WILD RICE GRIDDLE CAKES
Provided by Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a bowl, mix rice, carrots, onions, cheese, and thyme, add salt and pepper, to taste. Sprinkle baking powder and flour over mixture, then stir well. Pour in eggs and mix lightly until blended.
- Heat a cast-iron frying pan over a fire or over medium-high heat. Add a thick film of oil. Drop 3 or 4 heaping spoonfuls of batter into pan and flatten slightly, making cakes about 3-inches in diameter. Cook until crispy and well browned on bottom (about 3 minutes), turn cakes with a spatula, and cook until browned on the other side (about 2 minutes). Drain on paper towels. Repeat with remaining batter, adding more oil as necessary. Serve hot.
WILD MUSHROOM RICE
Provided by Bobby Flay
Time 1h10m
Yield about 10 to 12 servings
Number Of Ingredients 10
Steps:
- Heat 3 tablespoons butter and 2 tablespoons oil in a large saute pan over high heat. Add the mushrooms, season with salt and pepper, to taste, and saute until golden brown.
- In a medium saucepan heat remaining butter and oil over medium heat, add the onions and cook until soft. Add the rice and stir to coat with the butter and oil. Add 6 cups of the stock, 1 teaspoon of salt and the porcini powder, bring to a boil, cover, lower the heat and cook until all the liquid is absorbed. Fold in the mushroom mixture, more stock, if needed, and season with salt and pepper, to taste. Cook to heat through, about 5 minutes.
WILD RICE WITH MUSHROOMS
Kardea Brown always looks forward to nights when her mom makes her famous wild rice. "It's bursting with umami goodness," Kardea says, "She's known for it!" After learning the basics from Mom, Kardea put her own spin on the dish by adding mushrooms. She likes serving it with baked chicken or roasted turkey breast, but she swears it's good with everything. "You can't go wrong with this recipe. It's the perfect side!"
Provided by Kardea Brown
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons butter in a large saucepan over medium heat. Add the onion and sauté until translucent, about 10 minutes. Add the wild rice and toast, stirring, until it begins to smell nutty, about 1 minute. Add the chicken broth and bring to a boil, then reduce to a simmer over low heat. Cover and cook until the water is absorbed, about 40 minutes.
- Meanwhile, heat the olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the button mushrooms, shiitakes and thyme and cook, stirring often, until the mushrooms begin to brown, about 10 minutes. Add the garlic (add more oil to the skillet if it's dry), season with salt and pepper and cook until the garlic is fragrant, about 1 more minute.
- When the rice is cooked, fluff with a fork and gently fold in the mushroom mixture. Season with salt and pepper. Add to a serving bowl; sprinkle with the parsley.
WILD RICE WITH MUSHROOMS
Steps:
- Heat 2 tablespoons of the butter in a large saucepot over medium heat. Add the onion and saute until translucent, about 10 minutes. Add the rice and toast while stirring until it begins to smell nutty, about 1 minute. Add the chicken stock and bring to a boil, then reduce to a simmer, cover and cook on low until the water is absorbed, about 40 minutes.
- While the rice is cooking, heat the remaining 1 tablespoon butter along with the oil in a large skillet over medium-high heat. Add the button mushrooms, shiitake mushrooms and thyme and cook, stirring often until they begin to brown, about 10 minutes. Add the garlic, season with salt and pepper and cook until the garlic is fragrant, about 1 minute more.
- When the rice is cooked, fluff with a fork and gently fold in the mushrooms. Add to a serving bowl and sprinkle with the parsley before serving.
FRIED WILD RICE WITH MUSHROOMS
Make and share this Fried Wild Rice With Mushrooms recipe from Food.com.
Provided by Dancer
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To make golden egg threads, heat a small nonstick frying pan over medium heat until hot.
- Add 2 tsps.
- cooking oil and 1 lightly beaten egg; tip the pan to spread the egg thinly over the bottom of the pan.
- Cook the egg until barely set; turn once and cook the other side about 30 seconds.
- Remove and let cool.
- Cut into thin shreds.
- Heat a wok over medium high heat until hot.
- Add the cooking oil, ginger, and garlic and stir fry for 10 seconds.
