Best Vegetable Wild Rice Recipes

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SLOW-COOKED VEGETABLE WILD RICE SOUP



Slow-Cooked Vegetable Wild Rice Soup image

This thick and hearty soup is packed with colorful vegetables. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories     Dinner     Lunch

Time 5h25m

Yield 12 servings (3 quarts).

Number Of Ingredients 15

6 cups reduced-sodium vegetable broth
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes
2 celery ribs, sliced
2 medium carrots, chopped
1-3/4 cups sliced baby portobello mushrooms
1 medium onion, chopped
1 medium parsnip, peeled and chopped
1 medium sweet potato, peeled and cubed
1 medium green pepper, chopped
1 cup uncooked wild rice
2 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
2 fresh thyme sprigs, plus more for topping

Steps:

  • Combine all ingredients in a 6- or 7-qt. slow cooker. Cover and cook on high until rice and vegetables are tender, 5-6 hours. Discard bay leaves and thyme sprigs before serving. If desired, remove leaves from remaining thyme sprigs and sprinkle over soup when serving.

Nutrition Facts : Calories 117 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 419mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

CHICKEN & VEGETABLE WILD RICE SOUP



Chicken & Vegetable Wild Rice Soup image

This go-to weeknight recipe is one I tweaked over and over till it was just right. It has morphed from a labor-intensive wintry bowl to a steamy, comforting, slow-cooked favorite for our family. -Courtney Riggin, Hatchechubbee, Alabama

Provided by Taste of Home

Categories     Lunch

Time 6h50m

Yield 8 servings (3 quarts).

Number Of Ingredients 16

1 pound boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
2 cups frozen corn (about 10 ounces), thawed
1 package (6 ounces) long grain and wild rice mix
1 medium sweet red pepper, finely chopped
2 medium carrots, finely chopped
1 medium leek (white portion only), finely chopped
1 celery rib, finely chopped
3 bacon strips, cooked and crumbled
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon salt
6 cups reduced-sodium chicken broth
1/3 cup dry sherry or additional broth
1 cup sour cream
1 tablespoon all-purpose flour
1 cup cut fresh asparagus (1-inch pieces)
Chopped green onions, optional

Steps:

  • Place first 12 ingredients in a 5- or 6-qt. slow cooker; stir to combine. Cook, covered, on low until chicken and vegetables are tender, 6-8 hours., Mix sour cream and flour until smooth; stir into soup. Stir in asparagus. Cook, covered, on high until soup is thickened and asparagus is tender, 20-25 minutes. If desired, serve with green onions.

Nutrition Facts : Calories 310 calories, Fat 12g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 1060mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.

PRESSURE-COOKER VEGETABLE WILD RICE SOUP



Pressure-Cooker Vegetable Wild Rice Soup image

This thick and hearty soup is packed with colorful vegetables. It's wonderful for lunch alongside a healthy salad or a light sandwich. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 12 servings (3 quarts).

Number Of Ingredients 15

6 cups reduced-sodium vegetable broth
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
2 celery ribs, sliced
2 medium carrots, chopped
1-3/4 cups baby portobello mushrooms, sliced
1 medium onion, chopped
1 medium parsnip, peeled and chopped
1 medium sweet potato, peeled and cubed
1 medium green pepper, chopped
1 cup uncooked wild rice
2 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
2 fresh thyme sprigs

Steps:

  • Combine all ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure., Discard bay leaves and thyme sprigs before serving. If desired, serve with additional thyme. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Nutrition Facts : Calories 117 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 419mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

HEARTY CHICKEN, VEGETABLE AND WILD RICE SOUP



Hearty Chicken, Vegetable and Wild Rice Soup image

From Penzy's Thanksgiving Catalog, submitted by Brohter Aelred. He notes 8 cups dark turkey meat chopped can replace the chicken breast. He highly recommends using the Parmesean cheese rind as it adda alot to the flavor of the soup. Prep and Cooking times do not include stock making time.

