Do you have a good recipe using wild rice?

Answer 1

Wild Rice Pilaf
"This is a very tasty and easy recipe. I've even served this to people who swear they don't like rice and they love it. Have to make a double recipe to keep my husband from eating everyone's share! It makes an especially good side dish for chicken."
INGREDIENTS
1/2 pound sausage
1 (6 ounce) package uncooked long grain and wild rice
1 (4.5 ounce) can sliced mushrooms
DIRECTIONS
Place sausage in a medium skillet. Cook over medium high heat until evenly brown. Drain and set aside.
Meanwhile, in a saucepan bring water to a boil. Add rice and stir in mushrooms and sausage. Reduce heat, cover and simmer for 20 minutes.

Wild Rice Casserole
INGREDIENTS
2 onions, finely chopped
3 celery, thinly sliced
2 (6 ounce) packages dry instant long grain and wild rice mix
2 1/2 cups water
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup butter
1/2 pound processed American cheese
1/2 cup sliced fresh mushrooms
DIRECTIONS
In a slow cooker, place onions, celery, rice mix, water, condensed cream of mushroom soup, butter, American cheese and mushrooms. Cover, and cook on Low 6 to 10 hours or on High 2 to 4 hours.

Harvest Rice Dish
1/2 cup slivered almonds
2 cups chicken broth
1/2 cup uncooked brown rice
1/2 cup uncooked wild rice
3 Tbs butter
3 onions, sliced into 1/2 inch wedges
1 Tbs brown sugar
1 cup dried cranberries
2/3 cup fresh sliced mushrooms
1/2 tsp orange zest
salt and pepper to taste
1 Place almonds on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
2 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.
3 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.
4 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.

Answer 2

Wild Rice with Hazel Nuts and Sun Dried Cranberries

1 cup long grain wild rice
1 medium onion, peeled and diced
1 bay leaf
1 cup soy beans
½ cup sliced toasted hazel nuts
1 cup sun dried cranberries
2 tbsp butter
salt and pepper to taste


Method:

1. In a large pan over medium heat melt the butter and gently sautee the diced onion and bay leaf.
2. Add the wild rice and stir for one minute.
3. Add three cups of water, a good pinch of salt and a twist of black pepper.
4. Bring to a gentle simmer, turn down heat and allow to cook for approximately 35 to 45 minutes, stirring gently from time to time. You will know that the rice is fully cooked because it will pop like pop corn and be soft and tender to the bite.
5. Remove from heat, add the soy beans, toasted hazel nuts and sun dried cranberries.
6. Stir gently and keep hot till ready to serve.

Makes eight to 12 servings.

Answer 3

Wild Rice Chicken Salad

1/2 cup cooked wild rice
2 cups cooked chicken pieces
1 cup celery (diced)
8 ounces pineapple chunks (drained)
1/2 cup red seedless grapes
1/2 cup slivered almonds or walnut pieces
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon fresh lemon juice
1 cup mayonnaise

Combine all ingredients in a bowl and mix thoroughly. Serve on bread, toast, crackers, croissants, bed of lettuce, or eat as is.

Answer 4

Roasted Chicken and Wild Rice stuffing

INGREDIENTS

For Stuffing:
7 ounce package wild rice or 1 cup long grain rice
Chicken broth
1/2 cup chopped fresh fennel bulb
1/4 cup chopped green onion
1 tablespoon margarine or butter
1/2 cup pecans (optional)
1/3 cup Dried cranberries or Dried tart red cherries
1/4 cup snipped fresh parsley

For Chicken:
3-3 1/2-pound whole broiler-fryer chicken
1 tablespoon cooking oil, or margarine or butter, melted

RECIPE METHOD

FOR STUFFING: Prepare rice according to package directions, except use chicken broth in place of water and omit salt. Or, bring 2 cups of broth to boiling, add long grain rice, and cook, covered, for about 20 minutes, or till rice is tender and liquid is absorbed. Set aside.

Meanwhile, in a medium skillet cook fennel and green onion in 1 tablespoon margarine or butter till tender. Stir in pecans (if using), cranberries or cherries, and parsley; heat through. Stir into cooked rice.

FOR CHICKEN: Rinse chicken; pat dry. Spoon some of the stuffing loosely into the neck cavity; skewer neck skin to back. Lightly spoon stuffing into the body cavity. (Put any remaining stuffing into a 1-quart casserole. Bake the stuffing in the casserole, covered, with the chicken for 30 to 35 minutes.)

