Woodland Wild Rice Side Dish Recipes

Steps:

• Pour the olive oil into a hot frying pan or two quart pot, followed by the butter and stir until melted.
• Add the diced onion and saute until transparent.
• Add the rest of the ingredient, reduce the heat and simmer for 30 minutes or until the wild rice is soft.
• If small shrimp or cooked meat is to added, do this during the final 10 minutes of cooking.

Steps:

• In a large saucepan, bring broth to a boil. Stir in the rice, salt and pepper. Reduce heat to low; cover and simmer for 55 minutes or until rice is tender. Remove from the heat. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Saute the mushrooms, onion and almonds in drippings until vegetables are tender; stir into rice mixture. Add bacon.

Steps:

• Cook rice according to package directions. Remove from heat and set aside to cool.
• In a medium bowl, whisk together the mayonnaise, vinegar, sugar, salt and pepper. Stir in rice, turkey, onion and grapes until evenly coated with dressing. Cover and refrigerate for 1 to 2 hours.
• Before serving, sprinkle slivered almonds over the top of the salad.

Steps:

• Cook wild rice according to package directions. This is usually cooked 1 part rice to 4 parts water and simmered for about 45 minutes. Once cooked, drain rice and set aside. (This can be made ahead of time).
• Heat a skillet over medium heat and melt butter. Add onion and cook until fragrant.
• Drain your raisins and add to the onions, along with the pistachios and wild rice. Cook for 10 minutes or until everything is nicely warmed and coated.
• Taste and add additional butter or salt to taste. I find that the flavors of this dish are very subtle, and once rested, the flavors develop even more. This can easily be reheated.

Steps:

• In a large saucepan, bring water, wild rice, butter and 1/2 teaspoon salt to a boil.
• Reduce heat; cover and simmer for 40 minutes.
• Stir in brown rice.
• Cover and simmer 20-25 minutes longer or until rice is tender.
• Meanwhile, in a large skillet, cook bacon until crisp.
• Remove bacon to paper towels, drain, reserving 2 tablespoons drippings.
• In the drippings, saute mushrooms, onion, peppers and celery until tender.
• Stir in broth and remaining salt.
• Bring to a boil.
• Combine the cornstarch and cold water until smooth; stir into the mushroom mixture.
• Cook and stir for 2 minutes or until thickened and bubbly; stir in almonds and bacon.
• Drain rice; add mushroom mixture.
• Transfer to a greased 13x9x2-inch baking pan.
• Cover and bake at 350 for 25 minutes.
• Uncover, bake 5-10 minutes longer or until heated through.

Steps:

• In a large saucepan over high heat, bring the water, rice and soy sauce to a boil. Reduce heat; cover and simmer for 45-60 minutes or until rice is tender. , Meanwhile, in a small skillet over medium-high heat, saute onions in butter until tender. Stir in the remaining ingredients; heat through. Remove from the heat., Drain rice if necessary. Stir in onion mixture.

Steps:

• In a large saucepan, combine broth and seasonings; bring to a boil. Add rice; cover and simmer for 55-60 minutes or until liquid is absorbed. , In a large skillet, saute green pepper and onion in oil. Add garlic; cook 1 minute longer. Add mushrooms; saute until tender. Stir in rice and tomato. , Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 25 minutes. Sprinkle with cheese. Bake, uncovered, 5 minutes longer or until cheese is melted.