup onion, chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring chicken broth to a boil in a medium saucepan.
  • In a 1 1/2 quart baking dish, mix chicken broth, uncooked wild rice, water chestnuts, 2 tablespoons butter and salt.
  • Cover, and bake in the preheated oven 30 minutes.
  • While rice mixture is baking, melt remaining butter in a medium skillet over medium heat. Place mushrooms and onion in skillet, and slowly cook and stir until tender. Stir mushrooms and onion into the wild rice mixture, cover, and continue baking 30 minutes, or until liquid has been absorbed.

Nutrition Facts : Calories 136.9 calories, Carbohydrate 17.9 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 1.9 g, Protein 4.1 g, SaturatedFat 3.7 g, Sodium 335.5 mg, Sugar 1.6 g

WILD RICE CASSEROLE



Wild Rice Casserole image

Goes great with roast turkey, chicken, salmon, or trout. An impressive dish to have when guests arrive. Very hearty eating.

Provided by PalatablePastime

Categories     Rice

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup wild rice, uncooked
2 1/2 cups vegetable broth (chicken broth ok)
1/4 teaspoon salt
1 cup sliced mushrooms
1 small onion, chopped
1/4 cup chopped celery
1/4 cup chopped green pepper
2 cloves garlic, minced
1/4 cup butter, melted
1/2 cup slivered almonds, toasted
1/2 cup shredded cheddar cheese
1/4 teaspoon black pepper (or to taste)

Steps:

  • Place rice in a strainer or sieve and rinse with cold water for about 1 minute, scouring rice with fingers; drain.
  • Place rice in a saucepan with the broth and salt; bring to a boil, reduce heat, cover, and cook for 40-45 minutes or until tender and most of liquid is absorbed.
  • If when tender, any liquid remains, drain it.
  • Cook the mushrooms, onion, celery, green pepper, and garlic in butter in a skillet until the onions are tender, about 5 minutes.
  • Mix together the rice, vegetables, and cheese, and spread in a greased 2-quart casserole.
  • Cover the pan and bake at 325F for 35-45 minutes or until the casserole is heated through nicely.
  • Garnish with toasted almonds before serving.

BROCCOLI WILD RICE CASSEROLE



Broccoli Wild Rice Casserole image

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

2 cups uncooked wild rice
8 cups low-sodium chicken broth or stock, plus more if needed for thinning
3 heads broccoli, cut into small florets
8 tablespoons (1 stick) butter
1 pound white button or cremini mushrooms, finely chopped
1 medium onion, finely diced
2 carrots, peeled and finely diced
2 stalks celery, finely diced
1/4 cup all-purpose flour
1/2 cup heavy cream
1 teaspoon salt, or more to taste
1 teaspoon black pepper, or more to taste
1 cup panko breadcrumbs
2 tablespoons minced fresh parsley

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 CASSEROLE RECIPE BY TASTY



Wild Rice Casserole Recipe by Tasty image

Rustic and filling, this wild rice casserole is the perfect warm dish for cool evenings.

Provided by Tasty

Categories     Dinner

Time 50m

Yield 6 servings

Number Of Ingredients 12

4 tablespoons unsalted butter, plus more for greasing
1 medium yellow onion, diced
3 medium carrots, diced
3 stalks celery, diced
3 cloves garlic, minced
¼ cup all purpose flour
2 cups chicken stock
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups shredded chicken, cooked
4 cups wild rice medley, cooked
¼ cup fresh parsley, roughly chopped

Steps:

  • Preheat the oven to 350°F (180°C). Grease a 3-quart baking dish with butter.
  • Melt the butter in a large pan over medium-high heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until soft, about 8 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
  • Add the flour and cook, stirring constantly, until golden brown, about 2 minutes. Add the chicken stock and stir to combine. Reduce the heat to medium-low and continue to cook, stirring often, until thickened, about 5 minutes.
  • Add the salt and pepper and stir to combine. Add the chicken and rice to the pan and stir until fully combined.
  • Transfer the rice mixture to the prepared baking dish and spread in an even layer. Bake until bubbling, about 20 minutes.
  • Top with the parsley before serving.
  • Enjoy!

Nutrition Facts : Calories 809 calories, Carbohydrate 101 grams, Fat 32 grams, Fiber 7 grams, Protein 30 grams, Sugar 9 grams

SAVORY WILD RICE CASSEROLE



Savory Wild Rice Casserole image

Seasoned with sage and tasty pork sausage, this filling rice casserole is a hearty accompaniment to roast turkey, chicken or duck. I especially like the crunch that the sliced water chestnuts add.

