WILD RICE AND WILD MUSHROOM SOUP - WILLIAMS SONOMA
Wild rice isnt really a rice at all but a semiaquatic grass native to North America. In California and Minnesota, wild rice grows throughout the summer and is harvested in September and October. Its earthy flavor makes it a perfect grain for serving during the autumn months.
Provided by WILLIAMS-SONOMA.COM
Total Time 110 minutes
Prep Time 15 minutes
Cook Time 95 minutes
Yield 6 servings
Number Of Ingredients 13
Steps:
- Rinse the wild rice in several changes of water and drain. Place the rice in a saucepan and add 2 cups of the boiling water and the 1/2 tsp. salt.
- Place over high heat and bring to a boil. Immediately reduce the heat to low, cover and cook, without stirring, until the rice is tender and the water is absorbed, about 40 minutes. Remove from the heat and let cool.
- Meanwhile, place the dried mushrooms in a small bowl and add the remaining 1 cup boiling water. Let stand for 30 minutes until softened. Drain, reserving the liquid, and set the mushrooms aside. Strain the liquid through a fine-mesh sieve lined with cheesecloth. Set aside.
- In a soup pot over medium heat, melt the butter. Add the onion and celery and sauté, stirring occasionally, until soft, about 10 minutes. Increase the heat to high, add the wine and cook until reduced to about 2 Tbs., 3 to 4 minutes. Reduce the heat to medium, add the fresh and rehydrated mushrooms and sauté, stirring occasionally, until the mushrooms wilt, about 15 minutes. Increase the heat to high, add the stock and the reserved mushroom liquid and bring to a boil. Reduce the heat to medium and cook, uncovered, until the mushrooms are very soft, about 20 minutes. Add the wild rice and the cream and simmer for 5 minutes more to blend the flavors. Season with salt and pepper.
- Ladle the soup into warmed bowls and garnish with the parsley. Serve immediately.
CURRIED RICE RECIPE - NYT COOKING
I ate a version of this rice as an accompaniment to a few deep-fried paddles of Australian crab, sitting at the kitchen counter of Paul Carmichael’s excellent Momofuku Seiobo in Sydney. It tasted of a world far away, of Mr. Carmichael’s childhood in Barbados, in the Lesser Antilles, where influences of Africa, India, China and Britain combine in the food: the grains fried in butter scented with murky yellow curry powder, warm and fragrant, and flavored with fiery minced habanero and a salty punch of soy and oyster sauces. I sighed when I finished and asked for a recipe. I’ve been messing with it ever since. Please note: You’ll end up with more curry paste than you’ll need to season the rice, even if you season aggressively. Refrigerate the extra to make the dish a second time (it keeps well), or to enliven ground meat for a Caribbean-ish version of sloppy joes, even just to improve a bowl of instant ramen.
Provided by Sam Sifton
Total Time 30 minutes
Yield 2 to 4 servings, plus additional curry paste
Number Of Ingredients 14
Steps:
- Place a large skillet over medium heat, and add to it the black pepper and white pepper. Toast, shaking the pan occasionally, until fragrant, about 1 minute. Add the curry powder, shake again and toast for 1 minute more. Scrape the toasted-curry-powder blend into a small bowl using a rubber spatula, and set aside.
- Add the oil to the skillet, and swirl it around. When it shimmers, add the curry leaves, and fry, 1 minute. Stir in 4 tablespoons butter. When it melts, add the shallots and garlic. Lower the heat, and cook, stirring frequently, until the shallots are soft and translucent, 5 to 8 minutes.
- Raise the heat to medium. Stir in the toasted-curry-powder blend, followed by 2 tablespoons soy sauce, 1 1/2 tablespoons oyster sauce and the sugar. Cook, stirring occasionally, until thickened, 3 to 5 minutes. Add habanero to taste, then adjust the levels of soy sauce and oyster sauce if you want to go a little saltier or sweeter. Scrape the curry paste into the small bowl.
