WILD RICE PILAF
This wild rice pilaf recipe creates a side dish that's full of delicious flavor. You can make this easy rice pilaf ahead of time, as it reheats well.
Provided by Chew Out Loud
Categories Side Dish
Number Of Ingredients 9
Steps:
- 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.
- While rice is cooking, add butter to a large/deep skillet over medium high heat. Once butter is melted and starting to bubble, add onion and carrots. Stir to combine. Cover and cook 5 minutes, stirring occasionally. Add brussels sprouts, garlic, Italian seasoning, and black pepper, stirring another 2 minutes until softened.
- 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.
Nutrition Facts : Calories 116 kcal, Sugar 1.5 g, Sodium 158 mg, Fat 3.4 g, SaturatedFat 2 g, TransFat 0.1 g, Carbohydrate 18.6 g, Fiber 2 g, Protein 4 g, Cholesterol 8.8 mg, ServingSize 1 serving
FRIED WILD BLEND RICE
This started with a traditional fried rice recipe but has changed over time to fit our Nutritarian eating style. I use Lundberg Wild Blend Rice for the dish but it will work with any cooked whole grain if you can't find Wild Blend Rice. You can reduce prep time by using jarred garlic, frozen vegetables and leftover rice. The cook time is 45 minutes to cook the rice but the dish goes together in 15 minutes if you use leftover rice.
Provided by Anne Sainz
Categories One Dish Meal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Cook rice according to package directions. When done, set aside.
- While rice is cooking, remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
- Chop ginger, garlic, celery, onion and mushrooms and set aside.
- Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil. Add ginger, garlic, celery, onion, mushrooms and peas and sauté.
- Add kale and small amount of water if needed. Cover and cook until wilted and soft.
- Push cooked vegetables to one side of the pan and cook eggs in cleared area of pan. Stir and break up eggs until cooked.
- Mix cooked eggs with vegetables in pan and add chickpeas and cooked rice. Cook until everything is hot.
- Add soy sauce, sesame oil, and pepper. Mix well.
Nutrition Facts : Calories 598.6, Fat 10.6, SaturatedFat 1.4, Sodium 654.4, Carbohydrate 103, Fiber 22.2, Sugar 15.9, Protein 27.6
WILD AND BROWN RICE
A perfect side dish for game birds. May be prepared ahead of time and microwaved just prior to serving.
Provided by munchmn
Categories Main Dish Recipes
Time 1h40m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 146.7 calories, Carbohydrate 30.1 g, Cholesterol 2.3 mg, Fat 0.9 g, Fiber 2.4 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 549.7 mg, Sugar 2.3 g
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