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
GREEK BROWN AND WILD RICE BOWLS
This fresh rice dish tastes like the Mediterranean in a bowl! It's short on ingredients, but packs in so much flavor. For a hand-held version, leave out the rice and tuck the rest of the ingredients in a pita pocket. -Darla Andrews, Schertz, Texas
Provided by Taste of Home
Categories Lunch
Time 12m
Yield 2 servings
Number Of Ingredients 7
Steps:
- In a microwave-safe bowl, combine the rice mix and 2 tablespoons vinaigrette. Cover and cook on high until heated through, about 2 minutes. Divide between 2 bowls. Top with avocado, tomatoes, cheese, olives, remaining dressing and, if desired, parsley.
Nutrition Facts : Calories 433 calories, Fat 25g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 1355mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 6g fiber), Protein 8g protein.
WILD- AND BROWN-RICE SALAD
Our rice salad, which can be served chilled or at room temperature, includes three types of the grain -- wild, brown, and brown basmati -- as well as tomatoes, cucumber, celery, onion, and peppers. Any combination of rice or commercial blend of rice would work well in this recipe.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, pepper, and mustard; set aside.
- Place the wild rice, brown rice, yellow pepper, red onion, celery, cucumber, cherry tomatoes, and cilantro in a medium bowl. Add the dressing, and toss well to combine. Transfer to a serving bowl.
Nutrition Facts : Calories 152 g, Fat 2 g, Fiber 4 g, Protein 2 g, Sodium 136 g
BROWN AND WILD RICE PILAF
Make and share this Brown and Wild Rice Pilaf recipe from Food.com.
Provided by Dancer
Categories Rice
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook and stir in brown rice, wild rice, onion and celery in margarine until onion is tender.
- Stir in mushrooms, sage, marjoram, thyme and stock.
- Heat to boiling, stirring occasionally.
- Pour into ungreased 1 1/2-quart casserole.
- Cover tightly.
- Bake in 350-degree oven until all liquid is absorbed, about 1 hour.
BROWN AND WILD RICE PILAF
I created this a few years ago at Thanksgiving as substitute for stuffing for the vegetarians. The whole family has adopted it, as we do not cook a whole turkey anymore, just a turkey breast. I suppose it probably could be used to stuff a turkey. It is a bit of trouble to cook the two rices and the vegetable mixture in separate pans, but I find that the taste and texture turns out much better than when I've tried to cook them together.
Provided by Marlena
Categories Brown Rice
Time 1h5m
Yield 1 large dish
Number Of Ingredients 12
Steps:
- Boil wild rice in two cups water about 50 minutes until tender.
- Meanwhile, place brown rice and 4 cups broth in another pot and bring to a boil, then reduce to low heat, cover, and cook for 50 minutes or until done.
- Pour the olive oil into a sauté pan.
- When it is hot, add the onion, celery, and mushrooms, and cook for about 5 minutes.
- Add the parsley and sage, garlic if using, and a sprinkling of salt and pepper, then continue cooking until vegetables are soft.
- Mix both rices and vegetable mixture, add a bit more vegetable broth if it is too dry, reheat if necessary, and serve.
SEASONED BROWN & WILD RICE
Make and share this Seasoned Brown & Wild Rice recipe from Food.com.
Provided by JelsMom
Categories Brown Rice
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In small bowl, blend all seasoning ingredients. Set aside.
- In medium saucepan, bring water to a boil.
- Add margarine, brown rice & wild rice, and reduce heat. Cover & simmer 30 minutes.
- Water should be about half absorbed and brown rice beginning to soften.
- Stir in seasoning mix. Simmer additional 20-30 minutes.
- Let sit, still covered, 10 minutes.
- Mix in fresh parsley and fluff with fork before serving.
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
BROWN AND WILD RICE SALAD
This wild rice salad, developed by the Light & Tasty Test Kitchen, is twice as nice since it stars both brown and wild rice! Tangy raspberry vinegar complements the nutty flavor of the rice, while dried cranberries provide unexpected bursts of sweetness.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the rice, onion, cranberries, pecans and parsley. In a small bowl, whisk together the oil, vinegar, honey, salt and pepper. Pour over salad and toss to coat.
Nutrition Facts : Calories 343 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 450mg sodium, Carbohydrate 55g carbohydrate (0 sugars, Fiber 5g fiber), Protein 6g protein.
WILD AND BROWN RICE SALAD
Rice salads make nice gluten-free alternatives to pasta salads; like the latter, they can be served at room temperature or chilled. This fresh-flavored side uses three types of rice-wild, brown, and brown basmati-but any combination of rices would work well.
Yield serves 4
Number Of Ingredients 14
Steps:
- Bring 1 cup water to a boil in a saucepan; add the wild rice and 1/4 teaspoon salt. Return to a boil; reduce to a simmer. Cover, and cook until rice is tender and has absorbed all liquid, 45 to 50 minutes. Remove from heat; let stand, covered, 10 minutes.
- Meanwhile, combine 1 1/4 cups water, the long-grain brown rice, and 1/4 teaspoon salt in another saucepan. Bring to a boil; reduce to a simmer. Cover, and cook until rice is tender and has absorbed all liquid, 35 to 40 minutes. Remove from heat; let stand, covered, 10 minutes.
- In a third saucepan, bring remaining 3/4 cup water, the basmati rice, and 1/4 teaspoon salt to a boil. Reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed all liquid, about 30 minutes. Remove from heat; let stand, covered, 10 minutes.
- In a small bowl, whisk together the olive oil, vinegar, mustard, and 1 teaspoon salt; season with pepper.
- Fluff all the rice with a fork, then transfer to a serving bowl. Add bell pepper, onion, celery, cucumber, tomatoes, and cilantro. Add dressing, and toss well to combine. The rice salad can be prepared up to 1 hour ahead and refrigerated, covered tightly. Serve at room temperature.
- (Per Serving)
- Calories: 177
- Saturated Fat: .5g
- Unsaturated Fat: 2.5g
- Cholesterol: 0mg
- Carbohydrates: 34g
- Protein: 4g
- Sodium: 151mg
- Fiber: 2g
WILD AND BROWN RICE PILAF WITH CRANBERRIES
Categories Side Bake Thanksgiving High Fiber Cranberry Dried Fruit Fall Healthy Brown Rice Wild Rice Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 11
Steps:
- 1. Plump the cranberries in the wine for about 20 minutes. Drain the cranberries and reserve the liquid.
- 2. To make the brown rice, sweat the onions in the reserved cranberry liquid until the onions are translucent. Add the brown rice and stock. Bring the liquid to a boil and cover the pot tightly. Cook in a 350°F(175°C) oven until the rice is tender and has absorbed all the liquid, about 40 minutes.
- 3. To prepare the wild rice, bring the apple cider, stock and wild rice to a boil in a medium sauce pot. cover the pot tightly, and cook in a 350°F(175°C) oven until the rice is tender and has absorbed all the liquid, about 90 minutes.
- 4. Place the unpeeled shallots on a bed of coarse salt in a 375°F(190°C) oven until the exterior is very crisp about 20 minutes. Allow the shallots to cool. Remove the skin and shred the flesh.
- 5. Combine both rices and the plumped cranberries. Garnish with the roasted shallots.
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