Veggie And Wild Rice Pilaf Recipes

WILD RICE AND SQUASH PILAF

Wild Rice and Squash Pilaf image

This pilaf is fantastic with fish or poultry and especially compatible with turkey. Since it's so colorful, I like to think it makes my turkey dressed for the holidays. -Erica Ollmann, San Diego, California

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 10 servings.

Number Of Ingredients 11

Ingredients

1-1/2 cups sliced fresh mushrooms
1-1/2 cups finely chopped peeled winter squash
2 medium onions, finely chopped
1 small green pepper, chopped
2 tablespoons olive oil
2 to 3 garlic cloves, minced
3 cups cooked wild rice
1/2 cup chicken broth or vegetable broth
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon dried savory
1/4 cup sliced almonds, toasted

Steps:

In a large saucepan, saute the mushrooms, squash, onions and green pepper in oil until crisp-tender. Add garlic; saute 1 minute longer., Stir in the rice, broth, soy sauce and savory. Cover and cook over medium-low heat for 13-15 minutes or until squash is tender. Stir in almonds.

Nutrition Facts : Calories 118 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 114mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

VEGGIE AND WILD RICE PILAF

Veggie and Wild Rice Pilaf image

I just got myself a 10 cup rice cooker and have enjoyed using it for different rice recipes. Today I'm making baked fish and wanted something nice for a side dish. I think this one will work just great. The wild rice I used was from the Indian Cultural Center here in Albuquerque. The rice was grown in Minnisota and harvested by the natives up there. You can garnish this with some chives or green onions if you wish.

Provided by Chef Joey Z.

Categories White Rice

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 large onion (chopped in small cubes)
1 small carrot (chopped in small cubes)
2 stalks celery (chopped in small cubes)
10 snow peas (cut in small pieces)
2 garlic cloves (I used the garlic press)
3 1/2 cups stock (I used chicken)
1/2 cup wild rice (uncooked)
1 cup white rice (uncooked)
2 tablespoons chopped fresh parsley (optional)

Steps:

Heat the oil in a non stick saute pan. Cook the onion, carrot, celery, snow peas and garlic until soft.
Transfer to your rice cooker and turn it on.
Put about 2 cups of the broth into the saute pan and mix it around to remove all the goodies from the pan. Add this and the rest of the broth to the rice cooker.
Mix the veggies and wild rice up good and put the lid on and cook for 25 minutes.
Then, add the white rice and cook for an additional 20 minutes or until the rice is done.
Stir in the parsley and put the lid back on the rice in the rice cooker and let it sit to abosorb the rest of the moisture.
Season with salt and pepper.
Enjoy with your favorite fish or meat.
Bon Appetit!

Nutrition Facts : Calories 150.9, Fat 2, SaturatedFat 0.3, Sodium 15.5, Carbohydrate 29.7, Fiber 2, Sugar 1.7, Protein 3.5

VEGETABLE RICE PILAF

Vegetable Rice Pilaf image

Make and share this Vegetable Rice Pilaf recipe from Food.com.

Provided by Irmgard

Categories Long Grain Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 teaspoons vegetable oil
1 onion, chopped
4 carrots, thinly sliced
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 cup long-grain rice
1 1/2 cups chicken broth
3/4 cup green beans, cut into 1/2-inch pieces (You may use frozen green beans, they are cut just the right size.)

Steps:

In a saucepan, heat the oil over medium heat.
Cook the onion, carrots, thyme, and salt, stirring occasionally, until the onion is softened, about 5 minutes.
Add the rice, stirring to coat; pour in the broth and bring to a boil.
Reduce the heat, cover and simmer for 20 minutes.
Add the green beans and cook, covered, until the rice is tender and the beans are tender-crisp, 5 to 7 minutes.
Fluff with a fork.

Nutrition Facts : Calories 246.5, Fat 3.3, SaturatedFat 0.6, Sodium 478.1, Carbohydrate 47.5, Fiber 3.5, Sugar 4.5, Protein 6.3

VEGETABLE WILD RICE

Vegetable Wild Rice image

A convenient packaged rice mix gives a jump start to this simple side dish from Helen Jacobs of Canton, Michigan. A bright blend of veggies adds color, and the cost - only 52 cents per serving - is easy on your budget.

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1 package (6 ounces) long grain and wild rice mix
2 medium carrots, cut into 1/4-inch slices
1 cup diced yellow summer squash
2/3 cup chopped sweet red pepper
2/3 cup chopped green pepper
1/4 cup chopped onion
2 tablespoons canola oil

Steps:

In a large saucepan, place rice mix, contents of seasoning packet and water as directed on package. Bring to a boil. Add carrots. Reduce heat; cover and simmer for 30 minutes or until rice is tender and water is absorbed., Meanwhile, in a skillet, saute squash, peppers and onion in oil until crisp-tender. Stir into rice mixture.

Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 388mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.

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