Elizabeths Wild Rice Recipes

WILD RICE AND APPLE DRESSING

This recipe makes a dressing with rice and apple mixed in with the usual ingredients. Use a rice cooker for the rice and a food processor to grate or chop vegetables and you can cut the prep time in half.

Provided by Lisa

Categories Side Dish Stuffing and Dressing Recipes Rice Stuffing and Dressing Recipes

Time 1h30m

Yield 16

Number Of Ingredients 12

Wild Rice and Apple Dressing image

Steps:

In a large saucepan or rice cooker, combine the brown rice and water. Bring to a boil, then cover and reduce heat to low. Set a timer for 20 minutes. When that time is up, stir in the instant wild rice. Continue to simmer, covered, until the rice is tender and water has been absorbed, 10 to 15 more minutes.
Preheat the oven to 350 degrees F (175 degrees C). Spread the bread cubes over a baking sheet and season with sage, thyme, and garlic powder. Bake for 10 minutes, or until bread is lightly toasted and spices are fragrant. Set aside to cool slightly. Leave the oven on.
In a large bowl, toss the bread cubes with the celery, carrot, onion, and apples. Stir in the rice until evenly distributed. Pour into a lightly greased 9x13 inch baking dish. Pour the chicken broth evenly over the top. Cover with aluminum foil.
Bake for 30 minutes in the preheated oven, or until heated through. Remove the aluminum foil and bake an additional 10 minutes if you like a crispy top.

Nutrition Facts : Calories 156.4 calories, Carbohydrate 32.2 g, Fat 1.4 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 0.3 g, Sodium 296.1 mg, Sugar 4.4 g

Ingredients

1 cup brown rice
4 cups water
1 cup instant long grain and wild rice
1 (1 pound) loaf white bread, cut into 1/2-inch cubes
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon garlic powder
4 stalks celery, grated
4 carrots, grated
1 small onion, grated
2 Granny Smith apples - peeled, cored and chopped
1 cup chicken broth

WILD RICE AND BERRIES WITH POPPED RICE

As delicious simmered until tender as it is popped until puffy and crisp, real hand-harvested wild rice, available from a few vendors online, is unlike any commercial paddy rice. Nutty and woodsy, it cooks in half the time of commercial wild rice and tastes of the piney forests and clear northern lakes. In the Anishinaabe language, wild rice is "manoomin," or "good berry," and is served at many ceremonies in the Great Lakes region, from holiday celebrations to weddings and funerals. I often garnish this dish with fresh or dried ramp leaves, depending on the time of year, but chive stems or sliced scallions are a simple substitute. Top with roasted turnips and winter squash or serve with sautéed vegetables, roast meat or pan-seared fish.

Provided by Sean Sherman

Categories dinner, grains and rice, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

Wild Rice and Berries With Popped Rice image

Steps:

Heat the oven to 350 degrees.
In a large saucepan, bring 5 cups water to a boil over high. Stir in 1 cup wild rice along with the dried berries and maple syrup. Once the mixture comes back to a boil, reduce the heat so the liquid is just simmering, cover and cook until the grains begin to open, 20 to 40 minutes, checking doneness after about 20 minutes. (The rice is done when it has opened slightly, is tender and has quadrupled in size.)
Drain the excess liquid from the rice. (The cloudy cooking liquid tastes sweet and nutty and can be sipped on its own, reserved for use in the roast turkey with berry-mint sauce and black walnuts, or used as a stock substitute.)
Meanwhile, toast the hazelnuts: Heat the oven to 350 degrees. Arrange the hazelnuts in a single layer on a baking sheet and toast them until the skin blisters and cracks, and they begin to smell nutty, 10 to 12 minutes. Transfer the nuts to a clean dish towel and massage them aggressively to remove most of the skins. Crush the nuts directly in the towel using the flat side of a knife or the bottom of a small, heavy frying pan.
Add the remaining 1/4 cup rice to a dry medium skillet and cook the rice over high heat, shaking the pan, until it begins to darken and about half of the kernels have popped, 2 to 3 minutes. Remove from the heat.
Drizzle the boiled rice with the hazelnut oil and season to taste with salt. Divide among bowls and garnish with the popped rice, hazelnuts and chives.

