Fruited White And Wild Rice Food

WILD RICE WITH DRIED FRUIT AND NUTS

Steps:

• Thinly slice scallions, separating white and green parts. In a medium saucepan, heat olive oil over medium-high. Add scallion whites and cook, stirring often, until soft, 3 minutes; season with salt and pepper. Add wild rice and cook according to package instructions.
• Meanwhile, in a small saucepan, combine vinegar, dried cherries, and 2 tablespoons water. Bring to a boil over medium-high. Reduce to a simmer and cook until vinegar is almost absorbed, 3 minutes. Transfer to a bowl and add rice mixture, scallion greens, and chopped pecans. Stir well to combine and season to taste with salt and pepper. Serve warm or at room temperature.

WHITE & WILD RICE PILAF

Steps:

• Heat oil in a large nonstick skillet.
• Add onion, carrots, celery and garlic and cook until tender.
• Add wild rice and broth.
• Heat to a boil.
• Cover and cook over low heat for 25 minutes.
• Add white rice.
• Cover and cook over low heat for 20 minutes or until done.
• Stir in parsley.

WILD RICE SALAD

Steps:

• Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes.
• While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.

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.

FRUITED RICE

Steps:

• In large saucepan, combine water, brown rice, wild rice, onion, parsley, butter, bouillon granules, sugar, thyme & both peppers.
• Bring to boil over high heat, then reduce heat to low.
• Cover & simmer 45-50 minutes, or until rice is ALMOST tender.
• Stir in orange juice, apricots, cranberries & raisins.
• Simmer, uncovered, 15 minutes or until rice is tender.

MAKEOVER FRUITED WILD RICE PILAF

Steps:

• In a large saucepan, saute the onion, celery, carrot and garlic in butter until tender. Add brown rice and wild rice; stir to coat. , Stir in the broth, water, fruit, parsley, salt, thyme, sage and pepper. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until liquid is absorbed and rice is tender. , Remove from the heat; stir in pecans. Cover and let stand for 5 minutes. Fluff with a fork before serving.

FRUITED WILD RICE SALAD

Steps:

• Combine dressing ingredients; set aside. Cook rice according to package directions; drain if needed and allow to cool. In a large bowl, toss apples with lemon juice. Add raisins, grapes, mint, parsley, chives and rice. Add dressing and toss. Season with salt and pepper. Cover and chill several hours or overnight. Just before serving, add pecans and toss lightly.

FRUIT AND WILD RICE PILAF

Steps:

• Melt butter in medium saucepan over med-high heat.
• Add onions and celery.
• Cook 3 minutes, stirring occasionally.
• Add broth, water, rice, contents of seasoning packet, and fruit.
• Bring to boil. Reduce heat to med-low.
• Cover and simmer 25 minutes, or until liquid is absorbed.
• Stir in pecans and serve.

FRUITED BARLEY AND WILD RICE PILAF RECIPE

Steps:

• In a 2 qt saucepan heat oil; add almonds and spring onion. Cook and stir over medium heat till nuts are golden brown. Remove from pan; set aside.
• Carefully add the water to pan; bring to boiling. Stir in uncooked rice, barley, raisins, and fresh ginger.
• Return to boiling then reduce heat. Cover and simmer for about 45 minutes, or till grains are tender.
• Stir in nut mixture, fruit, honey, salt, and nutmeg. Cook for 5 minutes more.
• Fluff rice and grains with a fork and serve.

FRUITED BASMATI AND WILD RICE BLEND WITH PECANS

Steps:

• In a large saucepan, heat 2 T olive oil.
• Add the basmati and wild rice, stir well to coat the rices with the oil, and saute for 5 minutes while stirring constantly.
• Add the vegetable stock and salt, and bring to a boil.
• Reduce heat to low, cover, and simmer for 40 minutes.
• Remove the pan from the heat, leave covered, and set aside for 5 minutes to allow the rice to steam.
• Meanwhile, in a large non-stick skillet, saute the green onion and celery in the remaining 2 T olive oil for 5-7 minutes or until soft.
• Add the garlic and dried herbs, and saute an additional 2 minutes.
• Add the dried cranberries, chopped pecans, and dried apricots, and saute an additional 2 minutes.
• Add the reserved rices, along with the remaining ingredients, stir well to combine, and continue to cook an additional 2-3 minutes or until heated through.
• Taste and adjust the seasonings as needed.
• Transfer the rice blend to a large bowl for service.

WILD RICE WITH DRIED FRUIT

Steps:

• In a 2-quart pot of boiling salted water, add the rice and cook until the grains begin to puff and break open, about 40 minutes to 1 hour. Drain and refresh in cold water. Season with salt and pepper.
• Heat the oil in a 2-quart saucepan. Add the leek and cook for 1 minute. Add 3 tablespoons of the stock, the cranberries, and pears and cook, covered, stirring occasionally, until soft, about 8 minutes. Add the rice and remaining stock, raise the heat to high, and cook, stirring, 1 to 2 minutes. Season with salt and pepper and serve.