Countrywild Copycat Gourmet Rice Blend Food

CAMARGUE RED RICE BLEND

Steps:

• Wash rice well, removing any foreign objects.
• Place rice and stock into rice cooker and start.
• Heat oil over medium-high heat, add onions and saute until translucent.
• Add all the peppers, saute until they JUST START to soften.
• Add mushrooms and garlic. Saute until mushrooms begin to give off their liquid.
• Remove from heat. Add pepper and salt (if using) Combine well.
• When rice is done, toss everything together and serve.

COUNTRYWILD COPYCAT GOURMET RICE BLEND

Steps:

• Rinse rice.
• Put all ingredients in pot with tight-fitting lid.
• Bring to boil, reduce heat, cover and simmer 45 minutes.
• Remove from heat and set aside, covered for 10 minutes. (A rice cooker may be used with the same rice-to-liquid ratio.).
• Before serving, you can if you wish, stir in a fresh herb of choice.

COUNTRY WILD RICE WITH SAUSAGE

Steps:

• Heat 2 tablespoons oil in a large saucepot over medium-high heat. Add the rice and cook, toasting until the rice begins to smell nutty, about 5 minutes. Add the chicken stock along with some salt and bring it to a boil, then reduce to a simmer and cover. Simmer until the rice is tender and has absorbed all the liquid, about 25 minutes
• Meanwhile, heat the remaining tablespoon oil along with the butter in a large skillet over medium-high heat. Add the onion, pepper and a generous pinch of salt and cook until just tender and beginning to brown, about 5 minutes. Add the garlic, sausage, thyme and sage, and cook, breaking up with a wooden spoon until browned and cooked through, 4 to 5 minutes more.
• When the rice is cooked and liquid is absorbed, turn off the heat, remove the lid and add the sausage and vegetables. Fluff and stir gently with a fork to combine. Add the rice to a serving dish and sprinkle with the chives before serving hot.

WILD RICE PILAF

Steps:

• Melt 2 tablespoons of the butter in a medium saucepan, add the onion, and cook over low heat for 5 to 10 minutes, until translucent. Add 5 cups of water, 2 teaspoons of salt, and the wild rice. Bring to a boil, reduce the heat to very low, and simmer, covered, for 50 minutes to 1 hour, until the rice is tender. Drain well.
• Place the drained rice in a bowl, add the remaining tablespoon of butter, the scallions, 1 1/2 teaspoons salt, and the pepper. Taste for seasonings and serve hot.

BRAZILIAN WILD RICE BLEND

Steps:

• Cook rice:.
• Combine brown and wild rice, 2 cups water or broth, and 1 tbls. olive oil in a pot with tight fitting lid.
• Bring to a boil, stirring once. Cover with lid. Reduce heat to simmer and cook 45-50 minutes.
• Remove from heat, let stand in covered pot for 10 minutes.
• Fluff with fork, and salt to taste.
• To make Brazilian:.
• In a separate bowl, mix together oil, chili powder, garlic powder, honey, salt and orange rind. Pour this mixture into the hot rice and mix lightly. Fold in olives and nuts.
• Serve and enjoy!