WILD RICE DRY MIX
When you have a wonderful husband and six boys, you really need to find an economical way to stretch funds to feed your family healthy foods. Wild rice is so pricey, but this mix will really make the blend go quite far. So good, so good for you. This creates seemingly an endless bounty of rice.
Provided by Tiffany Bannworth @MissAnubis
Categories Rice Sides
Number Of Ingredients 6
Steps:
- The Lundberg Wild Rice is a wonderful black, hearty wild rice. It is about $4 for 8oz at Walmart.
- The Lundbery Wild Blend Rice is Long Grain Brown Rice, Sweet Brown Rice, Whole Grain Wehani Rice, Whole Grain Black Japonica Rice. It was a little over $5 at Walmart.
- The other rices were purchased at Walmart, as well for under a dollar each.
- In a large bowl, hand mix everything save the rosemary. It is important that you do not add bouillon powder or seasoning at this time. When you store it, all the small particles will sink to the bottom. If you are portioning, you will not have all portions evenly flavored. Add seasoning while cooking.
- I like to pour mine in a spaghetti jar, with the sprig of rosemary standing in the center with rice around it.
- Store on your shelf; use what you will, when you need it.
- I recommend using homemade lamb or homemade venison broth to cook rice. I like to add a little olive or coconut oil and some lemon rings. Feel free to go crazy on the herbs and spices.
HERB MIX FOR RICE
This flavorful herb mix for rice is a great recipe to mix ahead as a side with baked chicken or pork chops. Just increase or decrease the amount for the servings needed. -Arlene Haupt, Madison, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In an airtight container, combine the first six ingredients. Store in a cool, dry place for up to 1 year. Yield: 4 batches (about 3/4 cup total). , To prepare rice: In a saucepan, bring water and 3 tablespoons herb mix to a boil. Stir in rice. Reduce heat; cover and simmer for 15 minutes or until rice is tender and liquid is absorbed.
Nutrition Facts : Calories 179 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 742mg sodium, Carbohydrate 39g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
WILD RICE SOUP MIX & SOUP
Everyone loves the soup that comes from this mix! And it can be made in a million ways. I used to buy this mix in bulk at the natural foods store, but began to wonder why I was paying so much for what were mostly very inexpensive ingredients. So I reverse engineered the mix. Directions for turning the mix into soup are below.
Provided by chakrates
Categories Grains
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix all dry ingredients. This is the mix. It will keep indefinitely as long as it is dry, so it's a great pantry item for a busy weekday night.
- Put in pot and add 2 quarts liquid (I love chicken broth, but you could use vegetable broth, beef broth, or 1/2 broth and 1/2 water. I've never tried all water, as I expect that would be rather bland, but you could use that, as well.)
- Add tomato paste if you are using it (highly recommended). Add carrots and celery if you are using them.
- Bring to a boil, then simmer till wild rice has split and peas just about fall apart, about 1 1/4 hours.
- Add canned items, as well as any leftover vegetable and meat that you are using, just enough to heat through.
- Wonderful with Parmesan or Romano cheese grated over it.
- You can also ladle into a microwave safe bowl, add an egg and cook in microwave until the egg is softly poached -- then stir the egg into the soup till creamy. Yum!
Nutrition Facts : Calories 75.2, Fat 0.3, SaturatedFat 0.1, Sodium 2, Carbohydrate 15.3, Fiber 2.5, Sugar 0.7, Protein 3.5
HOMEMADE SEASONED RICE MIX
This is a frugal and handy mix to have around! Make up a batch and you can make some for dinner and give the rest as a gift. Or, keep it on hand for whenever you need a tasty rice side dish.-Marcia Hostetter, Canton, New York
Provided by Taste of Home
Categories Side Dishes
Time 5m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Combine all ingredients in a storage container with a tight-fitting lid. Yield: about 3-1/2 cups., To prepare rice as a side dish: Combine 2 cups water and 1 tablespoon butter in a saucepan; bring to a boil. Stir in one rounded cup of rice mix. Reduce heat; cover and simmer for 15-20 minutes.
