Wild Rice And Arborio Risotto With Corn And Red Pepper Recipes

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WILD RISOTTO



Wild Risotto image

This recipe contains wild rice, hence the name wild risotto. Both wild rice and Italian Arborio rice can be found at most grocery stores.

Provided by Candice

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h30m

Yield 4

Number Of Ingredients 11

5 cups water
¼ cup uncooked wild rice
2 teaspoons olive oil
6 green onions, chopped
2 cloves garlic, minced
1 ½ cups uncooked Arborio rice
½ cup white wine
1 teaspoon chopped fresh tarragon
2 roma (plum) tomatoes, chopped
⅔ cup coconut milk
1 cup frozen green peas, thawed

Steps:

  • In a saucepan, bring 1 cup water to a boil. Add the wild rice, cover the pan, and reduce the heat. Simmer for 25 minutes; drain well.
  • Bring 4 cups water to simmer in a large saucepan. Keep the water simmering while you begin step number 3.
  • Heat the olive oil in a large frying pan. Saute the scallions and garlic over medium-high heat for 1 minute. Add the Arborio rice; stir it for 2 minutes.
  • Pour the wine, the wild rice, and the tarragon into the frying pan. Cook, stirring frequently, for 2 minutes.
  • Pour 1/2 cup of the heated water into the frying pan. Stir frequently until the liquid is absorbed, then add 1/2 cup more water. Continue adding the water in this manner, waiting between additions until the liquid is absorbed and stirring frequently. After about 18 to 20 minutes most of the liquid should be absorbed, and the rice should be tender but still slightly chewy.
  • When all of the water is absorbed, add the tomatoes, coconut milk, and peas. Stir in the mixture, and simmer it, stirring often, until most of the liquid is absorbed. Serve at once.

Nutrition Facts : Calories 504.9 calories, Carbohydrate 86.3 g, Fat 10.8 g, Fiber 4.6 g, Protein 10.7 g, SaturatedFat 7.5 g, Sodium 63.9 mg, Sugar 3.9 g

WILD RICE AND ARBORIO RISOTTO WITH CORN AND RED PEPPER



Wild Rice and Arborio Risotto With Corn and Red Pepper image

Though chefs these days get away with calling all sorts of grainy dishes risottos, the finished products often lack the creamy texture that makes classic risottos so appealing. But that creamy texture is possible if whole grains are cooked separately and combined with some arborio rice, the traditional risotto rice. Wild rice and corn contribute a New World character to this multicolored, multitextured risotto. The dish is delicious with or without the cheese.

Provided by Martha Rose Shulman

Categories     dinner, side dish

Time 2h

Yield 6 servings

Number Of Ingredients 12

1 cup wild rice (3 cups cooked)
6 cups chicken or vegetable stock
2 ears corn
2 tablespoons extra virgin olive oil
1/2 cup minced onion
Salt to taste
1 red bell pepper, cut in small dice
2/3 cup arborio rice
1/2 cup dry white wine, like pinot grigio or sauvignon blanc
2 teaspoons fresh thyme leaves
Freshly ground pepper to taste
1/4 to 1/2 cup freshly grated Parmesan cheese (1 to 2 ounces) (optional)

Steps:

  • To cook the wild rice, bring 3 1/2 cups of the stock to boil in a medium saucepan. Add salt to taste and the wild rice. When the water returns to the boil, reduce the heat, cover and simmer 40 to 45 minutes, until the rice is tender and has begun to splay. Drain and transfer the rice to a large bowl.
  • Put the remaining 2 1/2 cups stock into a saucepan and bring it to a simmer over low heat, with a ladle nearby. Cut the kernels off the cobs and add the cobs to the stock. Cover and simmer 20 minutes. Remove the corncobs from the stock. Taste the stock and make sure that it is well seasoned.
  • Heat the olive oil over medium heat in a wide, heavy nonstick skillet or saucepan. Add the onion and a generous pinch of salt, and cook gently until it is just tender, about 3 minutes. Add the red pepper and continue to cook, stirring often, for another 5 minutes, until tender.
  • Add the arborio rice and stir until the grains separate and begin to crackle. Add the wine and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often. After 10 minutes, stir in the corn kernels and continue to add stock and stir the rice until the rice is tender all the way through but still chewy, about 10 more minutes. Add another ladleful of stock and stir in the wild rice and thyme. Cook for 3 to 5 minutes. Add pepper, taste and adjust seasonings.
  • Add another ladleful of stock to the rice. Stir in the Parmesan if using and remove from the heat. Serve right away in wide soup bowls or on plates.

Nutrition Facts : @context http, Calories 361, UnsaturatedFat 6 grams, Carbohydrate 56 grams, Fat 8 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 887 milligrams, Sugar 8 grams, TransFat 0 grams

AWESOME RICE PILAF



Awesome Rice Pilaf image

Rice combined with a medley of vegetables and spices. A great side dish with chicken and pork. Leftovers are great for lunch the next day.

