SPROUTS WILD RICE RECIPES

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SLOW-COOKED WILD RICE RECIPE: HOW TO MAKE IT



Slow-Cooked Wild Rice Recipe: How to Make It image

This recipe has become such a family heirloom that I asked my mother's permission before passing it along. It has traveled to weddings, baptisms, landmark birthdays and wedding anniversaries—and it always makes people happy. —Janet Mahowald, Rice Lake, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Total Time 04 hours 15 minutes

Prep Time 15 minutes

Cook Time 04 hours 00 minutes

Yield 10 servings.

Number Of Ingredients 8

1 pound bulk pork sausage
4 celery ribs, chopped
1 small onion, chopped
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup uncooked wild rice
1 can (4 ounces) mushroom stems and pieces, drained
3 cups chicken broth

Steps:

  • In a large skillet, cook and crumble sausage with celery and onion over medium heat until sausage is no longer pink and vegetables are tender, 6-8 minutes; drain. Transfer to a 3-qt. slow cooker. Add soups, rice and mushrooms. Stir in broth., Cook, covered, on low until rice is tender, 4-5 hours.

Nutrition Facts : Calories 236 calories, FatContent 14g fat (4g saturated fat), CholesterolContent 30mg cholesterol, SodiumContent 1059mg sodium, CarbohydrateContent 19g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 9g protein.

BRUSSEL SPROUTS | VEGETABLES RECIPES | JAMIE OLIVER RECIPES



Brussel sprouts | Vegetables recipes | Jamie Oliver recipes image

Just rattle the sprouts straight through the processor and into a pan with some gorgeous flavours to pimp them right up. Done.

Total Time 25 minutes

Yield 6 to 8 as a side

Number Of Ingredients 6

1 red onion
50 g unsalted butter
4 sprigs of fresh sage
1 kg Brussels sprouts
4 tablespoons Worcestershire sauce
1 clove of garlic

Steps:

    1. Peel and quarter the onion, push it through the fine slicing attachment of your food processor, and tip into a large pan on a medium heat with the butter.
    2. Pick, finely slice and add the sage leaves, then fry for 4 minutes, or until soft, stirring occasionally.
    3. Meanwhile, wash and trim the Brussels sprouts, clicking off any tatty outer leaves. In batches, push them through the same fine slicer.
    4. Add them to the pan, turn the heat up, cover, and fry for 10 minutes, or until soft, adding a splash of water, if needed.
    5. Toss in the Worcestershire sauce, then turn the heat off and gun in the unpeeled garlic through a garlic crusher. Stir well, season to perfection and serve.

Nutrition Facts : Calories 114 calories, FatContent 6.9 g fat, SaturatedFatContent 3.6 g saturated fat, ProteinContent 4.8 g protein, CarbohydrateContent 8.5 g carbohydrate, SugarContent 6.4 g sugar, SodiumContent 0.2 g salt, FiberContent 0.5 g fibre

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