NORTHWOODS WILD RICE
My recipe uses a product native to the north-central United States, wild rice. Wild rice is not a rice at all, but rather a grass seed. It was a staple in the diet of the early American Indians and remains a favorite today because of its crunchy texture. This dish is especially good served with poultry.
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- Place rice, water and salt in a heavy saucepan. Bring to a boil. Reduce heat to simmer; cook 45 minutes or until tender. Uncover and fluff with a fork. Simmer for 5 additional minutes. Drain any liquid. While rice is cooking, fry bacon until crisp. Drain on paper towels. In a skillet, melt butter and saute onion, celery and mushrooms until tender. Add rice, seasoned salt and pepper. Heat through. Just before serving, top with cashews and reserved bacon. , For a make-ahead dish, place cooked rice mixture in a 2-qt. casserole; top with cashews and bacon. Refrigerate until ready to reheat. Bake at 350° for 20-30 minutes.
Nutrition Facts : Calories 306 calories, Fat 18g fat (7g saturated fat), Cholesterol 23mg cholesterol, Sodium 506mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.
RICE PILAF
Steps:
- Preheat the oven to 350.
- Melt the butter in a 3-quart saucier over medium heat.
- Stir in the onion, bell pepper and 2 pinches of salt.
- Decrease the heat to low and sweat until the onion is translucent and aromatic but not browned, 3 to 4 minutes. Increase the heat to medium and add the rice. Cook, stirring frequently, until you smell nuts, another 3 to 4 minutes.
- Add the saffron and its water, the broth, orange zest, bay leaves and the remaining 1 1/2 teaspoons salt. Increase the heat and bring to a boil.
- OK, now the weird part: Thoroughly wet a clean towel, kill the heat, scatter the peas on top of the rice, then place the towel across the top of the saucier. Top with the lid, then fold the towel corners up over the lid.
- Transfer the saucier (towel and all) to the oven and bake 15 minutes.
- Remove and rest at room temperature for 15 more minutes without opening the lid.
- Fish out the orange zest and bay leaves. Turn the pilaf out onto a platter, fluff with a large fork and garnish with the raisins and pistachios. Serve family-style, right in the middle of the table.
Nutrition Facts : Calories 248 calorie, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 5 milligrams, Sodium 524 milligrams, Carbohydrate 45 grams, Fiber 1.5 grams, Protein 7 grams, Sugar 5 grams
WILD RICE PILAF WITH NUTS AND LEMON
Steps:
- Heat the olive oil in a small saucepan over medium heat. Add the pine nuts, garlic, zest, and thyme, swirl the pan until the nuts and garlic are beginning to brown, about 2 minutes. Add the wild rice and cook, stirring with a wooden spoon, until lightly toasted, about 1 minute tops. Stir in the chicken broth and salt. Bring to a boil. Reduce heat to a rapid simmer and cook, stirring occasionally, for 45 minutes to 1 hour. Check the texture of the rice and, if needed, continue simmering until tender. Add more liquid as needed, another 10 to 15 minutes. (Note: The rice should only just begin to crack when done. If it begins to curl it is overcooked. There are numerous varieties of varying qualities, which affect cooking times greatly.)
- Remove from the heat, scatter the scallions over the surface, fluff with a fork, and remove the herb sprigs and lemon zest before serving. Season with salt and black pepper, to taste.
EASY RICE PILAF WITH PEAS AND CARROTS
Rice pilaf with fluffy basmati rice, warming spices, and aromatics is a delicious way to take plain ol' rice to the next level! Perfect for busy weeknights as it comes together in just 30 minutes!
Provided by Suzy Karadsheh
Number Of Ingredients 15
Steps:
- Wash the rice very well a few times until the water is clear. You can let it soak in water for about 10 minutes or so while preparing the rest of the ingredients.
- In a large heavy pan with a lid, heat 2 tablespoons extra virgin olive oil over medium-high heat. Add the onions and garlic and cook for about 3 to 5 minutes, tossing regularly until softened. Add the peas and carrots. Season with a good pinch of kosher salt. Add the spices and mix to combine. Cook for another 5 minutes or so, tossing regularly until the carrots have softened.
- Drain the rice well and add it to the pan. Toss around to make sure the rice is well-coated with the spices. Pour in 2 ¼ cup of water. And season well with a big dash of kosher salt. Bring to a boil, then turn the heat to low. Cover and cook for 15 to 20 minutes until the rice is cooked through and has absorbed all the liquid.
- Allow the rice about 5 to 10 minutes to rest before serving.
- Serve with the nuts and raisins on top.
Nutrition Facts : Calories 282.4 kcal, Carbohydrate 48.1 g, Protein 6.6 g, Fat 7.4 g, SaturatedFat 0.7 g, Sodium 18.1 mg, Fiber 3.4 g, Sugar 2.8 g, UnsaturatedFat 6 g, ServingSize 1 serving
NORTHWOODS INN PURPLE CABBAGE SALAD
The restaurant Northwoods Inn or Clearmans serves this slaw. I normally do not like cabbage, but this salad is delish!
Provided by Aussie-In-California
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine oil, vinegar, sugar, salt, seasoned salt, pepper and onion powder in a bowl. Pour over cabbage; chill for at least 2 hours or overnight.
NORTHWOODS PILAF
My heart has always been in the north woods of Wisconsin so when I found this recipe I had to try it. Wild rice is not really a rice but a cereal grain and is grown in upstate Wisconsin. This recipe is really unique and very different.
Provided by LAURIE
Categories Rice
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Rinse wild rice under running water, drain and set aside.
- Preheat oven to 325.
- Grease 2 qt casserole dish.
- In med saucepan combine broth, vermouth and rice.
- Bring to a boil.
- Reduce heat, cover and simmer for 30 minutes.
- Set aside, do not drain.
- In large skillet, melt 2 TBS butter.
- Add mushrooms, celery and carrots.
- Cook 5 minutes.
- Stir in artichoke hearts, onion, red peppers, peel, juice, thyme, salt and pepper.
- Add remaining 1 TBS butter and remove from heat.
- Stir the rice mixture into the veggies.
- Transfer to baking dish.
- Cover and bake at 325 for 45 minutes until the rice is done.
- Stir once half way thru time.
- For Vegetarians use the vegetable stock.
NORTHWOODS INN PURPLE CABBAGE SALAD RECIPE
Provided by sassy47
Number Of Ingredients 8
Steps:
- Combine oil, vinegar, sugar, salt, seadoned salt, pepper & onion powder in a bowl. Pour over cabbage; chill for at least 2 hrs or overnight.
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