Wild Rice With Smoked Fish And Snap Peas Recipes

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WILD RICE WITH SMOKED FISH AND SNAP PEAS



Wild Rice with Smoked Fish and Snap Peas image

Provided by Melissa Roberts-Matar

Categories     Egg     Fish     Mustard     Vinegar     Salmon     Trout     Scallop     Summer     Dill     Wild Rice     Sugar Snap Pea     Boil     Gourmet

Yield Makes 6 to 8 servings

Number Of Ingredients 11

2 3/4 teaspoons salt
2 cups wild rice (3/4 pound)
1 pound sugar snap peas, trimmed
3 tablespoons cider vinegar
3 tablespoons coarse-grain mustard
2 1/2 teaspoons sugar
1/3 cup vegetable oil
1/3 cup chopped fresh dill
1/2 lb hot-smoked salmon or smoked trout, skin discarded and fish flaked into 1/2-inch-wide pieces
4 scallions, thinly sliced crosswise (about 1 cup)
6 hard-boiled large eggs, quartered lengthwise

Steps:

  • Bring 4 quarts water and 2 teaspoons salt to a boil in a 5-quart pot. Add wild rice and simmer, partially covered, until rice is tender and grains are split open, 1 to 1 1/4 hours. Drain rice well in a large sieve or colander.
  • Meanwhile, cook snap peas in a 4-quart saucepan of salted boiling water until crisp-tender, about 2 minutes, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Drain peas, then pat dry between paper towels and cut each pod diagonally in half.
  • Whisk together vinegar, mustard, sugar, and remaining 3/4 teaspoon salt in a bowl, then add oil in a slow stream, whisking until combined well. Whisk in dill.
  • Combine peas, salmon, scallions, and eggs with warm rice in a large bowl. Drizzle with dressing and toss gently. Serve warm or at room temperature.

BLACK FORBIDDEN RICE WITH PEACHES AND SNAP PEAS



Black Forbidden Rice with Peaches and Snap Peas image

Provided by Giada De Laurentiis

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 11

3 1/2 cups water
2 cups black forbidden rice (recommended: Lotus Foods)
1 (1 1/2-inch) piece fresh ginger, peeled and finely chopped
2 teaspoons kosher salt
1 tablespoon vegetable oil
2 1/2 cups (8 ounces) snap peas, trimmed and cut into 1-inch pieces
2 peaches, pitted and sliced
1/4 cup seasoned rice vinegar
1/4 cup grapeseed oil
3 tablespoons honey
1 tablespoon soy sauce

Steps:

  • For the rice: In a medium saucepan, bring the water, rice, ginger, and salt to a boil over medium heat. Reduce the heat to a simmer, cover the pan, and cook until the rice is tender, about 30 minutes. Remove the pan from the heat and set aside for 5 minutes. Fluff with a fork and place in a large serving bowl.
  • In a large nonstick skillet, heat the oil over medium-high heat. Add the snap peas and cook, stirring frequently, until slightly soft, about 2 minutes. Add the peach slices and cook for 2 minutes. Transfer the peas and peaches to the serving bowl.
  • For the dressing: In a medium bowl, whisk together the vinegar, oil, honey, and soy sauce until smooth.
  • Pour the dressing over the rice mixture and toss well. Serve warm or at room temperature.

CHICKEN AND SNAP PEA WILD RICE SALAD



Chicken and Snap Pea Wild Rice Salad image

I learned how to harvest wild rice last fall and enjoy recipes to use the nutritious grass. This is a filling, flavorful dish.

Provided by Stacey

Categories     Salad     Grains     Rice Salad Recipes

Time 5h15m

Yield 10

Number Of Ingredients 17

1 ½ cups uncooked wild rice
6 cups water
⅓ cup tarragon vinegar
3 tablespoons Dijon mustard
1 tablespoon white sugar
1 teaspoon salt
1 clove garlic, minced
1 teaspoon dried tarragon, crumbled
½ teaspoon black pepper
½ teaspoon crushed red pepper flakes
⅔ cup safflower oil
3 cups cubed cooked chicken
1 cup sliced celery
½ cup chopped fresh parsley
½ cup sliced green onion
½ pound sugar snap peas, strings removed
½ cup toasted slivered almonds

Steps:

  • Bring the wild rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Scrape into a mixing bowl, and refrigerate until cold.
  • Whisk the vinegar, mustard, sugar, salt, garlic, dried tarragon, black pepper, and red pepper flakes in a small mixing bowl until smooth. Pour the safflower oil into the dressing in a thin, steady stream while whisking vigorously until the oil has been fully incorporated into the dressing; set aside. Stir the chicken, celery, parsley, and green onion into the cooled wild rice. Stir in the dressing until evenly blended. Cover the rice mixture, and refrigerate 4 hours to overnight.
  • Bring a small saucepan of lightly salted water to a boil. Add the sugar snap peas, and cook uncovered until just tender, about 30 seconds. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the peas are cold, drain and cut into 1-inch diagonal pieces. Refrigerate until ready to serve. Stir the peas and toasted almonds into the rice mixture just before serving.

Nutrition Facts : Calories 326 calories, Carbohydrate 19.2 g, Cholesterol 31.5 mg, Fat 20.7 g, Fiber 2.6 g, Protein 15.9 g, SaturatedFat 2 g, Sodium 390.4 mg, Sugar 2.3 g

THAI FRIED RICE WITH SHRIMP AND SUGAR SNAP PEAS



Thai Fried Rice With Shrimp and Sugar Snap Peas image

Make and share this Thai Fried Rice With Shrimp and Sugar Snap Peas recipe from Food.com.

Provided by ratherbeswimmin

Categories     Healthy

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons vegetable oil
1 teaspoon vegetable oil
1 lb medium shrimp, peeled and deveined
2 large eggs, beaten
salt
fresh ground black pepper
4 ounces sugar snap peas, trimmed
1/4 cup chopped shallot
2 garlic cloves, minced
1 small hot fresh chili pepper, seeds and ribs removed, minced (Thai or serrano)
3 cups cold cooked long-grain rice, preferably jasmine
2 tablespoons asian fish sauce (nam pla or nuoc mam)
2 tablespoons soy sauce
3 tablespoons chopped fresh cilantro (or Thai basil or mint)

Steps:

  • Heat a wok or large skillet over med-high heat.
  • Add 1 tablespoon of the oil and tilt to coat the inside of the wok.
  • Add the shrimp and stir-fry until they turn opaque, about 1 1/2 minutes; transfer to a plate.
  • Add 1 teaspoon oil to the wok and heat.
  • Beat the eggs with 1/4 teaspoon salt and a few grinds of pepper.
  • Pour into the wok and cook, stirring almost constantly with a wooden spatula, until the eggs are scrambled into very soft curds, about 30 seconds; transfer to the plate.
  • Add the remaining 1 tablespoon oil to the wok and tilt to coat the inside.
  • Add sugar snap peas and stir-fry just until they turn bright green, about 30 seconds.
  • Add the shallots, garlic, chili pepper and stir fry until fragrant, about 30 seconds.
  • Add the rice and cook, stirring often, until heated through, about 2 minutes; add shrimp and eggs back to wok; toss to combine.
  • Mix the fish sauce and soy sauce together in a small bowl.
  • Pour over the rice mixture and stir well.
  • Spoon into bowls and sprinkle each serving with the cilantro; serve hot.

Nutrition Facts : Calories 373.2, Fat 11.9, SaturatedFat 2.1, Cholesterol 236.2, Sodium 1892.6, Carbohydrate 40.9, Fiber 1.7, Sugar 1.7, Protein 24.3

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