WILD RICE PILAF
Steps:
- Melt 2 tablespoons of the butter in a medium saucepan, add the onion, and cook over low heat for 5 to 10 minutes, until translucent. Add 5 cups of water, 2 teaspoons of salt, and the wild rice. Bring to a boil, reduce the heat to very low, and simmer, covered, for 50 minutes to 1 hour, until the rice is tender. Drain well.
- Place the drained rice in a bowl, add the remaining tablespoon of butter, the scallions, 1 1/2 teaspoons salt, and the pepper. Taste for seasonings and serve hot.
WILD RICE PILAF WITH NUTS AND LEMON
Steps:
- Heat the olive oil in a small saucepan over medium heat. Add the pine nuts, garlic, zest, and thyme, swirl the pan until the nuts and garlic are beginning to brown, about 2 minutes. Add the wild rice and cook, stirring with a wooden spoon, until lightly toasted, about 1 minute tops. Stir in the chicken broth and salt. Bring to a boil. Reduce heat to a rapid simmer and cook, stirring occasionally, for 45 minutes to 1 hour. Check the texture of the rice and, if needed, continue simmering until tender. Add more liquid as needed, another 10 to 15 minutes. (Note: The rice should only just begin to crack when done. If it begins to curl it is overcooked. There are numerous varieties of varying qualities, which affect cooking times greatly.)
- Remove from the heat, scatter the scallions over the surface, fluff with a fork, and remove the herb sprigs and lemon zest before serving. Season with salt and black pepper, to taste.
WILD RICE WITH DRIED FRUIT AND NUTS
This wild rice side dish goes well with roasted chicken, turkey, or braised pork shoulder.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 7
Steps:
- Thinly slice scallions, separating white and green parts. In a medium saucepan, heat olive oil over medium-high. Add scallion whites and cook, stirring often, until soft, 3 minutes; season with salt and pepper. Add wild rice and cook according to package instructions.
- Meanwhile, in a small saucepan, combine vinegar, dried cherries, and 2 tablespoons water. Bring to a boil over medium-high. Reduce to a simmer and cook until vinegar is almost absorbed, 3 minutes. Transfer to a bowl and add rice mixture, scallion greens, and chopped pecans. Stir well to combine and season to taste with salt and pepper. Serve warm or at room temperature.
Nutrition Facts : Calories 253 g, Fat 9 g, Fiber 4 g, Protein 6 g
FRUIT AND WILD RICE PILAF
From a Sun-Maid magazine ad - different from any I found posted. Makes a nice "almost" sweet side to pork and turkey.
Provided by NurseJaney
Categories Rice
Time 38m
Yield 4-5 cups, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in medium saucepan over med-high heat.
- Add onions and celery.
- Cook 3 minutes, stirring occasionally.
- Add broth, water, rice, contents of seasoning packet, and fruit.
- Bring to boil. Reduce heat to med-low.
- Cover and simmer 25 minutes, or until liquid is absorbed.
- Stir in pecans and serve.
Nutrition Facts : Calories 221.5, Fat 13.1, SaturatedFat 4.4, Cholesterol 15.3, Sodium 86, Carbohydrate 26.4, Fiber 2.4, Sugar 17.7, Protein 4
WILD RICE SALAD
Provided by Ina Garten
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes. While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.
WHITE AND WILD RICE PILAF
Love the nut and cranberry combination in this dish as well as the two kinds of rices. Found it on a bottle of lemon juice from the grocery store, but that doesn't mean you can't use fresh lemon juice instead. Nice side for Thanksgiving. Cooking time includes a little prep time. If you only have fresh pecans, they can be toasted in a 400 degree oven for 10 minutes (while rice is cooking). Wild rice and rice pilafs are classic Canadian fare, so I have posted this for Zaar World Tour 2005 (Canadian).
Provided by Kumquat the Cats fr
Categories Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Stir together wild rice, garlic, broth, water and lemon juice in saucepan.
- Bring to boil, cover, reduce heat to low and simmer 30 minutes.
- Add white rice and garlic, return to boil, cover and simmer an additional 20 minutes.
- Remove pan from heat and stir in pecans, cranberries and parsley.
- Cover and let stand 5 minutes until cranberries are plump and flavors are blended. Garnish with green onions.
Nutrition Facts : Calories 232.3, Fat 6.9, SaturatedFat 0.6, Sodium 5.6, Carbohydrate 38.4, Fiber 2.6, Sugar 1.3, Protein 5.3
WHITE & WILD RICE PILAF
Oh, I just love rice pilaf! This one is from a Swanson Broth Creative Cooking recipe pamphlet. Just remember that the broth is already diluted, so don't add water! Also, feel free to add other herbs of your choice.
Provided by BeccaB3c
Categories Long Grain Rice
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large nonstick skillet.
- Add onion, carrots, celery and garlic and cook until tender.
- Add wild rice and broth.
- Heat to a boil.
- Cover and cook over low heat for 25 minutes.
- Add white rice.
- Cover and cook over low heat for 20 minutes or until done.
- Stir in parsley.
WILD RICE PILAF BAKE
I make this recipe for almost every holiday and often take it to potlucks. Usually, I make the pilaf ahead to allow the flavors to blend and then reheat it in the microwave before serving. This also makes for more room in the oven and less chaos when you are putting out a big holiday meal. -Dianne Bettin, Truman, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring broth to a boil. Add wild rice; reduce heat. Cover and cook for 30 minutes. Add long grain rice; cook 20-25 minutes longer or until liquid is absorbed and rice is tender. , Meanwhile, in a large skillet, saute the onion, carrots and rosemary in butter until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the rice, broccoli and pepper. , Transfer to a greased shallow 2-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until broccoli is crisp-tender. Fluff with a fork before serving.
Nutrition Facts : Calories 219 calories, Fat 10g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 273mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
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