WILD PEPPER RECIPES
WILD RICE SALAD | RICE RECIPES | LAURA FYFE FOR JAMIE MAGAZINE
Total Time 25 minutes
Yield 6
Number Of Ingredients 6
Steps:
- Cook the rice according to the packet instructions until tender. Drain, then allow to cool.
- Roughly chop the mixed nuts, pick and roughly chop the basil and mint leaves, then roughly chop the apricots.
- Combine with the rice, season with sea salt and black pepper, then drizzle with oil. Serve with grilled meat or fish.
Nutrition Facts : Calories 411 calories, FatContent 14.2 g fat, SaturatedFatContent 2.2 g saturated fat, ProteinContent 15 g protein, CarbohydrateContent 59.4 g carbohydrate, SugarContent 6.9 g sugar, SodiumContent 0.4 g salt, FiberContent 3.8 g fibre
FRESH AND WILD MUSHROOM STEW RECIPE - NYT COOKING
Craving wild mushrooms? My compromise is to make a stew using mostly cultivated mushrooms. But I give them a boost of wild flavor in a couple of ways. The first is to make an intense, flavorful broth with a handful of dried porcini. The other is to actually buy some wild mushrooms. A scant half-pound of chanterelles, even if pricey, won’t break the bank. The rest of the rustic stew (call it a ragout if you wish) is made of shiitake, cremini and oyster mushrooms. As it simmers, this saucy, herbaceous mushroom stew gains depth and character. Spooned over pasta or nestled up to a soft mound of polenta, it evokes the comfort of home and the primal in each bite.
Provided by David Tanis
Total Time 1 hours
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Clean mushrooms, keeping colors separate, and trim tough stems. (Save stems for stock.) Slice mushrooms about 1/8-inch thick.
- In a wide skillet, warm 2 tablespoons olive oil over medium high heat. Add onion, season with salt and pepper and cook, stirring, until onion has softened and browned, about 10 minutes. Remove from pan and set aside.
- Add 1 more tablespoon oil and turn heat to high. Add brown mushrooms, season lightly and stir-fry until nicely colored, about 3 minutes. Lower heat to medium. Add thyme, sage, red pepper and tomato paste. Add tomatoes, stir well, and cook for 1 minute. Season again with salt and pepper. Sprinkle with 1 tablespoon flour, stir to incorporate and cook for 1 minute more. Stir in reserved onions.
- Add 1 cup mushroom broth and stir until thickened, about 1 minute. Gradually add 1 more cup broth and cook for 2 minutes. Sauce should have gravy-like consistency; thin with more broth if necessary. Adjust seasoning. (May be prepared to this point several hours ahead and reheated.)
- Just before serving, put butter and 1 tablespoon olive in wide skillet over medium high heat. When butter begins to brown, add chanterelles, season with salt and pepper, and sauté for about 2 minutes, until cooked through and beginning to brown. Add garlic and parsley, stir to coat and cook 1 minute more. Add chanterelles to brown mushroom mixture and transfer to a warm serving bowl. Accompany with polenta or pasta if you wish.
Nutrition Facts : @context http//schema.org, Calories 129, UnsaturatedFatContent 3 grams, CarbohydrateContent 17 grams, FatContent 6 grams, FiberContent 6 grams, ProteinContent 4 grams, SaturatedFatContent 2 grams, SodiumContent 550 milligrams, SugarContent 6 grams, TransFatContent 0 grams
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WILD RICE WITH MUSHROOMS RECIPE - NYT COOKING
In Wisconsin, wild rice is truly wild, not cultivated as in other states, the tassels rising and swaying over rivers, lakes and floodplains come late August and September. Called manoomin by the local Chippewa, it is a protected crop that can be harvested only by state residents holding a valid license. And only by hand, as the Chippewa have always done, using wooden flails gently (the grains should fall from the stalk without great effort) from canoes propelled by paddles or push poles.
Shellie Holmes of Rhinelander, Wis., who shares her recipe here, likes to cook wild rice just until it pops open. This is a break with her family’s tradition, which favored a chewier texture and did not allow popping.
“Do not mix with other rice,” she urged, lest you lose the flavor of the wild.
From cooking.nytimes.com
Reviews 4
Total Time 50 minutes
Calories 298 per serving
From cooking.nytimes.com
Reviews 4
Total Time 50 minutes
Calories 298 per serving
- Mix mushrooms into prepared rice and season again with salt and pepper.
See details
WILD RICE WITH MUSHROOMS RECIPE - NYT COOKING
In Wisconsin, wild rice is truly wild, not cultivated as in other states, the tassels rising and swaying over rivers, lakes and floodplains come late August and September. Called manoomin by the local Chippewa, it is a protected crop that can be harvested only by state residents holding a valid license. And only by hand, as the Chippewa have always done, using wooden flails gently (the grains should fall from the stalk without great effort) from canoes propelled by paddles or push poles.
Shellie Holmes of Rhinelander, Wis., who shares her recipe here, likes to cook wild rice just until it pops open. This is a break with her family’s tradition, which favored a chewier texture and did not allow popping.
“Do not mix with other rice,” she urged, lest you lose the flavor of the wild.
From cooking.nytimes.com
Reviews 4
Total Time 50 minutes
Calories 298 per serving
From cooking.nytimes.com
Reviews 4
Total Time 50 minutes
Calories 298 per serving
- Mix mushrooms into prepared rice and season again with salt and pepper.
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From bbcgoodfood.com
Total Time 55 minutes
Category Dinner, Main course
Cuisine British
Calories 547 calories per serving
From bbcgoodfood.com
Total Time 55 minutes
Category Dinner, Main course
Cuisine British
Calories 547 calories per serving
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From foodnetwork.com
Reviews 4.7
Total Time 40 minutes
Category side-dish
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Reviews 4.7
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Category side-dish
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- Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.
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From foodnetwork.com
Reviews 4.7
Reviews 4.7
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