- Add the green onions, onion, celery, peas and carrots, shrimp, and ham and stir fry for 2 minutes.
- Reduce the heat to medium low.
- Add the wild rice, egg shreds, oyster sauce, soy sauce, sesame oil, white pepper ant the chicken broth.
- Toss to mix well.
Nutrition Facts : Calories 745.1, Fat 16, SaturatedFat 2.7, Cholesterol 60.8, Sodium 353.5, Carbohydrate 126.7, Fiber 11.3, Sugar 5.4, Protein 29
WILD RICE WITH WILD MUSHROOMS
One surprise to Europeans who settled the plains was the abundance of wild mushrooms, including morels, chanterelles, and other varieties familiar from home. Free for the picking, the mushrooms were hung on strings and dried, providing a winter's worth of eating. Wild rice (actually a grass seed) is a New World native that combines well with the earthy mushrooms the French cèpes.
Categories Mushroom Rice Side Thanksgiving Fall Winter Healthy Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Bring broth to boil in small saucepan. Remove from heat; add porcini mushrooms and let stand until soft, about 30 minutes. Drain, reserving soaking liquid. Finely chop porcini.
- Bring medium saucepan of water to boil. Add rice, salt and bay leaves. Reduce heat to medium and simmer until rice is almost tender, about 45 minutes. Drain; discard bay leaves. (Porcini and rice can be prepared 1 day ahead. Cover porcini, soaking liquid and rice separately and refrigerate.)
- Melt butter in large nonstick skillet over medium heat. Add onion, carrot, garlic, marjoram, thyme and porcini and sauté 5 minutes. Add crimini mushrooms; sauté until tender, about 7 minutes. Add rice and reserved porcini soaking liquid, discarding sediment in bottom. Simmer until almost all liquid absorbed but mixture is still moist, about 10 minutes. Season with salt and pepper.
WILD RICE WITH MUSHROOMS
In Wisconsin, wild rice is truly wild, not cultivated as in other states, the tassels rising and swaying over rivers, lakes and floodplains come late August and September. Called manoomin by the local Chippewa, it is a protected crop that can be harvested only by state residents holding a valid license. And only by hand, as the Chippewa have always done, using wooden flails gently (the grains should fall from the stalk without great effort) from canoes propelled by paddles or push poles. Shellie Holmes of Rhinelander, Wis., who shares her recipe here, likes to cook wild rice just until it pops open. This is a break with her family's tradition, which favored a chewier texture and did not allow popping. "Do not mix with other rice," she urged, lest you lose the flavor of the wild.
Provided by Ligaya Mishan
Categories dinner, lunch, side dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Bring 5 cups water to a boil. Stir in rice, then reduce heat so liquid is just simmering. Cover and cook until grains just begin to pop, about 40 minutes. Drain excess liquid from rice and set aside.
- Meanwhile, melt 4 tablespoons butter in a large skillet over medium-high heat. Add half the mushrooms and cook, stirring occasionally, until they have released their liquid and are golden brown, about 8 minutes; remove to a plate. Repeat with remaining butter and mushrooms.
- Return all the mushrooms to the skillet and season with the salt and pepper, to taste. Very carefully add sherry to deglaze the pan, and cook until most of the liquid has evaporated but mushrooms are still moist.
- Mix mushrooms into prepared rice and season again with salt and pepper.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 16 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 203 milligrams, Sugar 3 grams, TransFat 1 gram
WILD RICE CAKES
Wild rice varies in quality. Most of what is sold as wild rice is actually cultivated and then mechanically harvested and processed. It is worth the extra cost to buy more flavorful hand-harvested lake- or river-grown wild rice. This recipe goes well served with Perfect Roast Chicken or Duck Roasted in Salt.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Yield Serves 8
Number Of Ingredients 10
Steps:
- Heat oven to 250 degrees.Using a serrated knife, remove crusts from bread. Place trimmed bread on a baking sheet. Transfer to oven, and cook until dry, about 15 minutes. Remove to a rack to cool. In a food processor, chop bread very finely (you need about 1 1/4 cups), and set aside.