Provided by tooshay

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 55m

Yield 8

Number Of Ingredients 17

3 tablespoons butter
2 carrots, finely chopped
2 stalks celery, finely chopped
1 small red bell pepper, diced
1 small onion, finely chopped
4 cloves garlic, minced
3 cups white rice
1 (8.75 ounce) can no-salt-added sweet corn, drained
1 (15 ounce) can no-salt-added sweet peas, drained
5 ½ cups chicken broth
1 ½ tablespoons soy sauce
1 ½ tablespoons Worcestershire sauce
2 teaspoons lemon pepper
2 teaspoons dried crushed parsley
4 pinches dried crushed thyme
1 pinch saffron
salt and ground black pepper to taste

Steps:

  • Melt butter in a large saucepan over medium heat; cook and stir carrots, celery, red bell pepper, onion, and garlic until the vegetables begin to soften, about 5 minutes.
  • Gently stir rice, corn, and peas into vegetables to combine. Pour chicken broth, soy sauce, and Worcestershire sauce into rice mixture. Season with lemon pepper, parsley, thyme, saffron, salt, and black pepper, bring to a boil, and reduce heat to low. Cover and simmer until rice is tender, about 20 minutes. Remove from heat and let pilaf stand covered until grains are separate, 10 to 15 more minutes.

Nutrition Facts : Calories 366.2 calories, Carbohydrate 71.1 g, Cholesterol 11.4 mg, Fat 5.3 g, Fiber 4.6 g, Protein 8.3 g, SaturatedFat 3 g, Sodium 379.5 mg, Sugar 3 g

RISOTTO WITH WILD RICE



Risotto With Wild Rice image

Provided by Florence Fabricant

Categories     dinner, weekday, side dish

Time 50m

Yield 4 servings

Number Of Ingredients 7

4 cups hot beef or chicken stock
1/2 cup uncooked wild rice, rinsed
2 tablespoons butter or olive oil
1/2 cup finely chopped onion
1 cup Italian arborio rice
Salt and freshly ground black pepper to taste
Grated Parmesan cheese

Steps:

  • Bring one-and-one-fourth cups of the stock to a boil in a small saucepan, add the wild rice, cover tightly and allow to cook until the rice is tender and nearly all the liquid has been absorbed, about 40 minutes.
  • While the wild rice is cooking, heat the butter or oil in a large, heavy saucepan. Add the onion and cook slowly until tender but not brown. Add the arborio rice and stir well.
  • Begin adding the remaining stock, half a cup at a time, stirring constantly and adding more stock as each portion is absorbed by the rice. After 20 to 25 minutes all the stock should have been added and the rice should be just tender. Remove from heat.
  • When the wild rice has finished cooking, fold it in along with any liquid remaining in the pan. Gently reheat the risotto if necessary, season to taste and serve at once with Parmesan cheese.

WILD RICE AND ARBORIO RISOTTO WITH CORN AND RED PEPPER



Wild Rice and Arborio Risotto With Corn and Red Pepper image

How to make Wild Rice and Arborio Risotto With Corn and Red Pepper

Provided by @MakeItYours

Number Of Ingredients 12

1 cup wild rice (3 cups cooked)
6 cups chicken or vegetable stock
2 ears corn
2 tablespoons extra virgin olive oil
1/2 cup minced onion
Salt to taste
1 red bell pepper, cut in small dice
2/3 cup arborio rice
1/2 cup dry white wine, like pinot grigio or sauvignon blanc
2 teaspoons fresh thyme leaves
Freshly ground pepper to taste
1/4 to 1/2 cup freshly grated Parmesan cheese (1 to 2 ounces) (optional)

Steps:

  • To cook the wild rice, bring 3 1/2 cups of the stock or water to boil in a medium saucepan. Add salt to taste and the wild rice. When the water returns to the boil, reduce the heat, cover and simmer 40 to 45 minutes, until the rice is tender and has begun to splay. Drain and transfer the rice to a large bowl.
  • Put your stock into a saucepan and bring it to a simmer over low heat, with a ladle nearby. Cut the kernels off the cobs and add the cobs to the stock. Cover and simmer 20 minutes. Remove the corncobs from the stock. Taste the stock and make sure that it is well seasoned.
  • Heat the olive oil over medium heat in a wide, heavy nonstick skillet or saucepan. Add the onion and a generous pinch of salt, and cook gently until it is just tender, about 3 minutes. Add the red pepper and continue to cook, stirring often, for another 5 minutes, until tender.
  • Add the arborio rice and stir until the grains separate and begin to crackle. Add the wine and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often. After 10 minutes, stir in the corn kernels and continue to add stock and stir the rice until the rice is tender all the way through but still chewy, about 10 more minutes. Add another ladleful of stock and stir in the wild rice and thyme. Cook for 3 to 5 minutes. Add pepper, taste and adjust seasonings.
  • Add another ladleful of stock to the rice. Stir in the Parmesan if using and remove from the heat. Serve right away in wide soup bowls or on plates.
  • Yield: 6 servings.
  • Advance preparation: The cooked wild rice freezes well for a month and will keep in the refrigerator for 3 to 4 days. You can begin up to several hours before serving: Proceed with the recipe and cook halfway through Step 4, until you are about to add the corn. The rice should still be hard when you remove it from the heat, and there should not be any liquid in the pan. Spread it in an even layer in the pan and keep it away from the heat until you resume cooking. If the pan is not wide enough for you to spread the rice in a thin layer, transfer it to a sheet pan. 15 to 20 minutes before serving, resume cooking as instructed.
  • Nutritional information per serving: 276 calories; 5 grams fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 3 grams monounsaturated fat; 0 milligrams cholesterol; 48 grams carbohydrates; 4 grams dietary fiber; 70 milligrams sodium (does not include salt to taste); 9 grams protein

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