Best Long Grain And Wild Rice Recipes

LONG-GRAIN AND WILD RICE PILAF

Steps:

• Heat the margarine in a large saucepan. Add the onion and sauté over medium heat until golden.
• Add 4 cups water, the celery, and bouillon cubes and bring to a simmer. Stir in the rice mix, cover, and simmer gently until the water is absorbed, 35 to 40 minutes. Season with salt and pepper, and serve.
• Did you know that wild rice is not really a type of rice, nor a grain at all? It is actually the seed of a tall aquatic grass that thrives in freshwater lakes or rivers. Most of the crop is harvested in and around Minnesota and other Great Lakes states by Native American-owned companies. Cultivating wild rice on a larger scale has proven difficult, so its niche remains as a specialty gourmet grain.
• Wild rice dishes help dress up fall harvest meals; they are especially compatible with winter squash dishes.
• Combine brown rice with a small amount of wild rice when cooking for added texture and nutty flavor.
• Add a small amount of cooked wild rice to stuffings and other wintery casseroles.
• Calories: 168
• Total Fat: 4g
• Protein: 4g
• Carbohydrate: 28g
• Cholesterol: 0mg
• Sodium: 338mg

GINGERED LONG GRAIN AND WILD RICE

Steps:

• Place bread cubes on a baking sheet. Bake at 250° for 35 minutes or until toasted. Meanwhile, prepare rice according to package directions. In a large skillet, saute the celery, onion and ginger in butter until tender. Add to the rice., Stir in broth, water chestnuts and bread cubes. Transfer to a greased shallow 3-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

CONFETTI LONG GRAIN AND WILD RICE

Steps:

• Cook rice according to package directions. Meanwhile, in a large skillet, saute the yellow squash, zucchini, red pepper, carrot, onions and salt in oil for 4-5 minutes or until vegetables are tender. , Transfer rice to a serving bowl; add vegetable mixture and toss gently.

LONG GRAIN AND WILD RICE WITH VEGGIES

Steps:

• 1. Add 4 tbs of butter to saucepan and heat. Add veggies and simmer for about 10 min. until they begin to tenderize.
• 2. Add rice and broth. Cover and bring to a boil, reduce to a simmer and cooked with lid on for about 45-55 min. till tender.

CONFETTI LONG GRAIN AND WILD RICE RECIPE

Steps:

• Cook rice according to package directions. Meanwhile, in a large skillet, saute the yellow squash, zucchini, red pepper, carrot, onions and salt in oil for 4-5 minutes or until vegetables are tender.
• Transfer rice to a serving bowl; add vegetable mixture and toss gently.
• Yield: 8 servings.
• Originally published as Confetti Long Grain and Wild Rice in Taste of Home's Holiday & Celebrations Cookbook
• Annual 2004, p65
• Nutritional Facts
• serving (3/4 cup) equals 95 calories, 1 g fat (trace saturated fat), 0 cholesterol, 363 mg sodium, 19 g carbohydrate, 2 g fiber, 3 g protein.
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LONG GRAIN AND WILD RICE

Steps:

• 1. Place 2 Tbsp. of butter in med. saucepan. Once the butter is good and hot, add rice, onion and pepper. Fry for about 2 min. Add water according to package directions, add pecans and cook according to package directions. (I used 2 1/2 c. of water and cooked for 45 min.)