Wild Rice In Vermouth Recipes
WILD RICE IN VERMOUTH
Make and share this Wild Rice in Vermouth recipe from Food.com.
Provided by Nyteglori
Categories Rice
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Cook rice according to package directions. While hot stir in vermouth. Cool to room temperature.
- Melt butter in saucepan. Add onions. Cook until soft but not brown. Add mushrooms and saute an additional 5 minutes. Stir into cooled rice. Add eggs, salt and pepper.
- Turn into baking dish and bake 30 minutes. Garish with raw mushrooms.
WILD RICE SOUP V
A rich tasting blend of wild rice, ham, vegetables, chicken broth and a touch of sweet Vermouth. Serve with a fruit salad.
Provided by Bette Wirth
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- In a medium saucepan, boil rice in water 30 minutes. Drain, rinse, and set aside.
- Meanwhile, in a large soup pot, melt butter over medium heat. Cook onion in butter until translucent. Stir in flour all at once to form a roux. Stir in broth, a little at a time, and cook until slightly thickened. Stir in carrots, ham, milk, parsley and reserved rice. Reduce heat and simmer 15 minutes.
- Stir in vermouth and simmer 30 minutes more. Serve.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 24.5 g, Cholesterol 44.5 mg, Fat 15.2 g, Fiber 2.4 g, Protein 16.9 g, SaturatedFat 6 g, Sodium 906.8 mg, Sugar 3.9 g
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- In a large saucepan, place the onion, celery, wild rice, vegetable broth, water, and 3/4 teaspoon kosher salt. Bring it to a boil, then cover and simmer 45 to 50 minutes, until the rice is split and tender. (Most of the grains will split, but not all: see the photo.)
- Drain excess liquid. Taste and add an additional 1/4 teaspoon kosher salt. If you’d like, add a drizzle of olive oil or a tablespoon or two of butter (but it tastes great on its own).
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Total Time 55 mins
- In a bowl, add rice with at least double the volume of water. Soak uncovered, overnight, at room temperature. Drain the next day before use.
- In a large sauté pan, place butter and one tablespoon of the oil and add carrots, celery and onion. Cook over medium heat for five minutes.
- Add drained rice, orange juice, vermouth and broth. Bring to a boil and reduce to a simmer and cook uncovered for 35 – 55 minutes (until almost all the liquid is absorbed and rice is tender). Add currants and turn to low and cook five minutes to absorb remaining liquid then turn off burner. Wild rice remains a little chewy and crunchy, which is perfectly fine.
- Just before rice is done, in a small sauté pan, heat remaining tablespoon of oil over medium heat and add pecans. Toss and cook for about five minutes until browned. Add scallions, toss and immediately remove from the heat and add to the cooked rice.
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