Wild Wild Rice Recipes

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CREAMY WILD RICE



Creamy Wild Rice image

Provided by Guy Fieri

Categories     side-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 13

2 cups cooked wild rice
1 tablespoon unsalted butter
1 tablespoon small diced carrot
1 tablespoon small diced celery
1 tablespoon small diced onion
1 tablespoon small diced red bell pepper
2 tablespoons small diced crimini mushrooms
1/2 teaspoon salt
1 teaspoon freshly cracked black pepper
1/4 teaspoon cayenne pepper
1 cup heavy cream
2 tablespoons whole-grain mustard
1 tablespoon chopped Italian parsley leaves

Steps:

  • In a small saucepan over medium heat, melt butter. Add the vegetables and saute for 4 to 5 minutes. Season with the salt, black pepper and cayenne. Stir in the cream and add the cooked wild rice and the mustard. Combine well and reduce the heat. Simmer until the cream has thickened, about 5 to 7 minutes. Adjust seasoning, if necessary, stir in the parsley and serve immediately.

HERBED WILD RICE



Herbed Wild Rice image

Wild rice is actually not rice at all; it's a long-grain marsh grass that has a chewy texture and delicious, nutty flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 5

2 cups wild rice
3 tablespoons extra-virgin olive oil
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh marjoram
Coarse salt and freshly ground pepper

Steps:

  • Rinse wild rice well under cold running water. Drain well, and set aside.
  • Bring a large saucepan of water to a boil. Stir in wild rice, reduce to a simmer, and cook until wild rice is tender, about 40 minutes.
  • Drain wild rice, transfer it to a bowl, and stir in olive oil, parsley, and marjoram. Season with salt and pepper, and serve at room temperature or chilled.

RICE COOKER WILD RICE



Rice Cooker Wild Rice image

Can't get get any easier than this. I never go wrong with rice in the cooker. You can have it ready and warming to use in any recipe. I use the same recipe for white and wild rice.

Provided by TishT

Categories     Rice

Time 52m

Yield 4 serving(s)

Number Of Ingredients 4

1 cup wild rice
2 cups water or 2 cups chicken broth
salt, to taste
butter or nonstick cooking spray

Steps:

  • Rub with butter or spray rice cooker pan with nonstick cooking spray.
  • Add water or stock, rice, and salt to taste.
  • Cover and cook about 40- 50 minutes, or until rice is fluffy.
  • Let stand 10 minutes more before serving.

Nutrition Facts : Calories 142.8, Fat 0.4, SaturatedFat 0.1, Sodium 5.2, Carbohydrate 30, Fiber 2.5, Sugar 1, Protein 5.9

WILD RICE



Wild rice image

Provided by Craig Claiborne And Pierre Franey

Categories     salads and dressings, side dish

Time 1h

Yield About three and one-half to four cups

Number Of Ingredients 3

1 cup wild rice
3 cups water
Salt to taste, if desired

Steps:

  • Combine the wild rice, water and salt in a heavy saucepan. Bring to the boil. Cover closely and cook over gentle heat about 45 minutes.
  • Spoon and scrape the rice into a mixing bowl and let cool.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 0 grams, Carbohydrate 30 grams, Fat 0 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 506 milligrams, Sugar 1 gram

WILD RICE CASSEROLE



Wild Rice Casserole image

Goes great with roast turkey, chicken, salmon, or trout. An impressive dish to have when guests arrive. Very hearty eating.

Provided by PalatablePastime

Categories     Rice

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup wild rice, uncooked
2 1/2 cups vegetable broth (chicken broth ok)
1/4 teaspoon salt
1 cup sliced mushrooms
1 small onion, chopped
1/4 cup chopped celery
1/4 cup chopped green pepper
2 cloves garlic, minced
1/4 cup butter, melted
1/2 cup slivered almonds, toasted
1/2 cup shredded cheddar cheese
1/4 teaspoon black pepper (or to taste)

Steps:

  • Place rice in a strainer or sieve and rinse with cold water for about 1 minute, scouring rice with fingers; drain.
  • Place rice in a saucepan with the broth and salt; bring to a boil, reduce heat, cover, and cook for 40-45 minutes or until tender and most of liquid is absorbed.
  • If when tender, any liquid remains, drain it.
  • Cook the mushrooms, onion, celery, green pepper, and garlic in butter in a skillet until the onions are tender, about 5 minutes.
  • Mix together the rice, vegetables, and cheese, and spread in a greased 2-quart casserole.
  • Cover the pan and bake at 325F for 35-45 minutes or until the casserole is heated through nicely.
  • Garnish with toasted almonds before serving.

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