WILD RICE POPCORN RECIPES
RANCH POPCORN RECIPE: HOW TO MAKE IT - TASTE OF HOME
What’s movie night at home without some popcorn to munch? Try a big tub of this buttery, showstopping blend. It’s easy, cheesy and finger-lickin’ good. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Snacks
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place the popcorn in an ungreased 13x9-in. baking pan. Combine the remaining ingredients; pour over popcorn and toss to coat. , Bake, uncovered, at 350° for 10 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 188 calories, FatContent 16g fat (6g saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 690mg sodium, CarbohydrateContent 11g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 2g protein.
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.
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Popcorn always make a crowd-pleasing snack...but you can make it into a chewy, sweet delight with this classic recipe.—American Pop Corn Co., Sioux City, Iowa
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