Tuscan Brown Wild Rice Recipes

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.

SEASONED BROWN & WILD RICE

Steps:

• In small bowl, blend all seasoning ingredients. Set aside.
• In medium saucepan, bring water to a boil.
• Add margarine, brown rice & wild rice, and reduce heat. Cover & simmer 30 minutes.
• Water should be about half absorbed and brown rice beginning to soften.
• Stir in seasoning mix. Simmer additional 20-30 minutes.
• Let sit, still covered, 10 minutes.
• Mix in fresh parsley and fluff with fork before serving.

TUSCAN BROWN & WILD RICE RECIPE

Steps:

• Bring water and rice to boil in medium saucepan, stirring occasionally; cover. Simmer on medium-low heat 45 to 55 min. or until rice is tender and liquid is absorbed. (Do not remove lid or stir during cook time.) Remove from heat; fluff with fork. Cool.
• Spoon rice into large bowl. Add remaining ingredients; mix lightly.

WILD AND BROWN RICE PILAF

Steps:

• Heat canola oil over medium heat in a heavy-bottomed pot with a tight-fitting lid.
• Add the onion, carrot and celery and saute until soft, about 5 minutes.
• Add mushrooms and garlic and saute for 2-3 minutes.
• Stir in brown rice, wild rice and seasoning being sure to coat in oil. Allow to cook for 1 to 2 minutes until spices start smelling fragrant.
• Stir in stock or water and scrape up any browned bits.
• Bring to a boil then reduce to a simmer and cook, covered until the rice is tender, about 50 minutes. Do not peek or stir!
• After 50 minutes test the rice. If the rice is still wet and not yet cooked,recover and cook in ten minute increments until done. If the rice is dry but not done, add a bit of water and cook for another 10 minutes.
• Add parsley and toss gently with a fork. Allow to rest for 5 minutes before serving.

ITALIAN CHICKEN SAUSAGE & BROWN AND WILD RICE

Steps:

• Heat dressing in large deep skillet on medium heat. Add sausage; cook 5 min., stirring frequently.
• Add peppers and tomatoes; stir. Simmer on low heat 6 to 8 min. or until sausage is done and peppers are tender, stirring occasionally.
• Stir in rice; cook 2 min. or until heated through, stirring frequently. Sprinkle with cheese.

COUNTRY WILD RICE WITH SAUSAGE

Steps:

• Heat 2 tablespoons oil in a large saucepot over medium-high heat. Add the rice and cook, toasting until the rice begins to smell nutty, about 5 minutes. Add the chicken stock along with some salt and bring it to a boil, then reduce to a simmer and cover. Simmer until the rice is tender and has absorbed all the liquid, about 25 minutes
• Meanwhile, heat the remaining tablespoon oil along with the butter in a large skillet over medium-high heat. Add the onion, pepper and a generous pinch of salt and cook until just tender and beginning to brown, about 5 minutes. Add the garlic, sausage, thyme and sage, and cook, breaking up with a wooden spoon until browned and cooked through, 4 to 5 minutes more.
• When the rice is cooked and liquid is absorbed, turn off the heat, remove the lid and add the sausage and vegetables. Fluff and stir gently with a fork to combine. Add the rice to a serving dish and sprinkle with the chives before serving hot.

WILD RICE WITH MUSHROOMS

Steps:

• Heat 2 tablespoons of the butter in a large saucepot over medium heat. Add the onion and saute until translucent, about 10 minutes. Add the rice and toast while stirring until it begins to smell nutty, about 1 minute. Add the chicken stock and bring to a boil, then reduce to a simmer, cover and cook on low until the water is absorbed, about 40 minutes.
• While the rice is cooking, heat the remaining 1 tablespoon butter along with the oil in a large skillet over medium-high heat. Add the button mushrooms, shiitake mushrooms and thyme and cook, stirring often until they begin to brown, about 10 minutes. Add the garlic, season with salt and pepper and cook until the garlic is fragrant, about 1 minute more.
• When the rice is cooked, fluff with a fork and gently fold in the mushrooms. Add to a serving bowl and sprinkle with the parsley before serving.