1、Wild RIce with Shitakes

  • Makes: 4servings
  • Prep:20 mins
  • Start to Finish:1 hr 5 mins
  • Carb Grams Per Serving: 26
  • Wild RIce with Shitakes recipe

    Ingredients

    Method

    Stir in mushrooms and wild rice. Return to a boil. Reduce heat to very low, cover, and simmer until the rice has "blossomed" and is just tender, 45 to 55 minutes. Drain any remaining liquid and transfer the rice to a serving bowl.
  • Meanwhile, toast almonds in a small dry skillet over medium-low heat, stirring constantly until golden brown and fragrant, 2 to 3 minutes. Transfer to a plate to cool.
  • About 5 minutes before the rice is done, melt butter in a medium nonstick skillet over medium heat. Add scallions and cook, stirring often, until softened and still bright green, 2 to 3 minutes. Stir the scallions, almonds and pepper into the rice. Serve warm.
  • Nutrition Facts

  • Servings Per Recipe: 4
    PER SERVING: 159cal., 4 g total fat (1 g sat. fat), 4 mg chol., 109 mg sodium, 26 g carb. (4 g fiber), 8 g pro.

  • https://www.truecookbook.com/recipe/wild-rice-with-shitakes-23705/

    2、Jewelled wild rice with almonds

    A simple rice salad makes a great side dish. Add cranberries and orange for sweetness, nuts for crunch and herbs for lots of fresh flavour
    Jewelled wild rice with almonds recipe

    Ingredients

    Method

    1. Heat oven to 180C/160C fan/gas 4. Heat the butter or oil in a flameproof casserole dish and gently cook the onion for 15 mins until just starting to turn golden. Add the rice and cranberries, and stir a few times until coated. Season well and pour over the stock.
    2. Float the bay leaves and thyme on top of the stock, and put a circle of baking parchment on top of that. Cover with a lid and put in the oven for 45 mins until the rice is tender. Stir through the parsley, almonds and orange zest. Serve hot, or leave to go cold and serve as a salad, dressed with olive oil and lemon juice.

    3、Wild rice with orange & fennel

    This zingy rice side dish combines bold flavours of orange, fennel and coriander - a great accompaniment to grilled meat or fish
    Wild rice with orange & fennel recipe

    Ingredients

    • 200g basmati & wild rice
    • 1 large fennel bulb, halved then cut into slices
    • 1 tbsp olive oil
    • 2 large oranges
    • small pack coriander, chopped

    Method

    1. Cook the rice following pack instructions. Meanwhile, toss the fennel with olive oil and season. Cook the fennel in a griddle pan on a medium-high heat for 5 mins until softened.
    2. Juice 1⁄2 an orange. Peel the remaining oranges, slice them and cut each slice into quarters. Drain the rice, then stir through the orange juice, orange pieces, fennel and coriander.

    4、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.

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