Recipes

7 GRAIN - RICE AND VEGETABLE SALAD

Servings: 1 recipe

Ingredients:

1 cub Cooked AM 7 Grain Cereal cooled
2 cub AM Brown Wild Rice & Herbs (Quick), cooked & cooled
16 ounce Canned peas and carrots drained
½ cub Celery, chopped
½ cub Onion, chopped
½ cub Cucumbers, diced
⅛ cub Chopped pimientos
½ teaspoon Onion powder
½ teaspoon Garlic powder
Vegetable seasoning to taste

Preparation:

Toss ingredients together with mayonnaise or salad dressing of choice.
Chill. Serve on a bed of alfalfa sprouts.

Source: Arrowhead Mills "7 Grain Cereal Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

ACORN SQUASH AND WILD RICE

Servings: 4 servings

Ingredients:

2 Acorn squash, ~1-½ lb ea
½ pound Small Brussels sprouts
2 teaspoon Olive oil
1 cub Diced onion
1 teaspoon Fennel seeds
1 teaspoon Dried marjoram
¼ cub Minced fresh sage
¼ cub Fresh orange juice
2 teaspoon Fresh lemon juice
⅛ teaspoon Freshly grated pepper
2 cub Cooked wild rice

Preparation:

1. Preheat the oven to 350 degrees (F).

2. Cut each squash in half and remove the seeds and pulp. In a large baking dish, place the squash, cut side down, with about 1 inch of water. Bake until tender, about 45 minutes.

3. Pour about 2 inches of water into a large stockpot. Place a collapsible steamer in the pot, cover, and bring to a boil. Place the Brussels sprouts in the steamer, cover, and steam for 5 to 7 minutes, or until tender. Set aside.

4. Meanwhile, in a large skillet, heat the oil over low heat. Add the onion and saute for 10 minutes, stirring frequently. Stir in the fennel, marjoram, sage, orange juice, lemon juice, and pepper, and simmer for 3 minutes. Stir in the cooked wild rice and the Brussels sprouts and heat through.

5. Spoon the wild rice and Brussels sprout mixture into the squash cavities. Serve immediately.

I often microwave the acorn squash by placing in a shallow glass pan with about ½-inch of water, covering with saran wrap and nuking for about 10 minutes or until tender.

from Great Good Food, by Julee Rosso, 1993, ISBN 0-517-88122-5

ARROZ CON POLLO #2

Servings: 4 servings

Ingredients:

2 tablespoon Oil
2 pound Chicken thighs & legs
½ teaspoon Paprika
1 tablespoon Cilantro, chopped
½ cub Onion, diced
1 Clove garlic, crushed
1 ½ cub Water
½ cub White wine
3 Tomatoes, diced
1 Bouillon cube
1 Bay leaf
½ teaspoon Oregano
1 teaspoon Mixed vegetable seasoning
½ teaspoon Basil
1 cub Celery
½ cub Almonds
¾ cub Short grain brown rice
¾ cub Wild rice
2 cub Peas

Preparation:

Heat oil and brown chicken in it for 10 minutes. Add paprika, cilantro, onion and garlic. Saute until onion is clear. Stir in water, wine, tomatoes, bouillon cube, and seasonings; combine thoroughly. Stir in celery, almonds and rice. Cover and simmer 20 minutes; add peas and simmer another 10-20 minutes or until rice is ready.

BAKED CHICKEN BREASTS WITH HONEY MUSTARD SAUCE

Servings: 6 servings

Ingredients:

1 cub Raw long-grain wild rice
2 ½ cub Canned chicken brothOR
1 Chicken boullion cubedissolved in
2 ½ cub Hot water
3 Whole boneless chickenbreasts, skins off or on(it's up to you), cut inhalf
1 cub Plain yogurt
½ cub Honey
1/3 cub Dijon mustard
2 tablespoon Dark brown sugar
1 tablespoon Soy sauce

Preparation:

Here is a recipe from Lora Brody's "The Kitchen Survival Guide."

Heat oven to 375'F. with rack in center position. Spray a 2-quart casserole with non-stick vegetable cooking spray or coat it lightly with vegetable shortening. Pour rice over botton of prepared dish, then pour in broth. Rinse chicken and pat it dry with paper towels.
Layer the chicken over the rice.

Combine remaining ingredients, mix well, and spread over the chicken.
Cover loosely with foil and bake 40-50 minutes. Remove the foil and continue baking 10 minutes, or until chicken is done. Makes 6 servings.

NOTE: Test chicken for doneness by pricking with fork; juices should run clear. Or slice into thickest part with a small sharp knife to make sure there is no pinkness in the meat. If liquid is not absorbed, let sit 5-10 before serving.

BEEF AND VEGETABLE MEDLEY

Servings: 4 servings

Ingredients:

1 package Long grain & wild rice mix (4 to 6-½ ounces)
1 pound Boneless beef sirloin steak cut in strips
¾ teaspoon Salt
¾ teaspoon Ground black pepper
1 tablespoon Vegetable oil
1 cub Red pepper strips
1 cub Sliced fresh mushrooms
1 cub Sliced zucchini squash
1 cub Sliced yellow squash
1/3 cub Sliced green onions including tops
1 Garlic clove; minced

Preparation:

Prepare rice mix as directed on package. Season beef with salt and black pepper; brown in oil in large skillet over high heat. Stir in remaining ingredients except rice; stir-fry 3 to 4 minutes or until vegetables are tender crisp. Stir in rice; heat thoroughly.

Each serving provides:
* 334 calories
* 28.6 grams protein
* 12.2 grams fat
* 26.4 grams carbohydrate
* 970 milligrams sodium
* 74 milligrams cholesterol

Source: Cooking with Rice
Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias

BONELESS CORNISH HEN W/PORT ORANGE SAUCE

Servings: 6 servings

Ingredients:

4 Cornish game hens
pound each)
Salt and pepper
1 Peel of 1 orange, thinly
Sliced
1 teaspoon Lemon juice
1 ½ ounce Orange liqueur (Curacao)
1 cub Mandarin orange sections
2 cub Wild rice mix
2 cub Orange juice
4 teaspoon Brown sugar
Cornstarch
1 Bunch watercress

Preparation:

To prepare hens for stuffing, remove the skin from the backbone area and set aside. Cut out the backbone, open the hen and remove all bones except the drumsticks. Boil the wild rice until tender, cool and stuff hens. Close the hen with drumsticks in the air and use the skin from the backbone to wrap the hen so it will stand in the baking pan breast side up. Season hens with salt and pepper. Roast at 350F for 45 minutes to 1 hour.

SAUCE: Combine the orange juice, lemon juice and brown sugar in a saucepan and bring to a boil. Use cornstarch mixed with a little water to achieve desired thickness. Stir in liqueur and peel and keep warm.

Servings: 6

BONELESS CORNISH HEN WITH PORT ORANGE SAUCE

Servings: 6 servings

Ingredients:

4 Cornish game hens
pound each)
Salt and pepper
1 Peel of 1 orange, thinly
Sliced
1 teaspoon Lemon juice
1 ½ ounce Orange liqueur (Curacao)
1 cub Mandarin orange sections
2 cub Wild rice mix
2 cub Orange juice
4 teaspoon Brown sugar
Cornstarch
1 Bunch watercress

Preparation:

To prepare hens for stuffing, remove the skin from the backbone area and set aside. Cut out the backbone, open the hen and remove all bones except the drumsticks. Boil the wild rice until tender, cool and stuff hens. Close the hen with drumsticks in the air and use the skin from the backbone to wrap the hen so it will stand in the baking pan breast side up. Season hens with salt and pepper. Roast at 350F for 45 minutes to 1 hour.

SAUCE: Combine the orange juice, lemon juice and brown sugar in a saucepan and bring to a boil. Use cornstarch mixed with a little water to achieve desired thickness. Stir in liqueur and peel and keep warm.

Servings: 6

BUTTERNUT SQUASH WITH WHOLEWHEAT, WILD RICE & ONION STUFF

Servings: 8 servings

Ingredients:

4 medium Butternut squashes
2 cub Water
¾ cub Wild rice, rinsed
3 tablespoon Margarine
1 cub Red onion, chopped
1 each Garlic clove, minced
2 ½ cub Trn wholewheat bread
1 tablespoon Sesame seeds
½ teaspoon Sage & thyme
1 teaspoon Seasoned salt
1 cub Fresh orange juice

Preparation:

Preheat oven to 375F.
Halve squashes & scoop out seeds & fibres. Place them upside down in shallow baking dishes & cover tightly. Bake for 40 to 50 minutes.
Meanwhile, bring water to a boil, stir in wild rice & simmer 40 minutes, or till the water is absorbed.
Heat 2 tb margarine in a skillet. Add onion & garlic & saute till onion goes limp.
In a mixing bowl, combine the rice with the remaining ingredients & the saute. When squashes are cool enough to handle, scoop out the pulp & chop it. Stir into the rice mixture. Stuff the squashes, place in foil lined baking dishes & cover. Bake at 350F for 20 minutes.

CAJUN TURNOVERS (FESTIVAL)

Servings: 8 turnovers

Ingredients:

RICE MIXTURE:
½ cub Onion, chopped
¼ cub Green bell pepper, chopped
¼ cub Celery, chopped
2 tablespoon Butter
½ cub Canned mushrooms, chopped
1 package Long-grain wild rice mix4.3 ounce size
2 cub Water
1 tablespoon Worcestershire sauce
2 teaspoon Hot sauce
½ teaspoon Garlic powder
½ teaspoon Red pepper

DOUGH:
2 can Crescent rolls
1 Egg, beaten

Preparation:

FILLING: Saute onion, green bell pepper, and celery in butter until tender. Add mushrooms. Add rice and water. Stir. Add Worcestershire sauce, hot sauce, garlic powder, and red pepper. Mix well. Bring to a boil, cover tightly, simmer for 10 minutes.
DOUGH: While rice is simmering, preheat oven to 375 degrees F. Separate crescent rolls into rectangles. Seal the seams in each rectangle by pressing the dough together. Place rice mixture (trurnovers are easier to shape if rice mixture is chilled) in the center of each rectangle. Fold dough over and press with a fork to seal the edges. Brush the tops of turnovers with beaten egg. Place on lightly greased cookie sheet. Bake 12-13 minutes.

CHICKEN CURRY STIR-FRY

Servings: 6 servings

Ingredients:

1 tablespoon Olive oil (reduced from ¼cup in original recipe)
½ cub Chopped onion
1 pound Boneless, skinless chickenbreast halves, cut into1" cubes
2 tablespoon Water
2 teaspoon Curry powder
¼ teaspoon Salt
⅛ teaspoon Pepper
1/3 cub Peanuts
1/3 cub Chutney
2 tablespoon Coconut
2 tablespoon Currants
1 package Green Giant Harvest FreshFrozen Mixed Vegetables(9 oz)
2 package Green Giant Rice OriginalsFrozen White 'n Wild Rice(10 oz)OR
2 cub Cooked white and wild ricemixture
1 Red bell pepper, cut intostrips

Preparation:

Place oil and onion in 2-quart casserole; cover with lid or vented plastic wrap. Microwave on high 2 minutes. Add chicken, water, curry powder, salt and pepper; re-cover. Stirring midway through cooking, microwave on medium high (70%) 5 minutes, or until chicken is no longer pink.

Add peanuts. chutney, coconut, currants and frozen mixed vegetables; re-cover. Stirring midway through cooking, microwave on high 6 minutes, or until vegetables are crisp tender. Let stand covered.

Prepare rice according to package microwave directions. To serve, spoon rice onto serving platter; top with chicken mixture. Garnish with pepper strips.

CHIL-BEER BRISKET OF BEEF OVER WILD RICE AMAD

Servings: 8 servings

Ingredients:

2 ½ pound Fresh Beef Brisket
1 teaspoon Salt
¼ teaspoon Garlic Powder
1 Bottle (12 oz) Beer
½ cub Diced Onion
1 teaspoon Pepper
1 Bottle (12 Oz) Chili Sauce
Wild Rice Amadine

GARNISHES:
2 Med. Ripe Tomatoes, Sliced
Parsley Sprigs

Preparation:

Place beef brisket, fat side down, in deep roasting pan. Sprinkle brisket with onion, salt, pepper and garlic powder. Pour chili sauce over brisket.
Cover tightly and cook in slow oven (325 degrees F.) for 3 hours. Pour beer over brisket. Increase oven temperature to moderate (350 degrees F.) and continue cooking, covered, 30 minutes. Place brisket on large serving platter and surround with Wild Rice Amadine. Garnish with sliced tomatoes and parsley. Slice brisket very thin and serve with hot cooking liquid.

CHIL-BEER BRISKET OF BEEF OVER WILD RICE AMADI

Servings: 8 servings

Ingredients:

2 ½ pound Fresh Beef Brisket
½ cub Diced Onion
1 teaspoon Salt
1 teaspoon Pepper
¼ teaspoon Garlic Powder
1 Bottle (12 Oz) Chili Sauce
1 Bottle (12 oz) Beer
Wild Rice Amadine

GARNISHES:
2 Med. Ripe Tomatoes, Sliced
Parsley Sprigs

Preparation:

Place beef brisket, fat side down, in deep roasting pan. Sprinkle brisket with onion, salt, pepper and garlic powder. Pour chili sauce over brisket. Cover tightly and cook in slow oven (325 degrees F.) for 3 hours. Pour beer over brisket. Increase oven temperature to moderate (350 degrees F.) and continue cooking, covered, 30 minutes. Place brisket on large serving platter and surround with Wild Rice Amadine.
Garnish with sliced tomatoes and parsley. Slice brisket very thin and serve with hot cooking liquid.

