Basic Wild Rice Recipes
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 WITH VEGETABLES
Wild rice recipes often call for a mix of wild rice and white or brown rice. I love the taste of the two rices mixed together as each has a slightly different texture.
Provided by Karen Ciancio
Categories Side Dish
Time 45m
Number Of Ingredients 12
Steps:
- Add the rice to boiling water, reduce heat, cover and simmer 15 minutes. Drain and set aside.
- Heat 3 tablespoons of oil in a saucepan and sauté the carrots, onion and celery over medium heat for about 5 minutes. Add the wild rice, long grain rice and tarragon and mix well. Add 2 2/3 cups water and bring to a boil. Reduce heat, cover and simmer until all liquid is absorbed, about 40 minutes.
- Meanwhile, heat 2 tablespoons of oil in a skillet. Add the mushrooms and cook, stirring, for about 3 minutes. Add the snow peas, and stir until crisp tender, about 2 minutes longer. Add to the rice mixture. Adjust the seasoning to taste with salt and pepper, and serve.
Nutrition Facts : Calories 269 kcal, Carbohydrate 34 g, Protein 7 g, Fat 12 g, SaturatedFat 1 g, TransFat 0.05 g, Sodium 18 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 12 g, ServingSize 1 serving
BASIC WILD RICE RECIPE
Distinctively flavored with the natural flavors from rice grown in lakes, streams and beds of fresh blue waters.
Provided by RecipeTips
Number Of Ingredients 3
Steps:
- PREPARATION INFORMATION 1 pound of uncooked wild rice = 10 to 12 cups of cooked rice 10 to 12 cups of cooked wild rice = 20 to 24 servings 1 serving = 1/2 cup 1 cup of uncooked wild rice = approximately 5 cups of cooked rice STOVETOP COOKED WILDRICE Rinse rice in cold water and drain off excess water. Place water in sauce pan and add salt to water. Set stovetop temperature to high and bring water to boil. Add rice and reduce heat to simmer. Cover pan and cook rice for approximately 45 minutes if dark-colored wild rice or 30 minutes if light-colored wild rice. Remove from stovetop burner when tender and fully cooked. Drain off excess water. BAKED WILDRICE Rinse rice in cold water and drain off excess water. Place water in 3 quart baking/casserole dish using only 3 cups and adding more if necessary. Add rice and salt to water. Bake at 350ºF for 1 1/2 hours if dark colored wildrice or 1 hour for light colored wildrice. When time has lapsed, gently fluff rice and bake and additional 1/2 hour. Remove from oven when tender and fully cooked. Drain off excess water. MICROWAVED WILDRICE Rinse rice in cold water and drain off excess water. Place water in 3 quart baking/casserole dish. Add rice and salt to water. Cook on high power setting for 5 minutes if dark colored wildrice or 3 minutes for light colored wildrice. When time has lapsed, reset power to low or defrost setting and cook for 30 minutes if dark colored wildrice or 15 minutes for light colored wildrice. When cooking time is finished, let rice remain in microwave for an additional 10 minutes. Remove from microwave oven when tender and fully cooked. Drain off any remaining excess water. Additional Notes: Beef or chicken broth can be used with water if additional flavoring is desired. Cut amount of water in half and use an equal amount of broth to replace water being removed. To make rice more flavorful, add any type of vegetables to rice if desired such mushrooms, peas, bell peppers, carrots, and/or squash.
BAKED WILD RICE
Baked Wild Rice has a rich, nutty flavor, is a great holiday side dish and is an easy recipe to follow, especially if this is your first time baking rice and not steaming it.
Provided by Sabrina Snyder
Categories Side Dish
Time 1h5m
Number Of Ingredients 3
Steps:
- Rinse the wild rice well, then add it to a baking dish with boiling water and salt.
- Cover well and bake at 350 degrees for 1 hour, stir and bake for an additional 30 minutes.
