BROWN AND WILD RICE
This wild brown rice recipe goes beyond your typical pilaf or risotto. It's loaded with sauteed shallots and carrots. The perfect side for any fancy meal.
Provided by Dina
Categories Side Dish
Time 1h5m
Number Of Ingredients 8
Steps:
- In a saucepan, saute the carrot and shallots in the butter over medium heat until the shallots become translucent.
- Add in the brown and wild rice blend and stir over medium heat for about 2 minutes. Add the water to the rice and cook on medium low heat for 1 hour.
Nutrition Facts : Calories 262 kcal, Carbohydrate 41 g, Protein 8 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 20 mg, Sodium 668 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
BROWN AND WILD RICE MEDLEY
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
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.
COUNTRY WILD RICE WITH SAUSAGE
Steps:
- Heat 2 tablespoons oil in a large saucepot over medium-high heat. Add the rice and cook, toasting until the rice begins to smell nutty, about 5 minutes. Add the chicken stock along with some salt and bring it to a boil, then reduce to a simmer and cover. Simmer until the rice is tender and has absorbed all the liquid, about 25 minutes
- Meanwhile, heat the remaining tablespoon oil along with the butter in a large skillet over medium-high heat. Add the onion, pepper and a generous pinch of salt and cook until just tender and beginning to brown, about 5 minutes. Add the garlic, sausage, thyme and sage, and cook, breaking up with a wooden spoon until browned and cooked through, 4 to 5 minutes more.
- When the rice is cooked and liquid is absorbed, turn off the heat, remove the lid and add the sausage and vegetables. Fluff and stir gently with a fork to combine. Add the rice to a serving dish and sprinkle with the chives before serving hot.
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
BROWN AND WILD RICE WITH SAUSAGE AND FENNEL
Categories Pork Rice Side Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 2 Main-course or 6 side-dish servings
Number Of Ingredients 11
Steps:
- Simmer water and wild rice in small saucepan 20 minutes. Drain.
- Heat heavy large saucepan over medium-high heat. Fry sausage until cooked through, breaking up sausage with fork, about 4 minutes. Using slotted spoon, transfer sausage to large bowl.
- Add 2 tablespoons oil to same saucepan. Mix in fennel, bell pepper and fennel seeds and sauté until tender, about 10 minutes. Add to sausage. Heat remaining 1 tablespoon oil in same saucepan. Add leeks and garlic and sauté until tender and golden, about 8 minutes. Add brown rice and stir 1 minute. Mix in broth and wild rice. Season with pepper. Bring to boil. Reduce heat to low. Cover and simmer until rice is tender and liquid is absorbed, about 40 minutes. Add hot rice to sausage mixture and toss well. (Can be prepared 1 day ahead. Cover and chill.) Serve hot.
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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Reviews 4Category Side DishCuisine AmericanTotal Time 50 mins
- In a large saucepan, place the onion, celery, wild rice, vegetable broth, water, and 3/4 teaspoon kosher salt. Bring it to a boil, then cover and simmer 45 to 50 minutes, until the rice is split and tender. (Most of the grains will split, but not all: see the photo.)
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