WILD RICE WITH FENNEL AND PORCINI
Categories Mushroom Side Christmas Thanksgiving Low/No Sugar Fennel Fall Christmas Eve Wild Rice Simmer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2 generously
Number Of Ingredients 7
Steps:
- In a small bowl soak porcini in boiling-hot water 20 to 30 minutes, or until softened. Slowly strain soaking liquid through a fine sieve lined with a coffee filter or a double thickness of rinsed and squeezed cheesecloth into a small saucepan, being careful to leave last tablespoon containing sediment in bowl. Boil soaking liquid until reduced to about 1/3 cup. Wash porcini under cold water to remove any grit and pat dry. Chop porcini coarse.
- Bring reduced porcini liquid to a boil with cold water, salt, and rice and simmer, covered, 45 to 50 minutes, or until rice is tender and liquid is absorbed. (If rice is tender before liquid is absorbed drain in a colander.) Transfer rice to a serving bowl and keep warm, covered.
- In a heavy skillet cook fennel, onion, and mushrooms in butter over moderate heat, stirring, until fennel is tender, about 10 minutes. Add fennel mixture to rice and toss to combine. Rice may be made 3 hours ahead and kept covered at room temperature. Reheat rice in skillet, adding water to prevent it from sticking to skillet.
BROWN AND WILD RICE WITH SAUSAGE AND FENNEL
Categories Pork Rice Side Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 2 Main-course or 6 side-dish servings
Number Of Ingredients 11
Steps:
- Simmer water and wild rice in small saucepan 20 minutes. Drain.
- Heat heavy large saucepan over medium-high heat. Fry sausage until cooked through, breaking up sausage with fork, about 4 minutes. Using slotted spoon, transfer sausage to large bowl.
- Add 2 tablespoons oil to same saucepan. Mix in fennel, bell pepper and fennel seeds and sauté until tender, about 10 minutes. Add to sausage. Heat remaining 1 tablespoon oil in same saucepan. Add leeks and garlic and sauté until tender and golden, about 8 minutes. Add brown rice and stir 1 minute. Mix in broth and wild rice. Season with pepper. Bring to boil. Reduce heat to low. Cover and simmer until rice is tender and liquid is absorbed, about 40 minutes. Add hot rice to sausage mixture and toss well. (Can be prepared 1 day ahead. Cover and chill.) Serve hot.
WILD RICE & PORCINI MUSHROOM DRESSING RECIPE - (4.8/5)
Provided by á-160091
Number Of Ingredients 8
Steps:
- In a bowl, pour 2 cups boiling water over porcini mushrooms. Let stand until water is cool enough to touch, about 20 minutes. Squeeze mushrooms gently to release grit, then lift from water. Finely chop mushrooms. Carefully pour soaking liquid into another container, leaving grit behind. Add water to soaking liquid to make 1 1/2 cups. Discard gritty residue. In a 5- to 6-quart pan, combine onions, thyme, nutmeg, and 3/4 cup of the mushroom soaking liquid. Stir often over high heat until onions begin to brown, 10 to 15 minutes. Add remaining soaking liquid, mushrooms, broth, wild rice, and sherry. Cover and bring to a boil. Reduce heat and simmer until rice is tender to bite and beginning to split, about 1 hour. Drain, reserving liquid for other uses. Season dressing with salt to taste.
BASMATI RICE WITH PORCINI MUSHROOMS
Fluffy Basmati rice cooked in a porcini mushroom broth with yellow onion and topped with italian parsley.
Provided by songsak
Categories Long Grain Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Soak dried mushrooms in 1 3/4 cup of hot tap water. Remove mushrooms from water after 20 minutes(reserve liquid) and slice mushrooms.
- Add butter to saucepan over medium heat, once butter has melted add onions, mushrooms and salt and cook until onions are translucent. Add the rice and toss until all of the grains are coated with the butter. Add the reserved mushroom water, cover and cook until the water is absorbed and the rice is tender, about 15 to 20 minutes. Turn off the heat and allow to sit covered for 5 to 10 minutes. Add parsley and fluff with a fork.
Nutrition Facts : Calories 213.8, Fat 5.7, SaturatedFat 3, Cholesterol 11.4, Sodium 588.1, Carbohydrate 36.8, Fiber 1.8, Sugar 0.8, Protein 3.8
WILD RICE WITH ORANGE & FENNEL
This zingy rice side dish combines bold flavours of orange, fennel and coriander - a great accompaniment to grilled meat or fish
Provided by Good Food team
Categories Side dish
Time 35m
Number Of Ingredients 5
Steps:
- Cook the rice following pack instructions. Meanwhile, toss the fennel with olive oil and season. Cook the fennel in a griddle pan on a medium-high heat for 5 mins until softened.
- Juice 1⁄2 an orange. Peel the remaining oranges, slice them and cut each slice into quarters. Drain the rice, then stir through the orange juice, orange pieces, fennel and coriander.
Nutrition Facts : Calories 253 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein
WILD RICE PILAF WITH PORCINI, CRANBERRIES & TOASTED ALMONDS
This rice pilaf is an elegant dish to serve for special occasion! It goes well with so many different proteins... VIDEO https://www.youtube.com/watch?v=YKsuXukxD60
Provided by CLUBFOODY
Categories < 4 Hours
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium pot, combine wild rice, ¾ cup chicken broth and 1 tablespoons butter; bring to a boil, cover, reduce heat to a simmer and cook for 40 minutes.
- Place porcini in a small bowl, add enough water to cover and soak for 30 minutes. In a small skillet on medium heat, toast almonds; remove from the heat and set aside. Place basmati rice in a fine sieve over a bowl and rinse until water is no longer cloudy; let it drain. After 30 minutes, drop porcini in a fine sieve and let it drain.
- After 40 minutes, add basmati to wild rice. Pour the remaining broth (1 ½ cups), give a good stir and bring to a boil. Cover, reduce heat to a simmer and cook for 15 minutes.
- In another pot over medium heat, add butter. When melted, add onion and sauté for 2 minutes. Add porcini, making sure to leave dirt behind, and garlic; sauté for 1 minute. Pour in white wine and cook until almost evaporate; stir and remove from the heat.
- When rice is cooked, add porcini mixture, cranberries and toasted almonds; season with freshly ground black pepper and sea salt. Give a good stir, cover, remove from the heat and let the rice rest for 5 minutes before serving. For the final touch, sprinkle chopped parsley for each bowl.
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- If using fresh mushrooms, clean them with a damp cloth. Halve or quarter any very large mushrooms, and then cut all the mushrooms into ¼-inch thick slices. Set aside.
- If using dried porcini, place them in a medium bowl and add just enough hot water to cover. Let stand for 30 minutes, until the mushrooms are softened. Lift the mushrooms out with your fingers, squeezing the excess water back into the bowl. Chop the mushrooms coarsely and set them aside. Pour the soaking liquid into a measuring cup, leaving behind the sediment at the bottom of the bowl. Add enough chicken stock to make 2½ cups. Set aside.
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