WILD RICE WITH MUSHROOMS
Steps:
- Heat 2 tablespoons of the butter in a large saucepot over medium heat. Add the onion and saute until translucent, about 10 minutes. Add the rice and toast while stirring until it begins to smell nutty, about 1 minute. Add the chicken stock and bring to a boil, then reduce to a simmer, cover and cook on low until the water is absorbed, about 40 minutes.
- While the rice is cooking, heat the remaining 1 tablespoon butter along with the oil in a large skillet over medium-high heat. Add the button mushrooms, shiitake mushrooms and thyme and cook, stirring often until they begin to brown, about 10 minutes. Add the garlic, season with salt and pepper and cook until the garlic is fragrant, about 1 minute more.
- When the rice is cooked, fluff with a fork and gently fold in the mushrooms. Add to a serving bowl and sprinkle with the parsley before serving.
PEACHY PORK WITH RICE
Peach preserves sweeten the spicy salsa in this delicious dish that's nice enough for company. Adjust the heat level to taste by using mild or spicy salsa and seasoning. -Melissa Molaison, Hawkinsville, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cook rice according to package directions. Meanwhile, place pork in a large bowl; drizzle with oil. Sprinkle with taco seasoning; toss to coat., Place a large lightly oiled nonstick skillet over medium heat. Add pork; cook and stir until no longer pink, 8-10 minutes. Stir in salsa and preserves; heat through. Serve with rice.
Nutrition Facts : Calories 387 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 540mg sodium, Carbohydrate 42g carbohydrate (13g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges
PEACHY WILD RICE
What a delightful twist to a delicious side! We loved the addition of peaches and pecans... and have no fear; the flavor of the whiskey is nearly impossible to detect.
Provided by Bob Wakeman
Categories Other Side Dishes
Time 40m
Number Of Ingredients 5
Steps:
- 1. Add enough water to the whiskey to make 2-1/3 cups of liquid.
- 2. In a cast iron Dutch oven - that is what I use - combine with rice seasoning packet and butter; bring to a boil. Add rice, cover and simmer over med-low heat untill liquid is absorbed. (About 25min.)
- 3. Stir in peaches and pecans; heat through. Serves 6.
PEACHY RICE SALAD
We especially love this refreshing rice salad in summer, when fresh peaches are available. Yogurt and honey make light dressing while celery and walnuts add crunch. -Linda Goshorn of Bedford, Virginia
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the yogurt, honey, lemon juice and salt. Stir in the rice, peaches and celery. Cover and refrigerate. Just before serving, stir in walnuts.
Nutrition Facts : Calories 226 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 313mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
25 BEST WAYS TO USE WILD RICE
Forget jasmine and basmati because these quick and easy wild rice recipes are crazy-colorful, insanely flavorful, and jam-packed with antioxidants.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious wild rice recipe in 30 minutes or less!
Nutrition Facts :
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.
CHICKEN AND SNAP PEA WILD RICE SALAD
I learned how to harvest wild rice last fall and enjoy recipes to use the nutritious grass. This is a filling, flavorful dish.
Provided by Stacey
Categories Salad Grains Rice Salad Recipes
Time 5h15m
Yield 10
Number Of Ingredients 17
Steps:
- Bring the wild rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Scrape into a mixing bowl, and refrigerate until cold.
- Whisk the vinegar, mustard, sugar, salt, garlic, dried tarragon, black pepper, and red pepper flakes in a small mixing bowl until smooth. Pour the safflower oil into the dressing in a thin, steady stream while whisking vigorously until the oil has been fully incorporated into the dressing; set aside. Stir the chicken, celery, parsley, and green onion into the cooled wild rice. Stir in the dressing until evenly blended. Cover the rice mixture, and refrigerate 4 hours to overnight.
- Bring a small saucepan of lightly salted water to a boil. Add the sugar snap peas, and cook uncovered until just tender, about 30 seconds. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the peas are cold, drain and cut into 1-inch diagonal pieces. Refrigerate until ready to serve. Stir the peas and toasted almonds into the rice mixture just before serving.
Nutrition Facts : Calories 326 calories, Carbohydrate 19.2 g, Cholesterol 31.5 mg, Fat 20.7 g, Fiber 2.6 g, Protein 15.9 g, SaturatedFat 2 g, Sodium 390.4 mg, Sugar 2.3 g
PEACHY WILD RICE DESSERT
Make and share this Peachy Wild Rice Dessert recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the wild rice with the miik, brown sugar and salt.
- Bring almost to a boil, reduce heat immediately and cook, stirring constantly 5 minutes.
- Blend some of the hot rice-milk mixture into the eggs and slowly stir this back into the wild-rice milk mixture, stirring constantly.
- Stir in almond extract and cook, stirring, until thickened.
- Spoon into a buttered 2-qt oven proof serving dish.
- Arrange the peaches on top, in a spiral fashion.
- Sprinkle the 2 tablespoons of sugar over the peaches and broil until sugar melts, 3 to 4 minutes.
- Watch carefully so the sugar does not burn.
- Remove from oven.
- Place sour cream in the center of the peaches and sprinkle with a mixture of the brown sugar and cinnamon.
- Can be served at room temperature or after being refrigerated.
Nutrition Facts : Calories 456.4, Fat 16.2, SaturatedFat 8.9, Cholesterol 174.9, Sodium 238.7, Carbohydrate 66.4, Fiber 3.3, Sugar 34.9, Protein 14.2
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