Curried Wild Rice And Brown Rice Cakes Recipes

Steps:

• Bring 6 cups broth to boil in large saucepan. Remove from heat; cover.
• Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add onion; sauté until tender, about 12 minutes. Add garlic; stir 1 minute. Add brown rice and wild rice; stir 1 minute. Add wine; cook until absorbed, about 2 minutes. Stir in 2 cups warm broth; bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes. Add 2 cups warm broth; bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes, stirring often. Add 2 cups warm broth; bring to boil. Reduce heat; cover and simmer until rice is almost tender, stirring occasionally, about 20 minutes. Uncover; simmer until rice is tender and broth is absorbed, stirring often and adding broth by 1/4 cupfuls if rice is not tender, about 10 minutes longer. Stir in mozzarella; season with pepper. Cool to room temperature.
• Mix breadcrumbs and Parmesan in pie dish. Line baking sheet with plastic wrap. Using moistened hands, divide rice mixture into 6 equal portions; press each portion into 31/2-inch-diameter patty. Carefully turn each in breadcrumb mixture, coating both sides. Place on prepared baking sheet. Cover; chill at least 4 hours. (Can be made 1 day ahead. Keep chilled.)
• Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 3 rice cakes to skillet; cook until heated through, about 4 minutes per side. Repeat with remaining 1 tablespoon oil and rice cakes.
• Transfer rice cakes to plates. Spoon Roasted Vegetable Ragù alongside.

Steps:

• Wash the wild rice in water to remove any debris. Place in a 2 qt sauce pan and cover with water, about 4 cups. Add 1/8 teaspoon salt. Bring to a boil, reduce heat, cover and cook at a low boil for 30 minutes. Drain and reserve.
• While wild rice is cooking chop vegetables.
• When wild rice has cooked for 30 minutes heat butter and olive oil in a large skillet until hot.
• Saute onion and carrot until softened, about 5 minutes.
• Add bell pepper and celery, saute 3 minutes or until slightly softened.
• Add garlic, curry powder and converted rice, saute until fragrent and rice is well coated with oil.
• Add tomato, broth/water, salt, pepper and partially cooked wild rice.
• Bring to a boil and place in a lightly oiled/sprayed 2 qt casserole dish with cover.
• Cover and bake at 350, stirring half way through, for 50 minutes or until liquid is absorbed and rice is tender. The wild rice will still have a bit of chew.
• Prep time includes parboiling the wild rice.

Steps:

• Heat grapeseed oil in a skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Stir in rice, curry powder, garam masala, and cumin seeds. Continue to cook and stir until rice is toasted, 1 to 2 minutes more.
• Pour broth into rice mixture and season with salt; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, 45 to 50 minutes.

Steps:

• In a large bowl, gently mix everything except the butter. Over medium-high heat, heat the butter in a large frying pan until it is foaming. (A nonstick pan is good for this purpose but cast iron can work well, too.)
• Working in batches if necessary, and adding more butter as needed, use a large spoon or measuring cup to place a scoop of the rice mixture in the pan. Press down with the back of a spatula to form a patty. Cook 3 to 4 minutes, or until golden and crisp on the bottom. Gently flip patty and cook another 3 minutes or until golden. Keep warm on a paper-towel-covered plate or pan in a warm oven.

Steps:

• Preheat oven to 350 degrees.
• In a large saucepan, bring 3 quarts of water to a boil.
• Add wild rice and cook, uncovered, for 10 minutes.
• Drain well.
• In a large heavy dutch oven, melt butter over medium heat.
• Add scallions, green pepper and mushrooms and saute, stirring until softened, 4-5 minutes .
• Add parboiled wild rice and long grain rice and toss well to coat with butter.
• Add remaining ingredients and mix well.
• Bring to a simmer, cover and bake on center shelf of oven until all liquid has been absorbed, about 40-50 minutes .
• Allow to cool 5 minutes before serving.