Vegetable And Herb Wild Rice Food

HERBED WILD RICE

Steps:

• In a large saucepan over medium heat, saute the onions in butter until tender, about 5 minutes. Add rice; cook for 8-10 minutes. Add broth, sage, thyme and salt if desired. , Pour into an ungreased 1-1/2-qt. baking dish. Cover and bake at 350° for 70-80 minutes or until rice is tender and liquid is absorbed.

VEGETABLE AND HERB WILD RICE

Steps:

• Bring water to a boil in a medium pan; stir in wild rice, cook for 35 min then add white rice cook for another 35 min or until tender.
• In a large frying pan, cook: bell peppers in hot oil for a minute or two then add mushrooms, tomato, onion and garlic until peppers are only slightly crisp.
• Then, stir in: olives, parsley, oregano, salt, pepper and cooked, drained (if necessary) rice; continue to stir until flavors are combined.
• Finally, remove rice from pan in to serving bowl, or plate, top with cheese and serve.
• For Vegan option omit cheese or sub a Soy Cheese.

HERBED WILD RICE WITH MUSHROOMS

Steps:

• In a medium or large saucepan, combine stock, rice, salt, and bay leaves. Bring to a boil and simmer, uncovered, for 10-12 minutes until al dente (more depending on your wild rice blend). Rice will have absorbed most of the liquid, but should still be semi-liquidy.
• While rice simmers, melt butter or heat olive oil into a large skillet, add onion and carrot, with a pinch of salt. Saute for approximately 3 minutes and add garlic. Add in dried herbs (rub between hands before adding to release flavors) and mushrooms. Saute for an additional 7 minutes, until mushrooms have cooked through, adding salt to taste.
• Add rice (with extra liquid) to vegetable mixture and stir to combine. Continue simmering for approximately 3-5 minutes, until rice is cooked through and remains moist, but not wet.
• Add salt and pepper to taste and remove bay leaves. Top with additional freshly chopped parsley if desired.

VEGETABLE WILD RICE

Steps:

• In a large saucepan, place rice mix, contents of seasoning packet and water as directed on package. Bring to a boil. Add carrots. Reduce heat; cover and simmer for 30 minutes or until rice is tender and water is absorbed., Meanwhile, in a skillet, saute squash, peppers and onion in oil until crisp-tender. Stir into rice mixture.