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White And Wild Rice Stuffing - Country Living Holidays

Servings: 1
Ingredients:

1/4 c  (1/2 stick) butter or
-margarine
1 1/2 c  Uncooked wild rice, rinsed
1/2 c  Chopped celery
5 1/2 c  Water
1    13-3/4 or 14-oz can
-chicken broth
1    Bay leaf
1 t  Salt
1 t  Dried oregano leaves
1/4 t  Ground black pepper
1 1/2 c  Uncooked long-grain
-white rice
1 c  Chopped, unpeeled red
-apple
1/2 c  Chopped green onions

1. In heavy 4-quart saucepan or Dutch oven, heat butter. Add wildrice and celery. Saute until lightly browned. Add water, broth, bayleaf, salt, oregano, and pepper to saucepan. Heat to boiling; coverand cook over low heat 25 minutes.
2. Stir white rice into wild rice; cook, covered, [...]

PECAN WILD RICE PILAF

Servings: 8
Ingredients:

4 c  Chicken broth
1 c  Wild rice, rinsed well
1 3/4 c  Wheat pilaf
1 c  Pecan halves
1 c  Currants, dried
1    Scallion bunch,
-thinly sliced
1/2 c  Italian parsley,
-chopped
1/2 c  Fresh mint leaves,
-chopped
Zest of 2 oranges,
-grated
2 T  Olive oil
1 T  Orange juice
Black pepper,
-freshly ground

In a medium saucepan, bring broth to a boil. Add wild rice to boilingbroth. Bring back to a boil, reduce heat to medium-low and cook, covered,for 50 minutes or until rice is tender. Do not overcook. Remove to a largebowl.
While the rice is cooking, in another saucepan bring about 2 1/4 [...]

TURKEY LEFTOVER SOUP

Servings: 8
Ingredients:

6 c  Chicken broth (clear)
1/4 c  White rice, raw
1/4 c  Wild rice, raw
1 c  Green onions,
-chopped fine
1/2 c  Butter
3/4 c  Flour
1/2 t  Salt
1/4 t  Pepper
2 c  Milk (or a mixture of
-milk and cream)
1 1/2 c  Turkey (cooked),
-cubed (or use chicken)
8 sl Bacon, cooked crisp
-and crumbled
3 T  Sherry, dry (optional)

In a large sauce pan combine chicken broth, rice and onions. Bring to aboil, reduce heat and simmer 40 minutes.
In a medium sauce pan or skillet melt butter. Stir in the flour, salt andpepper, cook 1 minute stirring until smooth and bubbly. Slowly stir in themilk and cook until slightly thickened.
Slowly stir [...]

VEAL AND WILD RICE CASSEROLE

Servings: 8
Ingredients:

3 lb Veal, boneless; cut in cubes
1/4 c  Margarine; melted
1 c  Onion; chopped
1/2 c  Celery; chopped
3 tb Margarine; melted
4 oz Wild rice; cooked
1 cn Soup, mushroom; undiluted
8 oz Sour cream
2 1/2 oz Mushrooms, sliced; undrained
1 ts Worcestershire sauce
1/2 c  Sherry
1 ts Salt
1/4 c  Cheese, Romano; grated

Saute veal in 1/4 cup margarine until lightly browned; drain and setaside.Saute 1 cup chopped onion and 1/2 cup chopped celery in 3 tablespoonsmargarine until tender.Combine all ingredients except cheese; mix well. Spoon into a greased2-quart casserole, and sprinkle with cheese. Bake at 350 degrees for1 hour.
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RISOTTO WITH CASHEW NUTS (MARGUERITE PATTEN)

Servings: 4
Ingredients:

1 lg Onion, peeled
1    Red pepper, deseeded
4 oz Mushrooms
2 tb Olive oil
10 oz Mixed Basmati and wild rice
5 fl Dry white wine or extra
-water
20 fl Water
3 tb Mushroom ketchup
4 oz Frozen peas
Salt and black pepper
4 oz Cashew nuts
1 oz Parmesan cheese, grated

Finely chop the onion, dice the red pepper; wipe and slice themushrooms. Heat the oil in a pan, add the onion. Cook gently for 5minutes then add the rice. Stir well to coat all the rice grains inthe oil. Add the wine and water, or use all water, and [...]