- To finish the dish, add the remaining 2 tablespoons butter to the skillet, and heat over medium-high. When the butter melts and foams, flake the rice into it, and allow it to crisp slightly, then stir a few heaping tablespoons of curry paste into the rice to season to taste. Finish with lime juice to taste, and serve with lime wedges alongside fried fish, stewed chicken, goat or lamb, or just on its own. Transfer remaining curry paste to a lidded container. Let cool, cover and refrigerate up to 1 month.
More about "wild rice and black beans recipe recipes"
WILD RICE AND WILD MUSHROOM SOUP - WILLIAMS SONOMA
Wild rice isnt really a rice at all but a semiaquatic grass native to North America. In California and Minnesota, wild rice grows throughout the summer and is harvested in September and October. Its earthy flavor makes it a perfect grain for serving during the autumn months.
From williams-sonoma.com
Reviews 5
Total Time 110 minutes
From williams-sonoma.com
Reviews 5
Total Time 110 minutes
- Ladle the soup into warmed bowls and garnish with the parsley. Serve immediately.
See details
CURRIED RICE RECIPE - NYT COOKING
I ate a version of this rice as an accompaniment to a few deep-fried paddles of Australian crab, sitting at the kitchen counter of Paul Carmichael’s excellent Momofuku Seiobo in Sydney. It tasted of a world far away, of Mr. Carmichael’s childhood in Barbados, in the Lesser Antilles, where influences of Africa, India, China and Britain combine in the food: the grains fried in butter scented with murky yellow curry powder, warm and fragrant, and flavored with fiery minced habanero and a salty punch of soy and oyster sauces. I sighed when I finished and asked for a recipe. I’ve been messing with it ever since. Please note: You’ll end up with more curry paste than you’ll need to season the rice, even if you season aggressively. Refrigerate the extra to make the dish a second time (it keeps well), or to enliven ground meat for a Caribbean-ish version of sloppy joes, even just to improve a bowl of instant ramen.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine caribbean
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine caribbean
- To finish the dish, add the remaining 2 tablespoons butter to the skillet, and heat over medium-high. When the butter melts and foams, flake the rice into it, and allow it to crisp slightly, then stir a few heaping tablespoons of curry paste into the rice to season to taste. Finish with lime juice to taste, and serve with lime wedges alongside fried fish, stewed chicken, goat or lamb, or just on its own. Transfer remaining curry paste to a lidded container. Let cool, cover and refrigerate up to 1 month.
See details
WILD RICE AND WILD MUSHROOM SOUP - WILLIAMS SONOMA
Wild rice isnt really a rice at all but a semiaquatic grass native to North America. In California and Minnesota, wild rice grows throughout the summer and is harvested in September and October. Its earthy flavor makes it a perfect grain for serving during the autumn months.
From williams-sonoma.com
Reviews 5
Total Time 110 minutes
From williams-sonoma.com
Reviews 5
Total Time 110 minutes
- Ladle the soup into warmed bowls and garnish with the parsley. Serve immediately.
See details
CURRIED RICE RECIPE - NYT COOKING
I ate a version of this rice as an accompaniment to a few deep-fried paddles of Australian crab, sitting at the kitchen counter of Paul Carmichael’s excellent Momofuku Seiobo in Sydney. It tasted of a world far away, of Mr. Carmichael’s childhood in Barbados, in the Lesser Antilles, where influences of Africa, India, China and Britain combine in the food: the grains fried in butter scented with murky yellow curry powder, warm and fragrant, and flavored with fiery minced habanero and a salty punch of soy and oyster sauces. I sighed when I finished and asked for a recipe. I’ve been messing with it ever since. Please note: You’ll end up with more curry paste than you’ll need to season the rice, even if you season aggressively. Refrigerate the extra to make the dish a second time (it keeps well), or to enliven ground meat for a Caribbean-ish version of sloppy joes, even just to improve a bowl of instant ramen.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine caribbean
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine caribbean
- To finish the dish, add the remaining 2 tablespoons butter to the skillet, and heat over medium-high. When the butter melts and foams, flake the rice into it, and allow it to crisp slightly, then stir a few heaping tablespoons of curry paste into the rice to season to taste. Finish with lime juice to taste, and serve with lime wedges alongside fried fish, stewed chicken, goat or lamb, or just on its own. Transfer remaining curry paste to a lidded container. Let cool, cover and refrigerate up to 1 month.