Provided by Kerena

Categories     Chicken Breast

Time 1h5m

Yield 1 pot, 18-20 serving(s)

Number Of Ingredients 16

2 lbs chicken breasts, bone in
4 quarts water
1/2 medium onion, peeled
1 large carrot, cut into 2-3 pieces
1 large celery rib, cut in half
1 -2 bay leaf
4 tablespoons chicken base (or turkey base if using turkey)
4 ounces wild rice
3 large carrots, cut into 1/2-inch pieces
3 large celery ribs, large dice
1/2 medium onion, large dice
2 medium zucchini, large dice
1/2 lb mushroom, fresh, sliced
1 (15 ounce) can diced tomatoes, drained
parmesan cheese, rind cut into 3 square 1-inch pieces (optional)
black pepper, to taste

Steps:

  • For the stock - In a large stock pot, bring the chicken, water, onion, carrot, celery and bay leaves to a boil. Boil until the chicken is cooked through. Remove the chicken, shred and return to the pot. Discard the bones. Add the soup base and stir to dissolve. If starting with cooked turkey, mix with water, bay leaves and soup base and bring to boil.
  • For the soup - After returning the chicken to the pot, bring back to boil. Add the wild rice and cook for 15 minutes. Remove the stock veggies (onion, carrot, celery and bay leaves) and discard. Add the diced carrots, celery and onion and cook for 15 minutes. Add zucchini, mushrooms and tomatoes and cook for another 10 minutes. Add the Parmesean cheese rinds, if using, and the Pepper and cook for another 5-10 minutes more until the cheese gets melty.
  • Serve with biscuits or bread.

Nutrition Facts : Calories 133, Fat 5, SaturatedFat 1.4, Cholesterol 32.3, Sodium 78.2, Carbohydrate 9.6, Fiber 1.8, Sugar 2.9, Protein 12.7

VEGETABLE WILD RICE SALAD



Vegetable Wild Rice Salad image

The vegetable rice salad is one of my favorite dishes to bring for any occasion because it is not only delicious, but has a colorful presentation and is excellent for pot luck or buffet style parties. This recipe is well received whenever I serve it. I am frequently asked for the recipe.

Provided by PJ's kitchen

Categories     Salad     Grains     Rice Salad Recipes

Time 45m

Yield 8

Number Of Ingredients 11

1 ½ cups water
1 (6 ounce) package long grain and wild rice mix (such as Uncle Ben's®)
1 (10 ounce) package frozen peas
1 (6.5 ounce) jar marinated artichoke hearts, drained
1 (6 ounce) can sliced black olives, drained
1 cup diced roma tomatoes
1 bunch fresh parsley, finely chopped
3 green onions, sliced
½ cup white balsamic vinegar
¼ cup canola oil
¼ cup white sugar

Steps:

  • Bring water and rice mix to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 22 minutes. Transfer rice to a bowl to cool.
  • Bring a pot of water to a boil; cook peas in the boiling water until just cooked, about 2 minutes. Drain and cool.
  • Mix cooled peas, artichoke hearts, olives, tomatoes, parsley, and green onions into cooled rice mixture.
  • Blend vinegar, canola oil, and sugar together in a blender or shake in a covered bottle until dressing is emulsified and creamy. Drizzle dressing over salad and toss to coat. Refrigerate salad until ready to serve.

