Many learned how to make wild rice recipes when they became extremely popular in the late twentieth century. Wild rice is not true rice but is typically sold as a dried whole grain. It actually is a grass which produced the grain. It has a basic taste like regular rice only with a little nuttier flavor. It grows in water like rice but much deeper water and it still can be found growing wild in some parts of the United States.
Cooks learned how to make wild rice recipes when they became more aware of the high nutritional values in it. Wild rice is high in protein and fiber but also adds B vitamins, thiamin, riboflavin, iron, potassium, niacin, folate and many other nutrients to the diet. Because of the demand for gluten free diets, wild rice along with the other rice have come to the full attention of cooks.
Wild rice may take longer to cook than some of your white rice but can be substituted in most of the recipes calling for white rice. To boil wild rice, first wash it thoroughly; add 1 cup of wild rice to 2 1/2 cups of boiling broth or water. (If using water stir in 1 teaspoon salt.) Return liquid to boil, then reduce the heat; cover with a lid and simmer 45 to 50 minutes and the liquid is absorbed. Toss the rice with a fork and stir in 2 tablespoons butter. After cooking, this can be used in many of your rice recipes or serve things like stew over top of it.
Combine cornstarch, dry sherry, soy sauce and garlic powder in a small bowl. Set aside. Heat oil in a large skillet. Add fresh garlic, celery, green onions, mushrooms, water chestnuts, snow peas and ginger. Stir fry on high for 5 minutes until vegetables are tender crisp. Mix in the wild rice and toss until blended. Add the bowl of cornstarch mixture and stir until hot and blended. Add the nuts and serve hot.
Sauté onions in melted butter in a large frying pan on moderately high temperature. Pour the beaten eggs into the hot pan and stir until cooked and scrambled. Add rice and stir until heated. Add the water chestnuts, shrimp and soy sauce. Stir until hot and serve immediately.
Trim and discard root end of fennel bulb; trim stalks from bulb reserving fronds for another use.
Cut bulb into four quarters and then slice very thinly; set aside.
In saucepan over medium high heat sauté shallots in 1 tablespoon hot oil for 3 minutes or until tender.
Stir garlic and rice in the shallots and oil; stir in wine and 2 ½ cups water and bring to a boil.
Cover pan, reduce heat and simmer 35 minutes.
Remove from heat and let stand until liquid is absorbed.
Sauté fennel in remaining ½ tablespoon hot oil for 1 minute.
Add remaining ½ cup water, vinegar, salt and pepper.
Cover and simmer until fennel is tender about 7 minutes and liquid evaporates.
Stir fennel into wild rice recipe mixture.
Brown onions, celery and garlic in the butter and oil.
Add mushrooms and cook until they are golden.
Remove from heat and add cooked rice and parsley; blend well.
Combine soup and milk and mix in with the rice mixture; let the wild rice recipe stand in refrigerator overnight.
Mixture should be moist without having excess liquid; if needed add little more milk.
Next day put in greased casserole dish and bake uncovered at 350F degrees for 45 to 60 minutes.
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