Sentences with phrase «cup wild rice»

2 medium acorn squash 1/2 cup wild rice medley 1 cup low - sodium vegetable broth, plus more as needed 1/2 medium red onion, finely chopped 1 teaspoon garlic powder 1 teaspoon ground ginger 1 1/2 teaspoons dried rosemary 1/2 cup finely chopped carrot 1/2 cup finely chopped red bell pepper 1/2 cup small broccoli florets 1/2 cup small cauliflower florets 1/4 teaspoon freshly ground black pepper Sea salt 3 tablespoons pine nuts (optional)

Ingredients, Makes 4 stuffed squash halves 2 medium acorn squash 1/2 cup wild rice medley 1 cup low - sodium vegetable broth, plus more as needed 1/2 medium red onion, finely chopped 1 teaspoon garlic powder 1 teaspoon ground ginger 1 1/2 teaspoons dried -LSB-...]

Ingredients, Makes 6 servings 1 cup wild rice 3 1/2 cups water or vegetable stock Salt to taste 2 pounds kabocha or butternut squash, peeled and cut in small dice (about 3 cups peeled and diced, weighing 1 1/2 to 1 3/4 pounds)-LSB-...]

Ingredients: 1/2 cup long - grain brown rice 1/4 cup wild rice 2 1/2 cups water 1/2 tsp Wright Salt 1 tsp wasabi 2 8 oz.

While squash is roasting, add 1 3/4 cup water or broth to a saucepan along with 1 cup wild rice and make that according to package directions.

3/4 cup wild rice 1.5 cups fresh oysters 1/4 lb butter, melted 1/2 cup celery, chopped 1 (10.75 oz) can cream of celery soup 2.5 cups soda cracker crumbs

Wild Rice, Butter Bean, and Garlic Roasted Carrot Salad Ingredients: cup wild rice 1 cup dried butter beans medium carrots 1 small r.

Ingredients: 3/4 cup wild rice, soaked overnight in 2 cups of water 2 1/2 cups water 1/2 tsp salt 1/2 cup hazelnuts 1/3 cup cranberries 1/2 cup orange juice 1/4 tsp ground fennel seeds or Chinese five spice powder 1/2 cup orange segments

ingredients WARM WILD RICE AND SQUASH SALAD 2 cups chicken stock (divided) 1 cup wild rice 1 bay...

What you need: 2 1/2 cups water or vegetable or chicken stock 1 tbsp butter 1 tsp sea salt, divided 1 cup wild rice 1/4 cup lemon juice 1/4 cup olive oil 1 clove garlic, minced 1/2 cup chopped fennel bulb, core removed 1/2 red or yellow pepper, diced 1/2 cup chopped red cabbage 1/2 cup chopped Italian parsley 2 cups very finely chopped dark, leafy greens salt and lemon to taste Pecorino or Gorgonzola cheese, for garnish (optional)

* 1/2 cup wild rice * 1 1/2 cups water * 1/2 teaspoon fine sea salt * 1 cup red grapes, sliced in half lengthwise * 1 tablespoon balsamic vinegar * 1 teaspoon chopped fresh rosemary, plus more for garnish * 1 bunch rainbow chard * 1 tablespoon extra-virgin olive oil * 1/2 cup raw hazelnuts * 1/2 cup crumbled feta cheese

2 1/2 cups water or stock 1 tablespoon butter, optional 1 teaspoon sea salt, divided 1 cup wild rice 1/4 cup freshly squeezed lemon juice 1/4 cup extra virgin olive oil 1 clove garlic, minced 1/2 chopped fennel bulb, core removed 1/2 red pepper, diced 1/2 cup chopped red cabbage 1/2 cup chopped Italian parsley 2 cups very finely chopped dark, leafy greens — I used rainbow chard salt and lemon to taste Pecorino cheese for garnish, optional

Makes about 6 servings 2 cups shredded cooked chicken 1 cup wild rice Read More

Combine 1/2 cup wild rice and 1 1/2 cups water in a small saucepan.

2 Cups Maninis Multi-Purpose Flour 1 Cup Wild Rice Flour — Naosap Harvest (or 3 Cups Multi-Purpose if you don't have rice flour) 1 Onion — Finely chopped 1 Cup Spinach 1/2 tsp Tumeric 1/2 tsp Garam Masala 1/2 tsp Cardamon Powder 2 Tbs Canola Oil or Ghee Fresh Sea Salt and Black Pepper 3/4 Cup Water

crimini mushrooms -3 T fresh thyme -1 / 2 t salt -1 / 2 t pepper -2 T fresh sage -5 cups vegetable broth -2 1/2 cups wild rice blend (I used Bob's Red Mill)-1 1/2 cups dried apples, coarsely chopped -3 / 4 cup flat - leaf Italian parsley

In a medium pot, combine 1 1/2 cups wild rice, 3 1/2 cups water, and 1 teaspoon kosher salt.

