WILD RICE PASTA RECIPES

Name: Wild rice salad
Total time: 25 min
Yield: 6
Ingredients: 400 g mixed rice, such as Camargue, wild, long-grain; 150 g mixed nuts; ½ a bunch of fresh basil (15g); ½ a bunch of fresh mint (15g); 75 g dried apricots; extra virgin olive oil

WILD RICE SALAD | RICE RECIPES | LAURA FYFE FOR JAMIE MAGAZINE

Wild rice salad | Rice recipes | Laura Fyfe for Jamie magazine image

Total Time 25 minutes

Yield 6

Number Of Ingredients 6

Ingredients

400 g mixed rice, such as Camargue, wild, long-grain
150 g mixed nuts
½ a bunch of fresh basil (15g)
½ a bunch of fresh mint (15g)
75 g dried apricots
extra virgin olive oil

Steps:

1. Cook the rice according to the packet instructions until tender. Drain, then allow to cool.
2. Roughly chop the mixed nuts, pick and roughly chop the basil and mint leaves, then roughly chop the apricots.
3. 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

CHICKEN AND WILD RICE BAKE RECIPE: HOW TO MAKE IT

Chicken and Wild Rice Bake Recipe: How to Make It image

This recipe is a great example of Midwest food! Its ingredients, including the wild rice, can all be found in Minnesota. The dish is good for larger groups since the cook doesn't need to spend a lot of time in the kitchen. —Suzanne Greenslit, Merrifield, Minnesota

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 50 minutes

Prep Time 60 minutes

Cook Time 50 minutes

Yield 10 servings.

Number Of Ingredients 14

Ingredients

3 cups water
1 cup uncooked wild rice
2-1/2 teaspoons salt, divided
1/4 cup butter, cubed
1 pound sliced fresh mushrooms
1 medium onion, chopped
3 cups diced cooked chicken
1 jar (2 ounces) chopped pimiento, drained
1/4 cup minced fresh parsley
1/4 teaspoon pepper
1 cup chicken broth
1 cup heavy whipping cream
1/4 cup grated Parmesan cheese
3/4 cup slivered almonds

Steps:

In a large saucepan, bring water to a boil; stir in rice and 1 teaspoon salt. Reduce heat; simmer, covered, until kernels have puffed open, 45-50 minutes. Drain any excess water., Preheat oven to 350°. In a 6-qt. stockpot, heat butter over medium-high heat; saute mushrooms and onion 5 minutes. Stir in rice, chicken, pimiento, parsley, pepper, broth, cream and remaining salt., Transfer to a 3-qt. or 13x9-in. baking dish. Sprinkle with cheese and almonds. Bake, uncovered, until heated through, 50-60 minutes.

Nutrition Facts : Calories 332 calories, FatContent 21g fat (10g saturated fat), CholesterolContent 79mg cholesterol, SodiumContent 809mg sodium, CarbohydrateContent 18g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 19g protein.

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