- ⅔ -⅔ cup wild rice, rinsed and drained
- 3 -3 cups plus ½ cup chicken or turkey stock, homemade or canned
- 2 -2 T olive oil or butter (or less, depending on your pan; use olive oil for South Beach diet)
- one -one 12 oz. pkg. ground pork sausage (I used Jimmy Dean 50% less fat pork sausage but turkey sausage would be great too)
- 1 -1 onion, finely chopped
- 1 -1 T finely chopped fresh thyme leaves (or use 1-2 tsp. dried thyme)
- 12 -12 oz crimini, shitaki or white mushrooms, stems removed and coarsely chopped
- 3 -3 T finely chopped fresh parsley
- -fresh ground black pepper to taste
Method(Origninal recipe added salt, but I didn't think it needed it.) Bring to a gentle simmer, cover, and cook until rice is tender, about 60 minutes. or longer if the rice has been stored for a while. Rice should be tender to the bite with some grains starting to break apart when it's done. Dump rice into colander and let it drain well. Begin preheating oven to 350.
- 314 - ounce canreduced-sodium chicken broth
- 2 1/2 cups wild rice, rinsed and drained
- 1cup coarsely shredded carrot
- 14 1/2- ounce jar (drained weight)sliced mushrooms, drained
- 1tablespoon butter, melted
- 2teaspoons dried marjoram, crushed
- 1/4 teaspoon ground black pepper
- 2/3 cup chopped green onions
- 1/2 cup dried tart cherries
- 1/2 cup coarsely chopped pecans, toasted
- Chopped green onions (optional)
- In a 3-1/2- or 4-quart slow cooker, combine broth, uncooked wild rice, carrot, mushrooms, melted butter, marjoram, and pepper.
- Cover and cook on low-heat setting for 5 to 6 hours.
- Turn off cooker. Stir in 2/3 cup green onions, the cherries, and the pecans. Cover and let stand for 10 minutes. Serve with a slotted spoon. If desired, garnish with additional green onions.
- 1 1/2 cups wild rice mix
- 2 3/4 cups vegetable broth
- 1 pound chicken breast tenders, cut into 1-inch pieces
- 1 shallot, finely chopped
- 1 carrot, finely chopped
- 1 celery rib, finely chopped
- 8 ounces sugar snap peas, trimmed and halved
- 2 tablespoons raspberry vinegar
- 1/2 cup chopped toasted walnuts
- 1/4 cup chopped parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 head Boston lettuce
- Rinse rice under cold water. Place rice in slow cooker bowl and add the broth, chicken, shallot, carrot and celery. Cover and cook on LOW for about 5 hours or until rice kernels are open but not mushy.
- Remove cover and stir in snap peas, vinegar, walnuts, parsley, salt and pepper.
- Remove 12 small bowl-shaped leaves from head of lettuce; rinse and pat dry. Spoon about 1/2 cup rice mixture into each lettuce cup and serve.
- 8 ounces fresh or frozen large shrimp, peeled and deveined
- 1 6 3/4 ounce package spanish Rice pilaf mix or one 6.8-ounce package Spanish-flavored rice-and-vermicelli mix
- Nonstick cooking spray
- 8 ounces skinless, boneless chicken breast halves, cut into 1-inch Pieces
- 1 medium green sweet pepper, chopped (3/4 cup)
- 1/2 cup chopped Red Onion
- 3/4 teaspoon dried thyme, crushed
- 1 14 1/2 ounce can diced tomatoes, undrained
- 1/4 cup dry White Wine or chicken broth
- 1 clove garlic, minced
- 1 cup frozen peas, thawed
- 1 4 ounce can diced Green Chili peppers
- Thaw shrimp, if frozen. Prepare the rice mix according to package directions, omitting any of the fat or cooking oil they suggest you add.
- Coat a large nonstick skillet with cooking spray. Cook the chicken, sweet pepper, red onion, and thyme in the skillet until the chicken is no longer pink and vegetables are tender.
- Stir in the undrained tomatoes, wine, and garlic. Bring to boiling; reduce heat. Simmer the mixture, uncovered, for about 10 minutes.
- Add shrimp, peas, and chili peppers. Cook and stir for 3 to 5 minutes or until shrimp turn pink. Serve over rice. Season to taste with salt and pepper. Makes 4 servings.