White And Wild Rice Pilaf With Tomatoes And Basil Recipes

Steps:

• Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl.
• Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.

Steps:

• Heat the olive oil in a small saucepan over medium heat. Add the pine nuts, garlic, zest, and thyme, swirl the pan until the nuts and garlic are beginning to brown, about 2 minutes. Add the wild rice and cook, stirring with a wooden spoon, until lightly toasted, about 1 minute tops. Stir in the chicken broth and salt. Bring to a boil. Reduce heat to a rapid simmer and cook, stirring occasionally, for 45 minutes to 1 hour. Check the texture of the rice and, if needed, continue simmering until tender. Add more liquid as needed, another 10 to 15 minutes. (Note: The rice should only just begin to crack when done. If it begins to curl it is overcooked. There are numerous varieties of varying qualities, which affect cooking times greatly.)
• Remove from the heat, scatter the scallions over the surface, fluff with a fork, and remove the herb sprigs and lemon zest before serving. Season with salt and black pepper, to taste.

Steps:

• Heat oil in a large nonstick skillet.
• Add onion, carrots, celery and garlic and cook until tender.
• Add wild rice and broth.
• Heat to a boil.
• Cover and cook over low heat for 25 minutes.
• Add white rice.
• Cover and cook over low heat for 20 minutes or until done.
• Stir in parsley.

Steps:

• Melt 2 tablespoons of the butter in a medium saucepan, add the onion, and cook over low heat for 5 to 10 minutes, until translucent. Add 5 cups of water, 2 teaspoons of salt, and the wild rice. Bring to a boil, reduce the heat to very low, and simmer, covered, for 50 minutes to 1 hour, until the rice is tender. Drain well.
• Place the drained rice in a bowl, add the remaining tablespoon of butter, the scallions, 1 1/2 teaspoons salt, and the pepper. Taste for seasonings and serve hot.

Steps:

• Stir together wild rice, garlic, broth, water and lemon juice in saucepan.
• Bring to boil, cover, reduce heat to low and simmer 30 minutes.
• Add white rice and garlic, return to boil, cover and simmer an additional 20 minutes.
• Remove pan from heat and stir in pecans, cranberries and parsley.
• Cover and let stand 5 minutes until cranberries are plump and flavors are blended. Garnish with green onions.

Steps:

• In a large saucepan, bring broth to a boil. Add wild rice; reduce heat. Cover and cook for 30 minutes. Add long grain rice; cook 20-25 minutes longer or until liquid is absorbed and rice is tender. , Meanwhile, in a large skillet, saute the onion, carrots and rosemary in butter until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the rice, broccoli and pepper. , Transfer to a greased shallow 2-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until broccoli is crisp-tender. Fluff with a fork before serving.

Steps:

• Heat a medium saucepan with a lid over medium. Add walnuts, and toast, tossing, until lightly browned and fragrant, 4 to 6 minutes. Remove walnuts; set aside.
• In same saucepan, heat oil over medium-low. Add shallots; cook until translucent, 2 to 4 minutes. Add rice mix and 2 cups water; season with salt and pepper. Bring to a boil. Cover, and reduce heat to medium-low; cook until tender and liquid has been absorbed, about 25 minutes. Fluff with a fork. Serve, topped with walnuts and, if desired, parsley.

Steps:

• Heat oil in a small saucepan over medium heat; add onion and rice. Cook, stirring frequently, until rice is golden, 5 to 8 minutes.
• Stir in tomatoes (and their juice), thyme, and 1 cup water; season generously with salt and pepper.
• Bring to a boil; reduce heat to medium-low, and simmer, tightly covered, until rice is tender, about 18 minutes. Let stand off heat, covered, 5 to 10 minutes. Fluff rice gently with fork before serving.

Steps:

• Melt 1/4 cup butter in heavy large pot over medium heat.
• Add onions, garlic, and oregano.
• Cover; cook until onions are soft, stirring often, abaout 8 minutes.
• Mix in wild rice.
• Add 7 cups of water, bring to a boil, stirring often.
• Reduce heat to medium-low.
• Cover; simmer 30 minutes.
• Mix in white rice.
• Cover and cook until rice is tender, about 18 minutes.
• Uncover and cook until water cooks away, about 4 minutes.
• Add green onions, basil and 1/4 cup butter.
• Season with salt and pepper.
• Mix in tomatoes.

Steps:

• In a 3-cup microwave-safe dish, melt butter. Stir in the rice and onion. Microwave, uncovered, on high for 2-3 minutes or until rice is lightly browned and onion is tender, stirring once. Add broth. , Cover and cook on high for 13-15 minutes or until liquid is absorbed. Stir in the green onion, tomato and parsley.