Time 1h45m Yield 6 Number Of Ingredients 11 Steps:
Place almonds on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes. Mix broth, brown rice, and wild rice in a medium saucepan, and bring to boil. Reduce heat to low, cover, and simmer 45 minutes, until rice is tender and broth is absorbed. In medium skillet, melt butter over medium-high heat. Add onions and brown sugar. Saute until butter is absorbed and onions are translucent and soft. Reduce heat, and cook onions for another 20 minutes, until they are caramelized. Stir cranberries and mushrooms into the skillet. Cover, and cook 10 minutes or until berries start to swell. Stir in almonds and orange zest, then fold the mixture into the cooked rice. Salt and pepper to taste.
Time 2h5m Yield 10-12 servings. Number Of Ingredients 11 Steps:
In a skillet, brown chicken and celery in butter. In a large bowl, combine soup and broth until smooth. Add the mushrooms, onion, rice, poultry seasoning and chicken mixture. Pour into a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 1 hour. Uncover and bake for 30 minutes. Stir; sprinkle with cashews. Return to the oven for 15 minutes or until the rice is tender. Garnish with parsley.
Time 1h10m Yield 10-12 serving(s) Number Of Ingredients 5 Steps:
Clean leeks of dirt. Rinse rice in a strainer (a colander’s holes are too big). Place rice, water, and Grand Marnier in a heavy 3-quart saucepan then bring to a boil. Reduce heat to a low boil; cover loosely and cook for 20 minutes, stirring occasionally. After 20 minutes, add leeks and butter. Stir and bring back up to a boil. Bring back to a low boil; covered loosely, for 35 more minutes, still stirring occasionally. (cook until the rice has puffed and most of the liquid has absorbed). After the 35 minutes, remove from heat and fluff rice with a fork. Cover tightly and let stand for 5 minutes. Season with salt and pepper if desired then serve.
Yield Serves 4 Number Of Ingredients 10 Steps:
In a large saucepan simmer broth, water, and beans, covered, 45 minutes. Stir in wild rice and simmer, covered, 45 minutes, or until beans and rice are tender. Drain rice mixture and return to pan. Cut leeks crosswise into 1/2-inch slices and in a bowl soak in water, agitating occasionally to dislodge any sand, 5 minutes. Lift leeks out of water and drain in a colander. In a non-stick skillet sauté leeks in butter over moderately high heat, stirring occasionally, until almost tender, about 5 minutes. Add mushrooms with salt to taste and cook, stirring occasionally, 2 minutes, or until vegetables are tender. Stir leek mixture into rice mixture. Rice mixture may be made up to this point 1 day ahead and chilled, covered. Reheat mixture, adding water to prevent it from sticking to skillet, before proceeding. Stir hazelnuts and cranberries into rice mixture and serve warm.
More about “harvest wild rice recipes”
Time 1h10m Yield 4 serving(s) Number Of Ingredients 9 Steps:
In a medium saucepan, bring liquid to boil and stir in rice. Cover with lid, reduce heat to a fast simmer. Cook 45-60 minutes. Remove from heat. Let stand covered 10 minutes. Fluff with fork. While rice is almost ready, use a separate pan to saute leeks in butter for 5 minutes. Add mushrooms, saute 2 more minutes. Stir in nuts, cranberries and beans. Gently add cooked rice. Serve hot.
