Recipes involving wild rice?!
Answers: I love the flavor of wild rice, with chicken or pork. But, I'm getting tired of the same "boiled in chicken stock" rice. New, fresh ideas?
This is a delicios recipe, Happy Cooking
Church Supper Chicken and Wild Rice Hot Dish
Ingredients
1/4 cup unsalted butter
1/2 cup chopped onion
1/4 cup all-purpose flour
1-1/2 cups chicken stock
1-1/2 cups half-and-half cream
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1/4 teaspoon fresh-grated nutmeg
1/4 cup dried mushrooms, such as morels or porcini
3 cups diced cooked chicken
2 tablespoons chopped fresh parsley
3 cups cooked wild rice
1 cup grated brick, Muenster or other mild white cheese
Instructions
Preheat the oven to 350 degrees Fahrenheit. Heat the butter in a large skillet over medium heat. Add the onion and saute it until it is translucent, 5 to 7 minutes. Sprinkle on the flour and stir to blend it in. Pour in the stock and half-and-half cream, and bring just to a simmer, whisking frequently. Simmer gently for 5 minutes, whisking often, then add the salt, pepper and nutmeg. Stir in the dried mushrooms, chicken and parsley.
Lightly oil, or spray with cooking spray, a 2-quart casserole dish. Spread the wild rice in the bottom of the casserole. Spoon in the chicken mixture, then sprinkle the cheese over the top. Bake for 30 minutes, or until the casserole is hot and bubbling. Serve hot.
8 servings
try this
Festive Wild Rice
Ease: average
Type: side dish
Prep Time: 20 minutes
Total Time: 1 hour 20 minutes
Yield: 8-10
Ingredients
2 1/4 c wild rice
1 1/2 large red bell pepper
3 shallots or 1 onion
6 celery ribs
6 garlic cloves
1 lb. mushrooms
7 c water
3 1/2 T olive oil
1 t thyme
pine nuts for garnish
Steps
Wash, clean and place pepper, shallots, celery, garlic and mushrooms in food processor. Mince well.
Put the rice, water and minced vegetables in a large pot and bring to a boil. Reduce the flame to a low boil.
Cook about an hour until all but 1/2" of the water is gone. Turn off the flame and let the rice absorb the remaining water. Stir in olive oil and thyme. Garnish with pine nuts.
http://recipes.auraskitchen.com/2004/11/...
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Wild Rice Salad
2 cups water
1/2 teaspoon salt
1 cup wild rice
1 (6-ounce) jar marinated artichoke hearts, drained and halved, reserve marinade
1 (6-ounce) can green peas
1/3 cup coarsely chopped green bell pepper
3 green onions, chopped, white and green parts
1 cup cherry or grape tomatoes, halved
1/4 cup toasted slivered almonds, for garnish
Dressing:
1 1/3 cups canola oil
1/2 cup white vinegar
1/4 cup grated Parmesan
1 tablespoon sugar
1 teaspoon salt
1 teaspoon celery seed
1/2 teaspoon ground white pepper
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1 clove garlic, minced
In a 1-quart pot with a lid, bring 2 cups water and the salt to a boil. Add the rice and stir well. Reduce the heat to low, cover, and simmer for 45 minutes to 1 hour. Drain excess liquid from the rice.
Meanwhile, combine all the dressing ingredients in a jar with a tight-fitting lid and shake well. Refrigerate until ready to use.
In a large bowl, combine the rice, artichoke hearts, peas, green pepper, green onions, tomatoes, reserved marinade, and half of the dressing. Toss well. Cover and chill or eat at room temperature. Just before serving, toss again and taste. Add some of the remaining dressing, if desired. Sprinkle with the almonds and serve.
______OR__________
Shrimp and Wild Rice Casserole
1 (8-ounce) package wild rice
1 pound medium shrimp, peeled and deveined
2 tablespoons butter
1/2 green bell pepper, seeded and chopped
1/2 onion, chopped
1 (10 3/4-ounce can) condensed cream of mushroom soup
2 cups grated sharp Cheddar
Salt and pepper
Cook the rice according to package directions minus 1/4 cup water. Drain and cool.
Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.
Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.
Preheat oven to 325 degrees F.
In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.
