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.
WILD RICE AND EDAMAME SALAD
Make and share this Wild Rice and Edamame Salad recipe from Food.com.
Provided by gailanng
Categories Rice
Time 43m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Place the almonds in a medium frying pan over medium heat and toast, stirring often, until golden brown (do not let the nuts burn), about 8 to 10 minutes. Transfer to a large heatproof bowl. Add the sesame seeds to the pan and toast, stirring often, until golden brown, about 2 to 3 minutes. Transfer to the bowl with the almonds.
- Add the rice, scallions, edamame, carrots, and cranberries to the bowl with the almonds and sesame seeds and toss to combine.
- Whisk the olive oil, sesame oil, rice vinegar, honey and a pinch each of salt and pepper in a medium bowl until combined. Drizzle over the rice mixture and toss to combine. Taste and season as needed with more salt, pepper, and vinegar. Cover and chill for at least one hour before serving.
Nutrition Facts : Calories 445.7, Fat 25.4, SaturatedFat 3, Sodium 34.3, Carbohydrate 41.1, Fiber 8.2, Sugar 4.7, Protein 18.9
WILD RICE SALAD WITH EDAMAME
Provided by Guy Fieri
Categories side-dish
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the salad: Place the wild rice in a medium saucepan with 4 cups water and the kosher salt. Simmer uncovered until tender, about 50 minutes. Drain well, return to the saucepan and cover for 10 minutes.
- While the rice is cooking, heat the oil in a medium saute pan over medium-high heat. Add the corn kernels and saute until charred, about 5 to 8 minutes. Set aside to cool.
- For the vinaigrette: Whisk together the garlic, shallot, vinegar, mustard, lemon juice, honey, salt, and pepper in a medium bowl. While continuously whisking, slowly stream in the oil until the dressing is emulsified.
- To serve: Combine the warm rice with the corn, edamame, green peas, chickpeas and onion. Pour 1/4 cup of the vinaigrette over top and toss well to evenly distribute. Allow to sit for 30 minutes, taste for seasoning and serve at room temperature. The remaining vinaigrette can be refrigerated for another use.
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
CRANBERRY EDAMAME WILD RICE SALAD
A healthy, tasty and pretty dish. Perfect for a lunch or even as a side dish to some poultry or pork for a dinner party. You can either use leftover wild rice (which is what we did), make your own or even buy it cooked in a can! Recipe from Prevention magazine Nov 2008.
Provided by januarybride
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, soak dried cranberries in juice for 20 minutes to plump up, then discard juice. Into the bowl with the cranberries, add rice, edamame and walnuts.
- Whisk together the vinegar, oil and pepper; toss dressing with the rice mixture in the bowl and serve at room temperature.
Nutrition Facts : Calories 479.7, Fat 27.5, SaturatedFat 3.2, Sodium 23.1, Carbohydrate 41.9, Fiber 8.7, Sugar 6.7, Protein 22.6
WILD RICE SALAD
I recently had this rice salad at a baby shower and everyone wanted the recipe. It's beyond delicious! So many tasty treats in this one. The lady that made it told me she got the recipe from a local chef here in Saratoga Springs.
Provided by ihvhope
Categories Summer
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 21
Steps:
- Combine rice, water and salt together in a large pot and bring to a boil, reduce heat and simmer for 50 to 60 minutes.
- Drain rice and chill.
- Combine the chilled rice with the vegetables, fruit, and nuts.
- Whisk vinegar, oil, garlic, salt, pepper, oregano, mustard and honey.
- Starting with 1/3 cup of the dressing add to the rice mixture and blend.
- Taste and adjust with more or less to suit your personal tastes.
Nutrition Facts : Calories 312.9, Fat 22.8, SaturatedFat 3.1, Sodium 602.6, Carbohydrate 25.2, Fiber 2.8, Sugar 7.1, Protein 4.5
WILD RICE SALAD WITH EDAMAME AND MUSHROOMS
Steps:
- Rinse rice in cold water and drain. Saute rice in olive oil for a few minutes, until it begins to darke. Add chicken broth, bring to a boil. Cover and simmer for 45 minutes or until all liquid is absorbed and rice is fluffy. Remove rice from heat and toss with 1/2 cup of dressing. When rice has cooled, add remaining ingredients; toss again with 1 cup of dressing and chill.
EDAMAME, QUINOA, AND SHIITAKE MUSHROOM SALAD
Make and share this Edamame, Quinoa, and Shiitake Mushroom Salad recipe from Food.com.
Provided by dicentra
Categories Soy/Tofu
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 6 ingredients in a large bowl, stirring with a whisk; set aside.
- Place quinoa in a medium saucepan, and cover with water to 2 inches above quinoa. Bring to a boil; cook 3 minutes.
- Add edamame to quinoa in pan; return to a boil. Reduce heat, and simmer 5 minutes or until tender.
- Drain and rinse with cold water. Drain. Add edamame mixture, mushrooms, and bell pepper to juice mixture; toss well to coat. Cover and chill.
WILD RICE & MUSHROOM SALAD
From Canadian Living's The Barbecue Collection cookbook, this is a great summer salad. I didn't have quite enough wild rice so added some brown rice to make up the difference and it turned out nicely. We enjoyed it with Lemon Chicken Kebobs, but I think it would go well with any grilled meat. A good make-ahead, take-along salad. Prep time does not include cooling time.
Provided by MA Blossom
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan, bring water to a boil and add rice. Boil gently for 30 to 40 minutes, until the rice is tender and many of the grains have burst open.
- Drain rice and place in a large bowl.
- In a separate saucepan, stir together mushrooms, onions, celery, oil, vinegar, salt and pepper. Bring to a boil, then reduce heat to medium. Simmer until mushrooms are tender, about 5 minutes.
- Toss veggie mixture with rice. Let cool.
- Add parsley and chives. Serve or store in refrigerator for one or two days. Longer storage not recommended.
Nutrition Facts : Calories 208.1, Fat 7.2, SaturatedFat 1, Sodium 303.8, Carbohydrate 31.2, Fiber 2.8, Sugar 1.5, Protein 6.1
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