Harvest Wild Rice Recipes

Steps:

• Clean leeks of dirt.
• Rinse rice in a strainer (a colander's holes are too big).
• Place rice, water, and Grand Marnier in a heavy 3-quart saucepan then bring to a boil.
• Reduce heat to a low boil; cover loosely and cook for 20 minutes, stirring occasionally.
• After 20 minutes, add leeks and butter. Stir and bring back up to a boil.
• Bring back to a low boil; covered loosely, for 35 more minutes, still stirring occasionally. (cook until the rice has puffed and most of the liquid has absorbed).
• After the 35 minutes, remove from heat and fluff rice with a fork.
• Cover tightly and let stand for 5 minutes.
• Season with salt and pepper if desired then serve.

Steps:

• In a large saucepan simmer broth, water, and beans, covered, 45 minutes. Stir in wild rice and simmer, covered, 45 minutes, or until beans and rice are tender. Drain rice mixture and return to pan.
• Cut leeks crosswise into 1/2-inch slices and in a bowl soak in water, agitating occasionally to dislodge any sand, 5 minutes. Lift leeks out of water and drain in a colander. In a non-stick skillet sauté leeks in butter over moderately high heat, stirring occasionally, until almost tender, about 5 minutes. Add mushrooms with salt to taste and cook, stirring occasionally, 2 minutes, or until vegetables are tender. Stir leek mixture into rice mixture. Rice mixture may be made up to this point 1 day ahead and chilled, covered. Reheat mixture, adding water to prevent it from sticking to skillet, before proceeding.
• Stir hazelnuts and cranberries into rice mixture and serve warm.

Steps:

• Place almonds on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
• Mix broth, brown rice, and wild rice in a medium saucepan, and bring to boil. Reduce heat to low, cover, and simmer 45 minutes, until rice is tender and broth is absorbed.
• In medium skillet, melt butter over medium-high heat. Add onions and brown sugar. Saute until butter is absorbed and onions are translucent and soft. Reduce heat, and cook onions for another 20 minutes, until they are caramelized.
• Stir cranberries and mushrooms into the skillet. Cover, and cook 10 minutes or until berries start to swell. Stir in almonds and orange zest, then fold the mixture into the cooked rice. Salt and pepper to taste.