Bay Flavored Brown Wild Rice Recipes

WILD AND BROWN RICE PILAF

Steps:

• Heat canola oil over medium heat in a heavy-bottomed pot with a tight-fitting lid.
• Add the onion, carrot and celery and saute until soft, about 5 minutes.
• Add mushrooms and garlic and saute for 2-3 minutes.
• Stir in brown rice, wild rice and seasoning being sure to coat in oil. Allow to cook for 1 to 2 minutes until spices start smelling fragrant.
• Stir in stock or water and scrape up any browned bits.
• Bring to a boil then reduce to a simmer and cook, covered until the rice is tender, about 50 minutes. Do not peek or stir!
• After 50 minutes test the rice. If the rice is still wet and not yet cooked,recover and cook in ten minute increments until done. If the rice is dry but not done, add a bit of water and cook for another 10 minutes.
• Add parsley and toss gently with a fork. Allow to rest for 5 minutes before serving.

BROWN AND WILD RICE

Steps:

• In a saucepan, saute the carrot and shallots in the butter over medium heat until the shallots become translucent.
• Add in the brown and wild rice blend and stir over medium heat for about 2 minutes. Add the water to the rice and cook on medium low heat for 1 hour.

BROWN AND WILD RICE MEDLEY

Steps:

• In skillet or saucepan add both rices, chicken broth and salt, bring to a boil. Reduce heat to low and cover. Simmer for 30 minutes.
• Meanwhile mince the shallot. Combine the spices of garlic powder, onion powder and cumin. At 30 minutes stir the spice mixture and shallot into the rice and quickly return the cover so as to not let too much steam out.
• Continue to cook for 10-15 minutes more or until the broth is mostly absorbed. Remove from heat, leave the lid on and let it continue to steam for 10 minutes.
• Fluff and add chopped toasted pecans (or pistachios), green onions (reserve some green onions to top dish at the very end, just for looks) and butter. Mix and then add salt and pepper to taste.

BAY FLAVORED BROWN & WILD RICE

Steps:

• If using dry shallots, rehydrate by soaking in 2 tbsp water for 5 minutes.
• In a 2 quart saucepan, sauté shallots in butter until lightly browned.
• Add both types of rice, chicken stock (or water), salt (if using), and bay leaves.
• Bring to a rapid boil, cover, and reduce to a simmer.
• Simmer for 45 minutes and do not remove the cover until the 45 minutes have passed. Fluff with a fork.
• If any liquid is left after 45 minutes, stir lightly, then continue to cook over low heat for about 5 more minutes, or until all water is gone.

WILD AND BROWN RICE

Steps:

• In heavy saucepan, soak wild rice in boiling water for 30 minutes. Drain; rinse thoroughly.
• In large skillet or Dutch oven, combine drained wild rice, brown rice, onion, carrots, celery, chicken broth, thyme, marjoram, salt, and black pepper. Bring to a boil over high heat.
• Reduce heat to low and simmer, covered, until rice is tender and liquid is absorbed, 50 to 60 minutes.

SEASONED BROWN & WILD RICE

Steps:

• In small bowl, blend all seasoning ingredients. Set aside.
• In medium saucepan, bring water to a boil.
• Add margarine, brown rice & wild rice, and reduce heat. Cover & simmer 30 minutes.
• Water should be about half absorbed and brown rice beginning to soften.
• Stir in seasoning mix. Simmer additional 20-30 minutes.
• Let sit, still covered, 10 minutes.
• Mix in fresh parsley and fluff with fork before serving.