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.
WILD AND BROWN RICE PILAF
A perfect colorful side dish for a weeknight dinner at home or for special occasion. Double the recipe and freeze some for a busy weeknight.
Provided by Getty Stewart
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat canola oil over medium heat in a heavy-bottomed pot with a tight-fitting lid.
- Add the onion, carrot and celery and saute until soft, about 5 minutes.
- Add mushrooms and garlic and saute for 2-3 minutes.
- Stir in brown rice, wild rice and seasoning being sure to coat in oil. Allow to cook for 1 to 2 minutes until spices start smelling fragrant.
- Stir in stock or water and scrape up any browned bits.
- Bring to a boil then reduce to a simmer and cook, covered until the rice is tender, about 50 minutes. Do not peek or stir!
- After 50 minutes test the rice. If the rice is still wet and not yet cooked,recover and cook in ten minute increments until done. If the rice is dry but not done, add a bit of water and cook for another 10 minutes.
- Add parsley and toss gently with a fork. Allow to rest for 5 minutes before serving.
BROWN AND WILD RICE PILAF
Make and share this Brown and Wild Rice Pilaf recipe from Food.com.
Provided by Dancer
Categories Rice
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook and stir in brown rice, wild rice, onion and celery in margarine until onion is tender.
- Stir in mushrooms, sage, marjoram, thyme and stock.
- Heat to boiling, stirring occasionally.
- Pour into ungreased 1 1/2-quart casserole.
- Cover tightly.
- Bake in 350-degree oven until all liquid is absorbed, about 1 hour.
BASIC LONG-GRAIN BROWN RICE PILAF
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings (2 1/2 cups)
Number Of Ingredients 5
Steps:
- Heat the butter in a medium saucepan with a tight fitting lid, over medium heat. Add the rice and lemon peel and cook, stirring, until slightly toasted, about 2 minutes. Stir in the water and add salt to taste, bring to a boil, reduce the heat, cover, and simmer until all the water has been absorbed by the rice, about 45 minutes. Please don't lift the lid to give a peek or stir or the rice will not cook evenly.
- Remove the pan from the heat and let the rice sit, covered, for 10 minutes?{once again, no peeking. Fluff with a fork, season with salt and pepper and serve.
HERBED BROWN RICE PILAF
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h7m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Melt the butter in a 2-quart saucepan over medium heat. Add the shallot and saute until tender. Add the rice and stir until the rice is glossy and coated with the butter. Season with salt and pepper.
- Add the stock, garlic and thyme. Cover with a tight fitting lid. Cook 40 minutes, turn off the heat and let sit for 10 minutes.
- Remove the thyme sprigs and garlic. Fluff with a fork and add parsley and green onions.
BROWN AND WILD RICE
This wild brown rice recipe goes beyond your typical pilaf or risotto. It's loaded with sauteed shallots and carrots. The perfect side for any fancy meal.
Provided by Dina
Categories Side Dish
Time 1h5m
Number Of Ingredients 8
Steps:
- In a saucepan, saute the carrot and shallots in the butter over medium heat until the shallots become translucent.
- Add in the brown and wild rice blend and stir over medium heat for about 2 minutes. Add the water to the rice and cook on medium low heat for 1 hour.
Nutrition Facts : Calories 262 kcal, Carbohydrate 41 g, Protein 8 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 20 mg, Sodium 668 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
BROWN- AND WILD-RICE PILAF WITH PORCINI AND PARSLEY
Steps:
- To a small saucepan of boiling water add the wild rice, remove the pan from the heat, and let the rice soak for 30 minutes. In a small bowl combine the, porcini and the hot water and let the mushrooms soak for 30 minutes. Strain the mixture through a rinsed and squeezed paper towel set over a measuring cup, reserving 3/4 cup of the soaking liquid, wash the porcini under cold water to remove any grit, and chop them. In a large saucepan bring the cold water and the porcini soaking liquid to a boil, stir in the wild rice, drained well, the brown rice, and the salt,and simmer the mixture, covered for about 40 minutes, or until the liquid is absorbed and the rice is tender. While the rice is cooking, in a large skillet cook the onion in the butter over moderately low heat, stirring occasionally, until it is softened and stir in the porcini. Add the rice to the skillet with the parsley and salt and pepper to taste and combine the mixture well.
BROWN AND WILD RICE PILAF
I created this a few years ago at Thanksgiving as substitute for stuffing for the vegetarians. The whole family has adopted it, as we do not cook a whole turkey anymore, just a turkey breast. I suppose it probably could be used to stuff a turkey. It is a bit of trouble to cook the two rices and the vegetable mixture in separate pans, but I find that the taste and texture turns out much better than when I've tried to cook them together.
