Wildriceinvermouth Recipes

WILD RICE WITH VEGETABLES

Wild Rice with Vegetables image

Wild rice recipes often call for a mix of wild rice and white or brown rice. I love the taste of the two rices mixed together as each has a slightly different texture.

Provided by Karen Ciancio

Time 45m

Number Of Ingredients 12

Ingredients

1 cup wild rice
3 cups boiling water
5 tablespoons oil
1/2 cup onion (chopped)
1/4 cup carrot (chopped)
1/4 cup celery (chopped)
1/3 cup long grain rice
1 teaspoon dried tarragon
2 2/3 cups water
1/4 pound mushrooms (sliced)
1/3 pound snow peas (stemmed and cut into thirds)
salt and pepper to taste

Steps:

Add the rice to boiling water, reduce heat, cover and simmer 15 minutes. Drain and set aside.
Heat 3 tablespoons of oil in a saucepan and sauté the carrots, onion and celery over medium heat for about 5 minutes. Add the wild rice, long grain rice and tarragon and mix well. Add 2 2/3 cups water and bring to a boil. Reduce heat, cover and simmer until all liquid is absorbed, about 40 minutes.
Meanwhile, heat 2 tablespoons of oil in a skillet. Add the mushrooms and cook, stirring, for about 3 minutes. Add the snow peas, and stir until crisp tender, about 2 minutes longer. Add to the rice mixture. Adjust the seasoning to taste with salt and pepper, and serve.

Nutrition Facts : Calories 269 kcal, Carbohydrate 34 g, Protein 7 g, Fat 12 g, SaturatedFat 1 g, TransFat 0.05 g, Sodium 18 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 12 g, ServingSize 1 serving

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

Ingredients

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.

COUNTRY WILD RICE WITH SAUSAGE

Country Wild Rice with Sausage image

Provided by Kardea Brown

Categories side-dish

Time 50m

Yield 6 servings

Number Of Ingredients 12

Ingredients

3 tablespoons canola oil
2 cups long-grain and wild rice mix, rinsed
3 cups low-sodium chicken stock
Kosher salt
1 tablespoon unsalted butter
1 large sweet onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
8 ounces pork breakfast sausage, removed from casing
2 teaspoons fresh thyme leaves
1 teaspoon minced fresh sage
2 tablespoons minced fresh chives

Steps:

Heat 2 tablespoons oil in a large saucepot over medium-high heat. Add the rice and cook, toasting until the rice begins to smell nutty, about 5 minutes. Add the chicken stock along with some salt and bring it to a boil, then reduce to a simmer and cover. Simmer until the rice is tender and has absorbed all the liquid, about 25 minutes
Meanwhile, heat the remaining tablespoon oil along with the butter in a large skillet over medium-high heat. Add the onion, pepper and a generous pinch of salt and cook until just tender and beginning to brown, about 5 minutes. Add the garlic, sausage, thyme and sage, and cook, breaking up with a wooden spoon until browned and cooked through, 4 to 5 minutes more.
When the rice is cooked and liquid is absorbed, turn off the heat, remove the lid and add the sausage and vegetables. Fluff and stir gently with a fork to combine. Add the rice to a serving dish and sprinkle with the chives before serving hot.

WILD RICE IN VERMOUTH

Wild Rice in Vermouth image

Make and share this Wild Rice in Vermouth recipe from Food.com.

Provided by Nyteglori

Categories Rice

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

6 ounces wild rice
3/4 cup dry vermouth
1/4 cup butter
3 tablespoons onions, finely chopped
1/2 liter mushroom
2 eggs, well beaten (optional)
salt and pepper

Steps:

Preheat oven to 350.
Cook rice according to package directions. While hot stir in vermouth. Cool to room temperature.
Melt butter in saucepan. Add onions. Cook until soft but not brown. Add mushrooms and saute an additional 5 minutes. Stir into cooled rice. Add eggs, salt and pepper.
Turn into baking dish and bake 30 minutes. Garish with raw mushrooms.

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