Herbed Wild Rice Recipes

Steps:

• Rinse wild rice well under cold running water. Drain well, and set aside.
• Bring a large saucepan of water to a boil. Stir in wild rice, reduce to a simmer, and cook until wild rice is tender, about 40 minutes.
• Drain wild rice, transfer it to a bowl, and stir in olive oil, parsley, and marjoram. Season with salt and pepper, and serve at room temperature or chilled.

Steps:

• Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. (I need to pull the pot half off the burner to keep it from boiling over.) Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.

Steps:

• Melt the butter in a medium saucepot over medium heat. Add the rice, onion and thyme and saute until the onion is softened, 4 to 5 minutes. Season with salt and pepper. Pour the chicken stock over the rice, cover and cook over medium-low until tender and fluffy, about 15 minutes. Fluff with a fork, fold in the parsley and let stand 5 minutes before serving.

Steps:

• In a small saucepan, cook rice and onion in butter until onion is tender. Add the seasonings; cook for 1 minute. Add broth and salt if desired; bring to a boil. Cover and simmer for 15 minutes or until liquid is absorbed and rice is tender.

Steps:

• In a large saucepan over medium heat, saute the onions in butter until tender, about 5 minutes. Add rice; cook for 8-10 minutes. Add broth, sage, thyme and salt if desired. , Pour into an ungreased 1-1/2-qt. baking dish. Cover and bake at 350° for 70-80 minutes or until rice is tender and liquid is absorbed.

Steps:

• Rinse the wild rice well under cold running water. Drain well, set aside.
• Bring large saucepan of water to a boil. Stir in rice, reduce to a simmer,and cook until rice is tender about 40 minutes.
• Drain the rice, transfer to a bowl, and stir in the olive oil, parsley, marjoram. Season with salt and peper, and serve at room temperature or chilled.

Steps:

• Heat butter over medium heat in a medium-size saucepan. Add onion, and sauté until pale golden, 1 to 2 minutes. Add rice, and stir to coat.
• Add 3 cups water, and bring to a boil. Add salt and pepper. Cover, and reduce to a simmer. Cook until the liquid is absorbed and the rice is al dente, 18 to 20 minutes.
• Remove from the heat. Fluff with a fork, and stir in chopped parsley.

Steps:

• In a small bowl place the dried mushrooms and add just enough warm water to cover; let stand 10 minutes until softened.
• Drain and rinse, squeezing out excess water from mushrooms. Then chop them finely; set aside.
• Combine wild rice and enough water in saucepan to keep rice well covered. Bring to a boil, lower heat and simmer uncovered until rice is tender and individual grains have opened about 45-50 minutes. (Add water as needed to keep rice covered.) Drain and keep warm.
• Heat butter in large deep nonstick skillet or saucepan over medium heat; add onion, rosemary, mushrooms, and carrot and cook, stirring, for 6 minutes until vegetables are crisp-tender.
• Add white rice, broth, and pepper.
• Bring to a boil, lower heat and simmer for 20 minutes until rice is tender. Drain excess liquid.
• Mix wild rice, white rice, and parsley in bowl. Serve hot.
• (An adopted recipe.)