WILD RICE PILAF
Steps:
- Melt 2 tablespoons of the butter in a medium saucepan, add the onion, and cook over low heat for 5 to 10 minutes, until translucent. Add 5 cups of water, 2 teaspoons of salt, and the wild rice. Bring to a boil, reduce the heat to very low, and simmer, covered, for 50 minutes to 1 hour, until the rice is tender. Drain well.
- Place the drained rice in a bowl, add the remaining tablespoon of butter, the scallions, 1 1/2 teaspoons salt, and the pepper. Taste for seasonings and serve hot.
FRUIT AND WILD RICE PILAF
From a Sun-Maid magazine ad - different from any I found posted. Makes a nice "almost" sweet side to pork and turkey.
Provided by NurseJaney
Categories Rice
Time 38m
Yield 4-5 cups, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in medium saucepan over med-high heat.
- Add onions and celery.
- Cook 3 minutes, stirring occasionally.
- Add broth, water, rice, contents of seasoning packet, and fruit.
- Bring to boil. Reduce heat to med-low.
- Cover and simmer 25 minutes, or until liquid is absorbed.
- Stir in pecans and serve.
Nutrition Facts : Calories 221.5, Fat 13.1, SaturatedFat 4.4, Cholesterol 15.3, Sodium 86, Carbohydrate 26.4, Fiber 2.4, Sugar 17.7, Protein 4
WILD RICE AND BARLEY PILAF WITH DRIED FRUIT
This is a takeoff of a Cooking Light recipe which calls for quinoa. I realized at the last minute I didn't have enough, and this recipe was born as a result.
Provided by smellyvegetarian
Categories < 4 Hours
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Bring broth and 1/4 teaspoon salt to a boil in a medium saucepan. Add wild rice and barley. Cover, reduce heat, and simmer 45 minutes or until liquid is absorbed. Let stand 15 minutes; fluff with a fork.
- Melt butter in a large nonstick skillet coated with cooking spray over medium heat.
- Add leek, celery, remaining 1/4 teaspoon salt, pepper, and sage; cook 10 minutes or until tender, stirring occasionally.
- Add garlic; cook 1 minute.
- Stir in cooked rice, cranberries, and walnuts; cook until thoroughly heated.
Nutrition Facts : Calories 131.1, Fat 3.8, SaturatedFat 0.6, Sodium 21.5, Carbohydrate 21.6, Fiber 3.2, Sugar 2.2, Protein 4
CHESTNUT AND WILD RICE PILAF
Steps:
- Put the wild rice in a fine-mesh sieve and rinse it under cold running water, swishing the rice with your hands until the water runs clear. Transfer the rice to a medium bowl and add water to cover. Pour off any black bits or floating kernels, and then pour the rice back into the sieve to drain.
- Cook the rices separately: Combine the wild rice with 1/4 teaspoon salt and 1 cup water in a small saucepan. Bring to a simmer, cover tightly, reduce the heat to low and steam until the rice is tender and curling into a C shape, 20 to 25 minutes.
- At the same time, combine the basmati rice, 1/2 teaspoon salt and 1 3/4 cups water in another small saucepan. Bring to a simmer, cover tightly, reduce the heat to low, and steam until the rice is tender, 25 minutes.
- Combine the rices in a large bowl and cover tightly.
- Cook the vegetable base: Heat the butter in a large skillet over medium heat. Add the celery and onion and cook, stirring often, until the vegetables are limp but still bright, about 10 minutes. Add the garlic and thyme, and cook for 5 minutes.
- Pour the vegetables over the rice, scraping the pan for the juices, and stir to combine. Add the pistachios, chestnuts and parsley and mix thoroughly. Serve hot.
WILD RICE PILAF
Steps:
- Prepare rice according to manufacturer's instructions, adding cranberries at the same time as the rice. When rice is done, fold in green onions and almonds.
WILD RICE PILAF WITH NUTS AND LEMON
Steps:
- Heat the olive oil in a small saucepan over medium heat. Add the pine nuts, garlic, zest, and thyme, swirl the pan until the nuts and garlic are beginning to brown, about 2 minutes. Add the wild rice and cook, stirring with a wooden spoon, until lightly toasted, about 1 minute tops. Stir in the chicken broth and salt. Bring to a boil. Reduce heat to a rapid simmer and cook, stirring occasionally, for 45 minutes to 1 hour. Check the texture of the rice and, if needed, continue simmering until tender. Add more liquid as needed, another 10 to 15 minutes. (Note: The rice should only just begin to crack when done. If it begins to curl it is overcooked. There are numerous varieties of varying qualities, which affect cooking times greatly.)
- Remove from the heat, scatter the scallions over the surface, fluff with a fork, and remove the herb sprigs and lemon zest before serving. Season with salt and black pepper, to taste.
WILD RICE WITH DRIED FRUIT AND NUTS
This wild rice side dish goes well with roasted chicken, turkey, or braised pork shoulder.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 7
Steps:
- Thinly slice scallions, separating white and green parts. In a medium saucepan, heat olive oil over medium-high. Add scallion whites and cook, stirring often, until soft, 3 minutes; season with salt and pepper. Add wild rice and cook according to package instructions.
- Meanwhile, in a small saucepan, combine vinegar, dried cherries, and 2 tablespoons water. Bring to a boil over medium-high. Reduce to a simmer and cook until vinegar is almost absorbed, 3 minutes. Transfer to a bowl and add rice mixture, scallion greens, and chopped pecans. Stir well to combine and season to taste with salt and pepper. Serve warm or at room temperature.
Nutrition Facts : Calories 253 g, Fat 9 g, Fiber 4 g, Protein 6 g
WILD RICE AND MUSHROOM PILAF
A delicious alternative to serving plain rice. This recipe is from the local grocery store with a few modifications. This recipe is made with fresh mushrooms, not canned or jarred.
