HOLIDAY WILD RICE
Wild rice mix gets a boost of seasonal color from red pepper and green onions in this side dish from Diane Dalovisio of Lake Charles, Louisiana. "It's my husband's favorites," she writes.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, saute the onion, red pepper and green onions in oil until tender. Stir in the rice mixes with contents of seasoning packets, water, broth and cayenne. bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the rice is tender and liquid is absorbed.
Nutrition Facts : Calories 99 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 377mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
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.
HOLIDAY RICE SALAD
It's nice to prepare a cold salad like this when entertaining because it can be made ahead and doesn't take up valuable oven space.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 14 servings.
Number Of Ingredients 17
Steps:
- Combine the first 9 ingredients. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over rice mixture and toss to coat. Refrigerate, covered, for 2 hours or until serving.
Nutrition Facts : Calories 245 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 35g carbohydrate (14g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
HOLIDAY CHICKEN AND WILD RICE BAKE RECIPE BY TASTY
Here's what you need: medium yellow onion, butternut squash, large celery stalk, wild rice, Walmart® Rotisserie Chicken, unsalted butter, all purpose flour, milk, chicken stock, kosher salt, freshly ground black pepper, poultry seasoning, garlic powder, fresh thyme, lemon juice, dried cranberries, shredded parmesan cheese, fresh parsley
Provided by Walmart
Categories Dinner
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400°F (200°C).
- Add the onion, butternut squash, celery, wild rice, and shredded Walmart® Rotisserie Chicken to a 9x13-inch (22 x33 cm) baking dish.
- Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and let bubble for 1 minute. Slowly pour in the milk and chicken stock, whisking constantly, until combined. Simmer for 4-5 minutes, stirring frequently, until thickened and creamy.
- Reduce the heat to low and whisk in the salt, pepper, poultry seasoning, garlic powder, thyme, and lemon juice until combined.
- Pour the cream sauce over the chicken and rice mixture in the baking dish and fold with a spatula until well combined.
- Sprinkle the dried cranberries over the bake, then top with the shredded Parmesan.
- Cover the baking dish tightly with foil and bake for 30-35 minutes, or until the vegetables are tender. Uncover and bake for another 5 minutes, or until the cheese is browned. Remove from the oven and let rest for 5 minutes.
- Garnish with the parsley, then serve.
- Enjoy!
Nutrition Facts : Calories 578 calories, Carbohydrate 81 grams, Fat 15 grams, Fiber 6 grams, Protein 31 grams, Sugar 11 grams
COLD WILD RICE SALAD
A refreshing, delicious, colorful wild rice salad that is served cold. Great as a main dish or side dish.
Provided by Karen Quinn
Categories Rice Salad
Time 4h45m
Yield 16
Number Of Ingredients 18
Steps:
- Discard seasoning packets from the rice and place rice in a large saucepan. Stir in chicken broth and bring to a boil over medium heat. Reduce heat to low and simmer, covered, until water is absorbed, about 25 minutes. Spread rice on a baking sheet to cool.
- While the rice is cooling, toast pine nuts in a dry frying pan over low heat until golden brown, 3 to 5 minutes. Remove to a large bowl.
- Add walnut oil to the same pan, then add walnuts. Toast until golden brown, 3 to 5 minutes. Add walnuts to the pine nuts.
- Add cooled rice to the nuts, along with bell peppers, celery, cranberries, and scallions; toss well.
- Blend rice vinegar, basil, Dijon, garlic, and pepper for dressing in a food processor. Slowly drizzle olive oil and walnut oil through the chute with the motor running until combined.
- Add dressing the the rice salad and toss well. Chill for 4 hours before serving.
Nutrition Facts : Calories 395.3 calories, Carbohydrate 43.5 g, Cholesterol 3.2 mg, Fat 22.1 g, Fiber 2.3 g, Protein 7.1 g, SaturatedFat 2.6 g, Sodium 1296.1 mg, Sugar 8 g
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