Nutrition Facts : Calories 252 calories, Carbohydrate 35.4 g, Fat 10.9 g, Fiber 4 g, Protein 5.4 g, SaturatedFat 0.9 g, Sodium 633.9 mg, Sugar 11.8 g

HEARTY CHICKEN-VEGETABLE AND WILD RICE SOUP {PENZEYS} RECIPE - (4.2/5)



HEARTY CHICKEN-VEGETABLE AND WILD RICE SOUP {penzeys} Recipe - (4.2/5) image

Provided by grinder

Number Of Ingredients 18

Stock:
2 lbs. bone-in chicken breasts {or 8 c. cooked chopped turkey-dark meat gives great flavor}
4 quarts water
1/2 medium onion, peeled
1 large carrot, peeled, 2-3 pieces
1 large rib celery, cut in half
1-2 whole turkish bay leaves
4 tablespoons chicken or turkey soup base
Soup:
4 oz. wild rice
3 large carrots, large dice {1/2" pieces}
3 large ribs celery, large dice
1/2 medium onion, large dice
2 medium zucchini, large dice
1/2 lb. fresh mushrooms, sliced
1 can diced tomatoes, drained
3 square inches of Parmesan cheese rinds, cut into 1/2" pieces {opt}
Freshly ground black pepper, to taste

Steps:

  • FOR THE STOCK: In an 8 quart stock pot, bring the chicken or turkey, water, onion, carrot, celery and bay leaves to a boil. Boil until the chicken is cooked through. Remove chicken, shred and return to the pot. Discard the bones. Add soup base and stir to dissolve. If starting with cooked turkey, mix it with water, bay leaves and soup base and bring to a boil. FOR THE SOUP: After returning the shredded meat to the pot, bring back to a boil. Add wild rice and cook 15 minutes. Remove the stock veggies-onion, celery, carrot, bay leaves-and discard. Add the diced carrots, celery and onion and cook another 15 minutes. Add zucchini, mushrooms and tomatoes and cook 10 minutes more. Add the Parmesan rinds, if using {and you really should use them} and the pepper and cook 5-10 minutes more until the cheese gets melty. Serve with biscuits or bread. 1 Cup {269g}=Calories 90/Cals From Fat 30 Total Fat 3.5g/Chol 25mg/Sodium 460mg Carbs 9g/Dietary Fiber 1g/Sugars 3g Protein 7g

WILD RICE AND BROWN RICE CAKES WITH ROASTED VEGETABLE RAGù



Wild Rice and Brown Rice Cakes with Roasted Vegetable Ragù image

Categories     Vegetable     Side     Sauté     Low Fat     Vegetarian     High Fiber     Mozzarella     Parmesan     White Wine     Fall     Pan-Fry     Healthy     Brown Rice     Wild Rice     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 main-course servings

Number Of Ingredients 11

6 cups (or more) canned vegetable broth
3 tablespoons extra-virgin olive oil
1 cup chopped onion
4 garlic cloves, minced
1 1/3 cups short-grain brown rice
1/3 cup wild rice
1/2 cup dry white wine
1/2 cup coarsely grated low-fat mozzarella cheese
1/3 cup plain dry breadcrumbs
1/4 cup grated Parmesan cheese
Roasted Vegetable Ragù

Steps:

  • Bring 6 cups broth to boil in large saucepan. Remove from heat; cover.
  • Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add onion; sauté until tender, about 12 minutes. Add garlic; stir 1 minute. Add brown rice and wild rice; stir 1 minute. Add wine; cook until absorbed, about 2 minutes. Stir in 2 cups warm broth; bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes. Add 2 cups warm broth; bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes, stirring often. Add 2 cups warm broth; bring to boil. Reduce heat; cover and simmer until rice is almost tender, stirring occasionally, about 20 minutes. Uncover; simmer until rice is tender and broth is absorbed, stirring often and adding broth by 1/4 cupfuls if rice is not tender, about 10 minutes longer. Stir in mozzarella; season with pepper. Cool to room temperature.
  • Mix breadcrumbs and Parmesan in pie dish. Line baking sheet with plastic wrap. Using moistened hands, divide rice mixture into 6 equal portions; press each portion into 31/2-inch-diameter patty. Carefully turn each in breadcrumb mixture, coating both sides. Place on prepared baking sheet. Cover; chill at least 4 hours. (Can be made 1 day ahead. Keep chilled.)
  • Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 3 rice cakes to skillet; cook until heated through, about 4 minutes per side. Repeat with remaining 1 tablespoon oil and rice cakes.
  • Transfer rice cakes to plates. Spoon Roasted Vegetable Ragù alongside.

