Buttered Wild Rice Food

BUTTERED WILD RICE

Steps:

• Run cold water over the rice until the water is clear. Drain.
• Put the rice in a saucepan and add the water and salt to taste.
• Bring to a boil and simmer uncovered one hour. At this point the rice grains should be puffed open. If not, remove from the heat and let the rice stand in the hot cooking water until puffed. Drain well. Return the rice to the saucepan and cover tightly. If desired, the rice may be served by stirring in three tablespoons of butter.

HERBED BASMATI RICE

Steps:

• Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. (I need to pull the pot half off the burner to keep it from boiling over.) Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.

BOBBY FLAY'S FRIED CHICKEN AND WILD RICE WAFFLES WITH PINK PEPPERCORN BUTTER

Steps:

• To make the waffles, whisk together the flours, sugar, baking powder, baking soda, and salt in a large bowl. Whisk the buttermilk, eggs, and oil together in a separate large bowl. Add the wet ingredients to the dry ingredients, and whisk until the mixture just comes together. Add the wild rice and melted butter, and fold until just combined. Let sit for 15 minutes.
• Heat the waffle maker. Brush the waffle grates with some melted butter, and cook the waffles according to the manufacturer's directions.
• Spread the waffles with some of the Pink Peppercorn Butter, top with a piece or two of fried chicken, and drizzle the waffles and chicken with some of the Maple-Horseradish Syrup.
• Pink Peppercorn Butter
• Combine the butter, peppercorns, honey, and salt to taste in a small bowl. Cover and refrigerate for at least 30 minutes and up to 1 day to allow the flavors to meld. Remove from the refrigerator 15 minutes before serving.
• Maple-Horseradish Syrup
• Stir the syrup, horseradish, and mustard together in a small bowl.

BUTTER FRIED RICE

Steps:

• Cook rice.
• Melt the butter in a wok. Add a little oil to prevent it from burning.
• Add the garlic and stir till it browns. Adjust salt for taste or add some if you are using unsalted butter.
• Add the rice and mix it up.
• Toss for a few minutes. Add pepper for taste and coriander. Turn off the stove and cover rice for a minute.
• Serve. Tastes well with a fragrant curry.

GREEK RICE

Steps:

• In a small saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until rice is tender and liquid is absorbed.

MANITOBA WILD RICE

Steps:

• Rinse rice in colander with cold running water.
• In large saucepan, bring water and salt to boil; add rice; reduce heat to medium low and simmer, covered 30 minutes.
• Drain.
• Meanwhile, in skillet, over medium high heat, fry bacon 3 to 5 minutes or until crisp.
• Transfer bacon to paper towel; pat dry and chop.
• Drain all but 1 tablespoon bacon drippings from skillet; add onions and cook, stirring 3 to 5 minutes or until tender.
• Add green pepper, celery and mushrooms; cook, stirring 3 minutes.
• Transfer vegetable mixture to 8 cup casserole.
• Stir in butter, beef stock, half of the bacon and rice.
• Top with remaining bacon.
• Bake covered, 15 to 20 minutes in 350 F degree oven until rice is tender.
• Season to taste with salt and pepper.

WILD WILD RICE

Steps:

• In a small skillet, saute green pepper and onion in 1 tablespoon butter until crisp-tender; set aside., In a large saucepan, bring the water, rice and remaining butter to a boil. Reduce heat; cover and simmer for 25 minutes or until rice is tender. Stir in the chicken, soup, green beans, water chestnuts, carrot, mayonnaise and green pepper mixture., Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with cheese if desired. Cover and bake at 350° for 35-40 minutes or until heated through.

BUTTERED WINE RICE

Steps:

• Heat butter in a pan, add onion and cook gently until onion is tender and lightly golden.
• Add rice and stir for 3 minutes.
• Add 1 cup of hot chicken stock to pan and stir until almost completely dissolved.
• Add remaining stock & wine, bring to the boil, reduce heat & simmer gently for approximately 10 mins until rice is tender.
• Season with salt & pepper & serve.