CHIL-BEER BRISKET OF BEEF OVER WILD RICE AMADINE

Servings: 8 servings

Ingredients:

2 ½ pound Fresh Beef Brisket
½ cub Diced Onion
1 teaspoon Salt
1 teaspoon Pepper
¼ teaspoon Garlic Powder
1 each Bottle (12 Oz) Chili Sauce
1 each Bottle (12 oz) Beer
1 Wild Rice Amadine

GARNISHES:
2 each Med. Ripe Tomatoes, Sliced
1 Parsley Sprigs

Preparation:

Place beef brisket, fat side down, in deep roasting pan. Sprinkle brisket with onion, salt, pepper and garlic powder. Pour chili sauce over brisket. Cover tightly and cook in slow oven (325 degrees F.) for 3 hours. Pour beer over brisket. Increase oven temperature to moderate (350 degrees F.) and continue cooking, covered, 30 minutes. Place brisket on large serving platter and surround with Wild Rice Amadine. Garnish with sliced tomatoes and parsley. Slice brisket very thin and serve with hot cooking liquid.

COOKED WILD RICE

Servings: 2 servings

Ingredients:

1/3 cub Wild Rice
1 cub Water
1 Bacon Strip; Thick, Lean
1 teaspoon Butter; Unsalted
Salt
White Pepper; Freshly Ground

Preparation:

Put the wild rice and water in a small sauce pan.
Bring the water to a boil, then reduce the heat to a bare simmer, cover and cook until the rice is tender, 1 to 1 ¼ hours. While the rice is cooking, saute the bacon until golden brown and crisp, then drain on a paper towel. Cut the bacon crosswise into thin julienne strips and set aside. When the rice is done, gently stir in the butter with a fork until melted; season to taste with salt and pepper. Just before serving, toss the rice with the bacon strips.
Makes 1 cup

CORNISH HEN HALVES AND WILD RICE

Servings: 4 servings

Ingredients:

¼ cub Green onions, sliced
1 tablespoon Margarine
1 teaspoon Chicken bouillon granules
¼ teaspoon Ground sage
1/3 cub Wild rice
1/3 cub Long grain rice
¼ cub Carrot, shredded
2 tablespoon Snipped fresh parsley
2 Cornish game hens, halvedlengthwise (1 to ½pounds each)
¼ cub Apple juice concentrate
1 teaspoon Lemon juice
2 medium Apples, sliced

Preparation:

In a medium saucepan, combine green onion, margarine, bouillon granules, sage, and 1 1/3 cups water. Bring to boiling. Stir in wild rice; reduce heat. Cover and simmer for 30 minutes. Stir in long grain rice, carrot, and parsley. Cover and simmer for about 20 minutes more or until rice is done and liquid is absorbed.

In a shallow baking dish, spoon rice mixture into four mounds. Place hens on rice mounds; cover loosely with foil. Roast in a 375F oven for 30 minutes.

Meanwhile, in a small bowl combine the apple juice concentrate and lemon juice. Uncover hens; roast for about 35 minutes more or until drumsticks can be twisted easily in sockets. During the last 15 minutes, add apple slices; brush hens and apples with apple juice mixture.

Makes 4 servings.

Posted by Stephen Ceideberg; August 6 1992.

CORNISH HENS WITH RAISIN-RICE PILAF

Servings: 8 servings

Ingredients:

4 (1 ½ Lb. Cornish Hens
¼ cub Brandy
½ cub Unsweetened Apple Juice
1 teaspoon Paprika
1 Raisin Rice Pilaf
Carrot Curls & Strips
Celery Leaves (Opt)

RICE PILAF:
¼ cub Raisins
½ cub Brandy
1 1/3 cub Cooked Wild Rice
1 1/3 cub Diced Carrots
2/3 cub Diced Celery
1 teaspoon Cinnamon
Vegetable Cooking Spray

Preparation:

Remove Giblets From Hens; Discard. Rinse Hens Under Cold, Running water & Pat Dry. Remove Skin & Trim Excess Fat. Split Hens in Half lengthwise.
Place Hens, Meaty Side Up On A Rack in A Roasting Pan. Combine Brandy, Apple Juice, Paprika in A Bowl. Stir Well. Brush Hens With Mixture. Bake At 350 Degrees For 1 Hour OR Until Juices Run Clear, Basting Every 15 Min.
Serve With Rasin-Rice Pilaf. Garnish With Carrot Curls & Strips &

CORNISH HENS WITH TOASTED RICE STUFFING

Servings: 2 servings

Ingredients:

1 tablespoon Butter
½ cub Pecans, chopped
1 cub Water
2 Cornish Hens, thawed
¼ teaspoon Black pepper
1 package UNCLE BEN'S Long Grain &
Wild Rice Original Recipe
1 1/3 cub Orange juice
¼ cub Raisins
½ teaspoon Salt
1 teaspoon Butter, melted

Preparation:

Melt butter in a sauce pan. Add rice only and pecans and saute over low heat, stirring occasionally, until rice turns golden brown. Add seasoning packet, orange juice, water, raisins to rice mixture and stir well. Bring to a boil, cover, and reduce heat. Simmer for 25 minutes or until liquid is absorbed. Remove from heat and cool.
Remove packet from cavity of Hens and discard. Wash Hens inside and out and drain well. Season with salt and black pepper. Fill cavity of each Hen with ½ to ¾ cup rice mixture. Cover and warm remaining rice to serve with Hens. Tie drumsticks together with string and place on a rack in a roasting pan. Brush each Hen with melted butter.
Roast in a 350'F. oven for 1 hour or until juices run clear when Hen is pierced. Baste occasionally with melted butter while roasting.
Remove from oven. Remove and discard string. Serve Hens on a bed of the remaining Rice Stuffing.

DOUBLE RICE STUFFING [FOR A 12-POUND TURKEY]

Servings: 1 servings

Ingredients:

2 package Long-grain & wild rice
(6 oz. each)
6 tablespoon Butter or margarine
4 ½ cub Water
3 cub Chopped celery
1 large Onion chopped
7 ounce (1 jar) Pimento-stuffed
Olives, drained & sliced
1 teaspoon Salt
¼ teaspoon Pepper

Preparation:

1. Prepare rice mix with 2 tablespoons of the butter or margarine and the 4
½ cups water, following label directions.

2. Saut‚ celery and onion in remaining butter until soft in a large frying pan; lightly stir in rice mixture, olives, salt, and pepper.

Makes approximately 10 cups or enough to stuff a 12-pound bird.

Source: Family Circle Illustrated Library of Cooking.

Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY.

DUCK WITH PINE NUT WILD RICE

Servings: 4 servings

Ingredients:

Apricot Basting Sauce; *
Duckling; 4 ½ to 5 Lbs.
Pine Nut Wild Rice; Below

PINE NUT WILD RICE:
½ cub Wild Rice; Uncooked
2 tablespoon Green Onions/Tops; Sliced
1 teaspoon Margarine Or Butter
1 ½ cub Chicken Broth
2 ounce Pine Nuts; Toasted, ½ Cup
½ cub Pears; Dried, Chopped
½ cub Currants

Preparation:

* See Sowest 2 for recipe.
~------------------------------------------------------------------------- Prepare Apricot Basting Sauce and set aside. Heat oven to 350 degrees F.
Place duckling, breast side up, on rack in a shallow roasting pan. Brush with Apricot Basting Sauce. Insert meat thermometer so that the tip is in the thickest part of the inside thigh muscle and doesn't touch the bone. Do not add water and do not cover. Roast, brushing with the sauce 2 or 3 times, until thermometer registers 180 to 185 degrees or drumstick meat feels very soft when pressed between fingers, 2 to 2 1/3 hours. Serve with Pine Nut Wild Rice. PINE NUT WILD RICE: Cook and stir wild rice and onions in margarine in a 2-quart heavy saucepan over medium heat until onions are tender, about 3 minutes. Stir in broth. Heat to boiling, stirring occasionally, reduce heat and cover. Simmer until wild rice is tender, 40 to 50 minutes. Stir in pine nuts, pears and currants.

FIVE GRAIN PILAF

Servings: 12 servings

Ingredients:

1 cub Currants
¼ cub Fresh orange juice
1 teaspoon Olive oil
1 teaspoon Minced garlic
½ cub Finely chopped onion
2 cub Sliced mushrooms
1 cub Barley
½ cub Soft winter wheat berries
¼ cub Millet
¼ cub Wild rice
¼ cub Brown rice
3 cub Chicken broth
1 cub Chopped scallion
1 cub Slivered, toasted almonds
1 cub Minced Italian parsley
Salt and pepper

Preparation:

Preheat the oven to 350. Plump the currants in the orange juice for 20 minutes.
In a large Dutch oven with a tight fitting lid, heat the olive oil over medium heat. Add the garlic and onion and saute for 5 minutes. Add the mushrooms and saute for 3-5 minutes, until softened.
Add the barley, wheat berries, millet, wild and brown rice. Stir to coat with the oil and cook, stirring, for 10-15 minutes. The grains should be soft to the tooth.
Stir in the chicken brothand bring to a boil. Cover and place in oven; bake for 30 minutes.
Remove the pilaf from the oven; stir in the scallion, currants and soaking liquid, toasted almonds, and parsley. Season with salt and pepper to taste. Serve immediately.

FRIED WILD RICE WITH MUSHROOMS

Servings: 4 servings

Ingredients:

2 tablespoon Cooking oil
1 teaspoon Minced ginger
2 teaspoon Minced garlic
2 Green onions, chopped
½ cub Chopped onion
½ cub Diced celery
½ cub Frozen peas and carrots
Thawed
½ cub Small cooked shrimp
¼ cub Diced cooked ham
4 cub Cooked wild rice
2 tablespoon Oyster sauce
2 teaspoon Sesame oil
pinch White pepper
¼ cub Chicken broth

GOLDEN EGG THREADS:
1 Egg
2 teaspoon Cooking oil

Preparation:

* GOLDEN EGG THREADS:

To make golden egg threads, heat a small nonstick frying pan over medium heat until hot. Add 2 teaspoons cooking oil and 1 lightly beaten egg; tip the pan to spread the egg thinly over the bottom of the pan Cook the egg until barely set; turn once and cook the other side about 30 seconds.
Remove and let cool. Cut into thin shreds.

Heat a wok over medium high heat until hot. Add the cooking oil, ginger, and garlic and stir fry for 10 seconds. Add the green onions, onion, celery, peas and carrots, shrimp, and ham and stir fry for 2 minutes Reduce the heat to medium low. Add the wild rice, egg shreds, oyster sauce, soy sauce, sesame oil, white pepper ant the chicken broth; Toss to mix well.

Source: The Well Seasoned Wok Typed by Dale/Gail Shipp

GARDEN WILD RICE SALAD

Servings: 50 servings

Ingredients:

1 package UNCLE BEN'S Long Grain &Wild Rice Blend (36 oz)
3 quart Water
¼ cub Margarine or butter
1 ½ cub Cooking oil
1 cub Lemon juice
3 cub Tomatoes, fresh, diced
1 ½ cub Green pepper, diced
1 ½ cub Cucumber, pared and diced
1 cub Parsley, fresh, finelychopped

Preparation:

1. Cook rice in water with margarine or butter according to package instructions, for 20 minutes. 2. Transfer rice and remaining liquid to shallow pan, cover and chill. 3. Fold in remaining ingredients. Chill before serving. Measurements and timing are designed only for Uncle Ben's Fast Cooking Rice Pilaf, Original Rice Pilaf, Fast Cooking Spanish Rice, Long Grain & Wild Rice Blend, and CONVERTED Brand Rice

GARLIC SOUP (VEGAN)

Servings: 8 servings

Ingredients:

3 quart Water
3 Fresh garlic bulbs; peel
½ cub Pearl barley
¼ cub Long grain wild rice
4 large Onions; chopped
4 Russet potatoes; peeled/chun
4 large Carrots; peeled & sliced
3 Celery; sliced
¼ cub Tamari soy sauce
1 teaspoon Thyme
¼ teaspoon Ground rosemary
1 tablespoon Spike
2 teaspoon Vegit
2 tablespoon Vegtable broth powder
1 cub Sliced fresh mushrooms
2 teaspoon Simply organic seasoning
1 tablespoon Dried parsley flakes
2 teaspoon Dried dill weed
1 teaspoon Salt
1 teaspoon Salt
4 Russet potatoes; in small ch

Preparation:

This recipe is called garlic soup because it has so much garlic in it but it is actually a very hearty soup with a very sweet garlic flavor. It is well worth the time it takes to peel the garlic but you must use fresh garlic do not replace with dried minced. Place 2 cups of the water in a large stock pot. Add the whole garlic cloves and cook over medium heat for 15 min.
Remove the garlic cloves and mash them thoroughly before processing. Blend in a food processor. Add the remaining 2 ½ qts water the barley and the wild rice. Bring to a boil cover and simmer for 15 min.
Add the remaining ingredients bring to a boil turn down to simmer and cook until tender about 30-45 min.
This soup tastes best if made a day or two in advance to give the flavors a chance to blend. Nutrition (per serving): 274 calories Total Fat 1 g (3% of calories) :

D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á

GLAZED CORNISH HENS

Servings: 4 servings

Ingredients:

¼ cub Apple jelly
½ teaspoon Cinnamon
2 Cornish game hens
1 Pkg of uncle ben's wild rice
2 tablespoon Apple jelly
1 ½ cub Red seedless grapes halved
½ cub Thinly sliced celery
1/3 cub Unsalted cashews

Preparation:

Combine ¼ cup of apple jelly and cinnamon in small saucepan; heat stirring, until melted. Set aside.
Place hen halves, skin side up, on rack in shallow roasting pan; sprinkle with salt. Roast in 350 degrees oven 20 minutes. Brush with jelly-cinnamon mixture and roast 25-30 minutes longer, or until browned and tender. While hens are roasting, cook contents of rice and seasoning packets according to direction. Stir in 2 T of jelly, gra[es amd celery.
Serve alongside hens. Sprinkle cashews over rice.

