WILD RICE PILAF
Steps:
- Melt 2 tablespoons of the butter in a medium saucepan, add the onion, and cook over low heat for 5 to 10 minutes, until translucent. Add 5 cups of water, 2 teaspoons of salt, and the wild rice. Bring to a boil, reduce the heat to very low, and simmer, covered, for 50 minutes to 1 hour, until the rice is tender. Drain well.
- Place the drained rice in a bowl, add the remaining tablespoon of butter, the scallions, 1 1/2 teaspoons salt, and the pepper. Taste for seasonings and serve hot.
WILD RICE PILAF
Steps:
- Prepare rice according to manufacturer's instructions, adding cranberries at the same time as the rice. When rice is done, fold in green onions and almonds.
WILD RICE PILAF BAKE
I make this recipe for almost every holiday and often take it to potlucks. Usually, I make the pilaf ahead to allow the flavors to blend and then reheat it in the microwave before serving. This also makes for more room in the oven and less chaos when you are putting out a big holiday meal. -Dianne Bettin, Truman, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring broth to a boil. Add wild rice; reduce heat. Cover and cook for 30 minutes. Add long grain rice; cook 20-25 minutes longer or until liquid is absorbed and rice is tender. , Meanwhile, in a large skillet, saute the onion, carrots and rosemary in butter until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the rice, broccoli and pepper. , Transfer to a greased shallow 2-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until broccoli is crisp-tender. Fluff with a fork before serving.
Nutrition Facts : Calories 219 calories, Fat 10g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 273mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
WILD RICE WITH BUTTERNUT SQUASH, LEEKS, AND CORN
Provided by Nancy Oakes
Categories Side Roast Christmas Thanksgiving Vegetarian High Fiber Dinner Leek Corn Butternut Squash Fall Family Reunion Potluck Wild Rice Simmer Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 8
Steps:
- Rinse rice in strainer under cold water; drain. Bring 6 cups water and 2 teaspoons coarse salt to boil in large saucepan. Add rice; bring to boil. Reduce heat; simmer uncovered until rice grains begin to split and are tender but still slightly chewy, about 45 minutes. Drain. Spread on rimmed baking sheet to cool. Transfer to bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Preheat oven to 350°F. Oil rimmed baking sheet. Toss squash cubes and 3 tablespoons oil in medium bowl. Spread squash in single layer on prepared sheet; sprinkle with salt and pepper. Roast just until tender but firm enough to hold shape, stirring occasionally, about 15 minutes. Transfer squash to bowl. Cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Melt 4 tablespoons butter in large skillet over medium heat. Add leeks and 3/4 cup water; simmer until leeks are tender, about 7 minutes. Add corn; simmer 2 minutes longer. Add rice and butternut squash; simmer until heated through and liquid is absorbed, about 4 minutes. Stir in 2 tablespoons butter and parsley. Season with salt and pepper. Transfer to bowl and serve.
PILAF OF WILD RICE, MUSHROOMS AND LEEKS
This is a great side dish for any chicken, cornish hen, pheasant,or duck dish. Also good with any roasted meat.Originally from an October 1984 issue of Bon Appetit in an article that featured Indian Summer Menus.
Provided by Leslie in Texas
Categories Rice
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Bring stock to boil in medium saucepan.
- Add rice, bay leaf and salt.
- Reduce heat and simmer uncovered until rice is tender, about 30 minutes; drain.
- Melt butter in large heavy skillet over medium-low heat.
- Stir in leeks and thyme.
- Cover and cook until soft, stirring occasionally, about 10 minutes.
- Mix in mushrooms and sprinkle with salt.
- Cover and cook until mushrooms exude liquid, stirring occasionallly, about 10 minutes.
- Mix in rice and pepper; taste and adjust seasoning.
- Cover and cook until rice has absorbed liquid, stirring occasionally, about 10 minutes.
- Mix in parsley and serve.