Nutrition Facts : Calories 71 kcal, Carbohydrate 14 g, Protein 2 g, Sodium 149 mg, Fiber 1 g, ServingSize 1 serving
BASIC WILD RICE RECIPE
Real wild rice, the reedy lake and river grain beloved by the Ojibwa Indians, is a prehistoric pantry staple older than the country itself. Far more than its cultivated cousins, it expresses the flavor of the land that fosters it: vegetal and savory, with aromas of water and wood. Those sensory associations -- coupled with the fact that it is harvested in early fall -- are the likely reasons so many cooks consider wild rice an ingredient to be stuffed inside the holiday bird and forgotten about until the next November.But that stereotype's a shame: Like its cousins Arborio and basmati, wild rice (which actually isn't rice at all, but the seed of an annual aquatic grass) makes a beguiling blank slate for all sorts of seasonal recipes, from creamy winter chowders to chilled summertime salads studded with tomatoes and peppers. And in the spring, especially, its natural nuttiness is a perfect foil to ingredients such as sweet new peas, spicy young garlic, bright asparagus, freshwater fish and citrus.That's what I decided a few weeks ago, anyway, after a friend arrived for dinner bearing a packet of wild rice as a gift -- a fistful of grains that ranged in hue from fatigue green to black as porcupine quills. Here was the real deal: a bit of the stash his mother has been mail-ordering (truly "writing away for") from the same small purveyor in northern Minnesota for the last 25 years.Indeed, though more than 85% of so-called wild rice available in markets is actually farmed in seeded commercial paddies in California and Minnesota, undomesticated stands of self-propagating Zizania palustris still thrive in the watery pockets between the Great Lakes and on both sides of the Canadian border. There, the annual harvest -- manoominike-giizis, meaning wild rice moon -- remains a hallowed event that follows a script that's changed little over the last millennium.Since 1939, a Minnesota law designed to protect the traditions of the native rice industry has required that the gathering of all truly wild rice be performed in canoes, by a two-person team armed with a pole for navigation (paddling is impossible because the reeds grow so thickly) and two long sticks known as "knockers" that are used to bend the stalks and gently shake ripe kernels into the boat. In Canada, by contrast, the process is more often conducted via powered airboat.--Wild rice fansWith a distinct smokiness and heady, leafy perfume, real wild rice -- like many other love-it or hate-it ingredients -- tends to attract a cult following. Some aficionados claim to be able to detect the nuances in rice harvested from particularly prime stands, much the way a wine connoisseur might trace a bottle back to its vintage and vineyard.When it first falls from the stalk, wild rice is green, and it is the next step in the harvest process -- the curing, parching over fire and hulling of the bran -- that ultimately plays the greatest role in its taste, preparation time and consistency.Generally speaking, the darker and larger the kernel, the longer it takes to cook. The rice is done when the kernels puff open. Figure anywhere from 30 to 60 minutes when simmered on the stovetop.Because natural parching is an inconsistent process, true wild rice comes in a muted rainbow of neutral colors, ranging from deep mahogany (in which most of the bran layer is still attached) to pale blond (in which most of the hull has fallen away).Therefore, in the absence of clear labeling -- and frankly, most of the brands found in grocery stores are packaged in a way that seems deliberately abstruse -- one of the quickest ways to spot cultivated impostors is to look for grains that are broken, hard and uniformly black.Eager to see what I could make with it (besides the ubiquitous cranberry stuffing), I saved my supply for supper the next Sunday, when I steamed it until each seed had split slightly to reveal its pale pith. Folded in with wilted radicchio, a scattering of creamy white beans, a tart squeeze of lemon and a handful of sweet chopped dates pulled from the pantry, the earthiness of the rice transformed what started as a simple warm salad of cupboard staples into something worth marveling over.Even better, compared with some cultivated brands I'd tried in the past, which cooked up flat and slightly rubbery in the mouth, this rice had a distinct fluffiness and a seductive campfire aroma like Lapsang souchong tea -- a result of its slow parching over wood flames.It was also a time-saver. Making wild rice is far from an exact science, and any recipe for preparing it should be read more as a guide than an absolute, but generally, delicate hand-harvested grains cook fairly quickly, cutting what might be a simmering time of an hour to just half that.Needless to say, I was smitten: Here was the rice equivalent of a bookish-brunette