Herbed Wild Rice Recipes

HERBED MUSHROOM WILD RICE

Steps:

• In a small bowl place the dried mushrooms and add just enough warm water to cover; let stand 10 minutes until softened.
• Drain and rinse, squeezing out excess water from mushrooms. Then chop them finely; set aside.
• Combine wild rice and enough water in saucepan to keep rice well covered. Bring to a boil, lower heat and simmer uncovered until rice is tender and individual grains have opened about 45-50 minutes. (Add water as needed to keep rice covered.) Drain and keep warm.
• Heat butter in large deep nonstick skillet or saucepan over medium heat; add onion, rosemary, mushrooms, and carrot and cook, stirring, for 6 minutes until vegetables are crisp-tender.
• Add white rice, broth, and pepper.
• Bring to a boil, lower heat and simmer for 20 minutes until rice is tender. Drain excess liquid.
• Mix wild rice, white rice, and parsley in bowl. Serve hot.
• (An adopted recipe.)

HERBED WILD RICE

Steps:

• Rinse wild rice well under cold running water. Drain well, and set aside.
• Bring a large saucepan of water to a boil. Stir in wild rice, reduce to a simmer, and cook until wild rice is tender, about 40 minutes.
• Drain wild rice, transfer it to a bowl, and stir in olive oil, parsley, and marjoram. Season with salt and pepper, and serve at room temperature or chilled.

HERBED WILD RICE & QUINOA STUFFING

Steps:

• Place a large pot over medium heat. Add the oil. When hot, add the onions and celery and cook, stirring occasionally, until soft, about 5 minutes. Add the apples, garlic, thyme, and salt. Cook, stirring frequently, for one more minute. Stir in wine, then add broth. Bring to a boil. Stir in the wild rice blend and reduce the heat to medium-low. Simmer, covered, until the rice is tender, about 35 minutes. Stir in the quinoa and cover again. Cook until the quinoa is tender, about 15 more minutes. Stir in the cranberries, pecans, 1/2 cup parsley, and sage. Taste and add additional salt if desired. Remove from heat.
• Preheat oven to 350 degrees Fahrenheit. Rub a large (9-inch x 13-inch is best) casserole dish with a little olive oil. Lightly scoop the rice mixture into the casserole dish, lightly mounding it instead of mashing it down.
• Bake until golden brown, 25-30 minutes. Drizzle with a little more olive oil and sprinkle with remaining chopped parsley. Serve.

HERBED RICE

Steps:

• In a small saucepan, cook rice and onion in butter until onion is tender. Add the seasonings; cook for 1 minute. Add broth and salt if desired; bring to a boil. Cover and simmer for 15 minutes or until liquid is absorbed and rice is tender.

HERBED WILD RICE

Steps:

• Rinse the wild rice well under cold running water. Drain well, set aside.
• Bring large saucepan of water to a boil. Stir in rice, reduce to a simmer,and cook until rice is tender about 40 minutes.
• Drain the rice, transfer to a bowl, and stir in the olive oil, parsley, marjoram. Season with salt and peper, and serve at room temperature or chilled.

HERBED RICE PILAF

Steps:

• In a large skillet, cook the rice, celery and onion in butter, stirring constantly, until rice is browned. Stir in the next 5 ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Sprinkle with parsley; stir in pimientos if desired. , Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.

HERBED CHICKEN WITH WILD RICE

Steps:

• Place rice in a 5-qt. slow cooker; set aside seasoning packet. In a large skillet, brown chicken in oil and butter. Add to slow cooker. In the same skillet, saute mushrooms until tender; place over chicken., In a small bowl, combine the soup, water, bacon, herbs and contents of seasoning packet. Pour over top. Cover and cook on low for 4-5 hours or until chicken is tender.

HERBED WILD RICE

Steps:

• In a large saucepan over medium heat, saute the onions in butter until tender, about 5 minutes. Add rice; cook for 8-10 minutes. Add broth, sage, thyme and salt if desired. , Pour into an ungreased 1-1/2-qt. baking dish. Cover and bake at 350° for 70-80 minutes or until rice is tender and liquid is absorbed.