Ingredients

1 1/4 cups long-grain wild rice (about 8 ounces), rinsed (see Note)
1/2 cup mixed dried berries (any combination of cranberries, blueberries or sour cherries)
3 tablespoons maple syrup
1/4 cup whole hazelnuts, crushed
2 tablespoons hazelnut oil
Fine sea salt
Whole chive stems (or scallions, thinly sliced on the diagonal), for garnish

More about "elizabeths wild rice recipes"

HOW TO COOK PERFECT WILD RICE

Web Feb 18, 2020 Combine 1 cup well-rinsed wild rice and 1 ¼ cups water in the bowl of your Instant Pot. Secure the lid and move the steam release …
From cookieandkate.com
3.7/5 (6)
Calories 95 per serving
Category Whole Grain

Bring a large pot of water to boil, using at least 6 cups water per 1 cup rice (or see Instant Pot option provided in notes). Thoroughly rinse the rice in a fine mesh colander under running water.
Add the rinsed rice and continue cooking, reducing heat as necessary to maintain an active simmer, for 40 minutes to 55 minutes. It’s done when the rice is pleasantly tender but still offers a light resistance to the bite. If you see any grains bursting open down the center seam (like a hot dog bun), it’s likely done.
Drain the rice and return the rice to the pot (off the heat). Stir in any seasonings you’d like to add. If you have the time, place a tea towel over the pot, cover, and let it rest for 10 minutes (this absorbs any excess moisture). Use as desired.

Elizabeths Wild Rice Recipes

WILD RICE AND APPLE DRESSING

This recipe makes a dressing with rice and apple mixed in with the usual ingredients. Use a rice cooker for the rice and a food processor to grate or chop vegetables and you can cut the prep time in half.

WILD RICE AND BERRIES WITH POPPED RICE

More about "elizabeths wild rice recipes"

HOW TO COOK PERFECT WILD RICE

WILD RICE PILAF RECIPE

11 WILD RICE RECIPES YOU’LL FALL FOR | FOOD BLOGGERS OF CANADA

INSTANT POT WILD RICE (HOW TO COOK) | THE RUSTIC …

15 HEALTHY WILD RICE RECIPES - THE LEAN GREEN BEAN

23 GORGEOUS WILD RICE RECIPES TO TRY

25 BEST WILD RICE RECIPES TO PUT ON REPEAT - INSANELY …

WILD RICE

WILD RICE PILAF RECIPE (ONE-POT, VEGAN & GF)

HEALTHY CHICKEN WILD RICE SOUP (NO CREAM)

ELEGANT COLD WILD RICE SALAD - A WELL-SEASONED …

ARUGULA, DRIED CHERRY AND WILD RICE SALAD

INSTANT POT WILD RICE PILAF WITH MUSHROOMS AND PINE NUTS

RECIPE: WILD RICE AND MIXED GREENS SALAD

WILD RICE BREAD WITH ONIONS RECIPE - KUDOS KITCHEN BY RENEE

WILD RICE STUFFED BUTTERNUT SQUASH - AT ELIZABETH'S TABLE

VEGAN MUSHROOM WILD RICE SOUP - AT ELIZABETH'S TABLE

HARVEST WILD RICE SKILLET RECIPE

BUTTERNUT SQUASH AND WILD RICE STUFFING RECIPE

25 WAYS TO USE WILD RICE

ALL RECIPES AND COOKBOOK GUIDE - THE LEGEND OF ZELDA: TEARS OF …

HOW TO COOK RICE ON THE STOVE

You'll also love

Related Search