1 1/4 cups wild Rice, uncooked 2 1/2 cups stock, vegetable or poultry, or water 1/2 cup dried cranberries 1/3 cup dried apricots 2 tablespoons white wine vinegar, plus more to taste 6 scallions, green and white parts, thinly sliced, about 3/4 cup loosely packed 2 large garlic cloves, slivered 2 tablespoons olive oil 1/2 cup pecans, toasted and roughly chopped Salt, to taste

Rinse 1 1/2 cups wild rice.

Not exact matches

1 cup (7 oz / 220 g) black rice Salt and freshly ground pepper 1/2 cup (3 1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably wild Sliced green onions and chile flakes for sprinkling

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

Overwhelmed the dish) and 2 cups of wild rice (and doubled the dressing).

1 cup brown rice, soaked rinsed 2 1/2 cups vegetable broth 3 shallots or 1/2 yellow onion, chopped 1 carrot — chopped 1 - 2 cups diced free range, wild chicken (optional) 2 tablespoons avocado oil 2 garlic cloves 1 1/2 teaspoons sea salt 1 teaspoon turmeric 1/2 teaspoon cumin 1 - 2 sprigs cilantro — chopped

While sweet potato is cooking, cook the wild rice by adding 1 cup water and wild rice to a medium saucepan.

-- 1 can mixed beans (I used Scarpone's which was composed of a melange of red kidney beans, white beans, black eyed peas and chickpeas but any variety or varieties you like will work)-- 1/4 cup uncooked wild rice, cooked in veg stock until tender — 2 large stuffer mushrooms — 1/2 to 1 cup panko bread crumbs (I know this is quite the range but it really depends on the moisture content of your burgers — they won't hold together if they are too soupy)-- salt and pepper, to taste (I indulged in a healthy amount of truffle salt)

2 medium shallots, finely chopped 2 cups pecans, toasted 1 cup loosely packed cilantro leaves / stems, chopped 6 cups cooked wild rice

Add the uncooked wild rice, 2 cups broth, and olive oil to a pan.

Wild Rice triples in volume, so to get 1 cup of cooked rice, set 1/3 cup of rice to a boil is lightly salted waRice triples in volume, so to get 1 cup of cooked rice, set 1/3 cup of rice to a boil is lightly salted warice, set 1/3 cup of rice to a boil is lightly salted warice to a boil is lightly salted water.

1/3 cup Naosap Wild Rice (1 cup cooked) 1 carrot, chopped fine 1 small onion, chopped fine 3/4 cups chopped mushrooms, chopped 3 cloves of garlic 1/2 cup walnuts 1/3 cup fresh parsley 1/2 teaspoon cayenne pepper 1 teaspoon dried thyme 1 - 2 teaspoons fine sea salt 1/2 — 1 teaspoon fresh cracked black pepper grape seed oil for cooking about 1/3 cup chickpea flour for coating

So this whole No - Meat Loaf uses only 1/2 cup of wild rice.

For the salad — 1/2 cup cooked wild or brown rice — 6 - 7 big kale leaves or 300 g spinach / swiss chard, chopped — 1 avocado, pitted and diced — 1/2 cup beans, soaked overnight, drained and cooked (you can use canned beans too)-- 2 - 3 cloves garlic, chopped — coconut or olive oil — salt, pepper

Place the radicchio leaves on a platter and spoon the wild rice + beet mixture into the cups.

Make the rice by combining 1/2 cup of wild rice with 1 1/2 cups of water and the coconut oil.

Items needed for 2 bowls: 1/4 small purple cabbage, thinly sliced 6 radishes, thinly sliced 1 carrot, julienned 1/3 cup snap peas, sliced on a bias Handful of micro greens Handful of cilantro and mint leaves — 1 cup Della Rice Basmati and Wild rice, cook as directed — Za'atar roasted chickpeas — Lemon honey mint tahini sauce — 6 min eggs + dukkah spiceRice Basmati and Wild rice, cook as directed — Za'atar roasted chickpeas — Lemon honey mint tahini sauce — 6 min eggs + dukkah spicerice, cook as directed — Za'atar roasted chickpeas — Lemon honey mint tahini sauce — 6 min eggs + dukkah spice mix

INGREDIENTS Sea salt and rashly ground black pepper 1 cup basmati or wild rice 3/4 pound salmon fillet, skin off and bones removed A handful of raw shelled peanuts 1 clove of garlic A thumb - sized piece of fresh root ginger 1 fresh red chile A small bunch of fresh cilantro Peanut or vegetable oil 1 heaped tablespoon tandoori or mild curry paste A handful of snow peas 1/2 can of coconut milk A handful of bean sprouts 1 lime

In a sauce pan, cover the wild rice with 1-1/3 cups boiling water, return to a boil, reduce the heat and simmer for 40 to 45 minutes or until tender.

