Bistro Blend Rice Medley Mix Recipes

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BROWN AND WILD RICE MEDLEY



Brown and Wild Rice Medley image

Wild rice seems to add elegance to any dish or meal, but I find that many people prefer it to be mixed with brown rice to vary the taste. Little hands on time makes this a great addition to any meal.

Provided by On The Go Bites

Time 1h

Yield 6 Servings

Number Of Ingredients 11

1 Cup Brown Rice
1/2 Cup Wild Rice
3 Cups Chicken Broth (Low sodium preferred)
1 teaspoon Kosher Salt
1 Large Shallot (Minced)
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/2 teaspoon Ground Cumin
1/2 Cup Toasted Pecans (or pistachios, chopped)
2 Whole Green Onions (Sliced, green and white parts)
3 Tablespoons Unsalted Butter

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.

BISTRO BLEND RICE MEDLEY (MIX)



Bistro Blend Rice Medley (Mix) image

This "gourmet" combination of various grains is sold in bulk at our local Winco, but it dawned on me later after having purchased the mix of course, that I could buy the grains individually and make a homemade version. Which in turn meant I could reduce the cost. Light bulb moment! Please help me decide if I should classify this as a stolen recipe...? ;) If you have difficulty locating the red rice (I found a bag at our local Asian market), substitute Wehani, short grain brown rice or similar unhulled rice. Great for gift giving: place 2 cups of the mix in a canning jar or similar container, print out or hand write the cooking instructions, attach bow or raffia and the instructions to the container.

Provided by COOKGIRl

Categories     < 60 Mins

Time 55m

Yield 4 cups

Number Of Ingredients 4

1 cup long grain brown rice
1 cup unhulled short grain red rice
1 cup wild rice (black)
1 cup wheat berries

Steps:

  • Combine ingredients in a bowl and transfer to an airtight container.
  • To prepare: Place 2 cups of filtered water and 1 cup of the rice/grain mix in a saucepan. (Note: stock or broth can replace the water, depending on your menu.).
  • Bring water to boil, reduce heat and simmer 50 minutes.
  • Once rice is cooked, remove pot from the burner and set aside, covered for 15 minutes.
  • If desired, season with salt and pepper. If you want to stir in a little bit of extra virgin olive oil to the rice, be my guest.

Nutrition Facts : Calories 313.9, Fat 1.8, SaturatedFat 0.3, Sodium 6, Carbohydrate 65.7, Fiber 4.1, Sugar 1.4, Protein 9.6

RICE VEGETABLE MEDLEY



Rice Vegetable Medley image

This recipe combines rice with frozen vegetables. The veggies are small enough for my daughter, Sara, to handle easily. The same's true of the rice, which she can pick up with her fingers.-Coleen Martin, Brookfield, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 5

1 cup uncooked long grain rice
2-1/4 cups water
2 to 3 tablespoons onion or vegetable soup mix
1/4 teaspoon salt
2 cups frozen corn, peas or mixed vegetables

Steps:

  • In a large saucepan, combine the rice, water, soup mix and salt; bring to a boil. Add the vegetables; return to a boil. Reduce heat; cover and simmer for 15 minutes. Cook until rice and vegetables are tender.

Nutrition Facts : Calories 167 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 307mg sodium, Carbohydrate 37g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein.

VEGETABLE RICE MEDLEY



Vegetable Rice Medley image

Make and share this Vegetable Rice Medley recipe from Food.com.

Provided by Audrey M

Categories     Low Protein

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 cup uncooked long grain rice
2 1/4 cups water
1 -3 tablespoon onion soup mix or 1 -3 tablespoon vegetable soup mix
1/4 teaspoon salt
2 cups frozen peas or 2 cups frozen mixed vegetables

Steps:

  • In a saucepan, combine the rice,water,soup mix and salt; bring to a boil.
  • Add the vegetables; return to a boil.
  • Reduce heat; cover and simmer for 15 minutes.
  • Cook until rice and vegetables are tender.

Nutrition Facts : Calories 246.9, Fat 0.9, SaturatedFat 0.2, Sodium 304.7, Carbohydrate 55.4, Fiber 2.7, Sugar 0.1, Protein 5.9

RICE MEDLEY



Rice Medley image

In this easy recipe, ordinary rice is dressed up with peas, shredded carrot and seasonings. This fresh-tasting and colorful side dish goes great with a variety of meaty main courses.-Doyle Rounds, Bridgewater, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 10 servings.

Number Of Ingredients 7

1 cup uncooked long grain rice
2-1/4 cups water
2 cups frozen peas, thawed
1 carrot, shredded
1-1/2 teaspoons salt-free herb seasoning
1 teaspoon low-sodium chicken bouillon granules
1 teaspoon lemon juice

Steps:

  • In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Remove from the heat; add lemon juice. Fluff with a fork.

Nutrition Facts :

EASY VEGETABLE RICE MEDLEY



Easy Vegetable Rice Medley image

Make and share this Easy Vegetable Rice Medley recipe from Food.com.

Provided by SouthernBell2627

Categories     Rice

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon oil
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
1/2 red pepper, chopped
1 (14 1/2 ounce) can chicken broth
1 1/2 cups MINUTE White Rice, uncooked
1 cup frozen peas
salt and pepper, to taste

Steps:

  • Heat oil in a skillet.
  • Add onion, carrot, celery, and red pepper; cook 5 minutes or until tender.
  • Add broth; bring to a boil.
  • Stir in rice and peas; cover.
  • Simmer 5 minutes.
  • Remove from heat.
  • Let stand 5 minutes before serving.
  • ****To save time, replace all the veggies with 3 cups frozen mixed vegetables or frozen broccoli florets and add them when you would have added the peas.

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