Wild Rice Pilaf With Squash And Herbs Food

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 WITH SQUASH AND HERBS

Steps:

• If possible, soak wild rice in cold water overnight to reduce cooking time.
• Bring 1 3/4 cups broth to a boil in a medium pot.
• Stir in rice. Reduce heat to low, cover and cook 15 to 20 minutes or until tender. (If rice is not pre-soaked, add 3/4 cup water to broth and increase cooking time to about 40 minutes.)
• Heat a large skillet over medium heat until hot.
• Add onion and garlic and cook 3 to 4 minutes or until beginning to stick to skillet.
• Stir in 1/4 cup broth and continue to cook 3 to 4 minutes or until onion is translucent.
• Stir in remaining broth, squash and zucchini and cook about 8 minutes longer or until vegetables are tender.
• Stir in parsley, nutritional yeast, oregano, lemon zest, pepper and cooked rice until evenly blended.
• Remove from heat and serve warm or cold.

WILD RICE WITH BUTTERNUT SQUASH, LEEKS, AND CORN

Steps:

• Rinse rice in strainer under cold water; drain. Bring 6 cups water and 2 teaspoons coarse salt to boil in large saucepan. Add rice; bring to boil. Reduce heat; simmer uncovered until rice grains begin to split and are tender but still slightly chewy, about 45 minutes. Drain. Spread on rimmed baking sheet to cool. Transfer to bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Preheat oven to 350°F. Oil rimmed baking sheet. Toss squash cubes and 3 tablespoons oil in medium bowl. Spread squash in single layer on prepared sheet; sprinkle with salt and pepper. Roast just until tender but firm enough to hold shape, stirring occasionally, about 15 minutes. Transfer squash to bowl. Cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Melt 4 tablespoons butter in large skillet over medium heat. Add leeks and 3/4 cup water; simmer until leeks are tender, about 7 minutes. Add corn; simmer 2 minutes longer. Add rice and butternut squash; simmer until heated through and liquid is absorbed, about 4 minutes. Stir in 2 tablespoons butter and parsley. Season with salt and pepper. Transfer to bowl and serve.