See details
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Originally from Minnesota, now living in New Mexico. My family came down for a visit and brought the wild rice! I didn't have any chicken broth so I sautéed the onions and carrots in about a half stick of butter, added water and a smack ramen chicken flavor pack. Added the herbs, the wild and brown rice …
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The wild rice is filling, while the finely minced and chopped vegetables give the soup consistent flavor. Healthy, nutritious and earthy good. Beans aren’t usually on the menu at Chez Charlene’s. Hearty Calico Beans, of course, which uses kidney beans, lima beans or navy beans. Tacos or taco salad with black beans or refried beans…
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Feb 14, 2020 · Cajun Red Beans and Brown Rice with Andouille Recipe This easy, budget-friendly dish delivers classic Cajun flavor with a modern whole-grain (brown rice) twist. We find that soaking the beans overnight yields the best texture, but if you forget, the quick-soak method will work: Bring beans …
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MISO-CRUSTED SALMON WITH BLACK RICE RECIPE
4.4 oz frozen edamame beans; 1 pinch black or white sesame seeds, or a mixture, to serve; 1 drizzle of toasted sesame oil, to serve; 7.8 oz black rice; 1 tsp mirin (or a pinch of sugar) 1 tbsp miso paste; 1 tsp soy sauce/tamari (use gluten-free if needed), plus extra to serve; 4 salmon fillets (about 120g/4oz each, try to use wild …
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CREAMY WILD RICE SOUP IN THE SLOW COOKER | | A PINCH OF JOY
Rinse wild rice under cold running water until water is clear. Drain and transfer to a 5 or 6-quart slow cooker crock. Add onion, celery, carrots, and garlic to a food processor and pulse until very finely …
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Feb 14, 2020 · Cajun Red Beans and Brown Rice with Andouille Recipe This easy, budget-friendly dish delivers classic Cajun flavor with a modern whole-grain (brown rice) twist. We find that soaking the beans overnight yields the best texture, but if you forget, the quick-soak method will work: Bring beans …
From myrecipes.com
From myrecipes.com
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PACIFIC CUBAN BLACK BEANS AND RICE RECIPE | ALLRECIPES
Mix black beans with liquid, chorizo, chicken stock, picante sauce, bay leaves, paprika, red wine vinegar, cumin, sugar, salt, black pepper, and red pepper flakes together in the pot with the onion mixture; bring to a boil, reduce heat to medium-low, place a cover on the pot, and simmer until the beans …
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WILD AND BROWN RICE RECIPE | ALLRECIPES
Originally from Minnesota, now living in New Mexico. My family came down for a visit and brought the wild rice! I didn't have any chicken broth so I sautéed the onions and carrots in about a half stick of butter, added water and a smack ramen chicken flavor pack. Added the herbs, the wild and brown rice …
From allrecipes.com
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See details
MISO-CRUSTED SALMON WITH BLACK RICE RECIPE
4.4 oz frozen edamame beans; 1 pinch black or white sesame seeds, or a mixture, to serve; 1 drizzle of toasted sesame oil, to serve; 7.8 oz black rice; 1 tsp mirin (or a pinch of sugar) 1 tbsp miso paste; 1 tsp soy sauce/tamari (use gluten-free if needed), plus extra to serve; 4 salmon fillets (about 120g/4oz each, try to use wild …
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CREAMY WILD RICE SOUP IN THE SLOW COOKER | | A PINCH OF JOY
Rinse wild rice under cold running water until water is clear. Drain and transfer to a 5 or 6-quart slow cooker crock. Add onion, celery, carrots, and garlic to a food processor and pulse until very finely …
From apinchofjoy.com
From apinchofjoy.com
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30 EASY RECIPES WITH BROWN RICE | MYRECIPES
Feb 14, 2020 · Cajun Red Beans and Brown Rice with Andouille Recipe This easy, budget-friendly dish delivers classic Cajun flavor with a modern whole-grain (brown rice) twist. We find that soaking the beans overnight yields the best texture, but if you forget, the quick-soak method will work: Bring beans …
From myrecipes.com
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