exchange student compared with my usual girl-next-door basmati. And, of course, I wanted more. Thankfully, though I'd depleted my cache, and true wild rice can be scarce on supermarket shelves, the Internet has made it possible to access quality suppliers with just a few strokes of the keyboard.So, in the name of research, I loaded up my virtual shopping cart. First, a few sacks from Eden Foods, sourced by the Leech Lake Band of Ojibwe. Then, a couple of bags of a delicate, dark organic Canadian variety from the North Bay Trading Co. And finally, a pound from Native Harvest, the well-respected retail arm of the White Earth Land Recovery Project, which was founded in 1989 by activist Winona LaDuke to protect the traditional Minnesota Anishinaabeg Indian wild rice industry and support the community's sustainable development.Then I got to cooking.When they arrived, the Canadian grains were long and spindly, dramatically shiny and dark. Compared with the brawny, rich Canadian kernels, the rice that arrived from Eden and Native Harvest was downright dainty. Smaller and paler, in shades of celadon green and bark, it cooked up in a fraction of the time and resulted in a grain that was less glutinous, milder and more ethereally earthy.The Canadian rice was so striking, it demanded a solo. The solution? A starring role in a springtime tweak of that quintessentially Japanese comfort food katsudon: a bowl of chewy, smoky wild rice lightly sauteed with red onions, fava beans, asparagus tips and sesame oil and topped with strips of battered pork cutlet. How good was it? I ate two helpings for dinner, and then brought it back out for a breakfast encore, topped with an egg, sunny side up.--Breakfast favoriteIn fact, over a few weeks of experimentation, wild rice quickly became a fixture of my mornings, nudging out steel-cut oats as the whole grain of choice in my breakfast pantheon. My strategy was simple: By keeping a few cups of plain cooked rice in my refrigerator at all times, I could throw a quick and appealing cereal bowl together before I put in my contacts or finished my first cup of coffee.On warm days, I might play around with room temperature rice, topping it with squishy slices of ripe banana or a dollop of Greek yogurt and a drizzle of syrupy warm orange marmalade, resulting in something like a tropical granola on steroids.On cool mornings, I'd borrow a page from Minneapolis chef Mitch Omer's playbook and concoct a manoomin porridge by simmering plump rice in a generous bath of cream. Hot and savory and slightly chewy, drizzled with honey and scattered with toasted pistachios, it became an indigenous dish with a Near Eastern accent.And because it literally carries the flavor of rivers within it, wild rice also makes a natural match for a fresh catch. (If you have a crack angler in your family, definitely put him or her to work.) After I bribed my fly-fishing father with the promise of dinner, he came home with two fat trout that we smoked for an afternoon over smoldering woodchips. While the filets were curing, I mashed together a thick batter of wild rice and new potatoes, bound together with sweet, sauteed onions and fresh garlic.Shaped into spiky little cakes, pan-fried until golden and crunchy, then dressed with flaked fish stirred with hot horseradish and a cool scoop of dilled sour cream, it was a surprisingly simple spring supper, something like the love child of latkes and a seafood risotto. A glance at the faces around the dinner table -- and the empty plates -- assured me that my wild rice experiment had been a resounding success.And there wasn't a turkey in sight.
Provided by Sarah Karnasiewicz
Categories VEGETARIAN, SIDES
Time 1h
Yield Makes 4 cups cooked rice
Number Of Ingredients 3
Steps:
- Rinse the rice: Place the rice into a mesh strainer and quickly run under cold water.
- In a medium saucepan, combine the rice, water and salt over medium-high heat. Bring the water to a boil, then cover and reduce to a simmer.
- Cook the rice until most of the water is absorbed and the rice is swollen (some kernels should "butterfly," or split apart to reveal their white pith), anywhere from 30 to 60 minutes, depending on the size and color of the rice. As a general rule of thumb, though, longer and darker rice will take additional time to cook. If some liquid remains after the rice is done, drain it off, as when making pasta.
- Fluff the rice with a fork and cook for one additional minute over low heat to evaporate any excess liquid.
More about "basic wild rice recipes"
EASY WILD RICE RECIPES - OR WHATEVER YOU DO
From orwhateveryoudo.com
Estimated Reading Time 6 mins
- Brown ground beef with onions, salt, pepper, garlic salt, and onion powder over medium heat in a large skillet. While the beef is browning, prepare the wild rice by boiling in 2 cups water according to package direction. Also cook the orzo until al dente. Drain both well, and rinse the wild rice well.
