Best 3 Green Onion Garlicky Wild Rice Recipes
Indulge in a symphony of flavors with our collection of green onion-infused wild rice recipes. From the classic Green Onion Garlicky Wild Rice, a perfect side dish for any occasion, to the savory Wild Rice and Mushroom Pilaf, a hearty and wholesome main course, this article offers a delightful array of culinary creations. For a lighter option, try the refreshing Green Onion and Wild Rice Salad, a vibrant mix of textures and flavors. And for a taste of the orient, explore the aromatic Chinese Wild Rice with Sausage and Shrimp, a dish that blends Eastern and Western influences. Each recipe is carefully crafted to showcase the unique qualities of green onion and wild rice, resulting in dishes that are not only delicious but also visually appealing. Whether you're a seasoned cook or just starting out, these recipes are sure to impress your taste buds and leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
WILD RICE WITH MUSHROOMS
Steps:
- Heat 2 tablespoons of the butter in a large saucepot over medium heat. Add the onion and saute until translucent, about 10 minutes. Add the rice and toast while stirring until it begins to smell nutty, about 1 minute. Add the chicken stock and bring to a boil, then reduce to a simmer, cover and cook on low until the water is absorbed, about 40 minutes.
- While the rice is cooking, heat the remaining 1 tablespoon butter along with the oil in a large skillet over medium-high heat. Add the button mushrooms, shiitake mushrooms and thyme and cook, stirring often until they begin to brown, about 10 minutes. Add the garlic, season with salt and pepper and cook until the garlic is fragrant, about 1 minute more.
- When the rice is cooked, fluff with a fork and gently fold in the mushrooms. Add to a serving bowl and sprinkle with the parsley before serving.
RICE WITH ONIONS, GARLIC AND HERBS
Make and share this Rice With Onions, Garlic and Herbs recipe from Food.com.
Provided by Midwest Maven
Categories Long Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the first 4 ingredients in a food processor and puree.
- Put the oil in a large saucepan over medium heat and add the rice, stirring for a few minutes.
- Stir in all but 1 tablespoon of the onion mixture, add the salt and pepper, and cook for a couple minutes stirring.
- Add the stock and bring to a boil.
- Cover and turn heat to medium/low cooking until liquid is absorbed, about 15-20 minutes.
- Stir in the reserved tablespoon of the onion mixture and serve.
WILD RICE WITH MUSHROOMS
In Wisconsin, wild rice is truly wild, not cultivated as in other states, the tassels rising and swaying over rivers, lakes and floodplains come late August and September. Called manoomin by the local Chippewa, it is a protected crop that can be harvested only by state residents holding a valid license. And only by hand, as the Chippewa have always done, using wooden flails gently (the grains should fall from the stalk without great effort) from canoes propelled by paddles or push poles. Shellie Holmes of Rhinelander, Wis., who shares her recipe here, likes to cook wild rice just until it pops open. This is a break with her family's tradition, which favored a chewier texture and did not allow popping. "Do not mix with other rice," she urged, lest you lose the flavor of the wild.
Provided by Ligaya Mishan
Categories dinner, lunch, side dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Bring 5 cups water to a boil. Stir in rice, then reduce heat so liquid is just simmering. Cover and cook until grains just begin to pop, about 40 minutes. Drain excess liquid from rice and set aside.
- Meanwhile, melt 4 tablespoons butter in a large skillet over medium-high heat. Add half the mushrooms and cook, stirring occasionally, until they have released their liquid and are golden brown, about 8 minutes; remove to a plate. Repeat with remaining butter and mushrooms.
- Return all the mushrooms to the skillet and season with the salt and pepper, to taste. Very carefully add sherry to deglaze the pan, and cook until most of the liquid has evaporated but mushrooms are still moist.
- Mix mushrooms into prepared rice and season again with salt and pepper.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 16 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 203 milligrams, Sugar 3 grams, TransFat 1 gram
Tips:
- Rinse the wild rice thoroughly before cooking. This will help to remove any dirt or debris.
- Use a large pot for cooking the wild rice. Wild rice expands as it cooks, so it's important to have a pot that is large enough to accommodate the expansion.
- Bring the water to a boil before adding the wild rice. This will help to ensure that the rice cooks evenly.
- Reduce the heat to low and simmer the wild rice for 45-60 minutes, or until the rice is tender. Do not stir the rice while it is cooking, as this can cause the rice to become mushy.
- Fluff the rice with a fork before serving. This will help to separate the grains of rice and make them light and fluffy.
- Serve the wild rice immediately or store it in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Green onion garlicky wild rice is a delicious and versatile side dish that can be enjoyed with a variety of main courses. It is also a good source of fiber and protein. With its nutty flavor and chewy texture, wild rice is a unique and satisfying grain that is sure to please everyone at your table.
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