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
WILD RICE PILAF
This wild rice pilaf recipe creates a side dish that's full of delicious flavor. You can make this easy rice pilaf ahead of time, as it reheats well.
Provided by Chew Out Loud
Categories Side Dish
Number Of Ingredients 9
Steps:
- Cook rice according to package instructions, using the broth instead of water. When cook time is up, do not open lid; turn heat off and keep lid tightly covered for 10 minutes to allow continued steaming. If rice is still a bit too firm, mix in just enough extra broth to moisten all rice, cover, and simmer another 10 minutes.
- While rice is cooking, add butter to a large/deep skillet over medium high heat. Once butter is melted and starting to bubble, add onion and carrots. Stir to combine. Cover and cook 5 minutes, stirring occasionally. Add brussels sprouts, garlic, Italian seasoning, and black pepper, stirring another 2 minutes until softened.
- Check rice for doneness. Fluff with fork and add to skillet with vegetable mixture, stirring to incorporate. Taste and season with kosher salt and freshly ground black pepper as needed.
Nutrition Facts : Calories 116 kcal, Sugar 1.5 g, Sodium 158 mg, Fat 3.4 g, SaturatedFat 2 g, TransFat 0.1 g, Carbohydrate 18.6 g, Fiber 2 g, Protein 4 g, Cholesterol 8.8 mg, ServingSize 1 serving
WILD AND BROWN RICE PILAF
A perfect colorful side dish for a weeknight dinner at home or for special occasion. Double the recipe and freeze some for a busy weeknight.
Provided by Getty Stewart
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat canola oil over medium heat in a heavy-bottomed pot with a tight-fitting lid.
- Add the onion, carrot and celery and saute until soft, about 5 minutes.
- Add mushrooms and garlic and saute for 2-3 minutes.
- Stir in brown rice, wild rice and seasoning being sure to coat in oil. Allow to cook for 1 to 2 minutes until spices start smelling fragrant.
- Stir in stock or water and scrape up any browned bits.
- Bring to a boil then reduce to a simmer and cook, covered until the rice is tender, about 50 minutes. Do not peek or stir!
- After 50 minutes test the rice. If the rice is still wet and not yet cooked,recover and cook in ten minute increments until done. If the rice is dry but not done, add a bit of water and cook for another 10 minutes.
- Add parsley and toss gently with a fork. Allow to rest for 5 minutes before serving.
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.
LOADED BROWN AND WILD RICE PILAF
I came up with this recipe after viewing several braon and wild rice recipes. I try to incorporate as much healthy ingredients into everything I create. (I used sodium free chicken broth seasoning, light margarine, Mrs. Dash Seasoning and Low Sodium Beans that were drained and rinsed)
Provided by chef lisae
Categories < 4 Hours
Time 1h20m
Yield 1/2 cup per serving, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Melt margarine in a sauce pan that has a tight fitted lid over med-high heat.
- Add onion and garlic and saute for 3 minutes, stirring occasionally.
- Add the rice and stir to coat.
- Add the boiling water, Mrs Dash and Broth Seasoning. Stir to combine.
- Place lid on pot and raise temperature to high and bring the rice mixture to a boil.
- Remove rice from heat and transfer to a oven proof dish that is big enough for the rice.
- Cover tightlyh with 2 pieces of foil.
- Place the dish in oven on the middle rack.
- Bake for 1 hour or until all liquid has evaporated.
- remove the dish from the oven and allow to sit for 5 minutes. Fluff with a fork.
- For the Vegetables.
- While the rice is cooking, steam the carrots and green beans and saute the red peppers.
- combine the green beans, carrots, red peppers and both beans. Set aside.
- Once the rice has finished cooking and it has set for the alloted time, stir in the vegetable/bean mixture and chopped parsley. Enjoy.
Nutrition Facts : Calories 241.6, Fat 1.4, SaturatedFat 0.3, Sodium 17.3, Carbohydrate 47.6, Fiber 8, Sugar 1.9, Protein 11
LONG-GRAIN AND WILD RICE PILAF
Look for long-grain and wild rice mixes near other rice products on supermarket shelves. Wild rice adds an invigorating, nutty flavor and texture to pilaf.
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat the margarine in a large saucepan. Add the onion and sauté over medium heat until golden.
- Add 4 cups water, the celery, and bouillon cubes and bring to a simmer. Stir in the rice mix, cover, and simmer gently until the water is absorbed, 35 to 40 minutes. Season with salt and pepper, and serve.
- Did you know that wild rice is not really a type of rice, nor a grain at all? It is actually the seed of a tall aquatic grass that thrives in freshwater lakes or rivers. Most of the crop is harvested in and around Minnesota and other Great Lakes states by Native American-owned companies. Cultivating wild rice on a larger scale has proven difficult, so its niche remains as a specialty gourmet grain.
- Wild rice dishes help dress up fall harvest meals; they are especially compatible with winter squash dishes.
- Combine brown rice with a small amount of wild rice when cooking for added texture and nutty flavor.
- Add a small amount of cooked wild rice to stuffings and other wintery casseroles.
- Calories: 168
- Total Fat: 4g
- Protein: 4g
- Carbohydrate: 28g
- Cholesterol: 0mg
- Sodium: 338mg
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.
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