Long Grain And Wild Rice Recipes

LONG GRAIN AND WILD RICE MIX

Steps:

• Mix ingredients and store in an air-tight container.
• Attach these instructions.
• To prepare, bring 3 1/4 cups water to boil in a medium saucepan.
• Add Rice Mix, cover, and simmer for 50 minutes.
• Remove from heat, and wait 10 minutes before fluffing with a fork.
• Use Long Grain white rice to decrease cook time to about 35-40 minutes.
• Wild rice takes quite awhile to cook.

WILD RICE WITH MUSHROOMS

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.

WILD RICE WITH VEGETABLES

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.

WHITE & WILD RICE PILAF

Steps:

• Heat oil in a large nonstick skillet.
• Add onion, carrots, celery and garlic and cook until tender.
• Add wild rice and broth.
• Heat to a boil.
• Cover and cook over low heat for 25 minutes.
• Add white rice.
• Cover and cook over low heat for 20 minutes or until done.
• Stir in parsley.

COPYCAT "UNCLE BEN'S" LONG GRAIN & WILD RICE

Steps:

• Combine all of the spices in a medium saucepan and mix thoroughly.
• Add the both types of rice, the chicken stock and butter (if using).
• Bring mixture to a boil and stir to combine.
• Cover saucepan with a lid, turn down heat to a simmer and simmer gently for 10-15 minutes until all the liquid is absorbed.

WILD RICE PILAF BAKE

Steps:

• In a large saucepan, bring broth to a boil. Add wild rice; reduce heat. Cover and cook for 30 minutes. Add long grain rice; cook 20-25 minutes longer or until liquid is absorbed and rice is tender. , Meanwhile, in a large skillet, saute the onion, carrots and rosemary in butter until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the rice, broccoli and pepper. , Transfer to a greased shallow 2-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until broccoli is crisp-tender. Fluff with a fork before serving.

BAKED WILD RICE

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.