GREEN RICE

Servings: 6 servings

Ingredients:

4 cub Chicken stock
1 cub Wild rice; rinsed
1 cub Long-grain brown rice
1 tablespoon Butter
1 tablespoon Vegetable oil
1 small Sweet green pepper; diced
½ cub Parsley; fresh, chopped
6 Green onions, chopped
1 cl Garlic; chopped

Preparation:

In 12-cup casserole, cover and microwave stock and wild rice at High for 10 minutes. Stir in brown rice; cover and microwave at Medium (50%) for 45 minutes or until tender. Let stand for 15 minutes. In microwaveable dish melt butter with oil. Add green pepper, parsley, onions and garlic; microwave at High for 2 minutes or until slightly softened. Stir into rice.

HIDATSA STUFFED SUGAR PUMPKIN

Servings: 6 servings

Ingredients:

1 Sugar pumpkin, 4-5 pounds
2 teaspoon Salt
½ teaspoon Dry mustard
2 tablespoon Rendered fat
1 pound Ground buffalo, venison orbeef
1 Medium onion, chopped
1 cub Cooked wild rice
3 Eggs, beaten
1 teaspoon Crushed, dried sage
¼ teaspoon Pepper

Preparation:

Preheat oven to 350 deg F. Cut the top off the pumpkin and remove strings and seeds. Reserve seeds for another use. Prick the cavity with a fork and rub with 1 teaspoon salt and the mustard. Heat fat in a large skillet, add meat and onion and saute over medium-high heat until browned. Off the heat, stir in wild rice, eggs, remaining salt, sage and pepper.
Stuff pumpkin with the meat mixture. Place ½" water in the bottom of a shallow baking pan. Put pumpkin in the pan and bake for 1 ½ hours, or until tender. Add more water to the pan as neccessary to avoid sticking.
To serve, cut pumpkin into wedges, giving each person pumpkin and stuffing.

Source: Spirit of the Harvest

HOPPING JOHN IN A PRESSURE COOKER

Servings: 1 servings

Ingredients:

2 cub Brown basmati rice
½ cub Wild rice
½ pound Frozen black-eyed peas
10 ounce Bag frozen mustard greens
10 ounce Bag frozen collard greens
5 ½ cub Water
1 teaspoon Basil
1 teaspoon Garlic powder
1 teaspoon To 1*T Old Bay seasoning
2 can Stewed tomatoes with liquid

Preparation:

This is a variation of something my grandmother used to make with h*m hocks. It's a long way from the original. This makes approx. 5 qts., enough to freeze half or feed a crowd.

Put the water in the cooker, turn burner to high. Stir in spices. Rinse rices and put in cooker. Throw in black-eyed peas, greens, and stewed tomatoes. Bring to simmer with the top off, stirring occasionally, until frozen stuff has thawed somewhat and greens are separated. Lock the lid down, bring to high pressure. Cook at high pressure for 30 minutes, remove from heat and allow natural pressure release. Adjust seasoning if necessary. Tobasco sauce is a must on the table.

I use an 8-qt.cooker, cut recipe in half if you use a smaller cooker.

Posted by "Anne.Cox" <20676AC@msu.edu> to the Fatfree Digest [Volume 14 Issue 18] Jan. 18. 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

1.80á

KATHIE JENKINS WILD RICE SOUP

Servings: 12 servings

Ingredients:

¼ cub Butter
4 Celery stalks, chopped
2 Carrots peeled and diced
1 small Onion, diced
1 small Red onion, diced
½ cub Green onions, sliced
1/3 cub Slivered almonds
1 tablespoon Dill weed
2 teaspoon Black pepper
2 teaspoon Garlic salt
2 Bay leaves
½ teaspoon Turmeric
4 quart Chicken stock
1 ½ cub Wild rice, well washed
½ cub White rice, well washed
½ teaspoon Salt
4 Egg yolks
4 cub Cooked chicken diced
3 cub Mushrooms, sliced

Preparation:

Melt butter in skillet over medium heat, add celery, carrots, all onions and almonds and saute until slightly tender, stirring occasionally, about 5 minutes. Add dill weed, pepper, garlic salt, bay leaves and turmeric.
In separate large pot, bring chicken stock, wild rice, white rice and salt to boil. Reduce heat, add celery mixture, cover and simmer 30 minutes, Add more stock if too thick. Whisk 1 C hot soup into yolks, then whisk back into soup. Add chicken and mushrooms, discard bay leaves, Heat gently, Do not boil. Serve immediately.
Each serving contains about 282 calories; 1,444 mg sodium; 111 mg cholesterol; 12 grams fat; 28 grams carbohydrates; 16 grams protein; .84 grams fiber.

(To order Wild Rice write: Ray Leinbach, Box 202, Blackduck, MN, 56630)

MANITOBA WILD RICE

Servings: 4 servings

Ingredients:

1 cub Wild rice
4 cub Water
1 teaspoon Salt
6 each Slices bacon
2 each Onions, chopped
1 each Sweet green pepper chopped
3 each Stalks celery, chopped
1 ½ cub Sliced mushrooms
2 tablespoon Butter
¼ cub Beef stock or water
1 Salt and pepper to taste

Preparation:

Rinse rice in colander with cold running water. In large saucepan, bring water and salt to boil; add rice; reduce heat to medium low and simmer, covered 30 minutes. Drain. Meanwhile, in skillet, over medium high heat, fry bacon 3 to 5 minutes or until crisp. Transfer bacon to paper towel; pat dry and chop. Drain all but 1 tablespoon bacon drippings from skillet; add onions and cook, stirring 3 to 5 minutes or until tender. Add green pepper, celery and mushrooms; cook, stirring 3 minutes. Transfer vegetable mixture to 8 cup casserole.
Stir in butter, beef stock and rice. Bake covered, 15 to 20 minutes in 350 F degree oven until rice is tender. Season to taste with salt and pepper..

MARINATED WILD RICE WITH MUSHROOMS

Servings: 6 servings

Ingredients:

3 cub Water
1 each Vegetable bouillon cube
½ cub Wild rice
½ cub Long-grain rice
4 ounce Porcini mushrooms
1 cub Mushrooms, sliced
1 cub Carrots, julienned
3 tablespoon Parsley, minced
2 tablespoon Chives, minced
¼ cub Walnuts, chopped
Salt & pepper

VINAIGRETTE:
1/3 cub Nut oil
¼ cub Safflower oil
¼ cub White wine vinegar
Juice of ½ lemon
2 teaspoon Dijon mustard
Black pepper
1 teaspoon Mixed herbs

Preparation:

Combine water & bouillon cube in a heavy pot & bring to a boil. Stir in the rices & return to a boil. Lower heat, cover & simmer for 45 minutes, until the water has been absorbed. Let rices cool to room temperature.
Slice all the mushrooms & sweat them in a skillet over moderate heat until they are just wilted. Combine in a large mixing bowl with the rice & add remaining ingredients, including vinaigrette. Cover & marinate for 2 hours before serving. If making ahead, put in fridge & take it out 1 hour before serving.
VINAIGRETTE: Combine all ingredients in a cruet & shake till combined. Shake well before each use.

MIXED GRAIN MUSHROOM CASSEROLE

Servings: 8 servings

Ingredients:

½ cub Wild rice
½ cub Pearl barley
½ cub Brown rice
¼ cub Oil
1 large Onion; thinly sliced
4 Garlic cloves; chopped
4 tablespoon Unsalted butter or margarineOR- Oil
½ pound Mushrooms; thickly sliced
3 ½ cub Broth
1 teaspoon Crushed dried thyme
½ teaspoon Crushed dried oregano
Salt & pepper; to taste

Preparation:

Combine grains in a mixing bowl and set aside. Pour the oil into a 2-3 qt.
casserole which is safe for both stovetop and oven cooking, and place on med. heat. When hot , saute onion and garlic until tender and translucent, about 5-6 mins. Add the mixed grains and saute for 1 min., stirring constantly.

Meanwhile melt butter or margarine (if using) in a separate pan on med.
high heat. When hot , add mushrooms and saute quickly, stirring frequently, until the shrooms are hot and have just absorbed the "butter" (about 1 min.). Immediately remove from heat.

Add the broth, herbs, and mushrooms to the casserole with the onions and grains, and bring to a boil. Season with salt and pepper to taste, cover tightly (use aluminum foil between pot and cover if necessary for a good seal), and bake at 350 degrees F for 1 hr.

NOTES: I use alot less oil (only as much as needed to keep things from sticking in my cast-iron dutch oven), add hot peppers and fresh herbs (rosemary is especially delicious; i dislike dried oregano so i use less or none), add soy sauce instead of salt, and saute the mushrooms first in the same pan (taking them out when done) so i dont have to wash two pans :^>. Frankly i can't see where they get 8 servings from, this lasts me maybe 3 meals....It's really a hearty dish, so save it for a cold day (some of us still have a few left, despite the advent of spring). Enjoy!

(8 servings as a side dish, less as an entree)

From: karpen@nrlfs1.nrl.navy.mil (Judy Karpen) @Newsgroups: rec.food.veg

MUSHROOM WILD RICE

Servings: 4 servings

Ingredients:

4 ounce Package wild rice
2 cub Water
1 tablespoon Beef-flavored bouillon gran.
½ pound Fresh mushrooms, sliced
¼ cub Butter, melted
1 tablespoon Lemon juice
2 tablespoon Minced onion
1 tablespoon Minced fresh parsley
⅛ teaspoon Garlic powder
½ cub Coursley chopped pecans,

Preparation:

Wash rice in three changes of hot water, drain.
Combine rice, 2 cups water, and bouillon granules in a medium saucepan; bring to boil. Cover, reduce heat to low, and simmer 30-45 minutes or until rice is tender and water si absorbed. Saute mushrooms in butter and lemon juice until tender. Stir mushrooms in butter and lemon juice until tender. Stir mushrooms, onion, parsley, garlic powder, and pecans into rice.

MUSHROOMS WITH WILD RICE (LF)

Servings: 4 servings

Ingredients:

RICE:
1 cub Wild rice
3 cub Water
1 tablespoon Low-sodium soy sauce

MUSHROOMS:
1 medium Yellow onion; chopped
2 Celery stalks; chopped
¼ cub Water
½ pound White button mushrooms sliced (about 2-½ cups)
8 Fresh shitake mushrooms, chopped
½ cub Oyster mushrooms, chopped
¼ cub Enoki mushrooms, trimmed
12 Snow peas; quartered
½ Red bell pepper; diced
2 tablespoon Low sodium soy sauce
½ teaspoon Dried sage
¼ teaspoon Poultry seasoning
Fresh ground pepper to taste

PER SERVING:
152 *cals
6 *gm protein
⅛ *gm fat
31 *gm carbo
829 *mg sodium
3 *gm fiber

Preparation:

Rice: place rice, water, soy sauce and scallions in a saucepan with a tight-fitting lid. Bring to a boil, reduce heat, cover and cook over medium heat until liquid has evaporated and rice is tender, about 1 hour.
Set aside. Mushrooms: Place onion, celery and water in a large pan. Cook and stir for several minutes, until vegetables soften slightly. Add buttom, shittake and oyster mushrooms, cook, stirring occasionally, for 10 minutes.
Gently stir in cooked rice, enoki mushrooms, snow peas, red pepper and seasonings. Cook over low heat for another 15 minutes.

A.ENGLISH [Al & Diane] at 21:48 EDT

NERO WOLFE'S ROAST QUAIL VERONIQUE

Servings: 6 servings

Ingredients:

6 Quail, dressed
Salt
Pepper, freshly ground
1 ½ cub Wild rice, cooked
½ cub Butter, melted
2/3 cub Dry white wine
½ cub Veal bouillon
½ cub Peeled green seedless grapes
12 Slices Fritz's bread (goodhomemade will do)
½ pound Boiled Georgia ham

Preparation:

1>. Preheat oven to 450 deg.F. 2>. Wash and wipe the quail dry. Rub the insides with salt and pepper. Stuff each bird with the wild rice mixed with a little of the melted butter. Truss with butcher's cord.
Put the quail in a shallow roasting pan, brush with butter, and roast for 5 minutes at 450 deg.F: lower the heat to 325 deg.F and roast for 20 minutes more, basting with additional butter. When done, remove from the pan and keep warm on a platter. 3>. Deglaze the pan with the wine and veal bouillon and bring to a boil. Lower the heat and, add the grapes, and simmer 5 minutes. Correct the seasonings. 4>. Fry the bread in a little butter and cut into triangles. Arrange the toast on a serving platter and cover with julienned slices of ham. Place the quail on top and spoon some of the sauce over them. Serve the rest of the sauce in sauceboat.

NORTH WOOD CLAM CHOWDER

Servings: 6 servings

Ingredients:

6 medium Potatoes,peeled and cut into½" cubes
6 cub Chicken stock (You can usecanned chicken broth.)
2 6 ½ ounce cans mincedclams,drained - save liquid
1 tablespoon Lemon juice
1 ½ medium Onion,diced
1 6 ounce pkg. freshmushrooms,sliced in threepieces lengthwise
4 ½ tablespoon Butter
1/3 cub Flour
3 Bay leaves
1 ½ cub Whipping cream
2 ½ cub Cooked wild rice
½ teaspoon Pepper

Preparation:

Salt to taste Golden sherry

Saute onions and mushrooms in butter until onions are clear. Put potatoes,broth,clam liquid and lemon juice in a 6 qt. soup pot.Boil 20 minutes.Add flour to onions and mushrooms,stir until smooth. Add onion mixture to soup pot.Toss in bay leaves and pepper, add salt to taste,cook for 10 minutes.Stir often.Add clams,cream and wild rice.Heat - stirring constantly.Just before serving add sherry to taste.

