Wild Rice With Pumpkin Seeds Recipes

GREEN RICE WITH TOASTED PUMPKIN SEEDS

Steps:

• In 8-inch skillet, heat pumpkin seeds and 1 tablespoon oil over medium heat about 3 minutes, stirring occasionally, until seeds are lightly toasted. (Watch carefully-they can burn quickly.) Use slotted spoon to remove pumpkin seeds from pan and cool on paper towel-lined plate.
• In food processor or blender, puree cilantro, parsley, bell pepper, onion, garlic, chile, salt, cumin and water until smooth; set aside.
• In 3-quart saucepan, heat 3 tablespoons oil over medium heat until hot. Add rice and cook 3 minutes, stirring occasionally, until slightly translucent around edges. Add pureed liquid and heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until all liquid is absorbed. Fluff with fork and stir in pumpkin seeds. Serve hot.

BAKED PUMPKINS WITH WILD RICE STUFFING

Steps:

• Preheat the oven to 375° F.
• With a sharp knife, cut a 4- to 6-inch-wide lid off the top of each pumpkin.
• Use a large spoon to scoop out the seeds and stringy fibers, (use seeds for roasted pumpkin seeds, if desired, or discard).
• Set a square of foil, over the opening cut on top of th pumpkin and set the lid on top of the foil (th foil is to keep the lid from falling back into the pumpkins).
• Place prepared pumpkins in a baking pan filled with about 1/2 inch of water and bake until the insides are tender, about 45 minutes to 1 hour, depending on the size of your pumpkins.
• Remove from the oven and keep warm.
• While the pumkins are baking prepare the rice.
• In a large saucepan, heat the oil over medium-high heat.
• Add the onion, bell pepper, zucchini, and garlic, and sauté, until the vegetables are tender, about 8 minutes.
• Stir in the water, brown wild rice, parsley, salt, pepper, and turmeric, and bring to a simmer.
• Cover and cook over low heat until all of the liquid is absorbed, about 45 minutes.
• Fluff with a fork, and stir in the peas, carrots and corn.
• If desired, fold in the Parmesan or soy cheese.
• Set aside until the pumpkins are done.
• When the pumpkins are finished baking, discard the foil; spoon the rice mixture into the pumpkins and cover with the lids and serve.
• When serving, be sure to serve some of the inside of the pumpkin along with the rice stuffing.

WILD RICE WITH PUMPKIN SEEDS

Steps:

• In a small skillet, grill pumpkin seeds at medium heat for 8 minutes or until they begin to smell. (You can do this step earlier and put in an hermetic container. They will preserve up to 24 hours at room temperature).
• Meanwhile, in a big casserole with boiling salted water, cook rice covered for about 1 hour or until tender and grains begin to open. Drain and set aside.
• In the same casserole, melt the butter at medium heat. Add onions, carrots, celery, bell pepper, salt and pepper and cook, stirring often, for 7 minutes. Add the reserved rice. (you can do the rice, let cool and cover until next day. Add 2 tablespoon of water before to reheat.) Reheat. Add grilled pumpkin seeds and stir.

PUMPKIN SOUP WITH WILD RICE AND APPLES

Steps:

• Preheat oven to 350 degrees. Place almond slivers on a rimmed baking sheet; toast until golden brown, shaking the pan halfway through, about 10 minutes. Transfer to a board and chop; set aside.
• Heat 2 tablespoons butter in a large saucepan over medium-low heat. Add onion; cook, stirring occasionally, until soft, about 10 minutes. Add leek; cook, stirring occasionally, until soft, about 5 minutes more. Add pumpkin, turnip, carrots, parsnip, 2 teaspoons salt, and pepper; cook, stirring, until the vegetables are well mixed and coated with butter.
• Add 3 1/2 cups stock and thyme; bring to a boil over medium heat. Return heat to medium-low; gently simmer until vegetables are very tender, about 30 minutes.
• Fill a saucepan with cold water. Add 1/2 teaspoon salt and rice. Bring to a boil over high heat; reduce heat. Simmer until rice is tender, about 45 minutes, or according to package instructions. Drain; set aside.
• Remove soup from heat; let cool slightly. Use an immersion blender or puree in a food processor or blender (fill blender only halfway -- hot liquids expand). Working in batches, add stock to thin if necessary. Reheat soup over medium-low heat.
• Heat remaining tablespoon butter in a saute pan over medium heat. Add apple; cook until brown and soft, about 3 minutes. Add scallions, remaining salt, and cayenne; cook until scallions soften, about 1 minute. Add rice and reserved nuts; cook until heated through, 1 to 2 minutes more.
• Ladle soup into pumpkin bowls, and garnish with wild-rice mixture. Serve.

WILD RICE WITH POMEGRANATE SEEDS

Steps:

• Cook 1 each chopped celery stalk and onion in 2 tablespoons butter in a saucepan over medium heat, 5 minutes. Add 1 1/4 cups wild rice blend, 1 1/2 cups chicken broth, 3/4 cup apple cider, 1 teaspoon kosher salt, a few grinds of pepper and 2 bay leaves. Simmer, covered, until tender, 40 to 45 minutes; let sit 5 minutes. Drain any liquid. Stir in 2 sliced scallions and 1/4 cup pomegranate seeds.