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Wild Rice Pilaf with Nuts and Lemon
1 tablespoon extra-virgin olive oil
1/4 cup pine nuts
1 clove garlic, minced
1 long strip lemon zest
3 sprigs fresh thyme
1 cup wild rice, preferably whole not broken
4 1/2 cups low-sodium chicken broth
2 teaspoons kosher salt, plus more for seasoning
1 bunch scallions (white and green parts), thinly sliced (3/4 cup)
Freshly ground black pepper
In a small saucepan heat the olive oil 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 3 more minutes. 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 continue simmering until tender, if needed. 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 and fluff with a fork, remove the herb sprigs and lemon zest before serving. Season with salt and black pepper, to taste.
just cook the wild rice and have ground pork or chicken mixed in.
1 (10 3/4-ounce) can beef broth
2 1/2 cups water
1 box long-grain wild rice (recommended: raw Mahatma Long-Grain and Wild Rice with seasoning)
3/4 cup (1 1/2 sticks) butter, divided
4 dashes hot sauce, plus more, to taste (recommended: Texas Pete)
2 quarts oysters, very well drained
Salt and freshly ground black pepper
1 (10 3/4-ounce) can cream of mushroom soup
1 cup half-and-half
1 1/2 teaspoons onion powder
1/2 teaspoon garlic salt
1/2 cup finely minced fresh parsley leaves
Red pepper flakes, for garnishing
Preheat the oven to 350 degrees F.
In a saucepan, bring the beef broth and water to a boil. Add the rice, bring to a boil again, reduce heat, and simmer covered for 25 minutes. Drain any liquid remaining. Add 1/2 cup of the butter and hot sauce and stir; fluff with a fork.
Saute the drained oysters in 1/4 cup of the butter over medium-high heat until the edges curl, approximately 3 to 5 minutes. Remove the oysters with a slotted spoon; set aside. Place half of the rice in a greased 13 by 9 by 2-inch baking dish. Cover it with oysters and sprinkle with hot sauce and salt and pepper, to taste. Top with the remaining rice.
In a saucepan, heat the mushroom soup over medium heat. Add the half-and-half, onion powder, and garlic salt. Pour over the oyster mixture. Bake for 35 to 40 minutes, until golden brown and bubbling. Garnish with parsley and red pepper flakes.
http://www.foodnetwork.com/food/recipes/...
Chicken Wild Rice Casserole
6 chicken breast halves
1 1/2 cups water
1/2 cup dry white wine or sherry
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/2 teaspoon curry powder
1 medium onion, quartered and sliced
2 ribs celery, sliced
12 ounces sliced mushrooms
4 tablespoons butter
1 package (6 ounces) Uncle Ben's Long Grain and Wild Rice
1 cup sour cream
1 can (10 3/4 ounces) cream of chicken soup or cream of mushroom soup, undiluted
1/2 cup slivered blanched almonds
Put chicken breast halves in a large skillet with water, wine, salt, pepper, curry powder, onion, and celery. Cover and simmer for 1 hour. Remove from heat and strain, reserving the broth. When cooled enough to handle, remove meat from bones, discarding skin. Cut into bite-size pieces.
Heat butter in a large skillet over medium-low heat; sauté mushrooms until lightly browned.
Cook rice mixture with seasonings according to package directions, using the reserved broth as part of the liquid for cooking the rice.
Combine chicken, mushrooms, and rice in a large 3-quart casserole. Combine sour cream and soup; blend into chicken and rice mixture. Top with the slivered almonds. Cover with lid or foil and bake at 350° for 45 minutes. Uncover and bake for 15 minutes longer.
it makes an awesome soup
1/2 cup coined carrots
1/2 cup diced celery
1/2 cup broccoli buds
1/2 cup diced onion
1/4 cup paste style chicken base
2 cups water
1 cup cheese sauce
2 cups milk
1 cup cooked wild rice
1 tablespoon butter
1 tablespoon flour
1 pound cooked cubed chicken
In a soup pot, combine carrots, celery, broccoli, onion, chicken base, and water, and bring to a boil. Add cheese sauce, milk, and wild rice. Return to a boil. Combine butter and flour in a saucepan and cook until mixture bubbles. Remove from heat and cool. Add the roux to the soup to thicken to desired consistency. Stir in chicken. Simmer until incorporated.