- Mix together the rice, orzo, and beef/onion until well distributed. Add in the cream and 2 cups cheddar cheese (reserving the last cup) and stir well. (Optional: add in nuts/cranberry mixture at this time)
- Hollow out 2 large zucchinis, sprinkle with liberal amounts of salt and pepper, and stuff with ground beef mixture. Top with remaining cheese, and bake for 30-40 minutes.
25 DELICIOUS WILD RICE RECIPES - EASY HEALTHY SEASONAL ...
From therusticfoodie.com
Estimated Reading Time 6 mins
HOW TO COOK WILD RICE | ALLRECIPES
From allrecipes.com
Estimated Reading Time 3 mins
OUR FAVORITE WILD RICE RECIPES | MIDWEST LIVING
From midwestliving.com
Author Midwest LivingEstimated Reading Time 4 mins
BASIC BOILED WILD RICE - 500,000+ RECIPES, MEAL PLANNER ...
From bigoven.com
EASY EASY WILD RICE (FAIL-PROOF!) - DINNER, THEN DESSERT
From dinnerthendessert.com
Estimated Reading Time 4 mins
- Rinse the wild rice well, then add it to a pot with the salt, water and bring to a boil on medium high heat.
- Remove from the heat, let sit covered for 5 minutes then remove the cover, drain any remaining water and serve.
PERFECT WILD RICE (EASY SIDE DISH!) – A COUPLE COOKS
From acouplecooks.com
Estimated Reading Time 5 mins
- In a large saucepan, place the onion, celery, wild rice, vegetable broth, water, and 3/4 teaspoon kosher salt. Bring it to a boil, then cover and simmer 45 to 50 minutes, until the rice is split and tender. (Most of the grains will split, but not all: see the photo.)
- Drain excess liquid. Taste and add an additional 1/4 teaspoon kosher salt. If you’d like, add a drizzle of olive oil or a tablespoon or two of butter (but it tastes great on its own).
HOW TO COOK PERFECT WILD RICE - COOKIE AND KATE
From cookieandkate.com
4/5 Estimated Reading Time 6 mins
- Bring a large pot of water to boil, using at least 6 cups water per 1 cup rice (or see Instant Pot option provided in notes). Thoroughly rinse the rice in a fine mesh colander under running water.
- Add the rinsed rice and continue cooking, reducing heat as necessary to maintain an active simmer, for 40 minutes to 55 minutes. It’s done when the rice is pleasantly tender but still offers a light resistance to the bite. If you see any grains bursting open down the center seam (like a hot dog bun), it’s likely done.
- Drain the rice and return the rice to the pot (off the heat). Stir in any seasonings you’d like to add. If you have the time, place a tea towel over the pot, cover, and let it rest for 10 minutes (this absorbs any excess moisture). Use as desired.
15 HEALTHY WILD RICE RECIPES - BALANCED. SIMPLE. REAL.
RECIPES: BASIC WILD RICE - STARTRIBUNE.COM
From startribune.com
Estimated Reading Time 3 mins
EARTHY WILD RICE RECIPES YOU'LL ENJOY | FOOD & WINE
From foodandwine.com
Estimated Reading Time 2 mins
HOW TO COOK WILD RICE - 4 EASY METHODS - THE SPRUCE EATS
RECIPES WITH WILD RICE | TASTE OF HOME
WILD RICE RECIPES - BETTYCROCKER.COM
From bettycrocker.com
10 BEST VEGAN WILD RICE RECIPES | YUMMLY
From yummly.com
HOW TO COOK WILD RICE - FOOD WITH FEELING
From foodwithfeeling.com
BASIC WILD RICE RECIPE - MELISSA RUBEL JACOBSON | FOOD & WINE
From foodandwine.com
BASIC WILD RICE RECIPES
From tfrecipes.com
25 WAYS TO USE WILD RICE | TASTE OF HOME
WILD RICE RECIPE BASIC RECIPES WITH INGREDIENTS,NUTRITIONS ...
From tfrecipes.com
10 BEST WILD RICE SIDE DISH RECIPES | YUMMLY
WILD RICE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
AMARANTH RICE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
WILD RICE | ALLRECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love