WHEN IS RICE HARVESTED RECIPES
BYERLY'S WILD RICE SOUP RECIPE - FOOD.COM
This wonderful soup recipe, is from my favorite grocery store, located in Minneapolis, MN. I make it using wild rice that has been harvested by hand, thus supporting the Native American's who grow it in Northern MN. There really is a difference.
Total Time 30 minutes
Prep Time 30 minutes
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt the butter in a soup pot.
- Saute the onion until it is softened.
- Blend in the flour and then gradually stir in the chicken broth. Stir constantly until it comes to a boil, keep stirring for one more minute.
- Add wild rice, ham, carrots, almonds, salt and simmer about 5 minutes.
- Add half-and-half and sherry, heat until just heated through.
- Garnish with chopped fresh parsley or chives.
Nutrition Facts : Calories 676.6, FatContent 30.8, SaturatedFatContent 16.6, CholesterolContent 78.7, SodiumContent 1051.8, CarbohydrateContent 78.2, FiberContent 6.5, SugarContent 3.8, ProteinContent 23.3
BYERLY'S WILD RICE SOUP RECIPE - FOOD.COM
This wonderful soup recipe, is from my favorite grocery store, located in Minneapolis, MN. I make it using wild rice that has been harvested by hand, thus supporting the Native American's who grow it in Northern MN. There really is a difference.
Total Time 30 minutes
Prep Time 30 minutes
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt the butter in a soup pot.
- Saute the onion until it is softened.
- Blend in the flour and then gradually stir in the chicken broth. Stir constantly until it comes to a boil, keep stirring for one more minute.
- Add wild rice, ham, carrots, almonds, salt and simmer about 5 minutes.
- Add half-and-half and sherry, heat until just heated through.
- Garnish with chopped fresh parsley or chives.
Nutrition Facts : Calories 676.6, FatContent 30.8, SaturatedFatContent 16.6, CholesterolContent 78.7, SodiumContent 1051.8, CarbohydrateContent 78.2, FiberContent 6.5, SugarContent 3.8, ProteinContent 23.3
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From cooking.nytimes.com
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- If you end up with rice that’s a little undercooked or overcooked, or just have some left over from a batch that’s turned out well, you can always turn it into something else. Portion and freeze it, reheating it a minute at a time in the microwave. Or keep it in the fridge to be used as quickly possible (in less than three days). But definitely use it: Leftover rice is a gift. There are so many uses for leftover rice, which can work as both a side and main: Toss it with fresh herbs and drizzle it with yogurt sauce. Sauté it with Spam and kimchi to make fried rice, or shape it into patties and pancakes to crisp in a hot pan. Season leftover rice with spicy pork to make boudin balls, or simmer it in broth with mushrooms and nori to make a comforting soup. Here are a few more ways to give your rice a second life. Make a Thai-style rice salad (above) by spreading 2 cups of cooked rice on a plate and chilling it overnight. The next day, use your hands to coat the grains with 1 tablespoon red curry paste and 2 tablespoons rice flour. Pan-fry rice in batches until golden and crisp, then season with fish sauce and lime juice, and toss with Thai fermented pork sausage, sliced chiles, shallots, ginger, chopped peanuts and cilantro. Cook congee by adding about 4 cups stock to 1 cup cooked rice, and simmering it gently until the mixture is thick and the grains are falling apart, somewhere between soup and porridge. Adjust the texture with more stock, and season with soy sauce. Ladle into bowls with chopped scallions, a drizzle of sesame oil and crunchy fixings, such as fried onions or crushed cashew nuts. Or, try fried rice. Separate cold clumps of leftover rice with your hands and sauté it in a large, hot pan coated with canola oil. Remove from pan and sauté a few chopped vegetables, such as onion, carrots and peas until tender. Add back the rice and scramble an egg or two right into the pan. Season with soy sauce and sesame oil, and toss with chopped scallions.
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HOW TO MAKE RICE - NYT COOKING - RECIPES AND COOKING ...
