Peachy 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.

PEACHY RICE SALAD

Steps:

• In a large bowl, combine the yogurt, honey, lemon juice and salt. Stir in the rice, peaches and celery. Cover and refrigerate. Just before serving, stir in walnuts.

PEACHY WILD RICE

Steps:

• 1. Add enough water to the whiskey to make 2-1/3 cups of liquid.
• 2. In a cast iron Dutch oven - that is what I use - combine with rice seasoning packet and butter; bring to a boil. Add rice, cover and simmer over med-low heat untill liquid is absorbed. (About 25min.)
• 3. Stir in peaches and pecans; heat through. Serves 6.

PEACHY PORK WITH RICE

Steps:

• Cook rice according to package directions. Meanwhile, place pork in a large bowl; drizzle with oil. Sprinkle with taco seasoning; toss to coat., Place a large lightly oiled nonstick skillet over medium heat. Add pork; cook and stir until no longer pink, 8-10 minutes. Stir in salsa and preserves; heat through. Serve with rice.

"PEACHY" CURRIED RICE SALAD

Steps:

• Combine all ingredients and refrigerate for 1-2 hours for flavours to blend.
• If desired, mayo may be thinned with a little milk.

GRILLED PEACH AND PROSCIUTTO RICE PILAF

Steps:

• There's nothing like peach season to inspire some sweet, summer recipes! If you're like us, you know that one of the best ways to celebrate this time of year is by firing up the grill and caramelizing those tasty, farm-fresh peaches. Try it today with this Grilled Peach and Prosciutto Rice Pilaf. Step 1
• Preheat grill to medium heat, or a grill pan over medium. Step 2
• Prepare rice according to package directions, using stock instead of water. Place the hot, cooked rice into a medium bowl and add 1 tablespoon of olive oil, shallot, vinegar, Dijon mustard, salt and pepper and stir to combine. Cover with plastic wrap and set aside. Step 3
• Slice peaches in half and remove pits. Drizzle remaining olive oil over peaches and grill on both sides until slightly golden and caramelized (about 5 minutes depending on grill temperature). Step 4
• Allow peaches to cool slightly and dice into 1/2-inch pieces. Add peaches, prosciutto, and pine nuts to rice mixture and gently toss together. Serve warm or chilled, garnished with fresh basil leaves.

WILD RICE, PEACH AND AVOCADO SALAD

Steps:

• Bring the water to a boil in a small pot over medium-high heat. Add the wild rice and 1/8 teaspoon salt. Cover, and reduce the heat to medium or medium-low, so the water maintains a low boil. Cook for 50 to 60 minutes, stirring once or twice, until the rice is tender. Drain, if needed, and cool.
• Whisk together the mint, vinegar, lime juice, oil, sugar and salt and pepper to taste in a large bowl. Add the cooled rice, peaches, avocado and scallions; toss gently to combine. Taste and adjust the sugar and seasoning as needed.
• Serve immediately, or cover and refrigerate for no more than 8 hours (for optimum appearance).