Provided by Marlena
Categories Brown Rice
Time 1h5m
Yield 1 large dish
Number Of Ingredients 12
Steps:
- Boil wild rice in two cups water about 50 minutes until tender.
- Meanwhile, place brown rice and 4 cups broth in another pot and bring to a boil, then reduce to low heat, cover, and cook for 50 minutes or until done.
- Pour the olive oil into a sauté pan.
- When it is hot, add the onion, celery, and mushrooms, and cook for about 5 minutes.
- Add the parsley and sage, garlic if using, and a sprinkling of salt and pepper, then continue cooking until vegetables are soft.
- Mix both rices and vegetable mixture, add a bit more vegetable broth if it is too dry, reheat if necessary, and serve.
RICE COOKER PILAF WITH BROWN RICE, LENTILS, AND WILD RICE
This is a quick and easy pilaf with my favorite spice--cardamom! If you don't have cardamom on hand, you can omit it--the pilaf is still delicious without it. I improvised it one evening when I was short of canned chicken broth and time. I like the recipe because it combines two of my favorite rices with lentils. The lentils add protein. The dish is a perfect accompaniment to chicken baked with a generous sprinkling of cardamom.
Provided by Futtimanette
Categories Brown Rice
Time 50m
Yield 3 1/2 cups, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Remove the inner pot from the rice cooker.
- Place the rices and lentils in a sieve, rinse under running water.
- Add the onion, the rices, and the lentils to the inner pot. Add the water, the pepper, the cardamom, and the chicken bouillon granules. Stir ingredients.
- Return inner pot to rice cooker and press "cook." If pilaf is not sufficiently done after it switches from "cook" to "warm," re-close the rice cooker and keep on "warm" for another 5-10 minutes. Cooking time should be approximately 45 minutes, your rice cooker may vary.
SIMPLE WILD/BROWN RICE PILAF
This is a simpler version of a popular dish, all done on top of the stove, which makes it a good side when the oven is already occupied. With the nuts and vegetables, it makes a nice lighter entree as well. It freezes and keeps well, so consider it a make-ahead option.
Provided by Jessica Lynn Montgo
Categories One Dish Meal
Time 1h15m
Yield 10 cups, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Bring the vegetable broth to a boil in a large saucepan and add the wild rice. Cook for 15 to 20 minutes, then add brown rice. Cover and cook for another 45 minutes, or until rice is done cooking.
- In a large skillet, sautee the onions and garlic until onions start to brown. Add mushrooms, bell pepper, celery, and spices and cook for another 5 to 8 minutes until the mushrooms are tender, adding more oil or a little bit of broth if needed. The celery and bell pepper will still be firm.
- If your almonds aren't already toasted, then toast them in a small, nonstick frying pan for a couple of minutes. You don't need any oil in a non-stick pan. Just watch them very carefully and shake the pan frequently so they don't burn. When they're light brown and smell good, they're done.
- Add the cooked rice, fresh parsley and almonds, and stir well to combine. Cook for another minute or two, until everything is just heated through.
Nutrition Facts : Calories 173.9, Fat 6.4, SaturatedFat 0.8, Sodium 14, Carbohydrate 25.4, Fiber 2.7, Sugar 2.1, Protein 5.2
LOADED BROWN AND WILD RICE PILAF
I came up with this recipe after viewing several braon and wild rice recipes. I try to incorporate as much healthy ingredients into everything I create. (I used sodium free chicken broth seasoning, light margarine, Mrs. Dash Seasoning and Low Sodium Beans that were drained and rinsed)
Provided by chef lisae
Categories < 4 Hours
Time 1h20m
Yield 1/2 cup per serving, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Melt margarine in a sauce pan that has a tight fitted lid over med-high heat.
- Add onion and garlic and saute for 3 minutes, stirring occasionally.
- Add the rice and stir to coat.
- Add the boiling water, Mrs Dash and Broth Seasoning. Stir to combine.
- Place lid on pot and raise temperature to high and bring the rice mixture to a boil.
- Remove rice from heat and transfer to a oven proof dish that is big enough for the rice.
- Cover tightlyh with 2 pieces of foil.
- Place the dish in oven on the middle rack.
- Bake for 1 hour or until all liquid has evaporated.
- remove the dish from the oven and allow to sit for 5 minutes. Fluff with a fork.
- For the Vegetables.
- While the rice is cooking, steam the carrots and green beans and saute the red peppers.
- combine the green beans, carrots, red peppers and both beans. Set aside.
- Once the rice has finished cooking and it has set for the alloted time, stir in the vegetable/bean mixture and chopped parsley. Enjoy.
Nutrition Facts : Calories 241.6, Fat 1.4, SaturatedFat 0.3, Sodium 17.3, Carbohydrate 47.6, Fiber 8, Sugar 1.9, Protein 11
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