Fall Harvest Wild Rice Medley Recipes

FALL HARVEST WILD RICE MEDLEY

Steps:

• Pre-heat the oven to 420°F.
• Transfer the squash, apples, and beets to a large bowl. Drizzle with 1 tsp of olive oil and add all of the spices listed from the salt through to the nutmeg. Stir until everything is evenly coated. Then, spread the squash, apples, and beets out onto a baking sheet and bake in the oven for about 20 minutes, o until the squash and beets are tender.
• While the veggies roast, combine 1 cup of the wild rice blend with 3 1/4 cups of vegetable broth in a large pot. Bring it to a boil and let it boil, uncovered, for 5 minutes. Once 5 minutes has passed, reduce the heat to medium-low, cover, and cook for about 20 minutes. When done, remove the pot from the heat and let the rice stand for 5 minutes; then fluff with a fork.
• Add all of the ingredients to a small jar or bowl and shake/whisk the mixture until it's well-blended; set aside.
• In a large bowl, combine the rice blend with the roasted squash, apples, and beets. Add the toasted pepitas and kale, and drizzle the dressing over the salad. Toss to coat. Garnish the salad with pomegranate arils and serve warm.

HARVEST RICE DISH

Steps:

• Place almonds on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
• Mix broth, brown rice, and wild rice in a medium saucepan, and bring to boil. Reduce heat to low, cover, and simmer 45 minutes, until rice is tender and broth is absorbed.
• In medium skillet, melt butter over medium-high heat. Add onions and brown sugar. Saute until butter is absorbed and onions are translucent and soft. Reduce heat, and cook onions for another 20 minutes, until they are caramelized.
• Stir cranberries and mushrooms into the skillet. Cover, and cook 10 minutes or until berries start to swell. Stir in almonds and orange zest, then fold the mixture into the cooked rice. Salt and pepper to taste.

WILD RICE MEDLEY

Steps:

• In a large saucepan, combine broth and seasonings; bring to a boil. Add rice; cover and simmer for 55-60 minutes or until liquid is absorbed. , In a large skillet, saute green pepper and onion in oil. Add garlic; cook 1 minute longer. Add mushrooms; saute until tender. Stir in rice and tomato. , Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 25 minutes. Sprinkle with cheese. Bake, uncovered, 5 minutes longer or until cheese is melted.

BROWN AND WILD RICE MEDLEY

Steps:

• In a large saucepan, cook rice mix according to package directions, omitting butter., Meanwhile, in a large nonstick skillet, saute onion and green beans in oil for 2 minutes. Add the mushrooms, carrots and pepper; saute 3-5 minutes longer or until vegetables are tender. Add vegetables and almonds to cooked rice; stir until blended.

HARVEST WILD RICE

Steps:

• In a large saucepan simmer broth, water, and beans, covered, 45 minutes. Stir in wild rice and simmer, covered, 45 minutes, or until beans and rice are tender. Drain rice mixture and return to pan.
• Cut leeks crosswise into 1/2-inch slices and in a bowl soak in water, agitating occasionally to dislodge any sand, 5 minutes. Lift leeks out of water and drain in a colander. In a non-stick skillet sauté leeks in butter over moderately high heat, stirring occasionally, until almost tender, about 5 minutes. Add mushrooms with salt to taste and cook, stirring occasionally, 2 minutes, or until vegetables are tender. Stir leek mixture into rice mixture. Rice mixture may be made up to this point 1 day ahead and chilled, covered. Reheat mixture, adding water to prevent it from sticking to skillet, before proceeding.
• Stir hazelnuts and cranberries into rice mixture and serve warm.

WILD RICE MEDLEY

Steps:

• In a saucepan over high heat, bring broth to a boil. Stir in wild rice. Reduce heat to low. Cover and simmer for 25 minutes.
• Stir in white rice. Cover and simmer for 15 minutes. Stir in carrots, scallions and pepper. Cover and simmer until rice is tender, about 5 minutes.