WILD RICE, MUSHROOM, AND VEGETABLE SOUP



Wild Rice, Mushroom, and Vegetable Soup image

This soup makes a large pot, so I freeze it and eat it throughout the week. When I make it for myself, I leave out the bouillon and rice, but it's definitely better with.

Provided by EggosMom

Categories     Clear Soup

Time 1h45m

Yield 12 cups, 12 serving(s)

Number Of Ingredients 15

3 carrots, sliced
1 red bell pepper, chopped
4 large portabella mushroom caps, chopped
3 celery ribs, chopped
1 large white onion, chopped
1 garlic clove, minced
1 (14 1/2 ounce) can no-salt-added diced tomatoes, in juice
1/2 head cauliflower, florets and stalks chopped
6 ounces fresh green beans, cut into small pieces
1 medium zucchini, sliced
1 cup wild rice, uncooked
7 cups water
1 chicken bouillon cube
1 small head cauliflower, cut into florets and chopped
salt and pepper, to taste

Steps:

  • Coat a stock pot with nonstick cooking spray and heat over medium heat.
  • Add first 6 ingredients and cook, stirring occasionally, until volume reduces by approximately 1/3.
  • Add the diced tomatoes and stir well.
  • Add the cauliflower, green beans, and zucchini.
  • Cover with 7 cups of water, bring to a boil.
  • Add bouillon and stir.
  • When bouillon dissolves, add the rice and simmer for 1 hour, stirring occasionally.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 96.7, Fat 0.5, SaturatedFat 0.1, Sodium 106.2, Carbohydrate 20.7, Fiber 4.4, Sugar 5.3, Protein 4.8

VEGETABLE AND WILD RICE SALAD



Vegetable and Wild Rice Salad image

Provided by Anastasia St. Amand

Categories     Salad     Rice     Vegetable     Side     Blue Cheese     Summer     Bon Appétit     California     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 11

2 cups chicken broth
1 cup wild rice
1 small bunch broccoli, cut into florets
6 asparagus spears, cut into 1-inch pieces
4 ounces green beans, cut into 1-inch pieces
2 carrots, peeled, sliced
1 tomato, chopped
1/2 cup crumbled blue cheese
1/4 cup olive oil
2 tablespoons white wine vinegar
Salt and pepper

Steps:

  • Bring broth to boil in heavy medium saucepan. Stir in rice. Reduce heat, cover and simmer until rice is tender, about 1 hour.
  • Meanwhile, cook broccoli, asparagus, green beans and carrots in large pot of rapidly boiling water until crisp-tender, about 6 minutes. Drain and rinse under cold water. Drain well.
  • Transfer rice to serving dish. Arrange vegetables atop rice. Sprinkle with tomato and cheese. Combine olive oil and vinegar in small bowl; whisk to blend. Drizzle over salad. Season with salt and pepper. Toss thoroughly and serve.

WILD RICE AND ROASTED VEGETABLE SALAD WITH SHERRY-THYME VINAIGRETTE



Wild Rice and Roasted Vegetable Salad with Sherry-Thyme Vinaigrette image

Categories     Salad     Mushroom     Onion     Rice     Vegetable     Side     Roast     Bell Pepper     Carrot     Winter     Bon Appétit

Yield Makes 20 servings

Number Of Ingredients 11

2/3 cup olive oil
1/3 cup Sherry wine vinegar
2 tablespoons chopped fresh thyme
1 garlic clove, minced
5 6-ounce packages wild rice, rinsed, drained
Nonstick vegetable oil spray
1 pound carrots, peeled, cut diagonally into 1 1/2-inch pieces
6 1/2 tablespoons vegetable oil
1 1/2 pounds crimini mushrooms
3 large red bell peppers, quartered
1large red onion, cut into 6 wedges

Steps:

