Autumn Wild Rice By Davita Food

AUTUMN WILD RICE

Autumn Wild Rice image

A beautiful chewy autumn side filled with a blend of wild, whole grain brown rices apples, onions and a kick from a jalapeno. I use Lundberg Rice blend, But if you can't find it go for brown rice of choice. Start the rice cooker before dicing the goodies. This would be a nice stuffing!

Provided by Rita1652

Categories Brown Rice

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon Smart Balance Omega Plus or 1 tablespoon vegetable oil
1 onion, diced
1 apple, corded and diced
1 jalapeno, minced
1 garlic clove, minced
1 cup lundberg wild rice (It is a blend of long grain brown rice,sweet brown rice, wild rice, whole grain Wehani rice, whole g)
2 cups water
1 cup apple cider
1 teaspoon pineapple sage
salt
pepper
1 tablespoon chopped toasted walnuts (optional)

Steps:

Place the smart balance spread in the rice cooker and press start.
Dice the onions, apple, jalapeno, and garlic. Add to the rice cooker or pot if doing stove top. Saute till translucent.
Add blend stir to coat.
Add cup water and and cider.
Season with salt, pepper and sage.
Close and cook till done and fluff. Top with nuts.
If cooking stove top boil then bring to simmer place a lid on the pot and cook for 50 minutes.Adding additional water if needed.

OJIBWE HARVEST WILD RICE

Ojibwe Harvest Wild Rice image

I was intrigued to learn that wild rice is actually not rice but the seed of a marsh grass. It is expensive because it is beaten manually out of the grass and the harvest season is very short. I made this up with the best ingredients for special occasions. I hope you enjoy it!

Provided by ChefLee

Categories Rice

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 5

Ingredients

1 cup pure wild rice
4 cups water
1/4 cup Grand Marnier
2 tablespoons salted butter, softened
2 leeks, white parts only-chopped into fine slices

Steps:

Clean leeks of dirt.
Rinse rice in a strainer (a colander's holes are too big).
Place rice, water, and Grand Marnier in a heavy 3-quart saucepan then bring to a boil.
Reduce heat to a low boil; cover loosely and cook for 20 minutes, stirring occasionally.
After 20 minutes, add leeks and butter. Stir and bring back up to a boil.
Bring back to a low boil; covered loosely, for 35 more minutes, still stirring occasionally. (cook until the rice has puffed and most of the liquid has absorbed).
After the 35 minutes, remove from heat and fluff rice with a fork.
Cover tightly and let stand for 5 minutes.
Season with salt and pepper if desired then serve.

Nutrition Facts : Calories 88.3, Fat 2.5, SaturatedFat 1.5, Cholesterol 6.1, Sodium 22.9, Carbohydrate 14.5, Fiber 1.3, Sugar 1.1, Protein 2.6

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