NUTTY WILD RICE SALAD
Wild rice is sensational in this chilled salad. The toasted almonds complement the nuttiness of the rice, while red wine vinegar and soy sauce make a tangy dressing. I'll often serve the salad in lettuce cups, and sometimes I'll add diced ham and asparagus to turn it into a main-dish salad.
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, bring broth to a boil. Stir in the rice. Reduce heat; cover and simmer for 1 hour or until tender. Drain; fluff with a fork. Stir in the peas, celery, onions and almonds. , In a small jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for 1 hour before serving.
Nutrition Facts :
NUTTY HERBED RICE
Steps:
- Heat ready rice in microwave per package directions; set aside.
- In a medium skillet, over medium heat, melt butter. Add nuts and toast for 1 to 2 minutes. Stir in rice and herbs. Serve immediately.
GREEN RICE
Steps:
- Combine the broth and chiles in a medium saucepan, bring to a boil, and then partially cover and simmer gently over medium to medium-low heat for about 10 minutes. Pour the chile mixture into a food processor, add 1/4 cup cilantro and process to a smooth puree. Season with salt and keep warm.
- Wipe the pan clean, add the oil, and heat over medium-high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Stir in the rice and cook for 1 minute. Add the warm broth mixture, stir, and season with salt. Bring to a boil, cover, and then reduce the heat to medium-low and cook for 15 minutes. Remove from the heat and let sit for 5 minutes, covered. Fluff with a fork, transfer to a bowl, and stir in remaining cilantro.
NUTTY EGYPTIAN-STYLE RICE
This aromatic nutty rice dish makes a great accompaniment to any spiced lamb or chicken dish, or any grilled or BBQd fish or meats. It also goes well with other vegetarian dishes. If you are serving it as part of a vegetarian meal, use vegetable stock. I recommend my Vegetable Stock Recipe #135453, which I found only recently and am really excited about, because it's so different from other vegetable stock recipes I have used in the past. I have adapted this recipe from a recipe on an International Masters '1001 recipes for pan or wok recipe card' and I have posted it for the 2005 Zaar World Tour.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Peel and finely slice the onion, and peel and crush the garlic; grate the rind of 1 orange and squeeze the juice and cut the other orange into wedges.
- Melt the butter in a deep pan or wok, preferably non-stick, sauté the onion and garlic for 2 minutes; then add the cinnamon stick and the rice, cook for 2 minutes, stirring continuously, until the rice is thoroughly coated with the butter and mixed in with the onions and garlic.
- Add the orange rind and juice, the bay leaves and sultanas to the rice.
- Stir the turmeric into the stock, then add the stock to the mixture, bring to the boil, then reduce the heat, cover and simmer for 15 minutes, or until the rice is cooked and all the liquid has been absorbed.
- Transfer to a serving bowl and keep hot; covering the bowl with foil will suffice.
- Clean the pan or wok (if you are using a non-stick pan or wok, all you need to do is to wipe it clean with paper toweling), add oil and heat through, then add the nuts and sauté for 1 minute, or until they are lightly toasted.
- Serve the rice garnished with orange wedges, coriander sprigs and pistachios.
- Variation: To add a rich golden colour and delicious aroma to this dish, replace the turmeric with saffron strands soaked in hot water.
Nutrition Facts : Calories 522.1, Fat 19.4, SaturatedFat 7.9, Cholesterol 31.4, Sodium 226.2, Carbohydrate 77.2, Fiber 4.4, Sugar 19.8, Protein 12
NUTTY GREEN RICE
Steps:
- Bring water to boil and add rice. Stir and simmer covered for 45 minutes, do not stir. Remove from heat and let sit for another 10 minutes; then remove cover and allow to cool. While rice is cooking, blend almonds, parsley, garlic, oil, and lemon juice in food processor. When rice is cool, stir in nut mixture and add cucumber. Salt and pepper to taste.
NUTTY RICE
Entered for safe-keeping, from "Favorite Brands Best-Loved Chinese Recipes & More". The wheat berries add flavor bursts and textural interest to the brown rice. This is a U.S.-family oriented recipe from the California Tree Fruit Agreement. If trying to transition to brown rice, I recommend that you pass up Uncle Ben's converted brown rice, and get Texmati Brown Rice, because the Texmati tastes so good, and UB's disappoints (your family would insist on white rice next time). If you don't have wheat berries, use 1 cup brown rice rather than 3/4 cup brown rice and 1/4 cup wheat berries. Alternatively to a stove-top saucepan, put ingredients into a rice cooker, stir with a wooden spoon, close and press Brown Rice button.
Provided by KateL
Categories Vegan
Time 52m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 3
Steps:
- Bring 2 cups water to a boil in a medium saucepan.
- Add brown rice and wheat berries and return to a boil.
- Reduce heat to low, cover and simmer 40-45 minutes or until rice is tender and liquid is absorbed.
Nutrition Facts : Calories 128.3, Fat 1, SaturatedFat 0.2, Sodium 6, Carbohydrate 26.8, Fiber 1.2, Sugar 0.3, Protein 2.8
NUTTY WILD RICE
You'll go nuts for this wild side dish and its hearty crunch. Served warm, this rice packs a zesty bite. Heather Webb, Channelview, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan over high heat, bring the water, rice and soy sauce to a boil. Reduce heat; cover and simmer for 45-60 minutes or until rice is tender. , Meanwhile, in a small skillet over medium-high heat, saute onions in butter until tender. Stir in the remaining ingredients; heat through. Remove from the heat., Drain rice if necessary. Stir in onion mixture.
Nutrition Facts : Calories 236 calories, Fat 15g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 314mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 4g fiber), Protein 8g protein.
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