WILD RICE PILAF
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.
SWEET POTATO PILAF
The combination of sweet potatoes, bacon, asparagus and kale makes this simple Sweet Potato Kale Pilaf taste amazing! To save time and dishes, you can easily cook the rice in an Instant Pot and also use it to saute the other ingredients. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 cups.
Number Of Ingredients 12
Steps:
- Rinse wild rice thoroughly; drain. In a large saucepan, combine broth, rice and oil; bring to a boil. Reduce heat; simmer, covered, until rice is fluffy and tender, 50-55 minutes. Drain if necessary. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Add asparagus, sweet potato and onion to drippings; cook and stir over medium-high heat until potatoes are crisp-tender, 8-10 minutes. , Stir in kale, garlic, salt and pepper. Cook and stir until vegetables are tender, 8-10 minutes. Stir in rice and reserved bacon. Sprinkle with parsley.
Nutrition Facts : Calories 156 calories, Fat 5g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 350mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
WILD RICE AND MUSHROOM PILAF
A delicious alternative to serving plain rice. This recipe is from the local grocery store with a few modifications. This recipe is made with fresh mushrooms, not canned or jarred.
Provided by ChezNicolette
Categories Rice
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine wild rice, brown rice, and beef broth in a 3-quart sauce pan. Bring to a boil and reduce heat to Low. Cover and simmer 50-55 minutes until rice is tender.
- Meanwhile, slice mushrooms. Chop shallot. Chop (or crush) garlic.
- Melt butter in a large skillet over Medium heat. Saute shallots 3 minutes. Stir in garlic; add mushrooms, salt and pepper. Saute 4 minutes or until mushrooms are dark and tender.
- When rice is finished cooking, toss mushroom mixture with rice and serve while hot.
- Special note: The recipe originally says to drain the rice. I've never had any extra liquid to drain, but I use a different rice as well. To make the recipe easier for me I bought a rice mixture at my store called "Royal Blend". I highly recommend it since it contains Texmati white, brown, wild, and red rice. This might be the reason no draining is necessary. If you are able to find this rice and buy it, use 1 1/2 cups of it instead of the 3/4 cup of both rice.
WILD RICE AND SQUASH PILAF
This pilaf is fantastic with fish or poultry and especially compatible with turkey. Since it's so colorful, I like to think it makes my turkey dressed for the holidays. -Erica Ollmann, San Diego, California
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute the mushrooms, squash, onions and green pepper in oil until crisp-tender. Add garlic; saute 1 minute longer., Stir in the rice, broth, soy sauce and savory. Cover and cook over medium-low heat for 13-15 minutes or until squash is tender. Stir in almonds.
Nutrition Facts : Calories 118 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 114mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
WILD RICE PILAF WITH ROASTED GARLIC AND SPINACH
Steps:
- 1. Preheat oven to 425°F. 2. Cut the tops off the garlic bulbs, dunk bulbs in water, and cover in foil. Place in a small baking dish and bake for 35 minutes. 3. In a medium saucepan, combine the broth, paprika, black pepper, and crushed red pepper. Bring to a boil. Stir in brown and wild rice and bring to a boil. Cover and reduce heat to low. Cook for 50 to 60 minutes or until the rice is tender and the broth is fully absorbed. 4. While the rice is cooking, wash the spinach thoroughly and chop. Set aside. 5. When the garlic is done, allow to cool slightly, and squeeze out the garlic cloves. Mash with a fork. 6. Once rice is cooked, stir in spinach and roasted garlic. Season with salt.
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