Time 1h30m Yield 6 serving(s) Number Of Ingredients 15 Steps:
Wash the wild rice in water to remove any debris. Place in a 2 qt sauce pan and cover with water, about 4 cups. Add 1/8 teaspoon salt. Bring to a boil, reduce heat, cover and cook at a low boil for 30 minutes. Drain and reserve. While wild rice is cooking chop vegetables. When wild rice has cooked for 30 minutes heat butter and olive oil in a large skillet until hot. Saute onion and carrot until softened, about 5 minutes. Add bell pepper and celery, saute 3 minutes or until slightly softened. Add garlic, curry powder and converted rice, saute until fragrent and rice is well coated with oil. Add tomato, broth/water, salt, pepper and partially cooked wild rice. Bring to a boil and place in a lightly oiled/sprayed 2 qt casserole dish with cover. Cover and bake at 350, stirring half way through, for 50 minutes or until liquid is absorbed and rice is tender. The wild rice will still have a bit of chew. Prep time includes parboiling the wild rice.
Time 35m Yield 7 servings. Number Of Ingredients 7 Steps:
In a large saucepan, saute rice and onion in butter for 5 minutes. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until rice is tender.
Time 1h15m Yield 4 to 6 servings Number Of Ingredients 13 Steps:
In a small saucepan over medium heat, melt butter. Add the vegetables and saute for 4 to 5 minutes. Season with the salt, black pepper and cayenne. Stir in the cream and add the cooked wild rice and the mustard. Combine well and reduce the heat. Simmer until the cream has thickened, about 5 to 7 minutes. Adjust seasoning, if necessary, stir in the parsley and serve immediately.
Time 1h40m Yield 8 servings. Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees. In a large saucepan, bring 3 quarts of water to a boil. Add wild rice and cook, uncovered, for 10 minutes. Drain well. In a large heavy dutch oven, melt butter over medium heat. Add scallions, green pepper and mushrooms and saute, stirring until softened, 4-5 minutes . Add parboiled wild rice and long grain rice and toss well to coat with butter. Add remaining ingredients and mix well. Bring to a simmer, cover and bake on center shelf of oven until all liquid has been absorbed, about 40-50 minutes . Allow to cool 5 minutes before serving.
Time 35m Yield 4 to 6 servings Number Of Ingredients 13 Steps:
Cook the basmati rice according to the package instructions. Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes. Stir in the curry powder and garlic and cook for 30 seconds. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the chickpeas, coconut milk, honey and a squirt of sriracha. Bring to a boil, reduce the heat and simmer for 10 minutes. Taste and adjust the seasoning. Warm the naan in the microwave. Serve the curry over the rice with the warmed naan. Garnish with the cilantro.
Yield Serves 12 Number Of Ingredients 20 Steps:
Make the dressing: In a blender or food processor blend the garlic, the vinegar, the lemon juice, the curry powder, the chutney, and salt and pepper to taste until the mixture is smooth. With the motor running add the oil in a stream, add the sour cream and the water, adding additional water if necessary to reach the desired consistency, and blend the dressing until it is combined well. Transfer the dressing to a small bowl and stir in the coriander. The dressing may be made 1 day in advance and kept covered and chilled. Make the wild rice mixture: In a large heavy saucepan combine the wild rice with the water and the salt and simmer it, covered, for 45 to 50 minutes, until it is tender and all the water is absorbed. Transfer the wild rice to a large bowl and add the vinegar, the oil, and salt and pepper to taste. Toss the mixture well and let it cool completely. The wild rice mixture may be prepared up to this point 1 day in advance and kept covered and chilled. Stir in the scallions and the raisins. Cut the chicken into 3/4-inch pieces. Spoon the wild rice mixture onto one side of a large shallow serving dish, arrange the chicken on the other half, and arrange the mâche decoratively down the middle. Serve the dressing separately. (Alternatively, the wild rice mixture, the chicken, and the dressing may be tossed together in a large serving bowl and garnish with the mâche.)
Yield Serves 6 Number Of Ingredients 12 Steps:
In a large saucepan cook the wild rice in 8 cups boiling salted water for 5 minutes, remove the pan from the heat, and let the rice stand for 1 hour. Drain the rice in a large sieve and in the pan cook it in 6 cups boiling salted water for 25 to 30 minutes, or until it is tender. Drain the rice in the sieve and let it cool in a large bowl. In a small skillet melt 1 tablespoon of the butter with 1 teaspoon of the curry powder over moderately high heat until the foam subsides and in it sauté the chicken, patted dry and seasoned with salt and pepper, for 30 seconds on each side. Add the wine, vermouth, or water and cook the chicken, covered with a round of buttered wax paper and the lid, over moderately low heat for 5 minutes, or until it is just cooked through. Remove the skillet from the heat and let the chicken cool. In a small bowl whisk together the mayonnaise, 2 tablespoons of the chutney, 1 teaspoon of the remaining curry powder, the lemon juice, and the pan juices from the chicken. Cut the chicken into 1/2-inch dice, stir it well into the rice with the cashews, the raisins, the sauce, and salt and pepper to taste, and let the filling cool. The filling may be made 1 day in advance and kept covered and chilled. Preheat the oven to 425°F. In a small saucepan melt the remaining 5 tablespoons butter with the remaining 1 teaspoon curry powder. On a work surface arrange two 20-inch-long sheets of wax paper with the long sides overlapping slightly and facing you. Put 1 sheet of the phyllo on the wax paper, brush it with some of the curry butter, and sprinkle it with 2 teaspoons of the bread crumbs. On this, layer, brush, and sprinkle 4 more sheets of the phyllo in the same manner and lay the sixth sheet of phyllo on top. Spread the filling in a 3-inch wide strip, mounding it on the phyllo 4 inches above the near long side, leaving a 2-inch border at each end. Using the wax paper as a guide, lift the bottom 4 inches of the pastry over the filling, fold in the ends, and roll up the strudel tightly. Transfer the strudel carefully, seam side down, to a lightly buttered baking sheet, brush it with the remaining curry butter, and bake it in the lower third of the oven for 25 minutes, or until it is golden. Let the strudel cool to warm on the baking sheet on a rack. The strudel may be made 1 day in advance and kept covered loosely and chilled. Reheat the strudel in a preheated 400°F. oven for 15 minutes. Serve the strudel warm, cut into 1-inch slices with a serrated knife, with the additional chutney.
