HOW DO YOU MAKE WILD RICE RECIPES

Steps:

• Add the wild rice into a medium saucepan with 5 cups of the chicken broth. Bring it to a boil over medium high heat, then reduce the heat to low and cover the pan. Cook the rice until it has just started to break open and is slightly tender, about 35 to 40 minutes. Set it aside. Meanwhile, blanch the broccoli by throwing the florets into boiling water for 1½ to 2 minutes, until bright green and still slightly crisp. Immediately drain the broccoli and plunge it into a bowl of ice water to stop the cooking process. Remove it from the ice water and set it aside. Heat a large pot over medium-high heat, then melt 6 tablespoons of the butter. Add the onions and the mushrooms and cook, stirring them occasionally, for 3 to 4 minutes, or until the liquid begins to evaporate. Add the carrots and celery and cook for 3 to 4 minutes, until the vegetables are soft and the mixture begins to turn darker in color. Sprinkle the flour on the vegetables and stir to incorporate it, then cook for about a minute. Pour in the remaining 5 cups of broth and stir to combine. Bring the mixture to a gentle boil and allow it to thicken, about 3 minutes. Pour in the heavy cream, stirring to combine. Let the mixture cook until it thickens. Season with the salt and pepper, then taste and adjust the seasonings as needed. Add half the cooked rice to the bottom of a 3-quart baking dish, then lay on half the broccoli. (You can do one layer of each or two layers of each. Using a ladle, scoop out the vegetable/broth mixture and spoon it evenly all over the top. Continue with the rest of the sauce, totally covering the surface with vegetables. Melt the remaining 2 tablespoons of butter, then pour it into a separate bowl with the panko breadcrumbs. Toss the mixture together to coat the breadcrumbs in butter, then sprinkle the breadcrumbs all over the top. Cover with foil and bake the casserole for 20 minutes, then remove the foil and continue baking for 15 minutes or until golden brown on top. 

Steps:

• Please note that most of the quantities of the salad ingredients can be adjusted as desired.For the maple mustard dressing:Place all dressing ingredients in a small bowl and use an immersion blender to blend until smooth and emulsified. If you don't have an immersion blender, place all dressing ingredients in a jar or container with a tight fitting lid and shake until emulsified. Just know that the dressing will not be as smooth.For the salad:First, cook the wild rice. Heat a medium to large sauce pan over high heat. Add chicken broth and bring to a boil. Stir in wild rice and salt. Turn heat down to low/medium-low, cover, and simmer until wild rice is split open and curled. This should take right around 1 hour. If you see a good amount of wild rice still not split open, simmer for another 15 minutes. Remove from heat and drain any excess liquid. Fluff with a fork and set aside.Fry bacon in a skillet over medium heat, until chewy-crisp. Remove bacon from skillet and drain on a paper-towel-lined plate. Once cool, chop into bite-sized pieces.Place apple slices in a bowl and squeeze some lemon juice over them. Toss a few times to coat. This will help them to not brown as quickly.To assemble the salad, place a layer of greens on the bottom of selected platter. Then arrange the rest of the ingredients as desired. Serve with maple mustard dressing on the side.Note: The ingredient possibilities are nearly endless for a salad like this. If you don't like pecans, use pistachios, walnuts, or almonds. Pears would be lovely instead of the apples. Goat cheese would be nice if blue cheese isn't your thing. And prosciutto would be a good substitute for the bacon.