  • Whisk first 4 ingredients in medium bowl. Season with salt and pepper.
  • Cook rice in large pot of boiling salted water until just tender, adding more water as needed, about 1 hour; drain well. Place in large bowl. Add half of vinaigrette to warm rice; toss to coat.
  • Position racks in bottom third and top third of oven and preheat to 425°F. Spray 2 large baking sheets with nonstick spray. Toss carrots with 1 1/2 tablespoons vegetable oil in medium bowl to coat; sprinkle with salt. Transfer to 1 prepared baking sheet. Toss mushrooms with 2 tablespoons vegetable oil in medium bowl to coat; sprinkle with salt. Transfer to second prepared baking sheet. Roast carrots and mushrooms until brown and tender, stirring twice, about 30 minutes. Transfer to large bowl and cool.
  • Spray same sheets with nonstick spray. Toss peppers with 2 tablespoons vegetable oil in medium bowl to coat; sprinkle with salt. Transfer to 1 prepared sheet. Place onion wedges, rounded side down, on second sheet. Drizzle with 1 tablespoon oil. Sprinkle with salt. Roast peppers and onions until brown and tender, about 30 minutes. Cool.
  • Cut all vegetables into 3/4-inch pieces. Transfer to bowl with rice. Add remaining vinaigrette and toss to coat. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)

CREAM OF VEGETABLE AND WILD RICE SOUP WITH PHEASANT



Cream of Vegetable and Wild Rice Soup With Pheasant image

Make and share this Cream of Vegetable and Wild Rice Soup With Pheasant recipe from Food.com.

Provided by MRS Montgomery

Categories     Poultry

Time 1h20m

Yield 8-19 serving(s)

Number Of Ingredients 15

4 stalks celery, chopped
1 medium onion, chopped
3 carrots, shredded
1/2 medium green pepper, chopped
2 (4 ounce) cans sliced mushrooms, drained, reserve liquid
9 slices bacon, cut into 3/4 inch pieces
2 tablespoons butter
1/2 cup flour
1/2 teaspoon pepper
1 teaspoon salt
6 cups chicken broth
2 cups cooked pheasant breast, chopped (or Chicken)
1 pint half-and-half
2 tablespoons parsley flakes
2 cups cooked wild rice

Steps:

  • While cooking rice, brown bacon pieces in a dutch oven or large pot.
  • Take out bacon pieces once browned and save for later.
  • Add butter to bacon drippings. Saute' celery, onion, carrots, green pepper and mushrooms until vegetables are tender.
  • Add flour, salt and pepper. Stir over heat until flour is of a pasty to bubbly consistency.
  • Add chicken broth and reserved mushroom liquid. Stir and cook until thickened(10 - 15 minutes).
  • Add bacon pieces, wild rice, half and half and parsley. Simmer about 15 minutes. Do not boil.

Nutrition Facts : Calories 346.4, Fat 22.8, SaturatedFat 10.3, Cholesterol 47.4, Sodium 1157.5, Carbohydrate 23.9, Fiber 2.6, Sugar 3.6, Protein 12.4

VEGETABLE WILD RICE



Vegetable Wild Rice image

A convenient packaged rice mix gives a jump start to this simple side dish from Helen Jacobs of Canton, Michigan. A bright blend of veggies adds color, and the cost - only 52 cents per serving - is easy on your budget.

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 7

1 package (6 ounces) long grain and wild rice mix
2 medium carrots, cut into 1/4-inch slices
1 cup diced yellow summer squash
2/3 cup chopped sweet red pepper
2/3 cup chopped green pepper
1/4 cup chopped onion
2 tablespoons canola oil

Steps:

  • In a large saucepan, place rice mix, contents of seasoning packet and water as directed on package. Bring to a boil. Add carrots. Reduce heat; cover and simmer for 30 minutes or until rice is tender and water is absorbed., Meanwhile, in a skillet, saute squash, peppers and onion in oil until crisp-tender. Stir into rice mixture.

Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 388mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.

CREAMY WILD RICE AND VEGETABLE CHOWDER



Creamy Wild Rice and Vegetable Chowder image

Enjoy this tasty soup made with rice and veggies - perfect for a hearty dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 9

2 tablespoons margarine or butter
1 large onion, chopped (1 cup)
2 medium carrots, cut into 1/4-inch slices (1 cup)
1/2 pound mushrooms, sliced (3 cups)
2 cups Progresso™ chicken broth (from 32 oz carton)
1 package (6.2 ounces) fast-cooking long grain and wild rice
1 can (15 1/4 ounces) whole kernel corn, drained
1 can (10 3/4 ounces) condensed cream of potato soup
2 cups milk

Steps:

  • Melt margarine in 4-quart Dutch oven over medium-high heat. Cook onion, carrots and mushrooms in margarine, stirring occasionally, until tender.
  • Stir in broth, rice and contents of seasoning packet. Heat to boiling; reduce heat to low. Cover and simmer about 5 minutes or until liquid is absorbed.
  • Stir in corn, soup and milk; cook until heated through.

Nutrition Facts : Calories 245, Carbohydrate 38 g, Cholesterol 10 mg, Fat 1, Fiber 4 g, Protein 9 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 970 mg

VEGETABLE-WILD RICE SOUP



Vegetable-Wild Rice Soup image

This recipe is inspired by Common Roots Café in Minneapolis, MN. uses locally sourced and organic ingredients to create a monthly-changing menu designed to keep customers on their toes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 14

2 tablespoons olive oil
2 large onions, chopped (2 cups)
1 medium leek, rinsed, cut in half lengthwise and chopped, light part only (2 cups)
1 1/2 cups chopped celery
1 1/2 cups chopped peeled carrots
2 cloves garlic, finely chopped
1/2 teaspoon coarse sea salt
2 teaspoons black pepper
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh rosemary leaves
3 cups cooked wild rice
5 cups reduced-sodium vegetable stock or broth
1 cup water
2 teaspoons red wine vinegar

Steps:

  • In 5-quart stockpot, heat olive oil over medium heat. Cook onions, leek, celery, carrots and garlic in oil until soft but not brown. Add remaining ingredients except vinegar. Heat to simmering.
  • Simmer 15 minutes. Stir in vinegar just before serving.

Nutrition Facts : Calories 200, Carbohydrate 34 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 5 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 8 g, TransFat 0 g

BLACKENED DUCK TOPPED WITH MANGO SALSA AND SERVED WITH WILD RICE AND A VEGETABLE MEDLEY



Blackened Duck topped with Mango Salsa and served with Wild Rice and a Vegetable Medley image

Provided by Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 22

Olive oil, for sauteing
Blackening spices, to coat duck pieces
1 whole duck, cut into pieces
Mango Salsa, recipe follows
Wild Rice, recipe follows
Vegetable Medley, recipe follows
2 mangoes, skinned and diced
1 large onion, diced
1 lime, juiced
2 to 3 tomatoes, diced
1 clove garlic, minced
1 box wild rice
1 red pepper, seeded and diced
1 onion, diced
1 clove garlic, minced
1 tablespoon olive oil
Olive oil, for sauteing
1 red pepper, seeded and chopped
1/4 pound mushrooms, cleaned and chopped
1 clove garlic, minced
30 string beans, trimmed
2 to 3 carrots, thinly sliced

Steps:

