Wild Rice Rosti With Carrot And Orange Puree Recipes

CRANBERRY AND ORANGE WILD RICE

Steps:

• Put cranberries in a medium bowl and pour in enough hot tap water to cover. Set aside while you make the rice.
• In a medium pot over medium-high heat, add the water, orange juice, and butter, and bring to a boil. Stir in the rice, and the included contents of the seasoning packet, and return to a boil. Turn the heat to low, cover, and cook until the rice is tender, about 20 to 25 minutes. Drain the cranberries and add them to the rice along with the orange zest, and almonds. Gently stir them in, fluffing the rice. Transfer the rice to a serving bowl, cover and keep warm until ready to serve.

WILD AND BROWN RICE

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.

WILD RICE ROSTI WITH CARROT AND ORANGE PUREE

Steps:

• Place the carrots in a pan and cover with cold water then add 2 pieces of orange rind. Bring to a boil and cook for 10 minutes or until tender. Drain well. Discard the peel.
• Pure mix in blender with 4 tbsp Orange Juice. Return to pan to heat.
• Place wild rice in clean pan and cover with water. Bring to a boil and cook for 30 to 40 minutes, until the rice is just starting to split but still crunchy. Drain.
• Scrub the potatoes and place in pan with cold water. Bring to a boil and cook 10 to 15 minutes or until just tender. Drain well, cool slightly. When cool peel and grate coarsely into large bowl. Add cooked rice.
• Heat 2 tbsp of the oil in non stick fry pan then add mustard seeds. When they start to pop add onion. Cook gently for 5 minutes or until softened. Add rice mix with thyme and mix well. Season to taste.
• Heat the rest of the oil in fry pan and add potato mix. press down well and cook for 10 minutes or until golden brown. cover pan with plate and flip over. then slide rosti back into pan for 10 more minutes to cook other side.
• Reheat the puree and serve.

CARROT PURéE WITH GINGER AND ORANGE

Steps:

• Cook carrots and 3 tablespoons sugar in large pot of boiling salted water until carrots are very tender, about 25 minutes. Drain well. Return carrots to same pot; stir over medium heat until any excess moisture evaporates.
• Meanwhile, bring orange juice to simmer in heavy, small saucepan over medium heat. Add butter, ginger and orange peel; whisk until butter melts. Whisk in lemon juice and remaining 1 tablespoon sugar.
• Purée half of carrots and half of juice mixture in processor until smooth. Transfer to large bowl. Repeat with remaining carrots and juice mixture. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm carrots in microwave oven on high about 4 minutes or rewarm in saucepan over medium-low heat, stirring frequently.)

WILD RICE WITH CARROTS

Steps:

• Bring all ingredients to a boil in a 2- to 3-quart saucepan, then simmer, covered, until rice is tender and liquid is absorbed, 50 minutes to 1 hour.

CARROT RICE PUREE

Steps:

• Place rice and carrots in a saucepan with the water and cover.
• Simmeruntil the water is absorbed-about 30 to 40 minutes.
• When cool, puree in blender or food processor until smooth.
• Refrigerate, or freeze leftovers in ice cube tray.