Tomato Wild Rice Medley Recipes

TOMATO AND WILD RICE SOUP

Steps:

• Heat the oil over medium heat in a 3-quart soup pot. When hot, add the onion and garlic and cook until softened and translucent, about 3 minutes. Stir frequently If they start to brown, turn the heat down and stir.
• Add the tomatoes, stock, paprika, and thyme to the pot and mix well. Break up the tomatoes a little bit with a spoon. Bring the mixture to a boil, then turn the heat down to medium-low, cover, and simmer for about 30 minutes, stirring occasionally.
• If you want a smooth tomato broth with wild rice, let the soup cool and puree in a blender or with an immersion blender. I like it a little chunky, so I just mash up the tomatoes really well with a spoon.
• Add the wild rice and season to taste with salt and pepper. Let the soup simmer for another 5 minutes or so, and serve. Enjoy!

BEEF AND WILD RICE MEDLEY

Steps:

• In a small bowl, combine the garlic powder, thyme and cayenne. Sprinkle over beef., In a large saucepan coated with cooking spray, cook beef in oil until no longer pink; drain. Stir in celery and green pepper; cook 2 minutes longer or until vegetables are crisp-tender. Stir in the water and rice mix with contents of seasoning packet. , Bring to a boil. Reduce heat; cover and simmer for 23-28 minutes or until rice is tender. Stir in tomato; heat through. Sprinkle with onion.

BROWN AND WILD RICE MEDLEY WITH BLACK BEANS

Steps:

• Combine vegetable broth, wild rice, brown rice, and olive oil in a saucepan; bring to a boil, reduce heat to low, cover with a lid, and simmer for 20 minutes. Stir balsamic vinegar, sherry, garlic, salt, black pepper, and cardamom into rice; cover with a lid and continue simmering until flavors start to combine, about 10 minutes.
• Stir black beans, mushrooms, cranberries, and parsley into rice mixture; continue cooking over low heat until rice is tender and mixture is hot throughout, 10 to 15 minutes more.

WILD RICE MEDLEY

Steps:

• In medium saucepan, melt butter over medium-high heat.
• Add shallot; cook stirring occasionally until shallot wilts, about 2 to 3 minutes.
• Add rice mix, water, wine and thyme; bring to a boil.
• Reduce heat, cover, and simmer until rice is tender and liquid is absorbed, about 20-25 minutes.
• Stir in water chestnuts, vegetable medley, and red bell pepper; cook stirring occasionally until heated through, about 2 to 3 minutes.
• Place in serving bowl and garnish with parsley.

SLOW-COOKER WILD RICE MEDLEY

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except pine nuts, cherries and parsley.
• Cover; cook on Low heat setting 5 to 6 hours or until wild rice is tender and liquid is absorbed.
• Meanwhile, sprinkle pine nuts in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Set aside.
• Just before serving, stir cherries and toasted pine nuts into wild rice. Sprinkle with parsley.