Nutrition Facts : Calories 99 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 242mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
WILD RICE WITH MUSHROOMS
In Wisconsin, wild rice is truly wild, not cultivated as in other states, the tassels rising and swaying over rivers, lakes and floodplains come late August and September. Called manoomin by the local Chippewa, it is a protected crop that can be harvested only by state residents holding a valid license. And only by hand, as the Chippewa have always done, using wooden flails gently (the grains should fall from the stalk without great effort) from canoes propelled by paddles or push poles. Shellie Holmes of Rhinelander, Wis., who shares her recipe here, likes to cook wild rice just until it pops open. This is a break with her family's tradition, which favored a chewier texture and did not allow popping. "Do not mix with other rice," she urged, lest you lose the flavor of the wild.
Provided by Ligaya Mishan
Categories dinner, lunch, side dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Bring 5 cups water to a boil. Stir in rice, then reduce heat so liquid is just simmering. Cover and cook until grains just begin to pop, about 40 minutes. Drain excess liquid from rice and set aside.
- Meanwhile, melt 4 tablespoons butter in a large skillet over medium-high heat. Add half the mushrooms and cook, stirring occasionally, until they have released their liquid and are golden brown, about 8 minutes; remove to a plate. Repeat with remaining butter and mushrooms.
- Return all the mushrooms to the skillet and season with the salt and pepper, to taste. Very carefully add sherry to deglaze the pan, and cook until most of the liquid has evaporated but mushrooms are still moist.
- Mix mushrooms into prepared rice and season again with salt and pepper.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 16 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 203 milligrams, Sugar 3 grams, TransFat 1 gram
WILD RICE AND BARLEY SOUP MIX
Warm up your loved ones on frosty winter nights with this hearty, stick-to-the-ribs soup mix. Layered in pretty bow-tied jars, it looks as good as it tastes. Include prep instructions!
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first five ingredients. In a pint-size jar with a tight-fitting lid, layer the barley, vegetable flakes, brown sugar mixture, bouillon granules, rice and onion, packing each layer tightly (do not mix). Cover and store in a cool, dry place for up to 4 months. Yield: 1 batch. , To prepare soup: Pour mix into a large saucepan. Add water and bring to a boil. Reduce heat; cover and simmer for 1 hour or until rice is tender. Sprinkle with bacon bits if desired.
Nutrition Facts : Calories 151 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 4g fiber), Protein 5g protein.
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PERFECT WILD RICE (EASY SIDE DISH!) – A COUPLE COOKS
From acouplecooks.com
Reviews 4Category Side DishCuisine AmericanTotal Time 50 mins
- In a large saucepan, place the onion, celery, wild rice, vegetable broth, water, and 3/4 teaspoon kosher salt. Bring it to a boil, then cover and simmer 45 to 50 minutes, until the rice is split and tender. (Most of the grains will split, but not all: see the photo.)
- Drain excess liquid. Taste and add an additional 1/4 teaspoon kosher salt. If you’d like, add a drizzle of olive oil or a tablespoon or two of butter (but it tastes great on its own).
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4.2/5 (8)Total Time 2 hrs 10 minsCategory DinnerCalories 329 per serving
- In the prepared baking dish (or in a separate bowl), whisk together uncooked rice (and the seasoning from the box), cream of mushroom soup, cream of celery soup, and water.
- Place raw chicken (skin removed) on top of rice mixture. Sprinkle the onion soup mix over the chicken.
- Cover tightly with foil and bake for at least 90 minutes (or up to 2 hours), until rice is tender and chicken reaches an internal temperature of 165 degrees F. The total cooking time will depend on the size of your chicken. I baked these extra large chicken breasts and thighs for the full 2 hours and they turned out perfectly. A meat thermometer is really the best way to tell when your chicken is done.
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4.4/5 (99)Calories 116 per servingCategory Side Dish
- Cook rice according to package instructions, using the broth instead of water. When cook time is up, do not open lid; turn heat off and keep lid tightly covered for 10 minutes to allow continued steaming. If rice is still a bit too firm, mix in just enough extra broth to moisten all rice, cover, and simmer another 10 minutes.
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- Check rice for doneness. Fluff with fork and add to skillet with vegetable mixture, stirring to incorporate. Taste and season with kosher salt and freshly ground black pepper as needed.
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