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Wild Rice recipe request

Gemini_1980
Gemini_1980 Posts: 349 Member
edited September 2024 in Recipes
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:

Replies

  • nachisdoll
    nachisdoll Posts: 192 Member
    add salt, pepper, curray, paprika, garlic and onion powder to the water! its delicious!!!:wink:
  • Gemini_1980
    Gemini_1980 Posts: 349 Member
    Sounds delicious:happy: do you use plain water or a broth base? How long do you cook it?
  • nachisdoll
    nachisdoll Posts: 192 Member
    I use plain water and i cook it till the waters gone (i put water about an inch over the rice):wink:
  • thoughtfulnest
    thoughtfulnest Posts: 20 Member
    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
    Gemini_1980 Posts: 349 Member
    Sound heavenly:happy: Thank you
  • CherylYMerritt
    CherylYMerritt Posts: 114 Member
    bump
This discussion has been closed.

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