NUTTY WILD RICE SAUSAGE STUFFING

Servings: 12 servings

Ingredients:

1 ¼ cub Uncooked wild rice
1 ¼ cub Uncooked long-grain rice
16 ounce Bulk sausage
2 tablespoon Butter or margarine
4 large Celery ribs; sliced
5 ounce Medium sized fresh mushrooms sliced
1 large Onion; diced
Salt; to taste
Fresh ground black pepper to taste
1 cub Chopped walnuts; toasted(see note)

Preparation:

Prepare wild rice and long-grain rice according to package directions; toss together in large bowl; set aside. In 12" skillet over high heat, cook sausage, stirring frequently until well browned. With slotted spoon, remove sausage to bowl with rice. Add butter to drippings remaining in skillet; melt over medium heat. Add celery, mushrooms, onion and salt and pepper; cook 10 minutes, stirring occasionally until vegetables are tender. Remove from heat; add vegetable mixture to rice mixture in bowl along with walnuts; toss well to mix. Makes 12 to 14 cups, just, enough to stuff 12 to 14 pound turkey. Note:To toast walnuts; In dry small skillet over very low heat, toast walnuts 3 to 5 minutes, stirring frequently until golden brown.
Cool before adding to stuffing.

ORANGES FILLED WITH RAISINS, CHICKPEAS, AND RICE

Servings: 2 servings

Ingredients:

ORANGE-TAHINI SAUCE:
¼ cub Tahini
¾ cub Plain yogurt or soft tofu
¼ cub Orange juice
2 teaspoon Ground cumin
2 teaspoon Paprika
2 tablespoon Minced fresh cilantro (opt.)

FILLING:
1 tablespoon Unsalted butterOR- avocado oil
1 medium Red onion; chopped
1 cub Brown and wild rice blend (uncooked)OR 1/3 brown & 2/3 wildrice
2 cub Vegetable broth or water
1 cub Chickpeas; cooked, drained
¼ cub Raisins

ORANGES:
2 Jumbo navel oranges halved crosswise

GARNISH:
1 tablespoon Sesame seeds
1 tablespoon Chopped scallion whites
4 Cilantro leaves (optional)

Preparation:

FOR THE ORANGE-TAHINI SAUCE: In a blender or food processor, combine all ingredients. Refrigerate until ready to use.

FOR THE FILLING: Melt the butter or heat the oil in a medium saucepan.
Saute the onion until soft, about 10 minutes. Add the rice and stir to coat with the butter. Add the broth, bring to a boil, cover, and simmer over low heat until rice is tender and liquid is absorbed, about 45 minutes. Let cool to room temperature.

In a large bowl, toss together the cooked rice, Orange-Tahini Sauce, chickpeas, and raisins.

Prepare the oranges for stuffing by slicing off the rounded ends so that each half stands squarely on a plate. Using a paring knife, carve out the fruit, cut it into bite-size sections, and toss it into the rice mixture.
Once the fruit has been removed, cut away as much of the white portion of the peel as possible, leaving the shell intact.

Set the orange shells on a serving dish and fill them with the rice mixture. Garnish each with a sprinkling of sesame seeds and scallions topped with a whole cilantro leaf.

Source: Vegetarian Entertaining - by Diana Shaw Harmony Books - New York (0-517-57475-6) Typed for you by Karen Mintzias

PECAN RICE MELANGE

Servings: 6 servings

Ingredients:

¾ cub Wild rice
4 ½ cub Chicken broth, divided
1 tablespoon Butter
1 cub Long grain rice
¾ cub Toasted chopped pecans
½ cub Chopped parsley

Preparation:

Rinse wild rice. Combine wild rice with 2-½ c chicken broth, heat to boiling. Cover, reduce heat, simmer 30 mins. Drain excess broth, set aside.
Heat remaining 2 c broth and butter to boiling. Add long grain rice, reduce heat, simmer covered 15 mins. Combine rices. Toss with parsley and pecans

PECAN WILD RICE PILAF

Servings: 8 servings

Ingredients:

4 cub Chicken broth
1 cub Wild rice, rinsed well
1 ¾ cub Wheat pilaf
1 cub Pecan halves
1 cub Currants, dried
1 Scallion bunch,thinly sliced
½ cub Italian parsley,chopped
½ cub Fresh mint leaves,chopped
Zest of 2 oranges,grated
2 tablespoon Olive oil
1 tablespoon Orange juice
Black pepper,freshly ground

Preparation:

In a medium saucepan, bring broth to a boil. Add wild rice to boiling broth. Bring back to a boil, reduce heat to medium-low and cook, covered, for 50 minutes or until rice is tender. Do not overcook. Remove to a large bowl.

While the rice is cooking, in another saucepan bring about 2 ¼ cups water to a boil. Stir in the pilaf, cover and bring back to a boil. Reduce heat to low and simmer 15 minutes, or until pilaf is tender. Remove from heat, let rest 15 minutes, and add to the (cooked) wild rice. Add remaining ingredients and toss well. Serve at room temperature.

NOTES:

* Wheat and wild rice pilaf with pecans -- I originally got this recipe from the Sunday magazine of the local paper, I served it last year for Christmas dinner, and it's very good.

: Difficulty: easy.
: Time: 1 hour cooking, 1 hour cooling.
: Precision: approximate measurement OK.

: Nancy Mintz
: UNIX System Development Lab, AT&T-IS, Summit, NJ : ihnp4!attunix!nlm

: Copyright (C) 1986 USENET Community Trust

PHEASANT WILD RICE CASSEROLE

Servings: 6 servings

Ingredients:

1 cub Uncooked wild rice
1 Stick margarine or butter
1 small Can sliced mushrooms
1 ½ cub Milk
1 small Jar pimento, diced(optional)
Salt and pepper
1 Onion, chopped
¼ cub Flour
1 ½ cub Chicken broth
2 cub Pheasant, cooked, diced
2 tablespoon Parsley flakes
½ cub Slivered almonds

Preparation:

onion in butter until tender. Remove from heat; stir in flour until smooth. Drain mushrooms reserving liquid. Add enough broth to liquid to measure 1 ½ cups. Gradual stir into flour mixture, add milk, cook stirring constantly until thick. Add rice, mushrooms, pheasant, pimento, parsley, salt and pepper. Place in 2-quart. casserole.
Sprinkle with almonds. Bake at 350 degrees for 25-30 minutes.

(To order Wild Rice Write: Ray Leinbach, Box 202, Blackduck, MN, 56630)

RICE AND LENTIL SALAD

Servings: 1 servings

Ingredients:

1 cub Wild rice
1 cub Long grain brown rice
1 cub Green (French) lentils

COMBINE WITH:
1 each Red, yellow, green bell
Pepper, chopped
2 cub Small cherry tomatoes
1 Or 2 carrots
¼ cub Chopped fresh basil (more or
Less)
1 To 2 tablespoon or chopped
Fresh mint

DRESSING:
Nonfat tomato-herb
Red wine vinegar

Preparation:

Cook grains separately, in 2 cups water, until done, 45 minutes or less.

For the dressing, I used a prepared nonfat tomato-herb dressing (Trader Joe's) mixed about half and half with red wine vinegar because I generally find prepared nonfat dressings too thick and too sweet for my taste. I didn't measure, but I used perhaps half a cup, maybe as much as a cup, total, just enough to moisten everything.

I let it sit in the refrigerator all day, to let the flavors mix. I don't know how many people it served--it filled a large bowl-- but there wasn't any left over after the potluck (and while I was glad that everyone liked it, I was sorry not to have some to take home).

Jane Colman, jane@netcom.com. Fatfree Digest [Volume 10 Issue 49], Sept.
29. 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. H cook separately:

RISOTTO WITH CASHEW NUTS (MARGUERITE PATTEN)

Servings: 4 servings

Ingredients:

1 large Onion, peeled
1 Red pepper, deseeded
4 ounce Mushrooms
2 tablespoon Olive oil
10 ounce Mixed Basmati and wild rice
5 fluid ounce Dry white wine or extrawater
20 fluid ounce Water
3 tablespoon Mushroom ketchup
4 ounce Frozen peas
Salt and black pepper
4 ounce Cashew nuts
1 ounce Parmesan cheese, grated

Preparation:

Finely chop the onion, dice the red pepper; wipe and slice the mushrooms. Heat the oil in a pan, add the onion. Cook gently for 5 minutes then add the rice. Stir well to coat all the rice grains in the oil. Add the wine and water, or use all water, and bring the mixhzre to boiling point. Simmer for 15 minutes without covering the saucepan. Stir once then add the ketchup, red pepper, frozen peas and mushrooms, together with seasoning to taste. Check there is still some liquid left in the pan, if not add a little more water. Cover the saucepan and simmer for 15 minutes or until the rice is tender and all the excess liquid has evaporated. Put in the cashew nuts and cheese and cover the pan. Stand off the heat for 5 minutes then serve with crusty French bread.

Source: Marguerite Patten's Marvellous Meals, Yours Magazine, UK

ROAST TURKEY WITH WILD RICE STUFFING.

Servings: 12 servings

Ingredients:

4 ounce Wild Rice.
4 teaspoon Chicken Bouillon, or cubes.
1 cub Celery, chopped.
½ cub Green Pepper, chopped.
½ cub Butter or Margarine.
1 cub Hot Water.
8 ounce Herb-Seasoned Stuffing Mix.
2 teaspoon Poultry Seasoning.
1 Turkey (Approx. 12 lbs).
Salt & Peppers.
Melted Buttter.

Preparation:

Prepare wild rice as per directions on package, dissolving 3 tsp. bouillon in water before adding rice. Preheat oven to 325 deg.F. In medium skillet, cook celery and green pepper in butter until tender. Dissolve the remaining bouillon in hot water. In large bowl, combine rice, vegetables, bouillon liquid, stuffing mix and poultry seasoning; mix well.¶
Season turkey with salt and pepper. Stuff neck and body cavity loosely; truss. Place breast side up, on rack in shallow roasting pan. Brush with butter. Roast as label directes. Turn extra stuffing into a well-greased 1-quart baking dish; cover and refrigerate. Bake 30 minutes.¶

SAUSAGE AND WILD RICE STUFFING

Servings: 4 servings

Ingredients:

1 cub Wild Rice (uncooked)
½ cub Sausage meat
1/3 cub Onion minced
2 tablespoon Parsley, minced
1 cub Mushrooms, chopped
½ teaspoon Sage
½ cub Butter
Salt and pepper to taste

Preparation:

Precook Wild Rice. Saute onion in butter, add chopped mushrooms and sausage and fry until done. Combine Wild Rice, sausage mixture, parsley, sage, salt and pepper. Ideal for chicken, turkey, duck or squab.

(To order Wild Rice write: Ray Leinbach, rt1 box 202, Blackduck, MN, 56630)

SAVORY WILD RICE DINNER MUFFINS

Servings: 12 muffins

Ingredients:

2 cub Wild Rice Pancake/Waffle Mix (Arrowhead Mills)
¼ cub Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon Garlic powder
1 Egg or egg replacer
2 tablespoon AM Unrefined Vegetable Oil
1 ½ cub Milk or milk substitute
½ teaspoon Sea salt (optional)

Preparation:

Preheat oven to 400 F. Stir dry ingredients together. Beat liquids together in a separate bowl. Add dry mixture to liquids and stir well.
Divide into 12 oiled muffin tins and bake for 20 minutes or until done.

Source: Arrowhead Mills "Whole Grain Muffins" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

SAVORY WILD RICE STUFFED ONIONS

Servings: 6 servings

Ingredients:

6 large Vidalia Onions or 8 medyellow onions.
1 cub Mushrooms, chopped
3 Cloves garlic, minced
1 Apple, peeled, cored,chopped (about 1 cup)
2 tablespoon Fresh parsley, minced
2 tablespoon Fresh marjoram, minced (used
1 teaspoon Dried)
1 teaspoon Lemon juice
¼ teaspoon PaprikaSalt & pepper to taste
1 cub Wild rice, cooked
1 Vegetable stock

Preparation:

1. Preheat oven to 400F

2. Cut ¼ unch off both ends of the onion and peel off dry layers. Bake onions, root end down in baking dish for 30 minutes, or until golden brown.
Let cool and hollow out each onion from top, leaving ½ inch shell (outer most 2-4 layers).

3. Chop 1 cup of reserved onion and saute with mushrooms in a medium hot pan for 3 minutes. Add garlic and apple and saute 3 minutes. Add parsley, marjoram, lemon juice, paprika, salt and pepper; combine the sauteed mixture with the cooked rice.

4. Fill each onion shell with rice mixture. Pour enough stock to cover bottom of onions (about ½ inch). Bake for 20 minutes, basting the stuffed onions with stock occasionally.

Makes 6-8 servings depending on which onions you use.

My suggestion on this is that the onions took A LOT longer to cook than 30 minutes. If you want to fix this for a dinner, I recommend that you bake the onions the night before, and then finish up the next evening with the filling. The onions will also be cool then, instead of working with hot onions that just came out of the oven.

