WARM WILD RICE RECIPES

Steps:

• Preheat oven to 375 degrees. Using a knife, cut a very thin disk from the bottom of each squash half so that they sit level. Using a pastry brush, coat the squash inside and out with vegetable oil. Place on a baking sheet, sprinkle the tops with salt and pepper and bake until tender when pierced with a fork, 45 to 55 minutes.
• Meanwhile, place the wild rice in a small saucepan and add 3 cups water and 1/2 teaspoon of salt. Bring to a boil, lower to a simmer and cook, covered, until the grains just begin to pop open, 30 to 40 minutes. Drain and set aside. In another saucepan, bring 1 cup water and 1/2teaspoon of salt to a boil. Add long-grain rice, stir once, cover and simmer until tender, 15 to 20 minutes. Set aside.
• In a medium skillet set over medium heat, melt the butter. Add olive oil, onion and raisins and cook, stirring, until onion is soft, about 3 minutes. Add all the rice and cook, stirring, until heated through. Stir in the chopped chervil and tarragon, season with salt and pepper and remove from heat. Spoon mixture into the baked squash shells, mounding it slightly. Garnish with chervil sprigs and serve.

Steps:

• Bring water, wild rice, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered 5 minutes more.
• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, 7 to 10 minutes. Drain.
• Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add onions; cover and cook until translucent, about 5 minutes. Stir in remaining 2 tablespoons butter, peas, salt, and pepper. Cook and stir until combined, about 1 minute more.
• Pour rice and orzo into a serving dish. Stir in the pea mixture and green onions.