Harvest Rice Dish Recipes

HARVEST RICE

Steps:

• Heat rice according to package directions. In medium bowl, combine rice, chicken, cranberries, pecans and dressing; blend well. Serve on salad greens.
• Cooks' notes:
• You can adjust the amount of ingredients based on your tastes.

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.

HARVEST RICE

Steps:

• In a large saucepan, saute the carrot, onion and green pepper in oil for 5 minutes or until crisp-tender. Add apple; saute for 2 minutes longer. Stir in the water, apple juice, lemon juice, brown sugar and salt; bring to a boil. , Stir in the rice, raisins and cinnamon. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed. Sprinkle with sunflower kernels.

HARVEST RICE DISH

Steps:

• Combine rice and broth in saucepan and bring to boil. Reduce heat to low; cover and simmer 35-45 minutes, until rice is tender and broth is absorbed.
• In medium skillet, melt butter over medium-high heat. Add onions and sugar. Saute until butter is absorbed and onions are translucent and soft. Lower heat and cook onions for another 20 minutes, until they are caramelized. Stir in cranberries and mushrooms. Cover skillet and cook for 10 minutes or until berries start to swell. Stir in nuts and orange zest, then fold this mixture into the cooked rice. Add salt and pepper to taste.

HARVEST RICE

Steps:

• Set aside rice and nuts.
• Cook the squash in salted boiling water until just tender when pierced with a fork and then drain Remove as much pulp as possible, leaving shell in tact, and mash the pulp with all other ingredients Put the shells in a buttered dish.
• Combine with rice and put back in the squash shells.
• Sprinkle with walnuts.
• Cook at 350 for 15 minutes.

WILD RICE HARVEST CASSEROLE

Steps:

• In a skillet, brown chicken and celery in butter. In a large bowl, combine soup and broth until smooth. Add the mushrooms, onion, rice, poultry seasoning and chicken mixture. Pour into a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 1 hour. Uncover and bake for 30 minutes. Stir; sprinkle with cashews. Return to the oven for 15 minutes or until the rice is tender. Garnish with parsley.

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.