Best Autumn Wild Rice Recipes

AUTUMN WILD RICE

Steps:

• Place the smart balance spread in the rice cooker and press start.
• Dice the onions, apple, jalapeno, and garlic. Add to the rice cooker or pot if doing stove top. Saute till translucent.
• Add blend stir to coat.
• Add cup water and and cider.
• Season with salt, pepper and sage.
• Close and cook till done and fluff. Top with nuts.
• If cooking stove top boil then bring to simmer place a lid on the pot and cook for 50 minutes.Adding additional water if needed.

AUTUMN WILD RICE BY DAVITA

Steps:

• 1. 2 tablespoons raisins 1/4 cup hot water 1/2 cup wild rice, uncooked 3 cups water, dividaed nonstick cooking spray 2 cups apple, chopped 3/4 cup carrot, shredded 1/4 cup celery, chopped 1/4 cup green pepper, chopped 1-1/2 teaspoon chicken-flavored bouillon granules 1/4 teaspoon dried whole sage 1/8 teaspoon pepper 3/4 cup converted rice, uncooked juice of 1 lemon fresh sage sprig (optional)
• 2. 1.Combine raisins and 1/4 cup hot water; let stand 5 minutes. Drain and set aside. 2.Rinse wild rice in 3 changes of hot water; drain. Combine wild rice and 1-1/2 cups water in a medium saucepan. Bring to a boil; cover, reduce heat and simmer 50 minutes or until rice is tender and liquid is absorbed. Remove pan from heat and set aside. 3.Coat a large nonstick skillet with cooking spray; place over a medium-high heat until hot. Add apple, carrot, celery and green pepper; sauté until crisp-tender. Remove skillet from heat and set aside. 4.Combine remaining 1-1/2 cups water, bouillon granules, sage and pepper in a large saucepan; bring to a boil. Stir in converted rice. Cover, reduce heat and simmer 20 minutes or until rice is tender and liquid is absorbed. Remove pan from heat; stir in reserved raisins, wild rice, apple mixture and juice of 1 lemon. Cover and let stand 5 minutes. 5.Transfer to a serving bowl. Garnish with a fresh sage sprig, if desired.

COZY AUTUMN WILD RICE SOUP

Steps:

• Heat (an extra) 1 tablespoon butter in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
• Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning. Stir to combine.
• Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 45 minutes, or until the rice is tender, stirring occasionally.
• Meanwhile, during those final 10 minutes, prepare your cream sauce in a separate saucepan on the stove. In it, cook the butter over medium-high heat until melted. Whisk in the flour until combined, and cook for 1 minute. Gradually add in the milk, and whisk until combined. Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened. (It should be very thick.)
• Add the cream sauce and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.