Wild Rice With Mild Curried Spinach Recipes

SPINACH AND WILD RICE CASSEROLE

Steps:

• Cook wild rice according to the directions on the package, then sit aside. Heat olive oil in a large skillet over medium heat. Saute onions, salt, and crushed red pepper flakes until the onions are translucent, approximately 10 minutes. Add a bag of baby spinach leaves to the skillet, stirring until wilted. Sprinkle in flour and cook for 1 minute. Add vegetable broth along with half and half. Stir until thickened, approximately 5 minutes. Stir in Gruyere cheese and cooked wild rice, remove from stove top. Spoon mixture into a prepared casserole dish, then sprinkle with extra cheese. Bake in a preheated oven at 350 degrees fro approximately 25 to 30 minutes or until the cheese melts and is bubbly. Serve warm.

VEGAN CURRIED RICE WITH CHICKPEAS RECIPE

Steps:

• To begin making the Vegan Curried Rice with Chickpeas Recipe, heat a pressure cooker with oil. Add the ginger garlic and fry till soften. Add the fennel seeds as well. Saute for 10 more seconds
• Add the soaked and washed rice, curry powder salt and stock pressure cook for 4 whistle till the rice is done.
• Remove and mix well add the chickpeas as well and check for salt. Add chopped coriander leaves and serve.
• Serve the Vegan Curried Rice with Raisins and Chickpeas Recipe along with salads or Tomato Onion Cucumber Raita Recipe by the side.

35 EASY RICE RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a rice dish in 30 minutes or less!

CURRIED CHICKEN RICE SOUP

Steps:

• In a large saucepan, saute carrots, celery and onion in butter for 2 minutes. Stir in flour, seasoned salt and curry until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Gradually add broth. Stir in chicken and rice. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are tender.

WILD RICE MUSHROOM SOUP

Steps:

• Add all the ingredients except kale, to the inner pot. Add broth, and mix well.
• Turn ON pressure cook (high) for 30 minutes. Followed by 10 minutes of natural pressure release.
• In a saucepan, melt butter over medium-high heat. Add flour and sauté for a minute, or the raw smell of flour is gone.
• Gradually whisk in milk. Simmer the mixture for 2-3 minutes, to slightly thicken.
• Open the Instant Pot lid. Discard bay leaf, and sprigs of fresh herbs (if using).
• Turn on sauté mode (normal). Add kale, roux mixture, and freshly grated nutmeg.
• Simmer the soup for 3-5 minutes, or to the desired consistency, stirring occasionally. Turn OFF sauté.Note: The soup will thicken as it cools down.
• Enjoy wild rice mushroom soup with some salad and some crusty bread!
• In a large, heavy-bottomed pot, add all the ingredients except kale. Add broth, and mix well.
• Bring the soup to a boil, and cover with a lid. Reduce heat to low. Simmer the soup for 45-50 minutes, or the rice is tender.
• In a saucepan, melt butter over medium-high heat. Add flour and sauté for a minute, or the raw smell of flour is gone.
• Gradually whisk in milk. Simmer the mixture for 2-3 minutes, to slightly thicken.
• Discard bay leaf, and sprigs of fresh herbs (if using).
• Add kale, roux mixture, and freshly grated nutmeg.
• Simmer the soup for 3-5 minutes, or to the desired consistency, stirring occasionally. Turn OFF the heat.Note: The soup will thicken as it cools down.
• Enjoy wild rice mushroom soup with some salad and some crusty bread!

CHICKPEA CURRY BOWLS WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F. Line a large sheet pan with parchment paper (optional, makes cleanup easier).
• Spread out the diced sweet potato, eggplant, bell pepper, and chickpeas in an even layer. Try not to overlap pieces.
• Toss the vegetables with the oil and salt. Sprinkle the sweet potatoes with half of the curry powder, cumin, and garam masala.
• Roast at 425F for 30-35 minutes total, stirring halfway through. The vegetables are ready when the sweet potato is tender and soft to the bite.
• While the vegetables are cooking, prepare the coconut sauce. Heat a drizzle of oil in a large saucepan over medium-high heat. Once hot, add garlic and ginger. Saute until golden and aromatic, about one minute.
• Add the remaining curry powder, garam masala, cumin and a pinch of salt to the saucepan. Toast for just 30 seconds. Slowly whisk in the full-fat coconut milk.
• Bring the sauce to a rapid simmer over medium-high heat, then reduce to a low simmer over medium-low heat. Simmer uncovered, stirring as needed, until slightly reduced. Taste for salt. The sauce should be ready at the same time as the roasted vegetables.
• Assemble the bowls by dividing the vegetables between 3-4 bowls. Drizzle with the coconut sauce. Squeeze each serving with a wedge of lime before serving and top with chopped cilantro. Enjoy!

