NORTHWOODS WILD RICE
My recipe uses a product native to the north-central United States, wild rice. Wild rice is not a rice at all, but rather a grass seed. It was a staple in the diet of the early American Indians and remains a favorite today because of its crunchy texture. This dish is especially good served with poultry.
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- Place rice, water and salt in a heavy saucepan. Bring to a boil. Reduce heat to simmer; cook 45 minutes or until tender. Uncover and fluff with a fork. Simmer for 5 additional minutes. Drain any liquid. While rice is cooking, fry bacon until crisp. Drain on paper towels. In a skillet, melt butter and saute onion, celery and mushrooms until tender. Add rice, seasoned salt and pepper. Heat through. Just before serving, top with cashews and reserved bacon. , For a make-ahead dish, place cooked rice mixture in a 2-qt. casserole; top with cashews and bacon. Refrigerate until ready to reheat. Bake at 350° for 20-30 minutes.
Nutrition Facts : Calories 306 calories, Fat 18g fat (7g saturated fat), Cholesterol 23mg cholesterol, Sodium 506mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.
NUTTY WILD RICE SALAD
This recipe is from the Creme de Colorado Cookbook. It is a very easy salad to fix with an unusual flavor. I always have requests for the recipe when I take it to a potluck. The dressing and rice can be prepared ahead of time and combined with the final "fresh" ingredients added just before serving. It can be served in a bowl, or in individual "lettuce cups".
Provided by Susan Dillard
Categories Low Cholesterol
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan, cover rice with cold water to a depth of one inch above rice. Bring to a boil. Drain water from rice and add bouillon. Simmer covered, until liquid is absorbed, about 1 hour. You may have to uncover and raise heat a little to boil off excess liquid.
- Combine all dressing ingredients and mix well.
- While rice is warm, pour on dressing and mix well; let cool.
- In medium bowl, combine rice with peas, celery and green onions. Mix well and refrigerate. When ready to serve, mix in some of the almonds and put remainder on top.
Nutrition Facts : Calories 296.8, Fat 19.8, SaturatedFat 2.5, Cholesterol 0.2, Sodium 613.7, Carbohydrate 24.4, Fiber 4.3, Sugar 4.6, Protein 7.3
NUTTY WILD RICE
This is a delicious accompaniment to any roasted meat. You can vary the rice a bit by using a combination of white, brown and wild rice or any combination of rice or other grains so long as the total amount adds up to 1 cup.
Provided by CaliforniaJan
Categories Rice
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a non-stick frying pan or toaster oven, slowly toast almonds. Set aside. In a large non-stick frying pan, heat oil over medium heat, add onion, carrot, garlic and mushrooms; saute until tender.
- Add rice and cook until lightly browned. Add broth, sherry, salt, pepper, oregano and basil. bring to a boil and simmer, covered for 45 minutes. Remove from heat and let stand for 10 minutes. Toss with nuts and parsley and serve.
Nutrition Facts : Calories 225.2, Fat 5.8, SaturatedFat 0.6, Sodium 553.7, Carbohydrate 27.7, Fiber 3.5, Sugar 3.6, Protein 8.5
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
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.
More about "nutty wild rice recipes"
25 BEST WILD RICE RECIPES TO PUT ON REPEAT - INSANELY GOOD
From insanelygoodrecipes.com
4.5/5 (2)Published Jul 11, 2022Category Recipe Roundup
- Wild Rice Pilaf. If you need a quick and easy rice side dish to turn your dinner into a gourmet meal, this wild rice pilaf is just the ticket. Cooked in chicken broth, the rice is ridiculously tasty.
- Creamy Mushroom Wild Rice. This recipe is so good, you’ll be tempted to eat it as an entree! The creamy sauce features mushrooms, onions, and garlic, giving it a stunningly fragrant smell.
- No-Peek Chicken. No-peek chicken is the kind of recipe you’ll want to keep in your back pocket. For busy weeknights and hurried weekends, it’s a real life-saver.