Provided by Taste of Home

Categories     Side Dishes

Time 1h45m

Yield 8-10 servings.

Number Of Ingredients 10

3 cups water
1 cup uncooked wild rice
1/4 teaspoon salt
1 pound bulk pork sausage
1 medium onion, chopped
1 can (14-1/2 ounces) chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (8 ounces) mushroom stems and pieces, drained
1 can (8 ounces) sliced water chestnuts, drained
1 teaspoon rubbed sage

Steps:

  • In a saucepan, combine water, rice and salt; bring to a boil. Reduce heat; cover and simmer for 55-60 minutes or until rice is tender. Meanwhile, in a skillet, cook sausage and onion until meat is no longer pink; drain. Add broth, soup, mushrooms, water chestnuts, sage and rice. Transfer to a greased 3-qt. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until heated through.

Nutrition Facts : Calories 212 calories, Fat 10g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 724mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.

WILD RICE AND BEEF CASSEROLE



Wild Rice and Beef Casserole image

Dinner ready in 55 minutes! Enjoy this rice and beef casserole baked to perfection - a hearty meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 6

1 lb lean (at least 80%) ground beef
1 package (6.2 oz) fast-cooking long-grain and wild rice mix
1 can (10.75 oz) condensed tomato soup
1/4 cup milk
1/4 teaspoon pepper
1 cup shredded Cheddar cheese (4 oz)

Steps:

  • Heat oven to 350°F. Spray 2-quart casserole with cooking spray.
  • In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
  • Meanwhile, make rice mix as directed on package-except omit butter. Stir rice mixture, soup, milk and pepper into beef. Spoon into casserole.
  • Cover and bake 30 minutes. Sprinkle with cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is hot.

Nutrition Facts : Calories 530, Carbohydrate 45 g, Cholesterol 100 mg, Fat 1, Fiber 1 g, Protein 33 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1260 mg, Sugar 6 g, TransFat 1 g

CHICKEN AND WILD RICE CASSEROLE SUPREME



Chicken and Wild Rice Casserole Supreme image

Make and share this Chicken and Wild Rice Casserole Supreme recipe from Food.com.

Provided by BecR2400

Categories     One Dish Meal

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 15

3 cups cooked chicken breasts, cut into 1/2 inch pieces
1 (6 ounce) package long grain and wild rice blend (Uncle Ben's Original Recipe)
1/2 cup onion, chopped
1 (4 ounce) can sliced mushrooms, drained
1 (8 ounce) can sliced water chestnuts, drained and chopped fine
1 (10 3/4 ounce) can cream of celery soup
2 (14 ounce) cans French style green beans, drained
1 (2 ounce) jar chopped pimiento, drained
1/4 teaspoon black pepper
2 tablespoons snipped parsley
1 -2 tablespoon fresh lemon juice (juice from 1/2 lemon)
1/2 cup mayonnaise
1/4 cup sliced almonds
1 1/2 cups seasoned stuffing mix
1/2 cup butter, melted

Steps:

  • Preheat oven to 350 degrees F.
  • Cook rice according to package directions, adding the chopped onion in to the pot during the last few minutes of cooking time.
  • In a buttered 13 x 9 inch baking dish, stir together the rice & onion mixture, the chicken, mushrooms, chestnuts, soup, beans, pimiento, pepper, parsley, lemon juice, mayonnaise, and sliced almonds.
  • Spoon the topping mixture evenly over the casserole.
  • Bake uncovered at 350 degrees for 35 to 45 minutes, until hot and bubbly.
  • Note: Also good using 1 1/2 cups shredded sharp cheddar cheese as a topping (in place of the stuffing mixture), add the cheese during the last 15 minutes of baking.

Nutrition Facts : Calories 355.7, Fat 23.9, SaturatedFat 9.8, Cholesterol 82.6, Sodium 783.8, Carbohydrate 18, Fiber 4.7, Sugar 4.2, Protein 19.4

WILD RICE MUSHROOM CASSEROLE



Wild Rice Mushroom Casserole image

Or wild rice hot dish, as us mid-westerners say! This recipe has been a holiday family tradition for years. Not low on calories, but it is worth it!

