Tomato Wild Rice Medley Recipes

TOMATO WILD RICE MEDLEY

Steps:

• In a small saucepan, saute the onion and garlic in oil until tender. Add the rice; cook and stir for 2 minutes or until rice begins to brown. Stir in the broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender. Stir in the tomatoes, wild rice and seasonings; heat through.

BEEF AND RICE MEDLEY

Steps:

• Place ground beef and onion in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. Stir in water and rice. Season with beef bouillon and black pepper. Simmer 25 to 30 minutes, or until water is absorbed. Stir in diced tomatoes and green peppers. Simmer another 10 minutes, until green pepper is tender. Sprinkle top with cheese.

BROWN AND WILD RICE MEDLEY WITH BLACK BEANS

Steps:

• Combine vegetable broth, wild rice, brown rice, and olive oil in a saucepan; bring to a boil, reduce heat to low, cover with a lid, and simmer for 20 minutes. Stir balsamic vinegar, sherry, garlic, salt, black pepper, and cardamom into rice; cover with a lid and continue simmering until flavors start to combine, about 10 minutes.
• Stir black beans, mushrooms, cranberries, and parsley into rice mixture; continue cooking over low heat until rice is tender and mixture is hot throughout, 10 to 15 minutes more.

SLOW-COOKER WILD RICE MEDLEY

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except pine nuts, cherries and parsley.
• Cover; cook on Low heat setting 5 to 6 hours or until wild rice is tender and liquid is absorbed.
• Meanwhile, sprinkle pine nuts in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Set aside.
• Just before serving, stir cherries and toasted pine nuts into wild rice. Sprinkle with parsley.

EASY VEGETABLE RICE MEDLEY

Steps:

• Heat oil in a skillet.
• Add onion, carrot, celery, and red pepper; cook 5 minutes or until tender.
• Add broth; bring to a boil.
• Stir in rice and peas; cover.
• Simmer 5 minutes.
• Remove from heat.
• Let stand 5 minutes before serving.
• ****To save time, replace all the veggies with 3 cups frozen mixed vegetables or frozen broccoli florets and add them when you would have added the peas.

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.

WILD RICE AND WHITE BEAN MEDLEY

Steps:

• Heat broth and seasoning packet from rice mix to boiling in 3-quart saucepan, stirring occasionally; reduce heat.
• Stir in rice mix and remaining ingredients. Cover and simmer about 5 minutes or until rice is tender and beans are heated through.

WILD RICE MEDLEY

Steps:

• In medium saucepan, melt butter over medium-high heat.
• Add shallot; cook stirring occasionally until shallot wilts, about 2 to 3 minutes.
• Add rice mix, water, wine and thyme; bring to a boil.
• Reduce heat, cover, and simmer until rice is tender and liquid is absorbed, about 20-25 minutes.
• Stir in water chestnuts, vegetable medley, and red bell pepper; cook stirring occasionally until heated through, about 2 to 3 minutes.
• Place in serving bowl and garnish with parsley.