From: jmmille2 (Joann M. Miller). Fatfree Digest [Volume 8 Issue 48] June 9, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

SHERRIED CHESTNUT STUFFING

Servings: 12 servings

Ingredients:

1 pound Fresh chestnuts; -=OR=-
10 ounce -canned chestnuts
2 package Long-grain rice & wild rice(6 oz size packages)
4 cub Water
½ cub Cream sherry
4 tablespoon Butter or margarine
½ cub Sliced onion
½ cub Sliced celery
½ cub Minced parsley

Preparation:

If fresh chestnuts are used, slit shells on one side and cook in boiling water to cover 20 minutes. Cool, peel off shells and skin and dice coarsely. Drain and dice canned chestnuts, if used. Cook rice in water according to package directions, using seasonings from package and adding sherry and 1 tablespoon butter. Meanwhile, melt remaining 3 tablespoons butter in skillet. Add onion, celery and parsley and cook until onion is tender but not browned. Combine rice with vegetables and chestnuts. Makes enough for 10-pound turkey

SHRIMP & WILD RICE

Servings: 2 servings

Ingredients:

½ cub Uncooked Wild Rice
1 cub Water
¼ teaspoon Chicken Flavored Bouillon
Granules
2 tablespoon White Wine Vinegar
1 tablespoon Chablis OR Dry White Wine
1 teaspoon Vegetable Oil
⅛ teaspoon Sugar
⅛ teaspoon Curry Powder
1 cl Garlic Minced
¾ pound Large Shirmp Peeled &
Deveined
2 tablespoon Thinly Sliced
Green Onion Tops

Preparation:

Wash Wild Rice in 3 Changes Of Hot Water. Drain. Combine Rice, 1 C. Water & Boullon Granules in A Small Saucepan. Bring To A Boil. Cover, Reduce Heat & Simmer 40 Min. OR Until Rice Is Tender. Drain & Set Aside. Combine Vinegar, Wine, Oil, Sugar, Curry Powder in A Small Bowl. Stir Using A Wire Whisk Until Well Blended, Set This Mixture Aside. Coat A Medium Nonstick Skillet With Cooking Spray. Place Over Medium Heat Until Hot. Add Shrimp.
Saute 4 Min. Stirring Constantly. Add Vinegar Mixture; Cook An Additional Minute.Combine Rice, Shrimp Mixture & Green Onions in A Medium Bowl & Toss Well. Spoon Onto A Serving Platter. Sprinkle 2 t. Sliced Toasted Sliced Almonds On Top. Serve Warm. (Fat 5.5, Chol. 129)

SIMPLE WILD RICE

Servings: 4 servings

Ingredients:

2 cub Wild rice
6 cub Boiling water
1 tablespoon Olive oil
Salt

Preparation:

TO PREPARE THE WILD RICE, wash it in a sieve under cold running water for 2 minutes. Put the rice in a heavy pan, add the boiling water, and the olive oil. Cover, and let the rice simmer about 55 minutes until it is cracked and puffy. Drain, and salt to taste. (Be sure to drain rice after soaking.)

SOUR CREAM AND WILD RICE SOUP

Servings: 8 servings

Ingredients:

POACHING INGREDIENTS:
2 Chicken Breasts; excess fatand skin removed
1 quart Water
1 Onion; quartered
1 Carrot; cut in large chunks
1 Celery Rib; cut in half
1 Bay Leaf
10 Black Peppercorns; whole
Salt to taste

SOUP INGREDIENTS:
1 teaspoon Olive Oil
1 large Red Onion; thinly sliced
2 medium Celery Ribs; thinly sliced
3 large Carrots; peeled and shredded
4 Garlic Cloves; chopped
2 cub Mushrooms; sliced
¼ cub Flour
Salt
Black Pepper; freshly ground
1 cub Evaporated Skim Milk
1 cub Sour Cream Substitute
1 tablespoon Corn Starch
2 cub Wild Rice; Cookedaccording to package dirwithout fat or salt
3 tablespoon Thyme; fresh chopped

Preparation:

In a heavy saucepan, combine the chicken and water, bring to a boil, reduce the heat to low and carefully skim off any scum. Add onion, carrot, celery, bay leaf, peppercorns, and salt. Cover and simmer the chicken for 45 minutes to one hour. Remove the chicken from the broth and set aside to cool. Strain the remaining broth, discarding the solids, and place in the refrigerator to chill, or use fat separator to remove all fat from broth. When the chicken is cool enough to handle, remove the meat from the bone and tear or shred into bite sized pieces. Cover and refrigerate until needed.
Meanwhile, in a large saucepan, heat the olive oil until sizzling, add the onions, celery, carrots and garlic and cook over medium high heat for about 5 minutes. Lower the heat to medium, add the mushrooms and cook for 5 minutes more. Add the flour, salt and pepper and stir to combine, cooking for 2 minutes. Add the chicken stock (remove the fat that has accumulated at the top of the stock) and the evaporated skim milk. In a small bowl, whisk together the sour cream and the cornstarch. Add to the soup, stirring until thickened and heated through. Add the cooked rice, shredded chicken and thyme, stirring until thick and bubbly. Serve at once.

SPAM VEGETABLE STRUDEL

Servings: 6 servings

Ingredients:

1 package Long-grain and wild ricemix (6.25 oz)
½ cub Chopped carrot
½ cub Chopped red bell pepper
¼ cub Orange juice
1 can SPAM Luncheon Meat, cut inthin strips (12 oz)
2 cub Chopped mushrooms
¼ cub Sliced green onions
1 tablespoon Dijon-style mustard
½ teaspoon Basil
¼ teaspoon Pepper
6 Sheets frozen phyllo pastry,thawed
Butter-flavor vegetablecooking spray
1 tablespoon Dry bread crumbs
Soy sauce

Preparation:

Heat oven to 375'F. Prepare rice according to package directions. In small saucepan, combine carrots, red pepper, and orange juice. Bring to a boil. Cover and cook 5-7 minutes or until crisp-tender. Drain well. Place in medium bowl. In large skillet, saute SPAM, mushrooms, and green onion until tender. Add SPAM mixture, rice, mustard, basil, and pepper to vegetable mixture; stir well. Place 1 sheet phyllo pastry on a damp towel (keep remaining phyllo covered). Lightly coat phyllo with cooking spray. Layer remaining 5 sheets phyllo pastry on first sheet, lightly coating each sheet with cooking spray. Spoon SPAM mixture lengthwise down center of phyllo stack, leaving a ½" border. Roll phyllo jelly-roll style, starting with long side containing SPAM mixture. Tuck ends under; place diagonally, seam side down, on baking sheet coated with cooking spray. Lightly coat top of pastry with cooking spray and sprinkle with bread crumbs. Make 12 (¼" deep) diagonal slits across top of pastry using a sharp knife.
Bake 20 minutes or until golden. Serve with soy sauce.

SPICY RICE CASSEROLE

Servings: 6 servings

Ingredients:

1 pound Pork sausage, mild, bulk
1 teaspoon Cumin, ground
½ teaspoon Garlic powder
2 medium Onions; chopped
2 medium Green peppers; chopped
2 Beef bouillon cubes
2 cub Boiling water
1 Jalapeno pepper;seeded and finely minced
1 package Long grain and wild rice mixquick-cooking (6 ¼ oz)

Preparation:

In a large skillet, cook sausage, cumin and garlic powder, stirring often.
Drain. Add onions and green peppers; saute until crisp-tender. Dissolve bouillon in water; add to skillet. Stir in jalapenos, rice and rice seasoning packet; bring to a boil. Reduce heat and simmer, uncovered, 5-10 minutes or until the water is absorbed.

STUFFED BONELESS CORNISH HEN W\PORT ORANGE SAUCE

Servings: 6 servings

Ingredients:

6 Cornish Game Hens - 1-½ lb
Salt and pepper
1 Peel of 1 orange, thinly sli
1 teaspoon Lemon juice
1 ½ ounce Orange liqueur (Curacao)
1 cub Mandarin orange sections
2 cub Wild rice mix
2 cub Orange juice
4 teaspoon Brown sugar
Cornstarch
Watercress, bnc

Preparation:

To prepare hens for stuffing, remove the skin from the backbone area and set aside. Cut out the backbone, open the hen and remove all bones except the drumsticks. Boil the wild rice until tender, cool and stuff hens. Close the hen with drumsticks in the air and use the skin from the backbone to wrap the hen so it will stand in the baking pan breast side up. Season hens with salt and pepper. Roast at 350F for 45 minutes to 1 hour.~ ~ SAUCE: Combine the orange juice, lemon juice and brown sugar in a saucepan and bring to a boil. Use cornstarch mixed with a little water to achieve desired thickness.
Stir in liqueur and peel and keep warm.~ ~ Chef Tommy Chan of Smugglers Inn - Calgary Sun - Monday, June 18/90

STUFFED STEAK

Servings: 4 servings

Ingredients:

2 Slices bacon
½ cub Mushrooms, sliced thin
1 Clove garlic, minced
1 ¼ cub Water
¼ teaspoon Basil
1 cub Stuffing mix
1 tablespoon Oil
1 10.5 ounce can mushroom gravy
1 Small onion chopped fine
1 Stalk celery
¼ cub Wild rice or regular rice
½ teaspoon Beef bouillon
Dash of pepper
2 tablespoon Parsley chopped fine
4 Cube steaks

Preparation:

In a medium skillet, cook bacon over medium low heat for 5-8 minutes, until crisp. Drain, reserving 1 Tbsp fat. Crumble bacon and set aside.
Add onion, mushrooms, celery and garlic to skillet; saute 5 minutes or until tender. Add rice, 1 cup of the water, bouillon, basil and pepper.
Bring to a boil. Reduce heat and simmer 30 minutes or until tender (broth will not be completely absorbed). Remove from heat and stir in stuffing mix. Stir in bacon and parsley; set stuffing aside.
In a large skillet, heat oil over medium high heat. Cook steaks for 2-3 minutes on each side, until browned. Drain any fat from skillet. Stir together the gravy and remaining ¼ cup of water; pour over the steaks.
Place ¼ of the stuffing over each steak. Reduce heat, cover and simmer about 20 minutes, until steaks are tender. Garnish with cherry tomatoes

This is from one of my MIL's clippings from Women's Day. Date unknown

Shared by Robert Rostrup

THREE-GRAIN MEDLEY

Servings: 6 servings

Ingredients:

2 ¼ cub Water
1 teaspoon ChickenBouillon granules
1/3 cub Uncooked wheat berries
1/3 cub Pearl barley
¼ cub Wild rice
2 tablespoon Chopped fresh parsley
1 tablespoon Margarine or butter
2 teaspoon Finely shreddedLemon peel
4 Green onions (with tops),Thinly sliced
2 Cl Garlic, finely chopped

Preparation:

Heat water and bouillon granules to boiling in 1-½-quart saucepan. Stir in wheat berries. Cover and simmer 15 minutes. Stir in remaining ingredients. Cover and simmer about 40 minutes or until liquid is absorbed.
6 SERVINGS (½ CUP EACH); 55 CALORIES PER SERVING.

TREASURE HUNT

Servings: 1 servings

Ingredients:

480 g Chicken breast, de-bonedand skinned (4 x 120 g)
5 cub Chicken stock
60 g Butter
Aluminum foil
Seasoning - salt and pepper

STUFFING:
120 g Wild rice
20 g Chopped onions
2/3 cub Chicken stock
20 g Grated Parmesan cheese

VEGETABLES:
40 g Each of pearled carrot,potato, zucchini
40 g Diced celery
40 g Young peas or petits pois
10 g Butter
Seasoning salt and pepper

SAUCE:
1 cub Chicken stock
1 1/3 cub Fresh cream
Juice from 1 fresh lemon
10 g Butter
1 teaspoon Chopped chervil
Seasoning - salt and pepper

CREPE BAGS:
4 Green leek stems (eachapprox. 25 cms long)
4 Very thin crepesapproximately. 20 cms wide)

GARNISHES:
20 Soaked and washed dry morelpieces
10 g Butter
4 Sprigs chervil (orwatercress or parsley)

Preparation:

This looks like a nice dish++chicken breast stuffed with wild rice, some veggies and crepe strips to fill in for noodles.

Establishment: Hotel Riverside Plaza Tai Chang Kiu Road, Shatin, New Territories. Western Cuisine Practical Class Gold Award - Hot entree Chef: Chan Chi-hung Philip (Hotel Riverside Plaza)

To prepare: 1. Precook wild rice as a pilaf with chopped onions, chicken stock, and appropriate amount of water. When cool, add grated Parmesan cheese and let mixture cool.

2. Cut chicken breast portions butterfly style (i.e. slice in half and spread open. Flatten and slightly stretch them (by gently pounding them between two sheets of wax paper or inside a clean plastic bag. Season with salt and pepper.

3. Lay a cone-shaped portion of rice stuffing on one side of each flattened breast. Roll chicken breast up in a cone shape. Wrap each cone firmly in aluminum foil (to maintain shape during cooking: the professional recipe calls for plastic foil wrapping, but aluminum foil is recommended for home cooking).

4. Blanch green leek stems, then refresh in cold water.

5. Make 4 very thin crepes about 20 cms wide (ingredients not included above).

To cook: 1. Blanch pearled vegetables, celery and peas, then saute in approximately 10 g butter, adding salt and pepper according to taste.
Keep a quarter aside.

2. To make sauce, reduce chicken stock and add fresh cream. Cook briefly, then strain. Add fresh lemon juice and finish with butter as required. Adjust seasoning and add chopped chervil according to taste.

3. Saute morels in approximately 10 g butter.

4. Heat some chicken stock (5 cups should be sufficient to completely cover the four wrapped chicken portions). Simmer breasts in hot stock for approximately 7 minutes. Remove from pan, discard aluminum foil wrappings, and saute in approximately 60 g butter until lightly browned. Then slice each into six portions, cut at an angle (30 to 40 degrees).

