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.
WILD RICE AND ORZO WITH TARRAGON
Provided by Molly O'Neill
Categories pastas, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, bring 3 cups of water to a boil. Add the wild rice and 1/2 teaspoon of salt and simmer, covered, until the rice is tender and the grains begin to pop open, about 45 minutes to an hour. Drain well and set aside.
- Meanwhile, bring 4 cups of water to a boil in another saucepan. Add the orzo and boil until the orzo just begins to become tender, 6 to 7 minutes. Drain and cool under cold water. Set aside.
- When ready to serve, melt the butter in a large saute pan set over medium heat. Add shallots and cook, stirring, for 2 minutes. Add the wild rice and orzo and cook, stirring, until heated through. Add the tarragon and parsley, season with salt and pepper to taste and cook for an additional minute. Serve immediately.
Nutrition Facts : @context http, Calories 185, UnsaturatedFat 1 gram, Carbohydrate 32 grams, Fat 4 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 185 milligrams, Sugar 4 grams, TransFat 0 grams
ORZO AND RICE PILAF WITH VEGETABLES
Categories Onion Pasta Side Sauté Quick & Easy Almond Celery Carrot Zucchini Spring Parsley Gourmet Sugar Conscious Peanut Free Soy Free No Sugar Added
Yield Makes 6 side-dish servings
Number Of Ingredients 15
Steps:
- Heat oil and butter in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté orzo, stirring constantly, until golden brown, about 1 minute. Add onion, carrots, celery, garlic, salt, and pepper and sauté, stirring occasionally, until onion is lightly browned, about 5 minutes. Add rice and sauté, stirring, until coated with oil and butter.
- Add broth and water and bring to a boil. Reduce heat to low and cook, covered, until liquid is absorbed, 13 to 15 minutes. Remove from heat and quickly stir in zucchini, then let stand, covered, 5 minutes. (Zucchini will steam.) Stir in parsley and serve sprinkled with almonds.
DEVILED DUNGENESS CRAB WITH WILD RICE AND ORZO PILAF
Steps:
- For the sauce:
- Place clarified butter in a saucepan and add shallots and celery. Cook until soft. Add flour and cook until mixture reaches an amber color. Add hot milk and mix with a wire whisk to a smooth sauce. Add remaining ingredients to the sauce and cook for 10 minutes.
- For the Rice and Orzo:
- Combine rice and orzo. Add olive oil and lemon pepper. Mix well and put into the bottom of the crab shells.
- Preheat the broiler.
- For the crab:
- Saute crab meat in butter. Add Sherry until heated. Add the sauce to the crabmeat and mix well. Place the mixture on top of the rice and top with bread crumbs, butter, and Parmesan. Place under the broiler until golden brown.
- Serve with the sauce.
- For the wild rice:
- Wash the rice in cold water and strain. Lightly saute shallots in olive oil until transparent. Add wild rice and chicken stock. Bring to a boil and then turn down to a slow simmer and cover. Cook for 1 hour and 15 minutes until moisture is totally evaporated. Cool down in refrigerator.
- Bring salted water to a rolling boil. Add orzo and cook for 8 minutes. Strain orzo and cool down in ice water. When cool, strain and place in refrigerator.
RICE PILAF WITH ORZO
This Rice Pilaf with Orzo recipe is your new favorite side dish. It is super simple to make, but it is easy to customize with my four pilaf variations for any meal or season.
Provided by A Food Folks and Fun Original!
Categories Side Dish
Time 30m
Number Of Ingredients 9
Steps:
- In a large pan with a lid, preheat the pan over medium-high heat and add in the olive oil, onion, and ½ teaspoon of salt.
- Saute the onion until it just begins to soften, about 2-3 minutes.
- Add in the rice and orzo and cook while constantly stirring for 2 minutes. Stir in the garlic and cook until fragrant, about 30-60 seconds.
- Pour in the broth, give everything a good stir, and bring everything to a boil.
- Once boiling, reduce the heat to low and cover the pan with the lid.
- Cook until the rice and orzo is tender, about 20-22 minutes.
- Remove the pan from the heat, and let the pilaf sit, covered, for 8 minutes. Fluff the pilaf with a fork, and stir in the parsley. Season with salt and pepper and serve.
- Season with salt and pepper and serve.
Nutrition Facts : Calories 232 kcal, Carbohydrate 36 g, Protein 4 g, Fat 8 g, SaturatedFat 1 g, Sodium 520 mg, Fiber 1 g, Sugar 1 g, ServingSize 0.5 cup
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