food processor or blender with remaining rub ingredients. Grind
Rinse and drain wild rice.
In large skillet, cook and stir almonds, onions and grains in butter until almonds are golden. Pour mixture into a greased 1 1/2 qt. casserole.
Heat broth to boiling, stir into grains.
Cover tightly and bake at 324 F for 1 1/2 to 2 hours, until liquid is absorbed.
This recipe holds very well for several hours.
Rinse and drain wild rice.
In large skillet, cook and stir almonds in butter until almonds are golden.
Pour wild rice into greased 1 1/2-quart casserole.
Heat broth to boiling.
Stir into wild rice.
Stir in almonds, onions and mushrooms.
Cover tightly and bake at 325\u00b0 for 1 1/2 hours or until liquid is absorbed and rice is fluffy.
Makes 6 to 8 servings.
In large skillet, heat 1 tablespoon oil and brown chops.
Add water, long grain and wild rice with sauce (original recipe), reserved syrup and green onions.
Bring to a boil.
Reduce heat and simmer, stirring occasionally, 13 minutes or until pork is done.
Stir in oranges; heat through.
In a 3-quart lidded saucepan, bring 6 cups of water to a boil. Add salt and the wild rice.
Cover and simmer on low heat for 30 minutes.
Add the converted rice, mushrooms and onion to the pot without stirring.
Cover and continue cooking another 5 minutes. Do not remove the lid.
Let the rice sit for 5 minutes after finishing the cooking.
Yields 6 servings.
Cook and stir wild rice, almonds, chives and mushrooms in butter until almonds are golden brown, about 20 minutes.
Heat oven to 325\u00b0.
Pour wild rice mixture into ungreased 1 1/2-quart casserole pan.
Heat broth to boil.
Stir into wild rice mixture. Cover and bake until all liquid is absorbed and wild rice is tender and fluffy, about 1 1/2 hours.
Cook mushrooms and onion in 1/4 cup butter in skillet until mushrooms are lightly browned.
Combine mushrooms, wild rice and melted butter; toss gently until mushrooms and butter are evenly distributed throughout rice.
Serves 8.
Serve with roast pheasant.
Fry bacon til crisp and drain most of the drippings.
Crumble bacon and set aside.
Saute mushrooms and wild rice in remaining bacon drippings about 3 minutes.
Add chicken broth and bring to a boil.
Cover pan and reduce heat to a simmer.
Cook 45-60 minutes or'til rice is puffed and tender.
Fluff rice with a fork, tast, and add salt to taste.
Cook uncovered to evaporate any excess moisture if necessary.
Toss with crumbled bacon before serving.
Makes about 6 cups.
Pour cold water over rice in strainer and lift rice with fingers (to remove
any impurities).
Combine rice and 1 1/3 cups water and bouillon.
Bring to a boil, reduce heat.
Cover and simmer 60 minutes.
* Meanwhile cook bacon partially and add mushrooms, green onion and thyme.
Cook till bacon is crisp and mushrooms soft.
Drain off fat.
Add to cooked rice.
Season with pepper.
Sprinkle with chopped parsley.
Melt butter in a large saucepan over medium heat.
Add onion and cook until golden, about 7 minutes. Add mushrooms and cook until softened (3 minutes). Rinse rice in strainer under cold running water.
Add rice, water, salt and pepper to onion mixture. Stir well. Cook, uncovered, 45 to 60 minutes or until rice is tender.
Be sure it doesn't get mushy.
Drain excess liquid and fluff rice with fork.
edium low.
Add the wild rice, egg shreds, oyster sauce, soy
Spray a medium saucepan with cooking spray, add oil then heat to medium-high heat.
Add broccoli and mushrooms then saute until vegetables are crisp-tender.
Stir in wild rice, seasonings, and chicken broth. Bring to a boil then reduce heat to medium low.
Simmer, uncovered for about 45 minutes or until rice is tender, stirring occasionally or until broth is absorbed. Stir in salt and pepper.
Let stand for 5 minutes.
Cover wild rice with water and soak overnight.
In the morning, drain and cook rice in a double boiler, covered, for 10 minutes.
Saute onion in butter until clear.
Add rice and oysters, nuts and seasonings.
Brown well, stirring constantly until liquid is absorbed.
Cover and set aside to keep hot until serving.
Serves 8.
In crock pot, combine chicken, broth, soup and mushrooms. Stir well, cover and cook on high 6-8 hours. 30 minutes before serving, add wild rice. Recover and cook on high 30 minutes or until rice is done. Serve with crusty bread and a nice green salad.
To make this recipe low fat, use 99% fat free broth and 99% fat free cream of chicken with herbs.
boil in a saucepan with a lid. Reduce the
Boil wild rice and bay leaf in water
Preheat oven to 400\u00b0F.
Butter a shallow baking dish.
Snap stems off mushrooms and chop. Please caps with tops down in buttered dish.
Melt butter in a medium size skillet. Add garlic and mushroom stems. Cook over medium heat, stirring, 3 minutes.
Add wild rice, cream, salt and pepper and boil 1 minute, stirring until mixture is thickened.
Spoon wild rice mixture into the mushroom caps.
Sprinkle with the Parmesan cheese and top each with two or three leaves of rosemary.
Bake 10-15 minues or until hot.
Serve warm.
Combine wheat berries and wild rice with 3 and 1/3 cups water in rice cooker and set to cook.
Mix Italian dressing, honey mustard, basil and salt in small bowl and set aside.
Combine cooked wheat berries and wild rice with cranberries and green onion. Toss with dressing mixture.
Cover and chill at least 3 hours. Just before serving, stir in nuts.
5-quart pot. Add wild rice and simmer, partially covered, until
Combine the rice, barley, salt, broth and water