March 4, 2010 at 10:19 a.m.

Treat yourself with delightful wild rice

 Treat yourself with delightful wild rice
Treat yourself with delightful wild rice

Do you like rice? I do, especially wild and brown rice as they are both nutritionally better for us. Wild rice is a natural food, with no additives or preservatives. It contains high-quality protein, is low in fat, high in fiber, an excellent source of vitamin and is mineral-rich. All the good things to treat our body well. There are commercial growing paddies, however when identically processed, there are no differences in the cooking characteristics and nutritional value of wild rice grown in paddies or in lakes or rivers. One of the pluses in buying wild rice is it will keep almost indefinitely. Cooked and well drained it can keep in the fridge up to two weeks and frozen for 3-4 months if properly wrapped. I also like that the kernels don't stick to each other when drained. How much rice to use when a recipe calls for 3 c. cooked rice? The equation is 1 c. uncooked equals 3 c. cooked.

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Obviously, today it's cooking using wild rice.

HAM ROLL-UPS

1-1/4 c. uncooked wild rice, cooked according to package directions

1/4 c. snipped parsley

1/2 c. butter or margarine

6 fresh medium mushrooms, finely chopped

1/4 c. minced green onion

1/2 c. flour

1/4 t. salt

1/4 t. white pepper

1/4 t. nutmeg

1/2 c. dry white wine (could use apple juice)

1-1/2 c. half and half cream

1-13-3/4 oz. can chicken broth or 1-1/2 t. chicken bouillon granules combines with 1-2/3 c. hot water

8 ham slices, 1/4-inch thick

2-10 oz. pkgs. frozen broccoli spears, thawed

In a large bowl, combine cooked wild rice, parsley and green onions; set aside. Melt butter in saucepan; saute mushrooms and 1/4 c. green onion until liquid evaporates, about 5 minutes. Blend in flour, salt, pepper, and nutmeg. Gradually stir in wine, half and half and broth. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Turn rice into a 9x13-inch baking dish; pour half of cream sauce evenly over rice. Wrap ham slices around broccoli spears; arrange seam side down over rice. Pour rest of sauce over ham rolls; refrigerate, covered, up to 4 hours. Bake, covered at 350 degrees for 30 minutes; uncover and bake additional 10 minutes.

Makes 6-8 servings.

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TURKEY WILD RICE SUPREME

1/4 c. butter or margarine

1/2 lb. fresh mushrooms, sliced (3 c.)

6 T. flour

2 t. chicken bouillon granules

1 c. water

1-12 oz. can evaporated milk

3 c. cooked wild rice (1 c. uncooked according to pkg. directions; drained)

1/2 t. salt

4 c. cooked cubed turkey (can use chicken)

1-2 oz. jar diced pimiento, drained

1-8 oz. can sliced water chestnuts, drained

1/2 c. sliced almonds

Melt butter in large fry pan; saute mushrooms until tender. Blend in flour and bouillon. Gradually stir in water and evaporated milk. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in next 5 ingredients. Pour mixture into a buttered 9x13-inch baking dish. Sprinkle with almonds. Bake, covered at 350 degrees for 30 minutes; uncover and bake until bubbly in center, 25-30 minutes longer. Serve with mushroom sauce.

Makes 12 servings.

When I think of stuffing, I usually think of stuffing a turkey. Not necessarily so. This recipe bakes separately and can be served with chicken, pork or fish, particularly good with baked salmon.

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WILD RICE STUFFING

3/4 c. uncooked wild rice, cooked according to pkg. direction, drained

1/4 c. butter or margarine

1/3 c. finely chopped onion

1/3 c. thinly sliced celery

2-1/2 c. dry bread cubes

1 T. snipped parsley

3/4 t. poultry seasoning

1/4 t. salt

1/8 t. pepper

1 c. chicken broth (can use 1 t. chicken bouillon mixed with 1 c. water)

1 egg, beaten

Melt butter in small fry pan, saute onion and celery until tender. In a large bowl, combine rice, bread cubes, parsley and seasonings. In a small bowl, combine broth and egg. Gently stir into rice mixture. Spoon into a butter 1-1/2 qt. casserole dish. Bake, uncovered, at 350 degrees for 20 minutes; uncover and bake 10 minutes longer or until heated through.

Makes 5-6 servings.

TFD: I've learned... That just one person saying to me, "You've made my day!" Makes my day.

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