1、Wild Rice with Sausage and Mushrooms

  • Servings:6 servings
  • Wild Rice with Sausage and Mushrooms recipe

    Ingredients

    • 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.
  • In medium sized frying pan, cook sausage until it is lightly browned. (I sometimes use a potato masher to break the sausage into small pieces as it cooks.) Drain off any excess fat and add sausage to the cooked rice. (If you don't have reduced fat sausage, you can put the cooked sausage in a fine-mesh colander and rinse with very hot water to remove some of the fat.) Put drained rice and sausage into a mixing bowl.
  • Wipe out pan with a paper towel if there is a lot of fat, then heat 1 T olive oil or butter, add onions and cook on low until starting to turn golden, about 10 minutes. Add the chopped thyme and cook 2 minutes more. Add thyme/onion mixture to the rice.
  • Add more olive oil or butter to frying pan as needed, add chopped mushrooms and saute until lightly browned and all liquid has evaporated, about 10 minutes. Add mushrooms to the wild rice mixture. Add the chopped parsley and 1/2 cup stock and season with black pepper to taste. Transfer mixture to glass or crockery casserole dish with a lid. Bake until heated through, about 30 minutes. Serve hot.

  • https://www.truecookbook.com/recipe/wild-rice-with-sausage-and-mushrooms-363208/

    2、Wild Rice with Pecans and Cherries

  • Makes: 15 servings
  • Serving Size: 3/4cup
  • Carb Grams Per Serving: 27
  • Wild Rice with Pecans and Cherries recipe

    Ingredients

    • 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)

    Method

    1. In a 3-1/2- or 4-quart slow cooker, combine broth, uncooked wild rice, carrot, mushrooms, melted butter, marjoram, and pepper.
    2. Cover and cook on low-heat setting for 5 to 6 hours.
    3. 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.

    3、Wild Rice with Chicken and Sugar Snap Peas

    Servings:6 Prep10 mins Slow Cook5 hrs low
    Wild Rice with Chicken and Sugar Snap Peas recipe

    Ingredients

    Method

    1. 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.
    2. Remove cover and stir in snap peas, vinegar, walnuts, parsley, salt and pepper.
    3. 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.

    4、Spanish Rice with Chicken and Shrimp

  • Makes: 4 servings
  • Start to Finish: 30 mins
  • Spanish Rice with Chicken and Shrimp recipe

    Ingredients

    Method

    1. Thaw shrimp, if frozen. Prepare the rice mix according to package directions, omitting any of the fat or cooking oil they suggest you add.
    2. 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.
    3. Stir in the undrained tomatoes, wine, and garlic. Bring to boiling; reduce heat. Simmer the mixture, uncovered, for about 10 minutes.
    4. 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.

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