Wild Rice With Walnuts And Dates Recipes

WILD RICE WITH WALNUTS AND DATES

Steps:

• In a 10-inch skillet cook celery and onion in hot butter about 10 minutes or until tender; add uncooked wild rice; cook and stir 3 minutes.
• Add broth and water, bring to a boiling;reduce heat; cover and simmer for 50 to 60 minutes or until most of the liquid is absorbed and rice is tender.
• Stir in dates and walnuts, cook, uncovered, for 3 to 4 minutes more or until heated through and remaining liquid is absorbed.

WILD RICE DRESSING WITH ROASTED GRAPES AND WALNUTS

Steps:

• Melt butter in heavy large saucepan over medium heat. Add shallots and celery. Cook until soft, stirring frequently, about 8 minutes. Add wild rice, 4 1/2 cups broth, thyme, and 1/2 teaspoon coarse salt; bring to simmer. Cover, reduce heat to medium-low, and simmer 30 minutes. Add brown rice, cover, and simmer until rice is tender but firm, adding more broth by 1/4 cupfuls if dry, about 40 minutes longer. DO AHEAD: Can be made 1 day ahead. Cool slightly; cover and chill. Rewarm over medium-low heat before using, adding more broth by 1/4 cupfuls if dry.
• Meanwhile, preheat oven to 350°F. Place grapes on rimmed baking sheet. Drizzle with oil; toss. Roast grapes until beginning to wrinkle, about 15 minutes. Transfer to bowl; toss with vinegar. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
• Add grapes and any juices, walnuts, and orange peel to hot rice; toss well. Season to taste with salt and pepper.

RICE WITH DATES (ARABIAN PENINSULA)

Steps:

• Place the rice in a heatproof bowl and cover with boiling water. Let stand 30 minutes to 1 hour then drain in a fine mesh strainer.
• Place the drained rice in a pot with *2 cups* of water and bring to the boil then cover and simmer on low for 10 minutes.
• In the meantime, melt 3 tablespoons butter in a small pan and cook the almonds until starting to brown, stirring often.
• Stir in the dates, raisins, ground cinnamon or cinnamon stick and cloves.
• Turn heat down to low and cook covered for 15 minutes or until the mixture is soft and gooey, stirring often. (Do not overcook or let dry out.).
• After the rice has cooked 10 minutes, remove the pot from the burner without taking off the lid and let stand for 15 minutes.
• Drain the rice in a strainer under warm water and then place half of the rice back in the pot, flattening and spreading it around evenly.
• Dot the first layer of rice with 1 tablespoon of butter.
• Now arrange the cooked almond-date mixture over the rice, spreading it around and flattening with a spatula. Spoon the rest of the rice on top, again spreading it around and flattening the top then dot with 1 tablespoons of butter.
• Invert a heatproof plate on top of the rice or as I did-fold up a tea towel and place it on top of the pot. Cover the pot with the lid and cook on very low heat for 15 minutes.
• After 15 minutes of cooking, remove the pot (but keep the lid on the pot!) to another burner and set aside for another 15 minutes.
• Invert the pot of rice onto a serving platter.
• Serve hot.

WILD RICE AND ORZO WITH TOASTED WALNUTS

Steps:

• In a large saucepan combine rice with water and salt and simmer, covered, until tender, 40 to 45 minutes. Drain rice well and transfer to a large bowl. Toss rice with 2 tablespoons oil.
• In a saucepan of boiling salted water cook orzo until al dente. Rinse orzo under cold water and drain well. To rice mixture add orzo with remaining 4 tablespoons oil, 3 tablespoons lemon juice, and salt and pepper to taste and toss well. Mixture may be prepared up to this point 1 day ahead and chilled, covered.
• Just before serving, stir in scallion and walnuts and season with additional lemon juice and salt and pepper.
• Serve mixture at room temperature.

WILD RICE WITH MUSHROOMS, CRANBERRIES AND WALNUTS

Steps:

• Bring two medium pots salted water to a boil over high heat. Add wild rice to one and wheat berries to another, reduce heat to medium, and cook until tender, 30 to 35 minutes for wild rice and 20 to 25 minutes for wheat berries.
• While grains cook, put cranberries in small bowl, and cover with hot water. Soak 15 minutes, drain, and chop. Set aside.
• Heat canola oil in a medium skillet over medium heat. Add mushrooms, and sauté, stirring frequently, until mushrooms soften and begin to release their liquid, 8 to 10 minutes. Season lightly with salt and pepper, and transfer to a warm serving bowl. Stir in walnuts, shallots, parsley and cranberries.
• When grains are tender, drain them, and add them to bowl. Drizzle with walnut oil, and toss gently. Taste and add salt and pepper if necessary. Serve warm or at room temperature.

WILD RICE WITH PINE NUTS

Steps:

• Soften the shallot with the carrot in the butter in a saucepan. Add rice and two cups chicken stock. Cover and simmer gently. As the liquid dries, add more stock. The rice should take about an hour and is done when it is open and soft.
• Meanwhile, toast the pine nuts. Mix them into the rice, season and serve at once.

NUTTY WILD RICE

Steps:

• In a large saucepan over high heat, bring the water, rice and soy sauce to a boil. Reduce heat; cover and simmer for 45-60 minutes or until rice is tender. , Meanwhile, in a small skillet over medium-high heat, saute onions in butter until tender. Stir in the remaining ingredients; heat through. Remove from the heat., Drain rice if necessary. Stir in onion mixture.