amanda_pennsylvania
Well-known member
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I made a BOATLOAD of wild rice. Anything I can do with it besides just eat it as rice?
- Thread starter amanda_pennsylvania
- Start date
Use it in muffins as and add-in, in pancakes, as a morning cereal. . .
stir-fry it alone or with white rice for fried rice wit' a kick, or stir-fry with your choice of garam masala or curry powder, add some veggies and maybe raisins or nuts for a biryani of sorts. Put it in an omelet or fritatta.
Stuff veggies with it (make stuffed peppers with a little ground pork or lamb and the wild rice, delish!)
You can also freeze it and defrost and re-heat/eat also at a later date. There was also an article a week or two ago about wild rice as a breakfast dish; sounds good to me.
stir-fry it alone or with white rice for fried rice wit' a kick, or stir-fry with your choice of garam masala or curry powder, add some veggies and maybe raisins or nuts for a biryani of sorts. Put it in an omelet or fritatta.
Stuff veggies with it (make stuffed peppers with a little ground pork or lamb and the wild rice, delish!)
You can also freeze it and defrost and re-heat/eat also at a later date. There was also an article a week or two ago about wild rice as a breakfast dish; sounds good to me.
Use some in this wonderful T&T wild rice salad
THE BEST WILD RICE SALAD
This is one of the best salads I've ever served; it is great with grilled meats and fish.
2 cups raw wild rice
1/4 cup oil
4 cups chicken broth
1 can sliced water chestnuts, drained
1 large sweet red (or green) pepper, sliced
1 large onion, sliced
3/4 lb snow peas in pods
1/2 lb sliced mushrooms
vinaigrette (recipe follows)
Sauté wild rice in oil for five minutes, or until lightly browned. Stir in broth and bake the mixture, covered, in a 325° oven for an hour and a half. If rice seems too moist, remove cover and bake 5-10 minutes longer.
Transfer to a large bowl and toss with 1/2 cup vinaigrette. Add water chestnuts, red pepper, onion, salt and pepper to taste. Chill, preferably overnight.
Blanch pea pods in boiling salted water for 30 seconds. Refresh under cold water and pat try. Cut diagonally into 1” pieces and reserve.
Marinate the mushroom slices in vinaigrette. Marinate snow peas for only about 1 hour before serving as the color will fade.
To serve, mix all together and add more vinaigrette.
VINAIGRETTE (make 2 batches, or double, for above recipe)
1/3 cup lemon juice
1 cup oil
1 tsp salt
1 T Dijon mustard
fresh parsley, minced
pepper to taste
Mix lemon juice, salt, pepper, mustard and parsley together. Add oil slowly in a stream as you whisk. Adjust seasonings.
THE BEST WILD RICE SALAD
This is one of the best salads I've ever served; it is great with grilled meats and fish.
2 cups raw wild rice
1/4 cup oil
4 cups chicken broth
1 can sliced water chestnuts, drained
1 large sweet red (or green) pepper, sliced
1 large onion, sliced
3/4 lb snow peas in pods
1/2 lb sliced mushrooms
vinaigrette (recipe follows)
Sauté wild rice in oil for five minutes, or until lightly browned. Stir in broth and bake the mixture, covered, in a 325° oven for an hour and a half. If rice seems too moist, remove cover and bake 5-10 minutes longer.
Transfer to a large bowl and toss with 1/2 cup vinaigrette. Add water chestnuts, red pepper, onion, salt and pepper to taste. Chill, preferably overnight.
Blanch pea pods in boiling salted water for 30 seconds. Refresh under cold water and pat try. Cut diagonally into 1” pieces and reserve.
Marinate the mushroom slices in vinaigrette. Marinate snow peas for only about 1 hour before serving as the color will fade.
To serve, mix all together and add more vinaigrette.
VINAIGRETTE (make 2 batches, or double, for above recipe)
1/3 cup lemon juice
1 cup oil
1 tsp salt
1 T Dijon mustard
fresh parsley, minced
pepper to taste
Mix lemon juice, salt, pepper, mustard and parsley together. Add oil slowly in a stream as you whisk. Adjust seasonings.
amanda_pennsylvania
Well-known member
Ooo! DH loves stuffed peppers. Anyone have a recipe?
amanda_pennsylvania
Well-known member
So this is weird.
A couple of years ago, we were at a dinner where the host served stuffed peppers. DH raved about them and when we got home, he asked me to make them sometime. I don't like cooked peppers very much, so I haven't made them, but as I said in my previous post, I thought that would be a good option to use up this rice.
So here's the conversation we just had:
DH: I'm at the store. Do you need anything?
Me: Could you get me a couple of bell peppers? I'm going to make stuffed peppers with all that leftover rice.
DH: Why? I hate stuffed peppers.
Me: No, you don't. You asked me to make them a couple of years ago. Don't you remember the dinner where we had them and you raved about them?
DH: What dinner?
Me: The church Circle Supper.
DH: I've no member of that dinner, and I don't like stuffed peppers. Is there anything else you can make?
Sigh.
A couple of years ago, we were at a dinner where the host served stuffed peppers. DH raved about them and when we got home, he asked me to make them sometime. I don't like cooked peppers very much, so I haven't made them, but as I said in my previous post, I thought that would be a good option to use up this rice.
So here's the conversation we just had:
DH: I'm at the store. Do you need anything?