Provided by katydid31

Time 3h

Yield 12

Number Of Ingredients 11

1 cup uncooked wild rice
6 tablespoons butter, divided
1 pound sliced fresh mushrooms
½ medium onion, chopped
¾ cup uncooked white rice
½ cup freshly grated Parmesan cheese, divided
3 cups chicken broth
1 ½ cups heavy cream
½ cup slivered almonds
2 teaspoons salt
¼ teaspoon ground black pepper

Steps:

  • Cover wild rice with boiling water and soak for 1 hour. Drain.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
  • Melt 1 tablespoon butter in a large skillet over medium heat; stir in mushrooms and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • Combine soaked wild rice and uncooked white rice in a bowl. Add mushroom-onion mixture and 1/4 cup Parmesan cheese. Add chicken broth, cream, almonds, salt, and pepper; stir to combine. Transfer to the prepared baking dish and cover with foil.
  • Bake in the preheated oven for 1 1/2 hours. Remove foil, dot with remaining butter, and sprinkle with Parmesan cheese.
  • Increase the oven temperature to 425 degrees F (220 degrees C).
  • Bake casserole until cheese and butter have melted, about 5 more minutes.

Nutrition Facts : Calories 299.8 calories, Carbohydrate 23.1 g, Cholesterol 60.5 mg, Fat 20.5 g, Fiber 1.9 g, Protein 7.2 g, SaturatedFat 11.3 g, Sodium 785.8 mg, Sugar 1.7 g

SPARERIB, RICE AND CHICK-PEA CASSEROLE



Sparerib, Rice and Chick-Pea Casserole image

Provided by Joanne Lopez-Cepero

Categories     Pork     Rice     Bake     Casserole/Gratin     Pork Rib     Chickpea     Spring     Winter     Potluck     Bon Appétit     New York

Yield Serves 6

Number Of Ingredients 12

2 1/2 pounds country-style spareribs
1 large onion, chopped
4 large garlic cloves, chopped
2 14 1/2-ounce cans beef broth
2 cups long-grain white rice
1 15- to 16-ounce can chick-peas (garbanzo beans), drained
2/3 cup water
1/3 cup red wine vinegar
2 tablespoons chopped fresh cilantro
1 tablespoon paprika
1 tablespoon dried oregano, crumbled
1 4-ounce jar sliced pimientos, drained

Steps:

  • Preheat oven to 350°F. Season spareribs with salt and pepper. Brown spareribs in heavy large Dutch oven over high heat. Transfer ribs to plate. Add onion and garlic to pot and sauté until onion is translucent, about 5 minutes. Add all remaining ingredients except pimientos to pot. Bring to boil, scraping up browned bits. Return ribs and any collected juices to pot. Push ribs into rice mixture. Season with salt and pepper. Spread pimientos evenly over top. Cover pot and bake until meat and rice are tender and all liquids are absorbed about 50 minutes.

SPARERIB CASSEROLE



Sparerib Casserole image

This is an old Southern recipe my mother passed on to me many, many years ago. It's especially good for a Saturday night supper.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 11

4 to 5 pounds pork spareribs, cut into individual ribs
2 teaspoons salt, divided
1/2 teaspoon pepper, divided
5 tablespoons canola oil, divided
6 cups cubed potatoes
1 medium onion, sliced
2 garlic cloves, minced
4 teaspoons all-purpose flour
2 tablespoons dried parsley flakes
1 can (12 ounces) evaporated milk
1/8 teaspoon paprika

Steps:

  • Sprinkle ribs with 1 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, brown ribs in 3 tablespoons oil in batches. Place ribs on a rack in shallow roasting pan. , Bake, uncovered, at 350° for 20 minutes. Turn ribs; bake 20 minutes longer. Pat dry., Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender., Meanwhile, in a large saucepan, saute onion and garlic in remaining oil until tender. Stir in the flour, parsley, and remaining salt and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain potatoes; place in a greased 13-in. x 9-in. baking dish. Top with sauce and ribs. , Cover and bake at 350° for 15 minutes. Uncover; sprinkle with paprika. Bake 5-10 minutes longer or until ribs are tender and potatoes are heated through.

Nutrition Facts : Calories 884 calories, Fat 58g fat (20g saturated fat), Cholesterol 188mg cholesterol, Sodium 982mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 4g fiber), Protein 48g protein.

Tips:

  • Soak the wild rice before cooking. This will help to reduce the cooking time and ensure that the rice is tender.
  • Use a heavy-duty baking dish. This will help to prevent the casserole from burning.
  • Brown the spare ribs before adding them to the casserole. This will help to develop their flavor and give them a nice crust.
  • Use a variety of vegetables in the casserole. This will add color, flavor, and nutrients to the dish.
  • Don't overcook the casserole. The wild rice should be tender but still have a little bit of a bite to it.

Conclusion:

Wild rice and spare ribs casserole is a delicious and hearty dish that is perfect for a winter meal. The wild rice adds a nutty flavor and chewy texture to the casserole, while the spare ribs provide a rich and savory flavor. The vegetables add color, flavor, and nutrients to the dish. This casserole is sure to be a hit with your family and friends.

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