WILD RICE AND BULGUR SALAD
Make and share this Wild Rice and Bulgur Salad recipe from Food.com.
Provided by Chef mariajane
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Pour water over bulgur; water level will be much higher than bulgur. Soak for one hour and drain excess water.
- Bring stock and wild rice to a boil. Reduce heat, cover and simmer for 45 minutes or until rice is tender. Let cool.
- In a salad bowl. mix bulgur, rice, tomato, parsley, green onion and salad dressing.
Nutrition Facts : Calories 117.5, Fat 0.8, SaturatedFat 0.2, Sodium 27.3, Carbohydrate 24.2, Fiber 4.2, Sugar 1.8, Protein 5.4
WILD RICE AND QUINOA MUFFINS WITH CRANBERRIES
Color, texture, fiber, flavor--it's all here! And protein from the quinoa!! Recipe comes from Mollie Katzen's Sunlight Cafe. The range of sugar allows you to make these sweeter or not, according to your taste. If you are using leftover cooked grains and they have been salted, reduce the salt accordingly. The timing does not include cooking the grains beforehand.
Provided by WiGal
Categories Healthy
Time 35m
Yield 10 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Lightly spray 10 standard (2 1/2 inch diameter) muffin cups with cooking spray.
- Place the flour, salt, baking powder, and brown sugar in a medium to large bowl.
- Break up any little clumps of sugar with your fingers, and then stir the mixture until thoroughly combined.
- Stir in the granulated sugar, if you like your muffins on the sweet side.
- Add the cooked grains, using a fork or your fingert so separate and distribute them throughout.
- Stir in the dried cranberries.
- Measure the 1 cup milk into a 2-cup liquid measurer.
- Add the egg and vanilla, and beat gently with a fork or a small whisk until smooth.
- Slowly pour this mixture into the dry ingredients, adding the melted butter at the same time.
- Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened.
- Don't overmix; a few lumps are okay.
- Spoon the batter into the prepared muffin cups.
- For smaller muffins, fill the cups about four-fifths full. For larger muffins, fill them up to the top.
- If you have extra batter, spray one or two additional muffin cups with non-stick cooking spray and fill with the remaining batter.
- Bake in the midddle of the oven for 20 to 25 minutes, or until lightly browned on top and a toothpick inserted into the center comes out clean.
- Remove the pan from the oven,then remove the muffins from the pan and place them on a rack to cool.
- Wait at least 30 minutes before serving.
Nutrition Facts : Calories 245.8, Fat 6.7, SaturatedFat 3.7, Cholesterol 34.2, Sodium 253.6, Carbohydrate 40.3, Fiber 2, Sugar 10.2, Protein 5.9
WILD RICE WITH MUSHROOMS
Time consuming and expensive. Be prepared to give wild rice as much cooking time as possible, occasionally it will require a bit more time as it absorbs water more slowly than regular rice. We often cook this while camping Source: Canadian govt publication
Provided by Chef Shadows
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Pour cold water over rice in strainer and lift rice with fingers (to remove
- any impurities).
- Combine rice and 1 1/3 cups water and bouillon.
- Bring to a boil, reduce heat.
- Cover and simmer 60 minutes.
- * Meanwhile cook bacon partially and add mushrooms, green onion and thyme.
- Cook till bacon is crisp and mushrooms soft.
- Drain off fat.
- Add to cooked rice.
- Season with pepper.
- Sprinkle with chopped parsley.
Nutrition Facts : Calories 126.3, Fat 5.4, SaturatedFat 1.7, Cholesterol 7.7, Sodium 106, Carbohydrate 15.6, Fiber 1.4, Sugar 0.7, Protein 4.6
WILD RICE WITH MUSHROOMS
Make and share this Wild Rice With Mushrooms recipe from Food.com.
Provided by CookingONTheSide
Categories Rice
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook rice according to package directions, using the water and butter.
- Meanwhile, in large heavy saucepan, heat oil over medium-high heat for about 2 minutes, or until hot.
- Add mushrooms and cook for 7 minutes, stirring occasionally.
- Add shallot and thyme, stirring to combine.
- Cook for 3 minutes.
- Add mushroom mixture to cooked rice, stirring to combine.
- Serve immediately.
Nutrition Facts : Calories 269.7, Fat 8.8, SaturatedFat 2.6, Cholesterol 7.6, Sodium 33, Carbohydrate 40.8, Fiber 4.5, Sugar 3.2, Protein 10.4
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