Holiday Wild Rice Food

HOLIDAY WILD RICE

Holiday Wild Rice image

Wild rice mix gets a boost of seasonal color from red pepper and green onions in this side dish from Diane Dalovisio of Lake Charles, Louisiana. "It's my husband's favorites," she writes.

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 10 servings.

Number Of Ingredients 8

Ingredients

3 tablespoons chopped onion
3 tablespoon chopped sweet red pepper
2 green onions, thinly sliced
3 tablespoons olive oil
2 packages (6 ounces each) long grain and wild rice mix
2-1/3 cups water
1 can (14-1/2 ounces) beef broth
Dash cayenne pepper

Steps:

In a large saucepan, saute the onion, red pepper and green onions in oil until tender. Stir in the rice mixes with contents of seasoning packets, water, broth and cayenne. bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the rice is tender and liquid is absorbed.

Nutrition Facts : Calories 99 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 377mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

THANKSGIVING WILD RICE

Thanksgiving Wild Rice image

Provided by Food Network Kitchen

Categories side-dish

Time 3h15m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

1 1/3 cups wild rice (8 ounces), rinsed and drained
4 3/4 cups turkey or chicken broth, homemade or low-sodium canned
Kosher salt
5 tablespoons unsalted butter
One 12-ounce package loose pork sausage meat
1 cup finely chopped onion
1 tablespoon finely chopped fresh thyme leaves
12 ounces shitake mushrooms, stems removed and sliced 1/4-inch thick
3 tablespoons finely chopped flat-leaf parsley leaves
Freshly ground black pepper

Steps:

In a large sauce pan, combine the wild rice, 4 cups of the stock and salt to taste. Bring to a boil over high heat. Reduce the heat to maintain a gentle simmer, cover, and cook until tender, about 60 minutes. Drain and transfer the rice to a large bowl. In a medium saute pan, heat 1 tablespoon of the butter over medium heat and add the sausage meat. Cook, breaking it up with a wooden spoon, until it loses its raw color, about 10 minutes. Drain off excess fat, and stir the sausage meat with the rice. In the same pan, heat 2 tablespoons of the butter over medium-low heat, add the onions, and cook until golden, about 15 minutes. Add the thyme and cook 2 minutes more. Stir the onion mixture with the rice. Preheat the oven to 350 degrees F. Melt the remaining butter in the same pan, over medium heat, and add the mushrooms. Cook until wilted and lightly browned, about 10 minutes. Add to the rice. Add the parsley and 3/4 cup of stock. Season the rice mixture with salt and pepper to taste. Transfer the mixture to a 9- x 13-inch casserole dish, cover with foil, and bake until heated through about 30 minutes. Serve.
Copyright 2001 Television Food Network, G.P. All rights reserved.

CROCK POT WILD RICE WITH CRANBERRIES

Crock Pot Wild Rice With Cranberries image

Make and share this Crock Pot Wild Rice With Cranberries recipe from Food.com.

Provided by Lvs2Cook

Categories Rice

Time 5h35m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups uncooked wild rice
1 tablespoon butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
4 medium green onions, sliced, about 1/4 cup
2 (14 ounce) cans vegetable broth
1 (4 ounce) can sliced mushrooms, undrained
1/2 cup slivered almonds
1/3 cup dried cranberries or 1/3 cup dried cherries

Steps:

Mix all ingredients except almonds and cranberries in a crock pot.
Cover and cook on LOW for 4 to 5 hours or until wild rice is tender.
Meanwhile, cook almonds in ungreased heavy skillet over medium-low heat for 5 to 7 minutes, stirring frequently until they start to brown, then stir constantly until golden brown; set aside.
When rice is tender, stir almonds and cranberries into rice mixture in crock pot.
Cover and continue cooking on LOW for 15 minutes.

HOLIDAY RICE DISH

Holiday Rice Dish image

A light tasty rice side dish that can be served on any occassion. Had this recipe for a couple of years and use it regularly.

Provided by Sueie

Categories Rice

Time 45m

Yield 6 side serves

Number Of Ingredients 10

Ingredients

2 cups chicken stock
1 cup rice
3 tablespoons butter
2 onions, sliced into wedges
1 tablespoon brown sugar
1 cup dried cranberries
2/3 cup champignon mushrooms
1/2 cup toasted slivered almonds
1/2 teaspoon grated orange rind
salt

Steps:

Combine rice and broth in saucepan and bring to boil.
Reduce heat to low, cover and simmer until rice is tender and broth absorbed, about 20 minutes.
In a medium skillet, melt butter over medium-high heat and add onions and sugar.
Saute until butter is absorbed and onion is translucent and soft.
Lower heat and cook onions for another 15 minutes or until they are caramelised.
Stir in cranberries and mushrooms.
Cover skillet and cook for 10 minutes until cranberries soften and swell.
Stir in nuts and orange zest, then fold into the cooked rice.
Add salt to taste.

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