- Wild Rice with Roasted Chestnuts and Cranberries. Forget the sweet potato casserole and stuffing. This is the new holiday side dish you’ll want at every Thanksgiving and Christmas feast.
- Turkey Wild Rice Soup. From Thanksgiving sides to the next day’s dinner, wild rice is there for you! If you’re on the hunt for some unique ways to use up that leftover turkey, this soup is a must-make.
- Wild Rice Salad with Cranberries & Pecans. This salad is one of my favorite side dishes ever! The cranberries add a tartness to the salad, while the buttery pecans provide a lovely crunch.
- Arugula and Wild Rice Salad with Zippy Lemon Dressing. Give your next summer picnic an upgrade with this insanely zippy arugula and wild rice salad. Light and refreshing, you’ll love the contrast in flavor and texture.
- Cozy Autumn Wild Rice Soup. There’s nothing better on a cold day than a big bowl of creamy soup. And this recipe is no exception. It’s packed with healthy ingredients like carrots, celery, onion, and garlic, as well as wild rice and spices.
- Authentic Jambalaya. Jambalaya is the quintessential Louisiana dish. Loaded with rice, smoky Andouille sausage, chicken, shrimp, and crushed tomatoes, it’s about as colorful and filling as dinner can get.
- Wild Rice Stuffed Acorn Squash. Here’s one dish that you’ll fall for at first bite. It’s a beautiful and unique mix of flavors, and it looks incredible too.
OUR FAVORITE WILD RICE RECIPES | MIDWEST LIVING
From midwestliving.com
Author Midwest LivingEstimated Reading Time 4 mins
NUTTY WILD RICE AND MUSHROOM PILAF - VEGKITCHEN
From vegkitchen.com
NUTTY WILD RICE SALAD - THROUGH THE FIBRO FOG
From throughthefibrofog.com
23 GORGEOUS WILD RICE RECIPES TO TRY - INSTANT POT EATS
From instantpoteats.com
HOW TO COOK WILD RICE ON THE STOVETOP (EASY 5-STEP RECIPE)
From thekitchn.com
25 WAYS TO USE WILD RICE | TASTE OF HOME
From tasteofhome.com
INSTANT POT WILD RICE BLEND - PIPING POT CURRY
From pipingpotcurry.com
HOW TO COOK WILD RICE — THE MOM 100
From themom100.com
STUFFED MINI PUMPKINS - HALF BAKED HARVEST
From halfbakedharvest.com
THE 25 BEST WILD RICE RECIPES - GYPSYPLATE
From gypsyplate.com
WILD RICE RECIPES- RECIPE COLLECTIONS | LAND O’LAKES
From landolakes.com
VEGAN CREAMY WILD RICE SOUP RECIPE - THE WASHINGTON POST
From washingtonpost.com
WILD RICE VEGETABLE SOUP (EASY + VEGAN) - THE GARDEN GRAZER
From thegardengrazer.com
BEST WILD RICE RECIPE - HOW TO MAKE WILD RICE - DELISH
From delish.com
THREE GREEN BEAN AND BULGUR SALAD RECIPE | EPICURIOUS
From epicurious.com
HOW TO COOK PERFECT WILD RICE - COOKIE AND KATE
From cookieandkate.com
VEGAN WILD RICE RECIPE - PINE NUT SIDE DISH - NUTTY - RECIPES JUST …
From recipesjust4u.com
STOSIE MADI’S VEGAN RECIPE FOR BAKED GARDEN PEAS WITH SPRING …
From theguardian.com
HOW TO COOK WILD RICE RECIPE - LOVE AND LEMONS
From loveandlemons.com
#time-to-make #course #main-ingredient #preparation #healthy #side-dishes #rice #easy #low-fat #dietary #low-cholesterol #low-saturated-fat #low-calorie #healthy-2 #low-in-something #pasta-rice-and-grains #3-steps-or-less #4-hours-or-less
You'll also love