CURRIED WILD RICE PILAF

Steps:

• Wash the wild rice in water to remove any debris. Place in a 2 qt sauce pan and cover with water, about 4 cups. Add 1/8 teaspoon salt. Bring to a boil, reduce heat, cover and cook at a low boil for 30 minutes. Drain and reserve.
• While wild rice is cooking chop vegetables.
• When wild rice has cooked for 30 minutes heat butter and olive oil in a large skillet until hot.
• Saute onion and carrot until softened, about 5 minutes.
• Add bell pepper and celery, saute 3 minutes or until slightly softened.
• Add garlic, curry powder and converted rice, saute until fragrent and rice is well coated with oil.
• Add tomato, broth/water, salt, pepper and partially cooked wild rice.
• Bring to a boil and place in a lightly oiled/sprayed 2 qt casserole dish with cover.
• Cover and bake at 350, stirring half way through, for 50 minutes or until liquid is absorbed and rice is tender. The wild rice will still have a bit of chew.
• Prep time includes parboiling the wild rice.

WILD RICE AND SPINACH GRATIN

Steps:

• preheat oven to 425.
• cook rice according to pkge directions, using beef broth as part of the liquid melt butter in skillet, add mushrooms, saute until browned.
• add spinach, cook until wilted, add cream cheese until melted.
• add rice mixture, stir.
• transfer mixture to 8 small baking dishes, top with swiss cheese.
• bake 40 minutes until browned.

WILD RICE MUSHROOM SOUP

Steps:

• Dump Wild Rice, Mushroom, Vegetable Stock, chopped onion, chopped celery, Black Pepper powder, Salt, Poultry Seasoning, and minced garlic in an inner steel pot in Instant Pot. Stir well. Cover it.
• Pressure cook it on high pressure for 45 minutes.
• Meanwhile, let's make a roux. In a pan, heat olive oil. Add All-purpose flour, Cook it for 2 minutes, stirring continuously.
• Now, add coconut milk and stir. Cook it for 2 minutes. Switch off the flame.
• Once IP beeps and cooking time is done, switch off the Instant Pot and give a quick release.
• Now, add prepared roux in a soup. Mix well.
• Wild Rice Mushroom Soup is ready. Serve it with Crusty No Knead Bread.

WILD RICE PILAF WITH ROASTED GARLIC AND SPINACH

Steps:

• 1. Preheat oven to 425°F. 2. Cut the tops off the garlic bulbs, dunk bulbs in water, and cover in foil. Place in a small baking dish and bake for 35 minutes. 3. In a medium saucepan, combine the broth, paprika, black pepper, and crushed red pepper. Bring to a boil. Stir in brown and wild rice and bring to a boil. Cover and reduce heat to low. Cook for 50 to 60 minutes or until the rice is tender and the broth is fully absorbed. 4. While the rice is cooking, wash the spinach thoroughly and chop. Set aside. 5. When the garlic is done, allow to cool slightly, and squeeze out the garlic cloves. Mash with a fork. 6. Once rice is cooked, stir in spinach and roasted garlic. Season with salt.

INSTANT POT WILD RICE SOUP

Steps:

• Press SAUTE. Add oil to the main steel insert of Instant Pot. Let the oil heat up for a minute. Add onions, sprinkle some salt and sauté for 2-3 minutes until onions become soft and translucent.
• Add vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato and seasoning in the pot. Stir briefly to combine. Cancel SAUTE.
• Put the lid on. Press MANUAL or PRESSURE COOK and choose (high pressure) for 20 minutes. After it's done cooking, let the Instant Pot go to keep the KEEP WARM for 10 minutes. Then carefully remove the leftover pressure by a quick release method. Open the lid.
• Add the coconut milk and spinach to the soup, and stir gently until combined. Taste and season with salt and black pepper and red pepper flakes as needed. Serve warm and enjoy!
• Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, and seasoning in the bowl of a large slow cooker. Stir briefly to combine, then place the lid on the slow cooker.
• Slow cook. Cook on high for 1 to 2 hours, until the rice is cooked and tender. (cooking times can vary a lot between different brands of slow cookers. So check the rice at 1 hour and then every 20 minutes afterwards ) You may have to add more liquid if it looks too dry.
• Once rice is fully cooked and tender, add the coconut milk and spinach to the soup, and stir gently until combined. Taste and season with salt and black pepper and red pepper flakes ( optional) as needed. Turn off the slow cooker. Serve warm and enjoy!
• Sauté the veggies. Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add onions, sprinkle some salt and sauté for 3 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional minute, stirring occasionally, until fragrant.
• Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, and seasoning. Stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.
• Add the coconut milk and spinach to the soup, and stir gently until combined. Taste and season with salt, black pepper and red chili flakes( if using ) as needed. Serve warm and enjoy!

CURRIED RICE

Steps:

• In a large saucepan, saute rice and onion in butter for 5 minutes. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until rice is tender.