To present: Treasure Hunt takes the form of a chicken breast "boat", with morel oars being rowed towards crepe "treasure bag" of vegetable "precious stones" some of which have spilled on the shore.

1. Portion out ¾ of vegetable pearls, celery and peas onto crepes lifting crepe edges upwards to form bag shapes. Tie tops of bags with blanched green leek stems (with decorative knotted bows if stems are long enough).

2. Pour sauce onto plates. Arrange chicken slices in a line on sauce, lay thick ends of morels between them. Place a crepe bag on each plate, with reserved vegetable pearls laid beside bag. Garnish with chervil sprigs (or watercress or parsley).

From "Champion Recipes of the 1986 Hong Kong Food Festival". Hong Kong Tourist Association, 1986.

Posted by Stephen Ceideberg; October 29 1992.

TUMBLEWEED, PINTO BEAN, AND WILD RICE SALAD

Servings: 6 servings

Ingredients:

¾ cub Dried pinto beans
1 ½ cub Tumbleweed greens or curly endive, or fennel tops
1 ½ cub Cooked wild rice
¾ cub Sunflower oil
3 tablespoon Herb flavored red wine vinegar
2 tablespoon Chopped fresh chives
2 small Garlic cloves, peeled
¼ teaspoon Black pepper
⅛ teaspoon Salt
Chive blossoms for garnish

Preparation:

Soak the beans overnight in water to cover. In the morning, drain the beans, rinse them under cold running water, and place them in a saucepan with fresh water to cover. Bring to a boil over high heat, then reduce the heat and simmer several hours until the beans are soft and the skins begin to split. Add water when necessary to keep the beans from drying, and stir occasionally to prevent them from burning and sticking. Remove from the heat, drain, and allow to cool.
In a bowl, toss together the greens, beans and rice. Cover and chill in the refrigerator at least 30 minutes. In a blender, combine the oil, vinegar, chives, garlic, pepper, and salt. Blend at high speed until the chives and garlic are finely pureed.
Pour the dressing over the salad, toss, and garnish with chive blossoms.

TURKEY LEFTOVER SOUP

Servings: 8 servings

Ingredients:

6 cub Chicken broth (clear)
¼ cub White rice, raw
¼ cub Wild rice, raw
1 cub Green onions,chopped fine
½ cub Butter
¾ cub Flour
½ teaspoon Salt
¼ teaspoon Pepper
2 cub Milk (or a mixture ofmilk and cream)
1 ½ cub Turkey (cooked),cubed (or use chicken)
8 slice Bacon, cooked crispand crumbled
3 tablespoon Sherry, dry (optional)

Preparation:

In a large sauce pan combine chicken broth, rice and onions. Bring to a boil, reduce heat and simmer 40 minutes.

In a medium sauce pan or skillet melt butter. Stir in the flour, salt and pepper, cook 1 minute stirring until smooth and bubbly. Slowly stir in the milk and cook until slightly thickened.

Slowly stir the milk mixture into the rice mixture, add remaining ingredients and heat gently, do not boil.

NOTES:

* A Hearty winter soup with turkey and wild rice -- This is a traditional after-Thanksgiving soup, and a wonderful use of turkey leftovers. It is a hearty winter soup, suitable as a main course, especially when served with fresh bread or biscuits.

: Difficulty: Easy to moderate.
: Time: 1 hour.
: Precision: approximate measurement OK.

: Pete Bellas
: Citicorp TTI, Santa Monica, California, USA : {randvax | trwrb | philabs | vortex}!ttidca!bellas

: Copyright (C) 1986 USENET Community Trust

TURKEY SOUP FROM LOREN MARTIN

Servings: 12 servings

Ingredients:

1 each Meaty turkey carcass, left
Over from 20 pound bird
4 quart Water or broth
1 tablespoon Chopped garlic
3 cub Chopped celery
1 each Large onion, quartered
2 tablespoon Peppercorns
2 cub Chopped carrots
6 each Whole bay leaves
1 tablespoon Sweet basil, dried
2 tablespoon Whole dried Tarragon
1 cub Chopped fresh parsley
1 cub Wild rice
Salt and pepper to taste

Preparation:

Take the meat off the turkey carcass as soon as dinner is over and toss the carcass into a large pot. Add all of the spices and water (or broth). I usually also add a cup or two of white wine. Bring to a boil and then reduce heat to simmer for an additional 6-8 hours.
Cool the soup and strain. If you wish, skim any fat from the broth at this point. Return the broth to the pot, add large pieces of cooked turkey and any coarsely chopped fresh vegetables you wish to the mixture; add wild rice, barley, or whatever legume you wish, and simmer (covered) until the rice is done and the vegetables are crisp-tender. Enjoy......this also freezes well.

VEAL AND WILD RICE CASSEROLE

Servings: 8 servings

Ingredients:

3 pound Veal, boneless; cut in cubes
¼ cub Margarine; melted
1 cub Onion; chopped
½ cub Celery; chopped
3 tablespoon Margarine; melted
4 ounce Wild rice; cooked
1 can Soup, mushroom; undiluted
8 ounce Sour cream
2 ½ ounce Mushrooms, sliced; undrained
1 teaspoon Worcestershire sauce
½ cub Sherry
1 teaspoon Salt
¼ cub Cheese, Romano; grated

Preparation:

Saute veal in ¼ cup margarine until lightly browned; drain and set aside.
Saute 1 cup chopped onion and ½ cup chopped celery in 3 tablespoons margarine until tender.
Combine all ingredients except cheese; mix well. Spoon into a greased 2-quart casserole, and sprinkle with cheese. Bake at 350 degrees for 1 hour.

VEAL NORMANDE

Servings: 4 servings

Ingredients:

1 ½ tablespoon Butter
½ Hallots
1 ½ tablespoon Oil
1 can Cream mushroom soup
6 each Thinly sliced veal cutlets
2/3 cub Milk
1 Or halved chicken breasts
1 each Tart apple peeled sliced
5 tablespoon Brandy
1 Freshly cooked wild rice

Preparation:

Melt butter with oil in large skillet over medium-high heat. Add veal and brown, turning once. Transfer to platter. Add brandy and shallots to skillet and stir, scraping up any browned bits clinging to bottom of pan. Blend in soup and milk. Return veal to pan with apple. Reduce heat and simmer stirring once or twice, until heated through. Serve over rice.

White and Wild Rice Stuffing - Country Living Holidays

Servings: 1 servings

Ingredients:

¼ cub (½ stick) butter ormargarine
1 ½ cub Uncooked wild rice, rinsed
½ cub Chopped celery
5 ½ cub Water
1 13-¾ or 14-oz canchicken broth
1 Bay leaf
1 teaspoon Salt
1 teaspoon Dried oregano leaves
¼ teaspoon Ground black pepper
1 ½ cub Uncooked long-grainwhite rice
1 cub Chopped, unpeeled redapple
½ cub Chopped green onions

Preparation:

1. In heavy 4-quart saucepan or Dutch oven, heat butter. Add wild rice and celery. Saute until lightly browned. Add water, broth, bay leaf, salt, oregano, and pepper to saucepan. Heat to boiling; cover and cook over low heat 25 minutes.

2. Stir white rice into wild rice; cook, covered, until rice is tender- about 20 minutes longer. Fold in appie and green onions.

3. Set stuffing aside just until cool enough to stuff neck and body cavities of turkey. Or spoon into greased 2 ½-quart casserole; cover and bake at 325'F about 20 minutes or until apples are tender.

MAKES ENOUGH FOR 12 TO 14 lb TURKEY

Country Living Holidays/92 Scanned & fixed by Di Pahl & <gg>

WILD RICE

Servings: 2 servings

Ingredients:

½ cub Celery
½ cub Onion
½ cub Parsley, grated
½ cub Butter
1 Box (10 oz) tofu
2 cub Water
½ cub Wild rice
½ cub Short grain brown rice
3 tablespoon Lemon juice
½ teaspoon Rosemary

Preparation:

In skillet, stir-fry celery, onion, and parsley in butter for 10 minutes.
Blend tofu and water together; add to skillet; also add wild rice, brown rice, lemon juice and rosemary; bring to a boil. Reduce heat to low and let rice absorb moisture, about 30-40 minutes. Serve.

WILD RICE & MUSHROOM SOUP

Servings: 4 servings

Ingredients:

1 ½ pint Vegetable stock
1 small Onion, finely chopped
1 small Green bell pepper, diced
1 tablespoon Parsley, chopped
1 ounce Wild rice, washed & drained
4 ounce Button mushrooms, sliced
5 tablespoon Red wine
Salt & pepper

Preparation:

Put the stock into a soup pot. Add the chopped onions, bell pepper & parsley. Bring to a boil, cover & simmer for 15 minutes. Add the washed wild rice & continue to simmer for another 40 minutes.

Add the mushrooms & the wine. Season to taste. Cover & simmer for a further 15 minutes. Serve hot.

Mary Norwak, "Grains, Beans & Pulses"

WILD RICE AMADINE

Servings: 8 servings

Ingredients:

2 tablespoon Slivered almonds
1 ½ tablespoon Chopped Green Pepper
1 tablespoon Chopped Onion
1 tablespoon Chopped Chives
1/3 cub Margarine
2 2/3 cub Hot Water
1 teaspoon Instant Beef Bouillon
4 ½ ounce (2 Pks) 5-minute Wild Rice

Preparation:

Cook almonds, green pepper, onion and chives in melted margarine in heavy 2-quart frying-pan, until almonds begin to brown. (Do not over brown.) Add hot water and instant bouillon, stirring to combine. Add rice, bring to a boil and cook slowly, uncovered 10 minutes. Cover and let stand 5 minutes. Drain any excess liquid from rice.

WILD RICE AMANDINE EN CASSEROLE

Servings: 6 servings

Ingredients:

2 tablespoon Onion, chopped
2 tablespoon Fresh chives, finely chopped
1 teaspoon Shallot, finely chopped
3 tablespoon Green bell pepper, finely chpped
¼ cub Olive oil
2 cub Wild rice, rinsed well and dained
4 ½ cub Chicken broth, heated
Salt, pepper to taste
¾ cub Blanched almonds, slivered

Preparation:

In a large saucepan, cook the onionn, chives, shallot, and pepper in the oil over mod-low heat, stirring occasionally, until veggies are softened.
Add the rice, and cook the mixture, stirring constantly, for 1 minute. Stir in broth, season with salt and pepper to taste, and add the almonds.

Transfer the mixture to a 4-qt. casserole and bake, covered, in the middle of a 325f oven for 75 minutes, or until rice is tender. Stir once after about 35-40 minutes.

a 1952 Gourmet Mag. favorite

WILD RICE AND BARLEY PILAF

Servings: 5 servings

Ingredients:

1 small Onion; minced
½ pound Mushrooms, sliced
1 Garlic clove; minced
1 cub Wild rice
3 ½ cub Chicken broth
½ cub Pearl barley
Salt and pepper

Preparation:

In a 12-inch frying pan or 2- to 3-quart pan, combine onion, mushrooms, garlic, and ½ cup water. Cook, uncovered, on high heat until liquid evaporates and a brown film forms in pan, about 15 minutes; stir often.
Add 2 or 3 tablespoons water and stir to free the brown film; cook until the film forms again. Repeat this step 4 or 5 times until onions are richly browned, about 15 minutes.
Rinse and drain rice. Mix with broth in pan. Bring to a boil on high heat; cover, and simmer 30 minutes. Rinse and drain barley. Add to rice; simmer until grains are tender to bite but just slightly chewy, about 20 minutes longer. Season with salt and pepper to taste. Makes 5 or 6 servings.
Per serving: 184 cal. (7.3 percent from fat); 7.8 g protein; 1.5 g fat (0.7 g sat.); 217 g carbo.; 36 mg sodium; 0 mg chol.

WILD RICE AND BULGAR PILAF

Servings: 4 servings

Ingredients:

½ cub Wild Rice
¾ cub Chopped Onion
1 dash Pepper
¼ cub Snipped fresh parsley
2 cub Chicken Broth
¼ teaspoon Dried Tarragon, crushed
½ cub Bulgar

Preparation:

Sweet yellow pepper strips (optional) Fresh parsley sprigs (optional)

Place uncooked wild rice in a strainer. Run cold water over rice for 1 minute, lifting rice to drain well.
In a med saucepan combine chicken broth, onion, tarragon, pepper, and rinsed rice. Bring to boiling; reduce heat. Cover and simmer about 45 minutes or till rice is done. Stir in bulgur and parsley. Cover and let stand 5 minutes. Fluff with a fork. Garnish with yellow pepper strips and parsley sprigs, if desired.
******************************************************* Per serving: 161 calories, 7 g protein, 31 g carbohydrates, 1 g fat, 1 mg cholesterol, 395 mg sodium, 288 mg potassium.

WILD RICE AND GRAINS

Servings: 6 servings

Ingredients:

1 ½ cub Wild rice
4 tablespoon Butter
½ cub Onion; chopped
1 teaspoon -Salt
20 Grapes, green, seedlesshalved
20 Grapes, purple; halved &seeded
¼ cub Parsley, fresh; minced
Pepper; freshly ground

Preparation:

If wild rice is unavailable, use brown rice instead.
Rinse the rice thoroughly in a colander and let drain.
In a large heavy saucepan or skillet with a lid, melt 3 tbsp of the butter. Add onion and cook over low heat for 3 to 4 minutes, or until softened. Add rice and toss to coat with butter. Stir in 3 cups water and the salt. Bring to a simmer, cover tightly, and cook over low heat, stirring occasionally, for 45 to 50 minutes, or until rice is tender and all water is absorbed.If water is absorbed before rice is tender, add a few tablespoons more and continue cooking.
Melt the remaining tbsp butter in a medium skillet. Add green and purple grapes and toss in the butter until heated through. Add grape mixture and parsley to the cooked wild rice, season with pepper, and toss to mix thoroughly. Add additional salt if necessary. Serve hot.

