Bay Flavored Brown Wild Rice Recipes

WILD AND BROWN RICE

Steps:

• In heavy saucepan, soak wild rice in boiling water for 30 minutes. Drain; rinse thoroughly.
• In large skillet or Dutch oven, combine drained wild rice, brown rice, onion, carrots, celery, chicken broth, thyme, marjoram, salt, and black pepper. Bring to a boil over high heat.
• Reduce heat to low and simmer, covered, until rice is tender and liquid is absorbed, 50 to 60 minutes.

BROWN AND WILD RICE PILAF

Steps:

• Cook and stir in brown rice, wild rice, onion and celery in margarine until onion is tender.
• Stir in mushrooms, sage, marjoram, thyme and stock.
• Heat to boiling, stirring occasionally.
• Pour into ungreased 1 1/2-quart casserole.
• Cover tightly.
• Bake in 350-degree oven until all liquid is absorbed, about 1 hour.

SEASONED BROWN & WILD RICE

Steps:

• In small bowl, blend all seasoning ingredients. Set aside.
• In medium saucepan, bring water to a boil.
• Add margarine, brown rice & wild rice, and reduce heat. Cover & simmer 30 minutes.
• Water should be about half absorbed and brown rice beginning to soften.
• Stir in seasoning mix. Simmer additional 20-30 minutes.
• Let sit, still covered, 10 minutes.
• Mix in fresh parsley and fluff with fork before serving.

BAY FLAVORED BROWN & WILD RICE

Steps:

• If using dry shallots, rehydrate by soaking in 2 tbsp water for 5 minutes.
• In a 2 quart saucepan, sauté shallots in butter until lightly browned.
• Add both types of rice, chicken stock (or water), salt (if using), and bay leaves.
• Bring to a rapid boil, cover, and reduce to a simmer.
• Simmer for 45 minutes and do not remove the cover until the 45 minutes have passed. Fluff with a fork.
• If any liquid is left after 45 minutes, stir lightly, then continue to cook over low heat for about 5 more minutes, or until all water is gone.