Confetti Long Grain And Wild Rice Recipes

CONFETTI RICE

Put a colorful side on your holiday plate with this 25-minute confetti rice recipe. Starting with Zatarain's Long Grain and Wild Rice, toasted pecans add crunch and just a tad of nuttiness. Mix bell pepper, onion, and black pepper, and let the celebration begin.

Provided by Zatarains

Categories One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Confetti Rice image

Steps:

Bring water to boil in medium saucepan. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes.
Spoon rice mixture into large bowl. Cool to room temperature. Fluff with fork.
Mix bell pepper, onion, oil, vinegar and black pepper in medium bowl. Add to rice mixture; mix well. Sprinkle with pecans. Serve immediately. Or, cover and refrigerate until ready to serve. (Do not add pecans until ready to serve).

Nutrition Facts : Calories 131.1, Fat 13.3, SaturatedFat 1.4, Sodium 3.9, Carbohydrate 3.1, Fiber 1.6, Sugar 1.3, Protein 1.3

Ingredients

2 1/4 cups water
1 (7 ounce) package ZATARAIN'S® Long Grain & Wild Rice Mix
1/2 cup diced red bell pepper
1/4 cup diced red onion
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/8 teaspoon ground black pepper
2/3 cup toasted chopped pecans

CONFETTI RICE

This is a very good low-fat recipe. Diced sweet red and green pepper--along with green peas and fresh parsley--add bright color to the simple rice dish. --Dorothy Bayes of Sardis, Ohio

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 10

Confetti Rice image

Steps:

In a large saucepan, combine the first six ingredients. Bring to a boil. Stir in peppers. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender., Remove from the heat. Stir in peas. Cover and let stand for about 5 minutes or until heated through and liquid is absorbed. Stir in parsley.

Nutrition Facts :

Ingredients

1 can (14-1/2 ounces) reduced-sodium chicken broth
1 cup uncooked long grain rice
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon pepper
1/2 cup diced sweet red pepper
1/2 cup diced green pepper
1/2 cup frozen green peas, thawed
2 tablespoons minced fresh parsley

CONFETTI RICE

Provided by Rachael Ray : Food Network

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 5

Confetti Rice image

Steps:

Heat the stock and butter in a sauce pot over medium heat and bring to a boil. Stir in the rice, then reduce heat to a simmer. Cover and cook for 18 minutes, then fluff the rice with a fork and transfer it to a serving bowl. Stir in the peppers and the lime juice and serve.

Ingredients

1 3/4 cups chicken stock
1 tablespoon butter
1 cup light brown rice (recommended: Texmati)
2 cups finely chopped bell peppers in 3 colors, such as orange, yellow and red
1 lime, juiced

LONG GRAIN AND WILD RICE MIX

A mix that will make a great gift or a pantry favorite. Ever read the additives on a box of this stuff?????

Provided by CookbookCarrie

Categories Brown Rice

Time 50m

Yield 5 serving(s)

Number Of Ingredients 6

Long Grain and Wild Rice Mix image

Steps:

Mix ingredients and store in an air-tight container.
Attach these instructions.
To prepare, bring 3 1/4 cups water to boil in a medium saucepan.
Add Rice Mix, cover, and simmer for 50 minutes.
Remove from heat, and wait 10 minutes before fluffing with a fork.
Use Long Grain white rice to decrease cook time to about 35-40 minutes.
Wild rice takes quite awhile to cook.

Nutrition Facts : Calories 195.7, Fat 1.3, SaturatedFat 0.2, Sodium 237.9, Carbohydrate 40.9, Fiber 2.5, Sugar 0.7, Protein 5.4

Ingredients

1 cup long grain brown rice
1/2 cup wild rice
1 tablespoon dried parsley
2 teaspoons spike seasoning or 2 teaspoons all-purpose seasoning
1 teaspoon dried thyme
1/2 teaspoon salt

WILD RICE WITH MUSHROOMS

In Wisconsin, wild rice is truly wild, not cultivated as in other states, the tassels rising and swaying over rivers, lakes and floodplains come late August and September. Called manoomin by the local Chippewa, it is a protected crop that can be harvested only by state residents holding a valid license. And only by hand, as the Chippewa have always done, using wooden flails gently (the grains should fall from the stalk without great effort) from canoes propelled by paddles or push poles. Shellie Holmes of Rhinelander, Wis., who shares her recipe here, likes to cook wild rice just until it pops open. This is a break with her family's tradition, which favored a chewier texture and did not allow popping. "Do not mix with other rice," she urged, lest you lose the flavor of the wild.

Provided by Ligaya Mishan

Categories dinner, lunch, side dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6

Wild Rice With Mushrooms image

Steps:

Bring 5 cups water to a boil. Stir in rice, then reduce heat so liquid is just simmering. Cover and cook until grains just begin to pop, about 40 minutes. Drain excess liquid from rice and set aside.
Meanwhile, melt 4 tablespoons butter in a large skillet over medium-high heat. Add half the mushrooms and cook, stirring occasionally, until they have released their liquid and are golden brown, about 8 minutes; remove to a plate. Repeat with remaining butter and mushrooms.
Return all the mushrooms to the skillet and season with the salt and pepper, to taste. Very carefully add sherry to deglaze the pan, and cook until most of the liquid has evaporated but mushrooms are still moist.
Mix mushrooms into prepared rice and season again with salt and pepper.

Nutrition Facts : @context http, Calories 298, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 16 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 203 milligrams, Sugar 3 grams, TransFat 1 gram

Ingredients

8 ounces long-grain Wisconsin wild rice
8 tablespoons (1 stick) butter
1 pound cremini or button mushrooms, sliced
1/2 teaspoon salt, more to taste
Black pepper, to taste
1/3 cup dry sherry, such as Dry Sack (do not use cream sherry)

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Add the rice, coconut milk, garlic cloves, salt, allspice, cayenne, and reserved pineapple juice to a medium sauce pot. Use the coconut milk can to add 14 ounces of water to the rice. Stir well. Set over medium heat and cover. Bring to a boil, then stir and lower the heat. Cover and allow the rice to cook until the liquid is absorbed and air holes form in the surface of the rice, about 15-20 minutes. Remove from heat.
Meanwhile, add the butter to a large deep skillet and set over medium heat. Add the diced bell peppers and onions. Sauté for 2-3 minutes, to just barely soften. Then remove from heat and add the pineapple tidbits, Old El Paso Green Chiles and Sliced Jalapeños to the skillet.
Once the rice is tender and fluffy, dump it into the skillet and toss well to combine. Toss in the fresh chopped cilantro. Taste, then salt and pepper as needed. Serve warm as a side dish, or serve with shrimp or chicken on top!

Confetti Long Grain And Wild Rice Recipes

CONFETTI RICE

Put a colorful side on your holiday plate with this 25-minute confetti rice recipe. Starting with Zatarain's Long Grain and Wild Rice, toasted pecans add crunch and just a tad of nuttiness. Mix bell pepper, onion, and black pepper, and let the celebration begin.

CONFETTI RICE

This is a very good low-fat recipe. Diced sweet red and green pepper--along with green peas and fresh parsley--add bright color to the simple rice dish. --Dorothy Bayes of Sardis, Ohio

CONFETTI RICE

LONG GRAIN AND WILD RICE MIX

A mix that will make a great gift or a pantry favorite. Ever read the additives on a box of this stuff?????

WILD RICE WITH MUSHROOMS

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