Wild Rice recipe request

Gemini_1980

Hello everyone,

So I bought the wild rice out of the bulk bins for the first this week. I would like to try to cut back on sodium(I use to by the boxed wild rice that already had the seasoning packets and DIRECTIONS for cooking:bigsmile: ) I guess I should have thought about a recipe before purchasing because now I am a bit lost on how to prepare and season it :huh: . Any suggestions? Thank you in advance:happy:

nachisdoll

add salt, pepper, curray, paprika, garlic and onion powder to the water! its delicious!!!

Gemini_1980

Sounds delicious:happy: do you use plain water or a broth base? How long do you cook it?

nachisdoll

I use plain water and i cook it till the waters gone (i put water about an inch over the rice)

thoughtfulnest

I think this is a Martha Stewart recipe; my sister made it for my wedding shower and I fantasize about it from time to time, then I MAKE IT! So good.

Wild Rice Salad

Serves 8 to 10

This is a good addition to a buffet; the flavor develops as it stands at room temperature.



3 cups wild rice

Salt

4 blood oranges or navel oranges

3 tablespoons red-wine vinegar

3 tablespoons sherry vinegar

1 teaspoon freshly ground black pepper

1/2 cup extra-virgin olive oil

6 scallions cut into 1/8-inch rounds

1 cup dried cranberries

1 bunch flat-leaf parsley leaves finely chopped (1/2 cup)



1. Cook wild rice in a large pot of salted boiling water until just tender, about 40 minutes. Drain in

a colander.



2. Meanwhile, cut away peel and pith from oranges; holding oranges over a bowl to catch the

juice, remove segments from white membrane; place segments in the bowl.



3. Combine vinegars, 1 1/2 teaspoons salt, and pepper in a bowl. Slowly whisk in olive oil.



4. In a large serving bowl, combine rice, scallions, dried cranberries, parsley, and orange

sections and their juice. Drizzle vinaigrette over the salad, gently toss, season, and serve.

Gemini_1980

Sound heavenly:happy: Thank you

CherylYMerritt

bump