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 wild
rice and celery. Saute until lightly browned. Add water, broth, bay
leaf, salt, oregano, and pepper to saucepan. Heat to boiling; cover
and cook over low heat 25 minutes.

2. Stir white rice into wild rice; cook, covered, until rice is
tender- about 20 minutes longer. Fold in appie and green onions.

3. Set stuffing aside just until cool enough to stuff neck and body
cavities of turkey. Or spoon into greased 2 1/2-quart casserole;
cover and bake at 325′F about 20 minutes or until apples are tender.

MAKES ENOUGH FOR 12 TO 14 lb TURKEY

Country Living Holidays/92 Scanned and fixed by Di Pahl and

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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 boiling
broth. 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 large
bowl.

While the rice is cooking, in another saucepan bring about 2 1/4 cups water
to a boil. Stir in the pilaf, cover and bring back to a boil. Reduce heat
to low and simmer 15 minutes, or until pilaf is tender. Remove from heat,
let rest 15 minutes, and add to the (cooked) wild rice. Add remaining
ingredients and toss well. Serve at room temperature.

NOTES:

* Wheat and wild rice pilaf with pecans — I originally got this recipe
from the Sunday magazine of the local paper, I served it last year for
Christmas dinner, and it’s very good.

: Difficulty: easy.
: Time: 1 hour cooking, 1 hour cooling.
: Precision: approximate measurement OK.

: Nancy Mintz
: UNIX System Development Lab, ATandT-IS, Summit, NJ
: ihnp4!attunix!nlm

: Copyright (C) 1986 USENET Community Trust

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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 a
boil, reduce heat and simmer 40 minutes.

In a medium sauce pan or skillet melt butter. Stir in the flour, salt and
pepper, cook 1 minute stirring until smooth and bubbly. Slowly stir in the
milk and cook until slightly thickened.

Slowly stir the milk mixture into the rice mixture, add remaining
ingredients and heat gently, do not boil.

NOTES:

* A Hearty winter soup with turkey and wild rice — This is a traditional
after-Thanksgiving soup, and a wonderful use of turkey leftovers. It is a
hearty winter soup, suitable as a main course, especially when served with
fresh bread or biscuits.

: Difficulty: Easy to moderate.
: Time: 1 hour.
: Precision: approximate measurement OK.

: Pete Bellas
: Citicorp TTI, Santa Monica, California, USA
: {randvax | trwrb | philabs | vortex}!ttidca!bellas

: Copyright (C) 1986 USENET Community Trust

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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 set
aside.
Saute 1 cup chopped onion and 1/2 cup chopped celery in 3 tablespoons
margarine until tender.
Combine all ingredients except cheese; mix well. Spoon into a greased
2-quart casserole, and sprinkle with cheese. Bake at 350 degrees for
1 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 the
mushrooms. Heat the oil in a pan, add the onion. Cook gently for 5
minutes then add the rice. Stir well to coat all the rice grains in
the oil. Add the wine and water, or use all water, and bring the
mixhzre to boiling point. Simmer for 15 minutes without covering the
saucepan. Stir once then add the ketchup, red pepper, frozen peas and
mushrooms, together with seasoning to taste. Check there is still
some liquid left in the pan, if not add a little more water. Cover
the saucepan and simmer for 15 minutes or until the rice is tender
and all the excess liquid has evaporated. Put in the cashew nuts and
cheese and cover the pan. Stand off the heat for 5 minutes then serve
with crusty French bread.

Source: Marguerite Patten’s Marvellous Meals, Yours Magazine, UK

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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 large
baking dish, place the squash, cut side down, with about 1 inch of
water. Bake until tender, about 45 minutes.

3. Pour about 2 inches of water into a large stockpot. Place a
collapsible steamer in the pot, cover, and bring to a boil. Place the
Brussels sprouts in the steamer, cover, and steam for 5 to 7 minutes, or
until tender. Set aside.

4. Meanwhile, in a large skillet, heat the oil over low heat. Add the
onion and saute for 10 minutes, stirring frequently. Stir in the
fennel, marjoram, sage, orange juice, lemon juice, and pepper, and
simmer for 3 minutes. Stir in the cooked wild rice and the Brussels
sprouts and heat through.

5. Spoon the wild rice and Brussels sprout mixture into the squash
cavities. Serve immediately.

I often microwave the acorn squash by placing in a shallow glass pan
with about 1/2-inch of water, covering with saran wrap and nuking for
about 10 minutes or until tender.

from Great Good Food, by Julee Rosso, 1993, ISBN 0-517-88122-5

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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. Cover
and chill thoroughly, about 3 to 4 hours. Sprinkle the nuts on top
just before serving.

1/4 recipe - 157 calories, 1 bread, 1/2 fruit, 1 fat exchange 20 grams
carbohydrate, 3 grams protein, 7 grams fat 138 mg sodium, 193 mg
potassium, 4 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Waldman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93

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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 the
turkey into bite-size pieces. Combine all the ingredients ina bowl
and toss. cover and chill until ready to serve. Sprinkle on the
pecans just before serving.

1/4 recipe = 422 calories 3 lean meat, 1 bread, 1 1/2 fruit, 2 fat
exchanges 42 grams carbohydrate, 24 grams protein, 18 grams fat 344 mg
sodium, 503 mg potassium, 54 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93

My note: I’d probably make this with regular rice, vegetable oil,
regular vinegar (or a lower calorie dressing), 2 tsp dry parsley and
chopped almonds.

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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 at
around 300 F.

~ preheat a pan, add balsamic and immediately added diced onions.

~ after around 10 minutes add mushrooms to onions, turn flame to lowest
setting

~ when the liquid in the oven boils turn oven down to 250. When it’s
around 3/4 absorbed (around 45 minutes), stir in mushroom and onions.

~ when liquid is fully absorbed turn off oven, fluff rice, and put in oven
partially uncovered for another 15 minutes.

Serve with green vegetables like broccoli. This tastes especially good with
some chopped walnuts added!

(Mushroom broth is the liquid that comes out of meaty mushrooms when you
dry-sautee them. I.e. put it in a pan and heat with no added liquid. As
the liquid comes out of the mushroom, pour it off and save.)

I used horse mushrooms (relative of the button) and some rehydrated
Boletes. Of course you could do this with brown rice, domesticated
mushrooms as well..

Source: apparent original

Posted by Ari Kornfeld to the Fatfree Digest [Volume
15 Issue 24] Feb. 24, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80ἢr>
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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 vented
plastic wrap. Microwave on high 2 minutes. Add chicken, water, curry
powder, salt and pepper; re-cover. Stirring midway through cooking,
microwave on medium high (70%) 5 minutes, or until chicken is no
longer pink.

Add peanuts. chutney, coconut, currants and frozen mixed vegetables;
re-cover. Stirring midway through cooking, microwave on high 6
minutes, or until vegetables are crisp tender. Let stand covered.

Prepare rice according to package microwave directions. To serve,
spoon rice onto serving platter; top with chicken mixture. Garnish
with pepper strips.

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