  • Heat a large round grill pan over medium-high heat. Add enough olive oil to coat the bottom of the pan and let oil heat for 1 to 2 minutes. Rub the blackening spices all over the duck pieces until both sides are covered. Carefully place the spiced duck pieces into the pan, reduce the heat to medium, and cook for about 5 minutes on each side, or until desired degree of doneness.
  • In a large bowl, combine all ingredients by gently stirring with a wooden spoon or plastic spatula until thoroughly mixed. Set aside to let flavors meld. Spoon the salsa over the duck pieces, or serve as a garnish on the side.
  • Prepare the wild rice according to the directions on the box. In a medium skillet, saute the pepper, onion, and garlic in olive oil over medium heat until vegetables are tender, being careful not to let the garlic burn. When the rice is fully cooked, add the sauteed vegetables to the rice, and stir to combine.
  • Heat a large skillet over medium heat. Add enough olive oil to thinly coat the bottom of the pan, and let oil heat for 1 to 2 minutes. Add the pepper, mushrooms, and garlic to the pan, and saute until the vegetables are almost tender. Add the beans and carrots to the pan, and cook until all of the vegetables are slightly tender and the flavors have combined. Serve with the Blackened Duck and Wild rice.

VEGETABLE AND HERB WILD RICE



Vegetable and Herb Wild Rice image

This is my first recipe to post so I'll start with my most popular (either that or the people I serve it to are really polite) but it's also my favorite. What I like about this dish is that, as a main dish, it's a simple, surprisingly tasty setting it aside from many vegetarian dishes... speaking only as a meat eater (uuuummm, I'm gonna get in trouble for that one, huh?), and refreshing change from the usual (chicken, beef, pork or lamb). But give it a try and tell me what you think. Chow!

Provided by voodooinc

Categories     One Dish Meal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 16

1 cup wild rice
1 cup brown rice or 1 cup long grain white rice
3 -4 cups water
1 tablespoon cooking oil
1 1/2 red bell peppers, chopped
1 1/2 green bell peppers, chopped
3 -5 cocktail olives, halved with pimento removed
4 large mushrooms, sliced
2 medium tomatoes, diced or cut up
3 -4 tablespoons green onions, chopped
2 garlic cloves, minced (us garlic lovers may wanna double that)
2 tablespoons of chopped fresh parsley
2 tablespoons chopped fresh oregano
1 teaspoon salt, to taste
1/2 teaspoon pepper, to taste
6 ounces cheddar cheese (optional) or 6 ounces monterey jack cheese, shredded, to taste (optional)

Steps:

  • Bring water to a boil in a medium pan; stir in wild rice, cook for 35 min then add white rice cook for another 35 min or until tender.
  • In a large frying pan, cook: bell peppers in hot oil for a minute or two then add mushrooms, tomato, onion and garlic until peppers are only slightly crisp.
  • Then, stir in: olives, parsley, oregano, salt, pepper and cooked, drained (if necessary) rice; continue to stir until flavors are combined.
  • Finally, remove rice from pan in to serving bowl, or plate, top with cheese and serve.
  • For Vegan option omit cheese or sub a Soy Cheese.

VEGETABLE WILD RICE STUFFING



Vegetable Wild Rice Stuffing image

"Although it uses many of the same ingredients found in typical stuffings, my family enjoys this version because the wild rice provides a different texture," shares Edie DeSpain of Logan, Utah.

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 7 servings.

Number Of Ingredients 12

2 cans (14-1/2 ounces each) chicken broth
1-1/2 cups water
2/3 cup uncooked wild rice
1/2 teaspoon salt
1/2 teaspoon dried thyme
4 medium carrots, sliced
2 celery ribs, chopped
1 medium onion, chopped
2 tablespoons canola oil
1/2 pound fresh mushrooms, sliced
1-1/2 cups uncooked long grain rice
1/4 cup minced fresh parsley

Steps:

  • In a large saucepan, bring broth and water to a boil. Add the wild rice, salt and thyme. Reduce heat; cover and simmer for 30 minutes. , Meanwhile, in another saucepan, saute the carrots, celery and onion in oil until crisp-tender. Add mushrooms; saute 5 minutes longer. Stir in vegetables and long grain rice to wild rice. Cover and cook for 30-35 minutes or until rice is tender. Stir in parsley.

Nutrition Facts : Calories 313 calories, Fat 6g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 272mg sodium, Carbohydrate 57g carbohydrate (0 sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges

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