Wild Rice Tomato Medley Recipes

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TOMATO WILD RICE MEDLEY



Tomato Wild Rice Medley image

Shirley Glabb often serve rice at her home in Hattiesburg, Mississippi. I'm always looking for new ways to dress it up," she says. "This recipe pairs nicely with chicken or pork chops."

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 8

1 medium onion, finely chopped
1 garlic clove, minced
1 tablespoon olive oil
1/2 cup uncooked long grain rice
1 cup chicken broth
3 medium tomatoes, peeled and chopped
1-1/2 cups cooked wild rice
1 teaspoon each minced fresh rosemary, thyme, oregano and marjoram

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.

Nutrition Facts : Calories 147 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 113mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 2g fiber), Protein 0 protein. Diabetic Exchanges

WILD RICE MEDLEY



Wild Rice Medley image

For an autumn feel at any meal, serve this distinctive side dish starring wild rice. The recipe comes from Antonia Seguin of Westlock, Alberta.

Provided by Taste of Home

Categories     Side Dishes

Time 1h45m

Yield 8 servings.

Number Of Ingredients 13

1-3/4 cups reduced-sodium chicken broth
1 teaspoon dill weed
1/2 teaspoon dried basil
1/8 teaspoon pepper
Pinch dried thyme
3/4 cup uncooked wild rice
1 cup chopped green pepper
1 small onion, chopped
1 tablespoon olive oil
1 garlic clove, minced
6 fresh mushrooms, sliced
1 large tomato, diced
1/4 cup shredded part-skim mozzarella cheese

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.

Nutrition Facts : Calories 110 calories, Fat 3g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 48mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges

SLOW-COOKER WILD RICE MEDLEY



Slow-Cooker Wild Rice Medley image

Slow cook wild rice with veggies to make this tasty side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 5h20m

Yield 12

Number Of Ingredients 12

1 1/2 cups uncooked wild rice
2/3 cup chopped celery
1 tablespoon butter or margarine, melted
2 teaspoons chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 large onion, chopped (1 cup)
2 medium carrots, chopped (3/4 cup)
3 1/2 cups vegetable broth (from 32-oz carton)
1/3 cup pine nuts
1/2 cup chopped dried cherries
Chopped fresh Italian (flat-leaf) parsley, if desired

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.

Nutrition Facts : Calories 140, Carbohydrate 25 g, Fat 1/2, Fiber 4 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 390 mg

WILD RICE MEDLEY



Wild Rice Medley image

Wonderful and easy side dish that I got from our local grocery store's monthly magazine. Putting it out here for safe keeping. You can also make this a complete meal by adding cooked chicken. Enjoy !!

Provided by pammyt

Categories     Long Grain Rice

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

2 tablespoons butter
1/4 cup finely chopped shallot
1 (7 ounce) box new orleans style long grain and wild rice (Zatarain's)
1 1/2 cups water
1/2 cup dry white wine
1/2 teaspoon dried thyme
1 (8 ounce) can water chestnuts, drained and coarsely chopped
1 cup frozen mixed vegetables, medley (peas, carrots, corn, green beans)
1 cup chopped red bell pepper
2 tablespoons chopped fresh parsley

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.

Nutrition Facts : Calories 187.3, Fat 3.4, SaturatedFat 1.9, Cholesterol 7.6, Sodium 42.8, Carbohydrate 33, Fiber 4.1, Sugar 3, Protein 5.7

WILD RICE WITH MUSHROOMS AND PARSLEY



Wild Rice with Mushrooms and Parsley image

If you can't find wild rice, a wild-rice blend also works well -- just omit any seasoning packet in favor of the mushroom-parsley blend.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 7

1 cup wild rice
2 tablespoons extra-virgin olive oil
1 pound button mushrooms, trimmed and sliced
Coarse salt and ground pepper
2 garlic cloves, minced
3 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice

Steps:

  • Cook rice according to package instructions. Meanwhile, heat olive oil in a large skillet over medium-high. Add mushrooms and season with salt and pepper. Cook, stirring occasionally, until mushrooms are browned, about 13 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in cooked rice and remove from heat. Stir in parsley and lemon juice and season with salt and pepper.

Nutrition Facts : Calories 156 g, Fat 5 g, Fiber 1 g, Protein 5 g

EASY VEGETABLE RICE MEDLEY



Easy Vegetable Rice Medley image

Make and share this Easy Vegetable Rice Medley recipe from Food.com.

Provided by SouthernBell2627

Categories     Rice

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon oil
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
1/2 red pepper, chopped
1 (14 1/2 ounce) can chicken broth
1 1/2 cups MINUTE White Rice, uncooked
1 cup frozen peas
salt and pepper, to taste

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.

BROWN AND WILD RICE MEDLEY WITH BLACK BEANS



Brown and Wild Rice Medley with Black Beans image

This is a flavorful whole grain rice and black bean dish that can stand on its own as a vegetarian dish or can be added to with any sort of meat. You can use any rice mixture (brown, wild, long grain, red), if desired. You can use any mushroom in place of the shiitake mushrooms.

Provided by Kate1040

Categories     Side Dish     Rice Side Dish Recipes

Time 55m

Yield 6

Number Of Ingredients 14

3 (14 ounce) cans vegetable broth
¾ cup wild rice
¾ cup brown rice
1 ½ tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons dry sherry
1 tablespoon minced garlic
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ teaspoon ground cardamom
1 cup canned black beans, rinsed and drained
1 (4 ounce) can shiitake mushrooms, drained
⅓ cup dried cranberries
1 tablespoon dried parsley

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.

Nutrition Facts : Calories 284.5 calories, Carbohydrate 52.1 g, Fat 4.9 g, Fiber 6.6 g, Protein 8.6 g, SaturatedFat 0.7 g, Sodium 722 mg, Sugar 8.8 g

WILD RICE AND WHITE BEAN MEDLEY



Wild Rice and White Bean Medley image

Dinner ready in 15 minutes! Try traditional rice and beans in a new snappy way - an elegant dinner!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 5

1 can (14 1/2 ounces) vegetable or chicken broth
1 package (6.2 ounces) fast-cooking long-grain and wild rice mix
1 can (15 to 16 ounces) cannellini or great northern beans, rinsed and drained
1 can (8 ounces) sliced water chestnuts, drained
6 medium green onions, sliced (6 tablespoons)

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.

Nutrition Facts : Calories 220, Carbohydrate 47 g, Cholesterol 0 mg, Fiber 9 g, Protein 13 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 470 mg

BEEF AND RICE MEDLEY



Beef and Rice Medley image

This recipe is quick and easy to prepare and very delicious! The whole family loves it!

Provided by Katherine

Categories     100+ Everyday Cooking Recipes

Time 55m

Yield 4

Number Of Ingredients 9

1 pound ground beef
½ cup diced onion
2 ½ cups water
1 cup uncooked rice
1 cube beef bouillon
½ teaspoon ground black pepper
1 (14.5 ounce) can diced tomatoes
1 cup diced green bell pepper
1 (8 ounce) package mozzarella cheese

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.

Nutrition Facts : Calories 701.5 calories, Carbohydrate 45.8 g, Cholesterol 132.4 mg, Fat 39.5 g, Fiber 2.5 g, Protein 37.3 g, SaturatedFat 18 g, Sodium 803.5 mg, Sugar 5.1 g

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