Me: Could you get me a couple of bell peppers? I'm going to make stuffed peppers with all that leftover rice.
DH: Why? I hate stuffed peppers.
Me: No, you don't. You asked me to make them a couple of years ago. Don't you remember the dinner where we had them and you raved about them?
DH: What dinner?
Me: The church Circle Supper.
DH: I've no member of that dinner, and I don't like stuffed peppers. Is there anything else you can make?
Sigh.
I've made these Wild Rice Meatloaves...
and they are very good! I did the individual ones and froze the extras. They were wonderful defrosted and reheated also.
I did a search of the archives, asking only for wild rice and found 2 pages of interesting offerings.
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=148042
and they are very good! I did the individual ones and froze the extras. They were wonderful defrosted and reheated also.
I did a search of the archives, asking only for wild rice and found 2 pages of interesting offerings.
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=148042
markinhouston
Well-known member
Here's a salad for you, Amanda....
Elegant Wild Rice Salad
10 to 12 servings
2 quarts plus 1 cup water
3 cups wild rice
2 6-oz jars marinated artichoke hearts
1 10-oz package frozen peas
1 green bell pepper, chopped
1 bunch green onions, chopped
1 pint cherry tomatoes, halved
toasted, slivered almonds
Dressing:
1&1/3 cup vegetable oil
1/2 cup white vinegar
1/4 cup freshly grated Parmesan cheese
1 T. sugar
2 tsp salt
1 tsp celery salt
1/2 tsp ground white pepper
1/2 tsp dry mustard
1/4 tsp paprika
1 garlic clove, minced
Combine all dressing ingredients in a lidded
jar and shake well. Refrigerate until ready
to use.
In a large saucepan, heat water and rice to
boiling. Reduce heat to low, cover, and
simmer for 45 minutes. Drain excess liquid
from rice. Drain artichoke hearts, reserving
marinade. Halve artichoke hearts and add to
rice with peas, green pepper, green onions,
tomatoes, reserved marinade, and HALF note!
HALF the dressing. Toss well. Cover and
chill. Just before serving, toss again and
taste. Add some of remaining dressing, if
desired. Sprinkle with almonds and serve.
This is great for a crowd or buffet!
Elegant Wild Rice Salad
10 to 12 servings
2 quarts plus 1 cup water
3 cups wild rice
2 6-oz jars marinated artichoke hearts
1 10-oz package frozen peas
1 green bell pepper, chopped
1 bunch green onions, chopped
1 pint cherry tomatoes, halved
toasted, slivered almonds
Dressing:
1&1/3 cup vegetable oil
1/2 cup white vinegar
1/4 cup freshly grated Parmesan cheese
1 T. sugar
2 tsp salt
1 tsp celery salt
1/2 tsp ground white pepper
1/2 tsp dry mustard
1/4 tsp paprika
1 garlic clove, minced
Combine all dressing ingredients in a lidded
jar and shake well. Refrigerate until ready
to use.
In a large saucepan, heat water and rice to
boiling. Reduce heat to low, cover, and
simmer for 45 minutes. Drain excess liquid
from rice. Drain artichoke hearts, reserving
marinade. Halve artichoke hearts and add to
rice with peas, green pepper, green onions,
tomatoes, reserved marinade, and HALF note!
HALF the dressing. Toss well. Cover and
chill. Just before serving, toss again and
taste. Add some of remaining dressing, if
desired. Sprinkle with almonds and serve.
This is great for a crowd or buffet!
Wild Rice Baron....
2 cups raw wild rice
4 cups water
2 tsp. salt
2 Lb. lean ground beef
1 Lb. fresh mushrooms, sliced
1/2 cup chopped celery
1 cup chopped onion
1/2 cup butter
1/4 cup soy sauce
2 cups sour cream
1 tsp. salt or to taste
1/4 tsp. pepper
1/2 cup slivered almonds (save some for garnish)
Gently cook rice in water with 2 tsp. salt (covered) for 45 minutes. Drain if necessary.
Brown ground beef, drain. Slice mushrooms and saute with onions and celery in butter for 5 minutes.
Combine soy sauce, sour cream, salt and pepper. Add cooked wild rice, beef, mushroom mixture and almonds. Toss lightly. Place in lightly greased, 3-qt. casserole.
Bake at 350 for about an hour, uncovered. Add water if needed and season to taste. Stir several times. Garnish with reserved almonds. Serves 12.
Can easily 1/2 recipe.
2 cups raw wild rice
4 cups water
2 tsp. salt
2 Lb. lean ground beef
1 Lb. fresh mushrooms, sliced
1/2 cup chopped celery
1 cup chopped onion
1/2 cup butter
1/4 cup soy sauce
2 cups sour cream
1 tsp. salt or to taste
1/4 tsp. pepper
1/2 cup slivered almonds (save some for garnish)
Gently cook rice in water with 2 tsp. salt (covered) for 45 minutes. Drain if necessary.
Brown ground beef, drain. Slice mushrooms and saute with onions and celery in butter for 5 minutes.
Combine soy sauce, sour cream, salt and pepper. Add cooked wild rice, beef, mushroom mixture and almonds. Toss lightly. Place in lightly greased, 3-qt. casserole.
Bake at 350 for about an hour, uncovered. Add water if needed and season to taste. Stir several times. Garnish with reserved almonds. Serves 12.
Can easily 1/2 recipe.