Provided by ChezNicolette
Categories Rice
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine wild rice, brown rice, and beef broth in a 3-quart sauce pan. Bring to a boil and reduce heat to Low. Cover and simmer 50-55 minutes until rice is tender.
- Meanwhile, slice mushrooms. Chop shallot. Chop (or crush) garlic.
- Melt butter in a large skillet over Medium heat. Saute shallots 3 minutes. Stir in garlic; add mushrooms, salt and pepper. Saute 4 minutes or until mushrooms are dark and tender.
- When rice is finished cooking, toss mushroom mixture with rice and serve while hot.
- Special note: The recipe originally says to drain the rice. I've never had any extra liquid to drain, but I use a different rice as well. To make the recipe easier for me I bought a rice mixture at my store called "Royal Blend". I highly recommend it since it contains Texmati white, brown, wild, and red rice. This might be the reason no draining is necessary. If you are able to find this rice and buy it, use 1 1/2 cups of it instead of the 3/4 cup of both rice.
LONG-GRAIN AND WILD RICE PILAF
Look for long-grain and wild rice mixes near other rice products on supermarket shelves. Wild rice adds an invigorating, nutty flavor and texture to pilaf.
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat the margarine in a large saucepan. Add the onion and sauté over medium heat until golden.
- Add 4 cups water, the celery, and bouillon cubes and bring to a simmer. Stir in the rice mix, cover, and simmer gently until the water is absorbed, 35 to 40 minutes. Season with salt and pepper, and serve.
- Did you know that wild rice is not really a type of rice, nor a grain at all? It is actually the seed of a tall aquatic grass that thrives in freshwater lakes or rivers. Most of the crop is harvested in and around Minnesota and other Great Lakes states by Native American-owned companies. Cultivating wild rice on a larger scale has proven difficult, so its niche remains as a specialty gourmet grain.
- Wild rice dishes help dress up fall harvest meals; they are especially compatible with winter squash dishes.
- Combine brown rice with a small amount of wild rice when cooking for added texture and nutty flavor.
- Add a small amount of cooked wild rice to stuffings and other wintery casseroles.
- Calories: 168
- Total Fat: 4g
- Protein: 4g
- Carbohydrate: 28g
- Cholesterol: 0mg
- Sodium: 338mg
VEGETARIAN WILD RICE PILAF
This dish has a wonderful nutty flavour and the combination of wild rice, long grain brown rice and dried fruit is a very nice companion to poultry dishes, including Thanksgiving turkey! This dish requires a couple extra pots for preparation, but it is well worth the effort. Like all rice dishes, this one must be made with well-flavored stock. If you don't have time to make your own, use a carton or can of good quality vegetable stock. If using dried parsley, I add it to the long grain rice as it cooks. If using fresh, I add it before serving. Recipe from "The Big Bean Book".
Provided by kitty.rock
Categories < 4 Hours
Time 1h5m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring a pan of water to boil, add enough water to cook wild rice as directed. Add salt to pan and lower heat, cover and simmer gently for 45-60 minutes, until the rice is tender.
- If all liquid is not absorbed by the rice, drain well.
- While wild rice is cooking, melt 1 tablespoon butter in another pan.
- Add the onion and cook over medium heat for about 1 minute or until onion is softened and translucent.
- Stir in the long grain rice and cook for 1 minute more.
- Add the vegetable stock and bring to a boil. Add the parsley. Cover and simmer gently for 30-45 minutes, until the rice is tender and the liquid has been absorbed.
- melt the remaining 2 tablespoons butter in a small frying pan. Add the almonds and cook until they are just golden brown. Set aside.
- Add the wild rice mixture to the long grain rice mixture (I do this in the pan so everything stays warm). Add the almonds and raisins and stir to mix well.
- Taste and adjust the seasoning if necessary.
- Transfer to a warmed serving dish, sprinkle with fresh parsley and serve.
WILD RICE, BROWN RICE AND DRIED FRUIT PILAF
Serve as a side salad, put it on a buffet table or use it to stuff roasted chicken or turkey. From Rose Reisman's The Complete Light Kitchen.
Provided by gailanng
Categories Brown Rice
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Combine the wild and brown rice with the stock in a saucepan. Bring to a boil. Reduce the heat to a simmer, cover and cook for 35-40 minutes, or just until the rice is tender. Drain off the excess liquid. Place the rice in a large serving bowl and set aside to cool.
- Stir the pecans, green onion, cranberries, apricots and cilantro into the cooled rice.
- Whisk the olive oil, juice concentrate, lemon juice, soy sauce, vinegar, sesame oil and garlic together in a small bowl. Pour the dressing over the salad and toss to coat. You can prepare up to a day in advance and refrigerate. Bring to room temperature before serving.
Nutrition Facts : Calories 198.9, Fat 8.2, SaturatedFat 0.9, Sodium 47.7, Carbohydrate 28.4, Fiber 2.7, Sugar 2.6, Protein 4.6
MAKEOVER FRUITED WILD RICE PILAF
Her savory rice side dish has become a favorite with family and friends, writes Carolyn Keith from Evanston, Illinois.
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 5 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, saute the onion, celery, carrot and garlic in butter until tender. Add brown rice and wild rice; stir to coat. , Stir in the broth, water, fruit, parsley, salt, thyme, sage and pepper. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until liquid is absorbed and rice is tender. , Remove from the heat; stir in pecans. Cover and let stand for 5 minutes. Fluff with a fork before serving.
Nutrition Facts : Calories 286 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 305mg sodium, Carbohydrate 49g carbohydrate (14g sugars, Fiber 4g fiber), Protein 6g protein.
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