WILD RICE AND HAZELNUT SALAD

Servings: 6 servings

Ingredients:

¾ cub Wild rice
½ teaspoon Salt
½ cub Hazelnuts
5 tablespoon Currants
1 large Orange, juice only
Citrus Vinaigrette with Hazelnut Oil (See RECIPE)
1 small Fennel bulb cut into small squares
1 Crisp apple
Freshly ground black pepper
Salt

Preparation:

PREHEAT OVEN TO 350F. Rinse the wild rice, and soak it in water for a half hour, then drain. Add 4 cups fresh water and salt, and bring to a boil.
Cook, covered, at a simmer until the grains are swollen and tender, but still chewy, about 30 to 35 minutes. Pour the cooked rice into a colander and let it drain briefly. While the rice is cooking, toast the hazelnuts in the oven, 7 to 10 minutes, or until they smell toasty. Let them cool a few minutes; then rub them in a small kitchen towel to remove most of the skins. Don't worry about any flecks of skins that won't come off. Roughly chop the hazelnuts, leaving the pieces fairly large. Rinse the currants in warm water and squeeze them dry; then cover them with the orange juice and let them soak until needed. Prepare the vinaigrette. Add the soaked currants and the fennel to the warm rice, and toss with the dressing. Just before serving, cut the apple into small pieces, add it to the rice, along with the hazelnuts, and toss. Season with freshly ground black pepper, and additional salt, if needed, and serve.

WILD RICE AND SWEET POTATOES QUICK LUNCH <T>

Servings: 1 servings

Ingredients:

1 cub Cooked Wild Rice
1 cub Cooked Basmati Rice
1 To 2 uncooked sweet
Potatoes, cut into ½ inch
Pieces
1 To 2 T fresh chopped
Parsley
Salt to taste. (I put quite
A bit for this dish.)

Preparation:

Fill into plastic lunch box. Mix for cooking. Nuke for 10 minutes on high.

Note: This can also be made using a pre-cooked sweet potato. Then the nuke time is reduced to 3 minutes for reheating.

Variation: I think this would be good with a couple of table spoons of orange juice for extra flavoring added before cooking.

Valerie Haecky From: vmh@intellicorp.com. Fatfree Digest [Volume 10 Issue 37], Sept. 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

WILD RICE BAKED CHICKEN

Servings: 4 servings

Ingredients:

2/3 cub Wild Rice (uncooked)
4 Stalks, sliced
1 medium Green pepper diced
1 1/3 cub Water
2 teaspoon Chicken bullion granules
1 teaspoon Salt
2 each Whole chicken breasts
Soy sauce

Preparation:

In bowl, thoroughly wash Wild Rice, drain in strainer. In buttered 2-qt casserole or baking dish. mix Wild rice, celery, green peppers, water, bullion, and salt. Skin and half chicken breasts and place on top of rice mixture; brush with soy sauce. Cover dish, bake in 350 degree oven for 1 ½ hours or until wild rice is tender.

(To order Wild Rice write; Ray Leinbach, Rt 1, Blackduck, MN, 56630)

WILD RICE CAKE

Servings: 24 servings

Ingredients:

2 ½ cub All-purpose flour
2 cub Packed brown sugar
¾ cub Butter, softened
1 cub Buttermilk
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Vanilla
½ teaspoon Salt
½ teaspoon Ground nutmeg
½ teaspoon Maple flavoring
3 Eggs
2 cub Cooked wild rice, welldrained
2 cub Chopped nuts, toasted

Preparation:

Move oven rack to lowest position. Heat oven to 350 degrees. Generously grease and flour 12-cup bundt cake pan or tube pan, 10 x 4 inches. Beat all ingredients except wild rice and nuts in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Stir in wild rice and nuts. Pour into pan.
Bake 55 to 60 minutes until toothpick inserted in center comes out clean.
Cool 20 minutes; remove from pan. Cool completely. Serve with Maple Whipped Cream (follows).

WILD RICE CASSEROLE

Servings: 2 servings

Ingredients:

1 cub Wild rice, uncooked
1 pound Fresh mushrooms, slicedthickly
1 cub Minced onion
3 cub Vegetable broth
3 Cloves garlic, minced

Preparation:

Rinse wild rice well. Combine wild rice, mushrooms, onion, and garlic in a 3 quart casserole dish. Pour broth over it all, cover, and bake at 350 degrees for about 1 ½ hours.

I use the "jumbo domestic Canadian" wild rice for the best results, but any wild rice will taste good. I usually stir after an hour of baking. The liquid is absorbed all at once toward the end, don't panic! I add a teaspoon of salt when entertaining SAD eaters, and often increase the amount of onion and garlic when my husband and I are eating alone.

I am a wild rice fanatic and mail order mine from a place in Minnesota. I can e-mail the address to anyone who is interested.

Anne Cox
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

WILD RICE CREPES

Servings: 4 servings

Ingredients:

CREPES:
2 tablespoon Egg replacer (or arrowroot)
1 ½ cub Water
1 cub Soy milk
1 teaspoon Salt
4 tablespoon Oil
2 cub Flour
½ Garbanzo flour

STUFFING:
¾ cub Wild rice, uncooked
2 ¾ cub Stock
¼ medium Onion; minced
2 small Stalks celery; sliced thin
2 tablespoon Unrefined corn oil
¾ medium Onion; chopped coarse
¼ pound Button mushrooms sliced thick
6 Shiitake fresh or reconstitued, quartered or eighthed
½ Oyster mushroomsOR- chanrerelles mushroomsIf using oysters, separatethem into small clumps,if using chanterelles,halve them
1 large Tomato; chopped
½ teaspoon Powdered sage
1 pinch Powdered thyme
1 tablespoon Shoyu
Salt and pepper; to taste

NUTTY ALMOND SAUCE:
3 tablespoon Unrefined corn oilOR- soy margarine
4 tablespoon Unbleached flour
2 ½ cub Soy milk; heated
½ cub Almonds
¼ medium Onion; separated into leaves
4 Cloves
White pepper; to taste
3 dash Freshly grated nutmeg
Salt; to taste

Preparation:

FOR CREPES: Blend the egg replacer w/½C water until smooth. Add remaining ingredients and blend one minute at high speed.

Heat a crepe pan or non stick 8" skillet over low heat, brush the bottom lightly w/oil (I use unrefined corn oil). When pan is heated, take it off the burner, let cool about three seconds and pour 3-4T batter into it.
Swirl the pan so the bottom is coated w/a thin layer of batter. Put the pan back on the burner and cook until lightly browned. Flip the crepe and cook until that side is lightly browned as well. Repeat w/remaining batter. This makes about a dozen crepes. Note that you will inevitably screw up the first crepe or two, but it will become fairly routine after that. Don't worry about it, I still do that after all these years.

FOR STUFFING: Saute the onion in a little dry white wine for a minute or two, then add wild rice and stock, cover tightly, bring to a boil, turn heat to low and cook about an hour, until all liquid is absorbed.

While the rice cooks, saute celery in oil until slightly tender, add onions and all mushrooms, and saute until all vegs are medium tender. Add cooked rice, tomato and seasoning and cook another ten minutes or so. Fill crepes w/the mixture, roll them over it and heat in a preheated oven at 350 for about ten minutes.

Serve w/Nutty Almond Sauce and garnish w/parsley and a twisted orange slice.

FOR NUTTY ALMOND SAUCE: Toast almonds until golden, then pulverize. (Don't overgrind or you'll get almond butter.)

Heat oil a few minutes in a heavy bottomed skillet, then stir in flour and cook 2-3 minutes on low, until fragrant. Stir in soy milk and continue to stir until it begins to thicken, then stir in seasonings. Cover and cook 10 more minutes, but stir often to prevent scorching. Stir in almonds and cook another 4-5 minutes.

Serve w/a simple spinach salad w/mustard vinaigrette and French bread, along w/a chilled white wine.

From _The_Now_and_Zen_Epicure_ by Miyoko Nishimoto, Summerville, TN, The Book Publishing Co, 1991.

From: mad4@ellis.uchicago.edu (Bill Maddex)

WILD RICE DRESSING

Servings: 4 servings

Ingredients:

¼ cub Wild Rice -- uncooked
1 ¼ cub Water
½ cub Onion -- chopped
¼ cub Brown Rice
1 ½ teaspoon "Chicken" Bouillon --
Vegetarian,
½ teaspoon Dried Thyme
⅛ teaspoon Pepper
2 cub Fresh Mushrooms -- fresh
Sliced
½ cub Chopped Celery
½ cub Waterchestnuts -- chopped
Granules, instant

Preparation:

Rinse wild rice in a strainer under cold running water for 1 min. In med saucepan combine wild rice, water, onion, brown rice, bouillon granules, thyme and pepper. Bring to boiling; reduce heat. Simmer, covered for 45 min.

Stir mushrooms, celery and waterchestnuts into rice mixture. Return to boiling; reduce heat. Simmer, covered for 10 - 20 min more, or until celery is just tender, stirring occasionally.

Serves 8 John Wilson, Lansing Mich.

Posted by Posted by Posted by Posted by Posted by Posted by Posted by reggie@netcom.com (Reggie Dwork) to the Fatfree Dig. [Vol. 11 Issue 29], Oct. 29, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

WILD RICE PANCAKES

Servings: 4 servings

Ingredients:

2 cub Flour
1 teaspoon Salt
4 teaspoon Baking powder
3 tablespoon Sugar
1 Egg
1 ½ cub Milk
1/3 cub Oil
1 tablespoon Sour cream
¾ cub Cooked wild rice

Preparation:

Mix flour, salt, baking powder and sugar. Set aside. Beat eggs; add milk,oil, sour cream and wild rice. Add to dry ingredients. Batter will be lumpy. Cook on heated griddle. ALTERNATIVE: Add 1 cup cooked wild rice to your favorite pancake mix. Makes 12-14 pancakes.

From: '1993 Fresh Produce and More' - Minnesota Grown Farmer to Consumer Directory from Minnesota Department of Agriculture

WILD RICE PILAF

Servings: 8 servings

Ingredients:

3 ¾ cub Water
2/3 cub Wild rice, rinsed
2/3 cub Brown rice, rinsed
1 teaspoon Seasoned salt
2 tablespoon Margarine
1 cub Chopped red onion
½ cub Finely diced celery
2 medium Tart apples, peeled & cored & diced
1/3 cub Orange juice
2 each Scallions, green parts only thinly sliced
¼ cub Currants
1 dash Cinnamon, nutmeg
Black pepper to taste
2 tablespoon Freshly minced parsley
½ cub Pecans

Preparation:

Stir rices into boiling water & add salt. Simmer covered for 40 minutes.
Heat margarine in a large skillet & saute onions & celery till golden. Ad apple & saute for 5 minutes. Stir in cooked rices with juice, scallions, currants & spices. Season to taste with pepper. Saute mixture for 5 minutes, stirring. Just before serving, heat through, add more liquid if necessary & stir in parsley & nuts.

WILD RICE PILAU

Servings: 4 servings

Ingredients:

2 teaspoon Margarine
5 ounce Chicken livers coarsely chopped
1 cub Diced onion
2 cub Low-sodium chicken broth
4 ounce Long-grain brown rice
2 ounce Wild rice
½ cub Diced celery
1 tablespoon Minced parsley
1 teaspoon Dried thyme
½ teaspoon Dried leaf sage
½ teaspoon Pepper

Preparation:

"Hearty, but delicate in flavor, this is an upscale version of Cajun 'Dirty Rice'."

Heat a skillet over medium heat for 1 minute. Add margarine; heat until foam dies down, then add chicken livers. Cook, turning occasionally, until browned, about 2 minutes. Remove livers from skillet and set aside.

In the same skillet, cook onion over medium heat until golden. Add broth, brown rice, wild rice, and celery; bring to a boil. Reduce heat, cover and simmer 40 minutes, stirring occasionally.

Add reserved chicken livers, parsley, thyme, sage and pepper. Cover; let stand 10 minutes, and serve.

Each serving (1 cup) provides:
* ½ FA, ¾ V, 1 P, 1 ½ B, 10C.

Per serving:
* 252 cal, 12 g pro, 39 g car,
* 5 g fat: 1 g poly, 2 g mono, 1 g sat;
* 95 mg sod, 156 mg chol.

Source: Wonderful World of Walnuts & Rice
(Weight Watchers Magazine in association with The Rice Council and The Walnut Marketing Board)

Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

WILD RICE SALAD

Servings: 6 servings

Ingredients:

1 cub Wild rice, uncooked
Seasoned salt to taste
2 cub Chicken, cooked, diced
1 ½ cub Grapes, green, halved
1 cub Water chestnuts, sliced,drained
¾ cub Mayonnaise, light
1 cub Cashews; optional
Lettuce leaves

Preparation:

Cook rice according to package directions, omitting salt or substituting seasoned salt if desired. Drain well; cool to room temperature.
Spoon into a large bowl; add chicken, grapes, water chestnuts and mayonnaise. Toss gently with a fork. Cover and chill.
Just before serving, add cashews if desired. Serve on lettuce leaves or line a bowl with lettuce leaves and fill with salad.

