Peachy Wild Rice Recipes

Steps:

• Cook rice according to package directions. Meanwhile, place pork in a large bowl; drizzle with oil. Sprinkle with taco seasoning; toss to coat., Place a large lightly oiled nonstick skillet over medium heat. Add pork; cook and stir until no longer pink, 8-10 minutes. Stir in salsa and preserves; heat through. Serve with rice.

Steps:

• 1. Add enough water to the whiskey to make 2-1/3 cups of liquid.
• 2. In a cast iron Dutch oven - that is what I use - combine with rice seasoning packet and butter; bring to a boil. Add rice, cover and simmer over med-low heat untill liquid is absorbed. (About 25min.)
• 3. Stir in peaches and pecans; heat through. Serves 6.

Steps:

• Combine the wild rice with the miik, brown sugar and salt.
• Bring almost to a boil, reduce heat immediately and cook, stirring constantly 5 minutes.
• Blend some of the hot rice-milk mixture into the eggs and slowly stir this back into the wild-rice milk mixture, stirring constantly.
• Stir in almond extract and cook, stirring, until thickened.
• Spoon into a buttered 2-qt oven proof serving dish.
• Arrange the peaches on top, in a spiral fashion.
• Sprinkle the 2 tablespoons of sugar over the peaches and broil until sugar melts, 3 to 4 minutes.
• Watch carefully so the sugar does not burn.
• Remove from oven.
• Place sour cream in the center of the peaches and sprinkle with a mixture of the brown sugar and cinnamon.
• Can be served at room temperature or after being refrigerated.

Steps:

• In a large bowl, combine the yogurt, honey, lemon juice and salt. Stir in the rice, peaches and celery. Cover and refrigerate. Just before serving, stir in walnuts.