Nutrition Facts : Calories 445.4, Fat 19.4, SaturatedFat 10.7, Cholesterol 47.9, Sodium 1145, Carbohydrate 54.6, Fiber 5.3, Sugar 9.2, Protein 17.4
WILD RICE AND LEEK PILAF
This is from an October 1986 issue of Bon Appetit in a "Carefree Party Menus" section. It was served with Recipe #374435.
Provided by Leslie in Texas
Categories Rice
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook wild rice in large amount of boiling water 10 minutes;drain well.
- Melt butter in large saucepan over medium heat.
- Add leeks and carrots and cook until beginning to soften, about 5 minutes.
- Mix in wild and converted rice.
- Add 3 1/2 cups stock,salt and thyme and bring to simmer.
- Reduce heat to low, cover and cook until liquid is absorbed and rice is tender, adding more stock if necessary, 30 to 35 minutes.
- Mix in pepper; adjust seasoning and serve.
- (Can be prepared 20 minutes ahead. Cover and keep warm.).
Nutrition Facts : Calories 419.6, Fat 14.2, SaturatedFat 7.9, Cholesterol 34.7, Sodium 635.9, Carbohydrate 63.6, Fiber 5.7, Sugar 9.8, Protein 12.2
SLOW-COOKED WILD RICE PILAF
Come home to this hearty wild rice pilaf recipe that's slow cooked for dinner using Sliced Mushrooms, chicken broth and dried cherries!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 5h10m
Yield 12
Number Of Ingredients 11
Steps:
- Spray 4 to 6-quart slow cooker with nonstick cooking spray. Rinse rice with cold water; place in sprayed slow cooker. Add onions, mushrooms, garlic, salt, broth and water.
- Cover; cook on high setting for 3 to 4 hours.
- Add cherries, thyme and nutmeg to rice; mix gently. Cook on low setting for an additional 30 to 60 minutes or until rice is opened and tender.
- Just before serving, stir in parsley.
Nutrition Facts : Calories 110, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 3/4 Cup, Sodium 180 mg, Sugar 4 g
WILD RICE AND TOASTED PECAN PILAF
Categories Onion Rice Side Bake Pecan Bell Pepper Gourmet Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F. In a small baking pan toss the pecans with the butter, the thyme, and the salt until they are coated well and toast them in the middle of the oven for 10 minutes, or until they are crisp and fragrant.
- In a flameproof casserole cook the onion and the bell pepper in the oil over moderately low heat, stirring, for 5 minutes, or until they are just softened, and with a slotted spoon transfer them to a bowl. Add the rice to the casserole and cook it, stirring constantly, for 1 minute. Stir in the broth, heated to boiling, and salt and pepper to taste and bring the mixture to a boil. Bake the mixture, covered, in the middle of the oven for 40 minutes. Stir in the onion mixture, bake the pilaf, covered, for 30 minutes more, or until the rice is tender and the broth has been absorbed, and stir in the pecans.
MAKEOVER FRUITED WILD RICE PILAF
Her savory rice side dish has become a favorite with family and friends, writes Carolyn Keith from Evanston, Illinois.
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 5 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, saute the onion, celery, carrot and garlic in butter until tender. Add brown rice and wild rice; stir to coat. , Stir in the broth, water, fruit, parsley, salt, thyme, sage and pepper. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until liquid is absorbed and rice is tender. , Remove from the heat; stir in pecans. Cover and let stand for 5 minutes. Fluff with a fork before serving.
Nutrition Facts : Calories 286 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 305mg sodium, Carbohydrate 49g carbohydrate (14g sugars, Fiber 4g fiber), Protein 6g protein.
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- In a large sauce pan, melt the butter. Add the leeks and cook over moderate heat, stirring occasionally until softened, about 3 minutes. Add the rice and cook, stirring, for 3 minutes. Add the stock, salt, and pepper and bring to a boil. Cover and simmer over low heat until the broth is absorbed and the rice is tender, about 45 minutes. Remove from the heat and let stand, covered, for 10 minutes. Fluff with a fork.
- In a skillet, heat the oil over moderately high heat. Add mushrooms and sauté until they are browned and any residual liquid has evaporated, about 5 minutes. Season with salt and pepper. Stir the mushrooms into the rice and serve.
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