Tie the drumsticks securely to tail. Twist the wing tips under the back. Place the chicken, breast-side up, on a rack in a shallow roasting pan. Brush the chicken with cooking oil, margarine, or butter. Roast, uncovered, in a preheated 375° oven for 1 1/4-1 1/2 hours, or till juices run clear and the drumsticks move easily in their sockets. Cover loosely with foil and let stand for 15 minutes before carving.

Answer 5

Wild Rice Pancakes with Beet and Apple Confit
Yield: 12

This recipe isn’t a traditional Spanish tapas but a perfect nibble to serve as a tapas. The pancake batter can be made a day ahead and kept covered in the fridge overnight. In this case do not add the baking powder to the batter until just before cooking.
Ingredients:
Wild Rice Pancakes

* 1/2 cup wild rice (125 ml)
* 1/4 cup freshly chopped chives (60 ml)
* 2 tbsp vegetable oil (30 ml)
* 1 cup all purpose flour (250 ml)
* 2 tbsp baking powder (30 ml)
* 3/4 tsp salt (3 ml)
* 3 x eggs
* 1 cup milk (250 ml)
* freshly cracked black pepper, to taste
* 1/4 cup vegetable oil, for frying pancakes (60 ml)

Beet and Apple Confit

* 2 x granny smith apples, peeled cored and cut into ¼-inch dice
* 4 medium beets, cooked, peeled and finely diced (can also used jarred)
* 2 tbsp vegetable oil (30 ml)
* 2 large shallots, finely chopped
* 1 tbsp apple butter (15 ml)
* 2 tbsp apple cider vinegar (30 ml)
* Splash of apple Brandy, optional
* Pinch of salt and freshly cracked pepper

Assembly

* Crème fraiche or sour cream, to garnish pancakes
* 1 x smoked duck breast, thinly sliced, to garnish pancakes


Directions:
Wild Rice Pancakes

1. Bring 2 cups of salted water to a boil over high heat. Add wild rice and cook over medium heat until just cooked but still slightly crunchy, about 35 minutes. Drain and rinse. Set aside.
2. In a medium bowl, combine flour, baking powder and ¾ tsp. salt. In another bowl, combine the eggs, milk and 2 tbsp. of vegetable oil. Add the wet ingredients to the dry ingredients. Stir well with a whisk so that all the flour is absorbed. Lastly, stir in the wild rice, chives and some freshly ground pepper. Let batter rest for about 30 minutes to 60 minutes.
3. In a crepe pan or non-stick skillet, heat a little oil at a time over medium high heat. Spoon about 1/4 cup of batter at a time and cook until bubbles form. Flip pancake and cook other side until golden, about 3 minutes per side. Repeat and keep pancakes warm in a low oven. Makes about twelve 4-inch (10 cm) pancakes.

Beet and Apple Confit

1. Over medium high heat, sauté shallots in oil for 3 to 5 minutes or until soft and golden. Add the apples and beets. Continue to sauté until golden, about 4 minutes more. Remove from heat and add the vinegar, brandy and apple butter and stir well.
2. Return mixture to heat. Reduce heat to low. Cook very gently until mixture thickens and is very tender and jammy, about 8 to10 minutes. Season to taste.

Assembly

1. Serve pancakes at room temperature with some of the beet and apple confit, smoked duck and a dollop of crème fraîche or sour cream.

Answer 6

Creamy poultry and Wild Rice Soup a million – tablespoon olive oil 2 – cloves garlic, finely chopped a million – cup carrots, finely chopped a million/2 - cup celery, finely chopped a million – cup onion, finely chopped 2 – cans (14-a million/2 ozevery) poultry broth 2 – cups cooked wild rice a million/2 - teaspoon floor black pepper a million/4 tsp overwhelmed tarragon leaves a million-a million/2 - cups cooked, diced poultry breast a million - cup whipping cream 2 – tablespoons clean parsley, chopped Can use a sturdy splash of white wine in case you like, or no longer In a saucepan at reasonable warmth, pour in olive oil and warmth. upload the garlic, carrots, celery, and onion. Saute till onion is obvious and greens semi comfortable; upload the tarragon. Pour in poultry broth and upload the wild rice, black pepper, and poultry. If including white wine, upload now.warmth the soup for 10 minutes. upload the whipping cream, and produce back to warmth purely till warm. Ladle into soup bowls and garnish with parsley.