Elizabeths Wild Rice Recipes
HEALTHY FRIED RICE RECIPE
This healthy fried rice recipe is a fan-favorite! One reader commented, "OMG, I am not overreacting at all: this is the best recipe of rice, EVER." If your rice is already prepared, this recipe takes just about 15 minutes to prepare. If you need to prepare the brown rice, plan for about 55 minutes total. If you love it, please leave a star rating in the comments under this post to help other readers. (Thank you!)
Provided by Elizabeth Rider
Categories Main Dish
Time 15m
Number Of Ingredients 12
Steps:
- Heat 1/2 tablespoon oil over medium heat.
- In a mixing bowl, whisk the eggs into a uniform mixture until well combine and season with a small pinch of sea salt and fresh black pepper.
- Add the eggs to the pan and scramble. Once cooked remove the scrambled eggs from the pan to a plate and reserve for later.
- Add the remaining 1/2 tablespoon oil to the pan over medium heat; add the scallions and carrot and sauté 3-4 minutes until softened.
- Add the frozen peas to the pan, then add the rice, tamari, rice vinegar, toasted sesame oil and ginger. Stir well to combine, the heat from the pan will quickly defrost the peas.
- Turn off the heat and stir in the scrambled eggs. Season with a pinch of sea salt if needed-it will depend on the sodium content of the tamari and other ingredients.
- Turn the heat to low and cook another 5 minutes until the entire dish is warmed through.
- Water chestnuts, bean sprouts, edamame, just about any other veggie you like, or plain shredded chicken would also be a delicious addition to this dish.
ELIZABETH'S WILD RICE
Yield 4
Number Of Ingredients 8
Steps:
- after cooking rice to directions add other ingredients. mix dressing and combine with rice
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- 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)
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- 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.
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- Prepare the salad: In a large saucepan of boiling salted water, cover and cook the wild rice until tender to the bite, but neither splayed nor mushy, about 35 minutes. Meanwhile, in a separate saucepan of boiling salted water, cover and cook the lentils until tender, about 25 minutes. In a third saucepan of boiling water (the person stuck with washing the pots will be ticked off, but the salad is worth the three pots) cook the orzo just until tender, about 5 minutes. Thoroughly drain the rice, lentils and orzo and combine with currants and onion in a large bowl.
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- Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender.
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