- Rinse rice under cold running water until water runs clear. In a medium saucepan, bring 4 cups water and 1/2 teaspoon salt to a boil over high heat. Stir in wild rice, and lower heat to medium low. Cook rice, stirring often, until water has evaporated and rice has popped, about 55 minutes. Drain rice through a colander. Set aside to cool.
- Heat 2 tablespoons canola oil in a medium nonstick saute pan over medium heat. Add garlic, and stir until fragrant. Add carrot, celery, and yellow pepper, and cook until softened, about 5 minutes. Set aside to cool.
- In a medium bowl, combine cooked wild rice, vegetables, and eggs. Gently fold in breadcrumbs. Season with salt and pepper. Cover, and refrigerate until the breadcrumbs have absorbed the liquids, about 1 hour.
- Using a 2-ounce ice-cream scoop, firmly pack rice mixture into scoop. Place ball of rice mixture on a baking sheet lined with a Silpat (French nonstick baking mat or parchment paper). Gently press down with your damp palm to flatten rice into a cake. Repeat with remaining rice mixture to form eight cakes.
- Heat the remaining 2 tablespoons canola oil in a medium nonstick saute pan over medium heat. Using a wide spatula, carefully transfer four rice cakes into pan. Saute until lightly browned and set on the edges, about 5 minutes. Gently turn rice cakes, and saute for 5 more minutes. Repeat with remaining rice cakes. Serve immediately.
STIR-FRIED WILD RICE WITH ASPARAGUS AND MUSHROOMS
A wonderful combination of flavors. Serves 4 as an entree or 6 as a hearty side. Add grilled tofu chunks for more protein. If you can't afford shitake mushrooms, it would probably be good with creminis. Cooking time includes rice, which you can do ahead of time. I cooked the 2 different kinds of rice together in a rice cooker with lots of water for about an hour. Adapted from The One-Dish Vegetarian by Maria Robbins.
Provided by Prose
Categories Vegetable
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In wok or large pan, heat oil over medium heat. Add shallots and garlic and cook, stirring, for 1 to 2 minutes. Add mushrooms and sautee, stirring, for 5 minutes.
- Add seasonings, liquid, and asparagus. Stir, cover, reduce heat to low, and cook for 3 to 5 minutes, until the asparagus turns bright green.
- Stir in the rices, mix well, and heat through.
Nutrition Facts : Calories 587.3, Fat 9.7, SaturatedFat 1.5, Sodium 317.8, Carbohydrate 111.4, Fiber 9.3, Sugar 4.5, Protein 17.9
WILD RICE WITH MUSHROOMS
Time consuming and expensive. Be prepared to give wild rice as much cooking time as possible, occasionally it will require a bit more time as it absorbs water more slowly than regular rice. We often cook this while camping Source: Canadian govt publication
Provided by Chef Shadows
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Pour cold water over rice in strainer and lift rice with fingers (to remove
- any impurities).
- Combine rice and 1 1/3 cups water and bouillon.
- Bring to a boil, reduce heat.
- Cover and simmer 60 minutes.
- * Meanwhile cook bacon partially and add mushrooms, green onion and thyme.
- Cook till bacon is crisp and mushrooms soft.
- Drain off fat.
- Add to cooked rice.
- Season with pepper.
- Sprinkle with chopped parsley.
WILD RICE WITH MUSHROOMS AND BACON
Here's a tasty sounding recipe I found in a local newspaper. I haven't tried this one yet, but it's made with some of my favorite foods, so I imagine it'll be quite tasty. Per all reviewers I've changed the amount of chicken broth from the original 4 cups to 3 cups.
Provided by ReeLani
Categories Pork
Time 1h10m
Yield 6 cups
Number Of Ingredients 5
Steps:
- Fry bacon til crisp and drain most of the drippings.
- Crumble bacon and set aside.
- Sauté mushrooms and wild rice in remaining bacon drippings about 3 minutes.
- Add chicken broth and bring to a boil.
- Cover pan and reduce heat to a simmer.
- Cook 45-60 minutes or'til rice is puffed and tender.
- Fluff rice with a fork, tast, and add salt to taste.
- Cook uncovered to evaporate any excess moisture if necessary.
- Toss with crumbled bacon before serving.
- Makes about 6 cups.
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