ACORN SQUASH AND WILD RICE

Servings: 4
Ingredients:

2    Acorn squash, ~1-1/2 lb ea
1/2 lb Small Brussels sprouts
2 t  Olive oil
1 c  Diced onion
1 t  Fennel seeds
1 t  Dried marjoram
1/4 c  Minced fresh sage
1/4 c  Fresh orange juice
2 t  Fresh lemon juice
1/8 t  Freshly grated pepper
2 c  Cooked wild rice

1. Preheat the oven to 350 degrees (F).
2. Cut each squash in half and remove the seeds and pulp. In a largebaking dish, place the squash, cut side down, with about 1 inch ofwater. Bake until tender, about 45 minutes.
3. Pour about 2 inches of water into a large stockpot. [...]

WILD RICE WALDORF SALAD

Servings: 4
Ingredients:

1 c  Wild rice, cooked
1    Apple, chopped
1 c  Seedless grapes
1 c  Chopped celery
2 tb Mayonnaise
1 tb Plain lowfat yogurt
2 tb Chopped dry roasted peanuts

Combine all ingredients except nuts in a bowl. Toss to mix. Coverand chill thoroughly, about 3 to 4 hours. Sprinkle the nuts on topjust before serving.
1/4 recipe - 157 calories, 1 bread, 1/2 fruit, 1 fat exchange 20 gramscarbohydrate, 3 grams protein, 7 grams fat 138 mg sodium, 193 mgpotassium, 4 [...]

WILD RICE-TURKEY SALAD

Servings: 4
Ingredients:

1/2 c  Wild rice;
1 1/2 c  Water;
2 c  Turkey; cooked chopped
1 c  Celery; chopped
1/2 c  Sweet red pepper; Chopped
-(optional)
1/3 c  Raisins;
1    Apple; chopped
1/4 c  Green onions; chopped
1/4 c  Olive oil;
2 tb Red or white wine vinegar;
1/4 ts Black pepper;
1/4 ts Ground nutmeg;
2 tb Fresh parsley leaves;
-chopped
Chopped pecans; for garnish

Cook the rice in the water until tender, about 50 minutes. Cut theturkey into bite-size pieces. Combine all the ingredients ina bowland toss. cover and chill until ready to serve. Sprinkle on thepecans just before serving.
1/4 recipe = 422 calories 3 lean meat, 1 bread, 1 1/2 fruit, 2 fatexchanges 42 grams [...]

WILD WILD DINNER (WILD RICE/WILD MUSHROOMS)

Servings: 4
Ingredients:

1 c  Wild rice (I like Lungren’s
Mix)
2 c  Fresh wild mushrooms,
Chopped
1 md Onion, diced
2 c  Mushroom/vege broth
x  Balsamic vinegar

~ put rice, liquid into a covered casserole dish and place in oven ataround 300 F.
~ preheat a pan, add balsamic and immediately added diced onions.
~ after around 10 minutes add mushrooms to onions, turn flame to lowestsetting
~ when the liquid in the oven boils turn oven down to [...]

CHICKEN CURRY STIR-FRY

Servings: 6
Ingredients:

1 tb Olive oil (reduced from 1/4
-cup in original recipe)
1/2 c  Chopped onion
1 lb Boneless, skinless chicken
-breast halves, cut into
-1′ cubes
2 tb Water
2 t  Curry powder
1/4 t  Salt
1/8 t  Pepper
1/3 c  Peanuts
1/3 c  Chutney
2 tb Coconut
2 tb Currants
1 pk Green Giant Harvest Fresh
-Frozen Mixed Vegetables
-(9 oz)
2 pk Green Giant Rice Originals
-Frozen White ’n Wild Rice
-(10 oz)
-OR
2 c  Cooked white and wild rice
-mixture
1    Red bell pepper, cut into
-strips

Place oil and onion in 2-quart casserole; cover with lid or ventedplastic wrap. Microwave on high 2 minutes. Add chicken, water, currypowder, salt and pepper; re-cover. Stirring midway through cooking,microwave on medium high (70%) 5 minutes, or until chicken is nolonger pink.
Add peanuts. chutney, coconut, currants and frozen mixed vegetables;re-cover. Stirring midway [...]