WILD RICE STUFFING ENOUGH FOR A 15 LB TURKEY

Servings: 1 servings

Ingredients:

3 tablespoon Butter Or Bacon Fat
1 tablespoon Salad Oil
1 medium Onion, Chopped
1 ½ cub Raw Wild Rice
1 cub Broken Walnuts
2 cub Chopped Celery
The Giblets, Chopped
1 teaspoon Minced Parsley
1 teaspoon Thyme
½ teaspoon Minced Sage
1 teaspoon Salt
Freshly Ground Black Pepper
4 cub Boiling Chicken Broth

Preparation:

Melt the butter with the oil in a heavy skillet or large saucepan and saute the onion until soft. Add the rice and cook, stirring often, until slightly colored. Add the walnuts, cook for 5 minutes, then add the celery, and cook until the rice is golden. Stir in the herbs and seasonings and the giblets.

Pour on the boiling liquid, and simmer until the liquid is absorbed, about 30 minutes, and the rice is just barely done.

Amounts may be adjusted to the size of the bird. This recipe should stuff a 15-lb turkey.

WILD RICE WALDORF SALAD

Servings: 4 servings

Ingredients:

1 cub Wild rice, cooked
1 Apple, chopped
1 cub Seedless grapes
1 cub Chopped celery
2 tablespoon Mayonnaise
1 tablespoon Plain lowfat yogurt
2 tablespoon Chopped dry roasted peanuts

Preparation:

Combine all ingredients except nuts in a bowl. Toss to mix. Cover and chill thoroughly, about 3 to 4 hours. Sprinkle the nuts on top just before serving.

¼ recipe - 157 calories, 1 bread, ½ fruit, 1 fat exchange 20 grams carbohydrate, 3 grams protein, 7 grams fat 138 mg sodium, 193 mg potassium, 4 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Waldman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93

WILD RICE WITH CHESTNUTS

Servings: 6 servings

Ingredients:

1 tablespoon Oil
5 medium Shallots peeled and finely chopped
2 Celery ribs; finely chopped
1 cub Wild rice; rinsed
1/3 cub Dried, peeled chestnuts
¼ cub Dried currants
2 teaspoon Aniseed
¼ teaspoon Sea salt; or to taste
4 cub Water
1 teaspoon Finely chopped orange zestOR- grated

Preparation:

PRESSURE COOKER: Heat the oil in the cooker. Add the shallots and celery and cook, stirring frequently, until softened slightly, about 1 minute.
Stir in the rice, chestnuts, currants, aniseed, salt, and water.

Lock the lid in place and over high heat bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 25 minutes. Allow the pressure to come down naturally or use a quick release method. Remove the lid, tilting it away from you to allow any excess steam to escape. If the rice or chestnuts are not quite cooked, return to high pressure for a few minutes.

Drain (reserving the liquid for stock) and return to the pot. Cover and let steam over low heat for a few minutes to dry out. Fluff up as you stir in the orange peel. Break up chestnuts into 2 to 3 pieces with a fork, if desired.

STANDARD STOVETOP: Soak the chestnuts overnight. Drain and reserve the water. In a heavy 2-quart saucepan, heat the oil. Add the shallots and celery and saute for 1 minute. Add the chestnut soaking liqiud plus enough water to equal 3 cups and bring to a boil. Stir in the rice, reserved chestnuts, currants, aniseed, and salt. Return to the boil, cover, reduce heat, and simmer until most of the grains have butterflied and almost all the liquid has been absorbed, about 50 minutes. Let stand, covered, off heat for 10 minutes. If there is still liquid left in the bottom of the pot, lift out the rice with a slotted spoon.

Source: Recipes from an Ecological Kitchen - by Lorna J. Sass ISBN:
0-688-10051-1 Typed by Karen Mintzias

WILD RICE WITH MUSHROOMS

Servings: 4 servings

Ingredients:

½ cub Wild rice
1 1/3 cub Water; cold
1 teaspoon Chicken bouillon
2 Bacon slice
½ cub Mushrooms; sliced
2 tablespoon Green onion
Thyme; dried
Parsley; snipped

Preparation:

Pour cold rice 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.
Time consuming and expensive.
Be prepared to give wild rice as much cooking time as possible, occasionally it will require a bit more time as it absorbs water more slowly than regular rice.
Source: Canadian govt publication

WILD RICE WITH QUINOA

Servings: 3 servings

Ingredients:

2 ½ cub Water
1 teaspoon Soy sauce
½ cub Wild rice, washed & soaked
½ cub Quinoa

Preparation:

Combine the water & soy sauce in a pot & bring to a boil over medium high heat. Add wild rice & cover, reduce heat & simmer for 30 minutes. Add the quinoa, cover & simmer for a further 20 minutes or until the water is all absorbed. Remove from heat & allow to steam, covered for 5 minutes. Fluff with a fork.

WILD RICE, YELLOW PEPPER, AND BLACK-EYED PEA SALAD

Servings: 1 servings

Ingredients:

2 cub Cooked wild rice
¼ cub Chopped fresh parsley
1 ¾ Cooked or canned (drained
And rinsed) black-eyed peas
6 tablespoon Fresh lemon juice
2 tablespoon Red wine vinegar
1 cub Chopped yellow (or green)
2 tablespoon Dijon mustard
Bell pepper
1 large Clove garlic, minced
1 cub Chopped jicama
1 teaspoon Salt (optional)
1 cub Chopped zucchini
1 teaspoon Dried rosemary, crumbled
12 Cherry tomatoes, quartered
½ teaspoon Pepper

Preparation:

In a large bowl, combine the wild rice, black-eyed peas, bell pepper, jicama, zucchini, tomatoes, and parsley.

In a small bowl, stir together the lemon juice, vinegar, mustard, garlic, salt, rosemary, and pepper. Pour over the salad and toss.

From: "Hayes Theiling Dorton, MPL Corporation" <hayes@mplvax.mpl.com>.
Fatfree Digest [Volume 9 Issue 16] July 7, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

WILD RICE-CUCUMBER SALAD [T]

Servings: 1 servings

Ingredients:

1 ½ cub Wild rice, rinsed
3 cub Water
3 Cucumbers, sliced thick and
slice Cut into quarters
1 Red bell pepper, diced
1 bunch Green onions (or 1 Vidalia
Or red onion), chopped

Preparation:

(the cucumbers can be increased with good results, and other veg.added) Bring the water to a boil, add the wild rice. Return to boil, turn down to simmer for 40 minutes or until some of the grains burst. Remove from heat and allow to cool. Drain any excess water. Toss cooled rice and other ingredients in a bowl.

You may use any dressing you like, but I like to use one of those that follow.

From:"Anne.Cox" <20676AC@msu.edu>. Fatfree Digest [Volume 9 Issue 32] July 23, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

WILD RICE-PINE NUT STUFFING

Servings: 2 servings

Ingredients:

¼ cub Wild rice, uncooked
1 cub Water
1 Green onion
1 small Garlic clove, minced
1 teaspoon Vegetable oil
¼ cub Pine nuts or any chopped nut
½ teaspoon Dried thyme

Preparation:

Cook the wild rice in the water until tender, about 1 hour. Add more water if needed.

Meanwhile, saute the onion, garlic, nuts and thyme in the oil. Add the wild rice. Simmer for 10 minutes to blend the flavors. Cool enough to stuff into quail or one Cornish hen (or serve with chicken).

½ recipe - 182 calories, 1 bread exchange, 2 fat 15 grams carbohydrate, 4 grams protein, 11 grams fat 138 mg sodium, 114 mg potassium, 0 cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93

MY NOTE: Pine nuts are very expensive, about 5 times the cost of shelled sunflower seeds in the bulk bin. They do not have a very strong flavor.

WILD RICE-STUFFED SQUASH

Servings: 4 servings

Ingredients:

2 medium Acorn Squash
½ cub Wild Rice, cooked
1 teaspoon Orange Rind, grated
½ cub Walnuts, chopped
1 tablespoon To 2 tb Frozen Orange Juice
Concentrate

Preparation:

Cut the squash in half and remove the seeds. Combine the remaining ingredients and fill the squash with the mixture. Place in a baking pan.
Cover with aluminum foil or a lid and bake in a 400-degree oven for about 35 minutes, or until the squash is fork-tender. Extra orange juice concentrate can be drizzled over the squash just before serving.

WILD RICE-TURKEY SALAD

Servings: 4 servings

Ingredients:

½ cub Wild rice;
1 ½ cub Water;
2 cub Turkey; cooked chopped
1 cub Celery; chopped
½ cub Sweet red pepper; Chopped(optional)
1/3 cub Raisins;
1 Apple; chopped
¼ cub Green onions; chopped
¼ cub Olive oil;
2 tablespoon Red or white wine vinegar;
¼ teaspoon Black pepper;
¼ teaspoon Ground nutmeg;
2 tablespoon Fresh parsley leaves;chopped
Chopped pecans; for garnish

Preparation:

Cook the rice in the water until tender, about 50 minutes. Cut the turkey into bite-size pieces. Combine all the ingredients ina bowl and toss. cover and chill until ready to serve. Sprinkle on the pecans just before serving.

¼ recipe = 422 calories 3 lean meat, 1 bread, 1 ½ fruit, 2 fat exchanges 42 grams carbohydrate, 24 grams protein, 18 grams fat 344 mg sodium, 503 mg potassium, 54 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93

My note: I'd probably make this with regular rice, vegetable oil, regular vinegar (or a lower calorie dressing), 2 tsp dry parsley and chopped almonds.

WILD THING

Servings: 4 servings

Ingredients:

1 pound Top round or sirloin steak sliced into ⅛" slices
1 tablespoon Vegetable oil
½ cub Sliced green onions
1 package Long grain and wild rice mix (4.3 to 6.25 oz.) prepared according to package directions
7 ounce Canned whole kernel corn drained
16 ounce Canned stewed tomatoes undrained

Preparation:

Brown beef in oil in large skillet over medium-high heat. Add onions; cook 1 minute longer. Add rice, corn, and tomatoes. Cook until thoroughly heated, about 2 to 3 minutes.

Source: Rice the Timely Ingredient
Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias

WILD WILD DINNER (WILD RICE/WILD MUSHROOMS)

Servings: 4 servings

Ingredients:

1 cub Wild rice (I like Lungren's
Mix)
2 cub Fresh wild mushrooms,
Chopped
1 medium Onion, diced
2 cub Mushroom/vege broth
Balsamic vinegar

Preparation:

~ put rice, liquid into a covered casserole dish and place in oven at around 300 F.

~ preheat a pan, add balsamic and immediately added diced onions.

~ after around 10 minutes add mushrooms to onions, turn flame to lowest setting

~ when the liquid in the oven boils turn oven down to 250. When it's around ¾ absorbed (around 45 minutes), stir in mushroom and onions.

~ when liquid is fully absorbed turn off oven, fluff rice, and put in oven partially uncovered for another 15 minutes.

Serve with green vegetables like broccoli. This tastes especially good with some chopped walnuts added!

(Mushroom broth is the liquid that comes out of meaty mushrooms when you dry-sautee them. I.e. put it in a pan and heat with no added liquid. As the liquid comes out of the mushroom, pour it off and save.)

I used horse mushrooms (relative of the button) and some rehydrated Boletes. Of course you could do this with brown rice, domesticated mushrooms as well..

Source: apparent original

Posted by Ari Kornfeld <ari@perspective.com> to the Fatfree Digest [Volume 15 Issue 24] Feb. 24, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

1.80á

WILD ZUCCHINI RICE SALAD

Servings: 2 servings

Ingredients:

¼ cub Wild rice; dry, mixed with
¼ cub Brown rice; dry
1 small Zucchini; up to 2; grated
1 each Tomato; cut in wedges orchunks
1 each Red bell pepper;or yellowor purple bell peppercut in strips
½ bunch Spinach; or lesstorn small
1 each Avocado; cut in chunks

Preparation:

Cook the dry rices. (Soak the wild rice in ½ cup water for 2-4 hours.
Then cook it in ½ cup water for 15-20 minutes and then add the brown rice and cook together for 45-60 minutes longer. Add extra water if necessary.) The rices will make 1 cup cooked. Cool or chill. Mix all the ingredients together and toss with a favorite dressing. This makes a great main dish for two or a side dish for four.

SERVES: 2-4 SOURCE: _Vegan Delights_ by Jeanne Marie Martin posted by Anne MacLellan

YORKSHIRE PUDDING WITH WILD RICE

Servings: 10 servings

Ingredients:

2/3 cub Uncooked wild rice
2 cub Water
1 ½ cub All-purpose flour
6 tablespoon Butter or margarineOR-
1 teaspoon Salt
¾ Stick butter ormargarine
4 large Eggs
2 cub Milk
1 Beef bouillon cube
1 teaspoon Worcestershire sauce

Preparation:

1. Place the rice, water, and half of the salt in a small saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the rice is tender, about 45 minutes. Drain off any remaining water.
Cool to room temperature. [The wild rice may be prepared ahead of time and refrigerated overnight if desired.] 2. While the rice is cooking, beat the eggs until frothy in a large mixing bowl with an electric mixer. Beat in the milk, flour, and the remaining half of the salt. The batter will be slightly lumpy. [The batter may be refrigerated overnight, if desired.] 3.
Preheat the oven to 450 F. Stir the rice into the batter. Place the butter or margarine in a 9 x 13-inch glass casserole (for each basic recipe for ten) and place the casserole in the oven until the butter is melted. Remove from the oven and stir in the bouillon cube and the Worcestershire sauce until dissolved. Return the casserole to the oven and leave until sizzling.
Pour the wild-rice batter into the casserole and bake in the center of the oven for 20 to 25 minutes or until puffed and golden. 4. Cut into squares and serve immediately.