Bay Flavored Brown Wild Rice Food

VEGETABLE CURRIED RICE

Steps:

• In a small saucepan, cook rice and onion in oil until rice is lightly browned and onion is tender. Stir in the broth, curry powder, salt and turmeric. Bring to a boil. Reduce heat; cover and simmer for 12 minutes. , Stir in corn and peas. Cover and simmer 3-6 minutes longer or until rice and vegetables are tender. Sprinkle with almonds.

SEASONED BROWN & WILD RICE

Steps:

• In small bowl, blend all seasoning ingredients. Set aside.
• In medium saucepan, bring water to a boil.
• Add margarine, brown rice & wild rice, and reduce heat. Cover & simmer 30 minutes.
• Water should be about half absorbed and brown rice beginning to soften.
• Stir in seasoning mix. Simmer additional 20-30 minutes.
• Let sit, still covered, 10 minutes.
• Mix in fresh parsley and fluff with fork before serving.

OLD BAY WILD RICE PILAF (VEGAN)

Steps:

• Bring the water to a boil and add a dash of salt and the olive oil, then put in the rice.
• Lower the heat, cover, and let simmer for about 30 minutes or until most of the water has been absorbed.
• Keep covered, turn off the heat, and let it sit for about 5 minutes.
• While the rice is sitting, measure out the walnuts and steam the mushrooms in a vegetable steamer, over hot water, or in a microwave steambag. Or just toss them in raw.
• Fluff up the rice with a fork and mix in the Old Bay to your liking, then add the walnuts and mushroom bits.

NUTTY WILD RICE

Steps:

• In a non-stick frying pan or toaster oven, slowly toast almonds. Set aside. In a large non-stick frying pan, heat oil over medium heat, add onion, carrot, garlic and mushrooms; saute until tender.
• Add rice and cook until lightly browned. Add broth, sherry, salt, pepper, oregano and basil. bring to a boil and simmer, covered for 45 minutes. Remove from heat and let stand for 10 minutes. Toss with nuts and parsley and serve.

BAY FLAVORED BROWN & WILD RICE

Steps:

• If using dry shallots, rehydrate by soaking in 2 tbsp water for 5 minutes.
• In a 2 quart saucepan, sauté shallots in butter until lightly browned.
• Add both types of rice, chicken stock (or water), salt (if using), and bay leaves.
• Bring to a rapid boil, cover, and reduce to a simmer.
• Simmer for 45 minutes and do not remove the cover until the 45 minutes have passed. Fluff with a fork.
• If any liquid is left after 45 minutes, stir lightly, then continue to cook over low heat for about 5 more minutes, or until all water is gone.