Wild Rice And Black Walnut Pilaf Food

WILD RICE AND WALNUT PILAF

Steps:

• Melt butter in a small saucepan over medium heat. Add onion; cook 3 minutes, stirring frequently.
• Stir in water, rice, and 1/4 teaspoon salt; bring to a boil.
• Cover, reduce heat, and simmer 40 minutes or until liquid is absorbed.
• Remove from heat; stir in 1/4 teaspoon salt, parsley, chives, juice, and oil. Sprinkle each serving with walnuts.

WILD RICE PILAF

Steps:

• Cook rice according to package instructions, using the broth instead of water. When cook time is up, do not open lid; turn heat off and keep lid tightly covered for 10 minutes to allow continued steaming. If rice is still a bit too firm, mix in just enough extra broth to moisten all rice, cover, and simmer another 10 minutes.
• While rice is cooking, add butter to a large/deep skillet over medium high heat. Once butter is melted and starting to bubble, add onion and carrots. Stir to combine. Cover and cook 5 minutes, stirring occasionally. Add brussels sprouts, garlic, Italian seasoning, and black pepper, stirring another 2 minutes until softened.
• Check rice for doneness. Fluff with fork and add to skillet with vegetable mixture, stirring to incorporate. Taste and season with kosher salt and freshly ground black pepper as needed.

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 RICE PILAF RECIPE

Steps:

• Heat oil in a large heavy bottomed pot over medium-high heat. Add in onion, carrots, and celery and saute until softened, 4-5 minutes.
• Stir in mushrooms and cook, stirring frequently, for about 5-7 minutes. Add in garlic and saute for 30 seconds.
• Stir in wild rice blend, vegetable stock, salt and pepper. Put the lid on and bring it to a boil. As soon as it comes to a boil, turn the heat down to low and simmer for 45-50 minutes or until the liquid is mostly absorbed and wild rice blend is cooked through.
• Once it is cooked, let it rest for 5 minutes. Garnish with parsley and serve.

WILD RICE PILAF WITH NUTS AND LEMON

Steps:

• Heat the olive oil in a small saucepan over medium heat. Add the pine nuts, garlic, zest, and thyme, swirl the pan until the nuts and garlic are beginning to brown, about 2 minutes. Add the wild rice and cook, stirring with a wooden spoon, until lightly toasted, about 1 minute tops. Stir in the chicken broth and salt. Bring to a boil. Reduce heat to a rapid simmer and cook, stirring occasionally, for 45 minutes to 1 hour. Check the texture of the rice and, if needed, continue simmering until tender. Add more liquid as needed, another 10 to 15 minutes. (Note: The rice should only just begin to crack when done. If it begins to curl it is overcooked. There are numerous varieties of varying qualities, which affect cooking times greatly.)
• Remove from the heat, scatter the scallions over the surface, fluff with a fork, and remove the herb sprigs and lemon zest before serving. Season with salt and black pepper, to taste.

WILD RICE AND BLACK WALNUT PILAF

Steps:

• Place the rice in the slow cooker.
• Place a large sauté pan over medium-high heat and add the butter. Add the onion, mushrooms, and celery and sauté for about 5 minutes, until soft. Transfer to the slow cooker and add the water and currants. Cover and cook on low for 2 1/2 to 3 hours, until the rice just starts to burst open. Do not overcook or the rice will get mushy. Season to taste with salt.
• Preheat the oven to 350°F. Spread the walnuts in an even layer on a baking sheet. Cook for about 10 minutes, until toasted.
• Divide the pilaf among plates and serve warm, garnished with the walnuts and green onions.

WILD RICE DRESSING WITH ROASTED GRAPES AND WALNUTS

Steps:

• Melt butter in heavy large saucepan over medium heat. Add shallots and celery. Cook until soft, stirring frequently, about 8 minutes. Add wild rice, 4 1/2 cups broth, thyme, and 1/2 teaspoon coarse salt; bring to simmer. Cover, reduce heat to medium-low, and simmer 30 minutes. Add brown rice, cover, and simmer until rice is tender but firm, adding more broth by 1/4 cupfuls if dry, about 40 minutes longer. DO AHEAD: Can be made 1 day ahead. Cool slightly; cover and chill. Rewarm over medium-low heat before using, adding more broth by 1/4 cupfuls if dry.
• Meanwhile, preheat oven to 350°F. Place grapes on rimmed baking sheet. Drizzle with oil; toss. Roast grapes until beginning to wrinkle, about 15 minutes. Transfer to bowl; toss with vinegar. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
• Add grapes and any juices, walnuts, and orange peel to hot rice; toss well. Season to taste with salt and pepper.

WILD RICE WITH MUSHROOMS, CRANBERRIES AND WALNUTS

Steps:

• Bring two medium pots salted water to a boil over high heat. Add wild rice to one and wheat berries to another, reduce heat to medium, and cook until tender, 30 to 35 minutes for wild rice and 20 to 25 minutes for wheat berries.
• While grains cook, put cranberries in small bowl, and cover with hot water. Soak 15 minutes, drain, and chop. Set aside.
• Heat canola oil in a medium skillet over medium heat. Add mushrooms, and sauté, stirring frequently, until mushrooms soften and begin to release their liquid, 8 to 10 minutes. Season lightly with salt and pepper, and transfer to a warm serving bowl. Stir in walnuts, shallots, parsley and cranberries.
• When grains are tender, drain them, and add them to bowl. Drizzle with walnut oil, and toss gently. Taste and add salt and pepper if necessary. Serve warm or at room temperature.