Time 1h30m Yield 4 Number Of Ingredients 11 Steps:
In a pot, bring the wild rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes. Place the squash in a medium pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender. Drain, return to the pot, and mash. Mix in the chicken broth and orange juice. Melt the butter in a skillet over medium heat, and saute the onion and garlic until tender. Season with the curry powder. Reduce heat to low, and continue cooking about 12 minutes, stirring occasionally. In a blender or food processor, blend the squash and broth with the onion and garlic mixture until smooth. Return to the medium pot, mix in the cooked wild rice, and cook until heated through. Season with salt and pepper to serve.
Time 2h30m Yield 10 Number Of Ingredients 11 Steps:
Place chicken breasts in a large pot with water, wine, salt, curry powder, onion, and celery. Cover, and bring to a boil. Reduce heat to low, and simmer for 1 hour. Remove from heat, strain (reserving broth), and refrigerate to cool. Remove chicken meat from bone, and cut into bite size pieces. Prepare the rice mix according to package directions. Replace the specified amount of liquid with the same amount of the reserved broth. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a large bowl combine the chicken, rice, and mushrooms. Blend in the sour cream and soup. Spoon into the prepared baking dish. Bake at 350 degrees F (175 degrees C) for 1 hour.
Time 55m Yield 12 serving(s) Number Of Ingredients 16 Steps:
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer until tender, about 40 minutes. Heat butter in a large saucepan over medium heat. Saute onion until golden brown; add mushrooms and celery. Cook 2 minutes, stirring constantly. Reduce heat to low; stir in flour and cook, stirring constantly, until mixture is bubbly. Gradually add broth; increase heat to medium-high and bring to a boil. Boil, stirring, for 1 minute. Reduce heat to low and add cooked rice, half and half, sherry, salt, white pepper, curry powder, dry mustard, paprika and chervil. Simmer until heated through. Serve hot and garnish with parsley.
Time 40m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Saute onion in butter until softened. While onions are sauteeing, bring chicken broth to boil in another pot. Add rice and spices to onion and brown slightly. Add boiling chicken broth. Pour into 9x13 glass dish and cover with plastic wrap. Microwave for 20 minutes at 80% power.
Time 1h20m Yield 4 Number Of Ingredients 9 Steps:
Heat grapeseed oil in a skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Stir in rice, curry powder, garam masala, and cumin seeds. Continue to cook and stir until rice is toasted, 1 to 2 minutes more. Pour broth into rice mixture and season with salt; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, 45 to 50 minutes.
Time 1h25m Yield 8 servings. Number Of Ingredients 7 Steps:
In a large saucepan over medium heat, saute the onions in butter until tender, about 5 minutes. Add rice; cook for 8-10 minutes. Add broth, sage, thyme and salt if desired. , Pour into an ungreased 1-1/2-qt. baking dish. Cover and bake at 350° for 70-80 minutes or until rice is tender and liquid is absorbed.
Time 30m Yield 2 to 4 servings, plus additional curry paste Number Of Ingredients 14 Steps:
Place a large skillet over medium heat, and add to it the black pepper and white pepper. Toast, shaking the pan occasionally, until fragrant, about 1 minute. Add the curry powder, shake again and toast for 1 minute more. Scrape the toasted-curry-powder blend into a small bowl using a rubber spatula, and set aside. Add the oil to the skillet, and swirl it around. When it shimmers, add the curry leaves, and fry, 1 minute. Stir in 4 tablespoons butter. When it melts, add the shallots and garlic. Lower the heat, and cook, stirring frequently, until the shallots are soft and translucent, 5 to 8 minutes. Raise the heat to medium. Stir in the toasted-curry-powder blend, followed by 2 tablespoons soy sauce, 1 1/2 tablespoons oyster sauce and the sugar. Cook, stirring occasionally, until thickened, 3 to 5 minutes. Add habanero to taste, then adjust the levels of soy sauce and oyster sauce if you want to go a little saltier or sweeter. Scrape the curry paste into the small bowl. To finish the dish, add the remaining 2 tablespoons butter to the skillet, and heat over medium-high. When the butter melts and foams, flake the rice into it, and allow it to crisp slightly, then stir a few heaping tablespoons of curry paste into the rice to season to taste. Finish with lime juice to taste, and serve with lime wedges alongside fried fish, stewed chicken, goat or lamb, or just on its own. Transfer remaining curry paste to a lidded container. Let cool, cover and refrigerate up to 1 month.
More about “curried white wild rice recipes”
Time 40m Yield 4 serving(s) Number Of Ingredients 11 Steps:
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, half of the bacon and rice. Top with remaining bacon. Bake covered, 15 to 20 minutes in 350 F degree oven until rice is tender. Season to taste with salt and pepper.
