Wild Rice Gratin Food

WILD RICE SALAD

Steps:

• Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes. While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.

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.

COPYCAT "UNCLE BEN'S" LONG GRAIN & WILD RICE

Steps:

• Combine all of the spices in a medium saucepan and mix thoroughly.
• Add the both types of rice, the chicken stock and butter (if using).
• Bring mixture to a boil and stir to combine.
• Cover saucepan with a lid, turn down heat to a simmer and simmer gently for 10-15 minutes until all the liquid is absorbed.

WILD RICE CASSEROLE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring chicken broth to a boil in a medium saucepan.
• In a 1 1/2 quart baking dish, mix chicken broth, uncooked wild rice, water chestnuts, 2 tablespoons butter and salt.
• Cover, and bake in the preheated oven 30 minutes.
• While rice mixture is baking, melt remaining butter in a medium skillet over medium heat. Place mushrooms and onion in skillet, and slowly cook and stir until tender. Stir mushrooms and onion into the wild rice mixture, cover, and continue baking 30 minutes, or until liquid has been absorbed.

WILD RICE AU GRATIN

Steps:

• Saute mushrooms in butter until slightly soft.
• Toss in wild rice and cheese.
• Spoon into buttered 2-quart casserole dish.
• Cover and bake at 325 for 20 minutes. Uncover and bake 10 more minutes.

WILD RICE GRATIN

Steps:

• Beat the eggs well and season with salt and pepper. Stir in rice, cheese and parsley.
• Lightly saute the green onions, using both green and white parts, in a large skillet that has been sprayed with cooking spray.
• If using fresh spinach tear or coarsely chop the spinach leaves and stir them to the pan of green onions and toss just until a little wilted. Frozen spinach would only require a good squeeze to remove all the liquid- I use a ricer for this and it works great!
• Add the onions and spinach to the rice mixture and taste for seasoning, adding salt and pepper if needed.
• Spoon into an 8x8 or 9x9 pan that has been sprayed with cooking spray and sprinkle with bread crumbs if desired.
• Bake uncovered at 350 degrees for 30-35 minutes or until a little brown on top.
• Enjoy!

WILD RICE AND SPINACH GRATIN

Steps:

• preheat oven to 425.
• cook rice according to pkge directions, using beef broth as part of the liquid melt butter in skillet, add mushrooms, saute until browned.
• add spinach, cook until wilted, add cream cheese until melted.
• add rice mixture, stir.
• transfer mixture to 8 small baking dishes, top with swiss cheese.
• bake 40 minutes until browned.

RICE AU GRATIN

Steps:

• Toss rice with 1 cup cheese.
• Spoon into buttered baking dish; top with remaining cheese.
• Bake at 350 degrees for 10 to 15 minutes or until cheese melts.
• Meanwhile, melt butter, stir in curry powder, add bread crumbs, and brown lightly.
• Remove rice from oven.
• Sprinkle with curried crumbs.

WILD WILD RICE

Steps:

• In a small skillet, saute green pepper and onion in 1 tablespoon butter until crisp-tender; set aside., In a large saucepan, bring the water, rice and remaining butter to a boil. Reduce heat; cover and simmer for 25 minutes or until rice is tender. Stir in the chicken, soup, green beans, water chestnuts, carrot, mayonnaise and green pepper mixture., Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with cheese if desired. Cover and bake at 350° for 35-40 minutes or until heated through.