Rice is comfort food, just the way it is, but master it, and a world of dishes are at hand. Tejal Rao will teach you the basics.
From cooking.nytimes.com
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- If you end up with rice that’s a little undercooked or overcooked, or just have some left over from a batch that’s turned out well, you can always turn it into something else. Portion and freeze it, reheating it a minute at a time in the microwave. Or keep it in the fridge to be used as quickly possible (in less than three days). But definitely use it: Leftover rice is a gift. There are so many uses for leftover rice, which can work as both a side and main: Toss it with fresh herbs and drizzle it with yogurt sauce. Sauté it with Spam and kimchi to make fried rice, or shape it into patties and pancakes to crisp in a hot pan. Season leftover rice with spicy pork to make boudin balls, or simmer it in broth with mushrooms and nori to make a comforting soup. Here are a few more ways to give your rice a second life. Make a Thai-style rice salad (above) by spreading 2 cups of cooked rice on a plate and chilling it overnight. The next day, use your hands to coat the grains with 1 tablespoon red curry paste and 2 tablespoons rice flour. Pan-fry rice in batches until golden and crisp, then season with fish sauce and lime juice, and toss with Thai fermented pork sausage, sliced chiles, shallots, ginger, chopped peanuts and cilantro. Cook congee by adding about 4 cups stock to 1 cup cooked rice, and simmering it gently until the mixture is thick and the grains are falling apart, somewhere between soup and porridge. Adjust the texture with more stock, and season with soy sauce. Ladle into bowls with chopped scallions, a drizzle of sesame oil and crunchy fixings, such as fried onions or crushed cashew nuts. Or, try fried rice. Separate cold clumps of leftover rice with your hands and sauté it in a large, hot pan coated with canola oil. Remove from pan and sauté a few chopped vegetables, such as onion, carrots and peas until tender. Add back the rice and scramble an egg or two right into the pan. Season with soy sauce and sesame oil, and toss with chopped scallions.
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When the temperatures plummet here in Minnesota, mealtime cravings turn immediately to comfort food.
From thepioneerwoman.com
Reviews 5
Total Time 1 hours 20 minutes
Category main dish
From thepioneerwoman.com
Reviews 5
Total Time 1 hours 20 minutes
Category main dish
- Cook wild rice according to package directions, until rice splits and curls into a "c" shape, exposing its chewy interior. Drain, if needed, and set aside.While the wild rice is cooking, proceed with the rest of the recipe. In a large pot over medium to medium-high heat, melt 4 tablespoons of the butter. Add the mushrooms, onion, carrots, and celery. Stir occasionally until the onions are translucent and the carrots are softened, about 10–15 minutes. Stir in the garlic and cook for 2 minutes more.Preheat oven to 375°F.Sprinkle the flour over the vegetables in the pot and stir to incorporate. Cook for 2 minutes. Then stir in the chicken broth. Bring the mixture to a gentle boil and cook for 4–5 minutes, until nicely thickened. Stir in the half-and-half and cook for another 2 or 3 minutes to thicken again. Add the soy sauce, parsley, thyme, salt, and pepper, stirring to combine. Then fold in the drained wild rice and chicken. Add the Gruyere and Parmesan, and fold to combine. Taste and adjust with additional salt and pepper, if desired.Transfer chicken wild rice mixture to a large casserole dish. Cover with a lid or piece of foil, and cook for 20–25 minutes, or until it starts to bubble. Remove casserole from oven and top with bread cubes, leaving the outer edge of the casserole exposed. Slowly drizzle a fine line of melted butter over the tops of the bread cubes, aiming to hit as many of the bread cubes as possible. Sprinkle top of buttery bread cubes evenly with the 1/4 teaspoon of kosher salt and the 1/4 cup of Parmesan. Return casserole to the oven, uncovered, and bake for an additional 15 minutes, or until bread cubes are nicely browned and the casserole is hot and bubbling. Remove from oven, sprinkle with additional fresh parsley and thyme, and serve immediately.
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