1/2 cup uncooked wild rice 4 cups water 1/4 cup pomegranate seeds 1 cucumber, diced in small pieces 1 small tomato, diced in small pieces 1 small red onion, diced in small pieces 1/4 cup red bell pepper, diced in small pieces 1/4 cup pistachios 2 tbsp fresh cilantro, chopped 2 tbsp fresh mint, chopped 2 tbsp olive oil 2 tbsp balsamic vinegar 1 tbsp maple syrup 1 tsp mustard salt and pepper

Add cooked wild rice, corn puree and remaining 2 1/2 cups corn kernels to soup.

Combine the wild rice and brown rice in a saucepan with 3 cups water.

Combine the wild rice with 1 1/2 cups water in a small saucepan.

Garden Minestrone Soup 1/2 cup cooked wild rice Wild rice is a welcome change from white rice, but both work nicely in this swild rice Wild rice is a welcome change from white rice, but both work nicely in this sWild rice is a welcome change from white rice, but both work nicely in this soup.

white or cremini mushrooms, chopped or thinly sliced 1 medium yellow onion, diced 3 cloves garlic, minced 1 carrot, peeled and chopped 1 celery stalk, chopped 1 medium russet potato or sweet potato, peeled and chopped (I used a sweet potato) 2 cups cooked wild or brown rice (I used brown rice) 2 tsp.

Wild Rice: 1 & 1/2 cups Onions: 1 medium chopped Ginger: 1 inch piece chopped finely Spinach: 1/2 cup if frozen or 1 cup if fresh, chopped finely Mixed Vegetables: 1 cup frozen or fresh (frozen is always handy) Raisins or Craisins: a handful Cooking Oil: 1 tbsp Salt: 2 tsp or to taste Garam Masala: 3/4 tsp Lemon Juice: 1 - 2 tsp Water: 2 to 2 & 1/4 cups (read the instructions on the wild rice box for water ratio and adjuWild Rice: 1 & 1/2 cups Onions: 1 medium chopped Ginger: 1 inch piece chopped finely Spinach: 1/2 cup if frozen or 1 cup if fresh, chopped finely Mixed Vegetables: 1 cup frozen or fresh (frozen is always handy) Raisins or Craisins: a handful Cooking Oil: 1 tbsp Salt: 2 tsp or to taste Garam Masala: 3/4 tsp Lemon Juice: 1 - 2 tsp Water: 2 to 2 & 1/4 cups (read the instructions on the wild rice box for water ratio and adjuRice: 1 & 1/2 cups Onions: 1 medium chopped Ginger: 1 inch piece chopped finely Spinach: 1/2 cup if frozen or 1 cup if fresh, chopped finely Mixed Vegetables: 1 cup frozen or fresh (frozen is always handy) Raisins or Craisins: a handful Cooking Oil: 1 tbsp Salt: 2 tsp or to taste Garam Masala: 3/4 tsp Lemon Juice: 1 - 2 tsp Water: 2 to 2 & 1/4 cups (read the instructions on the wild rice box for water ratio and adjuwild rice box for water ratio and adjurice box for water ratio and adjust).

Add vermicelli, 6 cups broth, wild rice, and bouillon, and bring to a boil over high.

3 large eggs, lightly beaten 1 tsp kosher salt Freshly ground black pepper 2 cups leftover rice or wild - rice blend, cooked 1 cup finely chopped parcooked broccoli florets 2 scallions, finely chopped 3/4 cup coarsely grated sharp cheddar Butter and olive oil, for frying

WHOLE GRAINS: 1 slice of whole grain bread 1/2 whole grain English muffin or whole - grain pita 1/2 cup cooked brown or wild rice, whole - grain pasta, or quinoa 1/4 cup uncooked oats 2 cups air popped popcorn 2 taco sized whole - corn tortillas

The photo shows a serving of the recipe made with half brown jasmine rice (1 cup) and half wild rice blend (1 cup.).

Combine wild rice and 2 1/4 cups of stock, or water, in a pot.

Wild Rice Salad with Broccoli Recipe 2 cups cooked wild rice 2 cups broccoli florets, blanched and cooled 2 cups sugar snap peas, blanched and cooled 1/2 cup coarsely shredded carrot 2 tablespoons extra virgin olive oil 2 tablespoons orange juice 1 tablespoon sherry vinegar 1 tablespoon tamari or soy sauce 1 teaspoon pure maple syrup 1/4 cup dried sweet cherries, halved 1/2 cup coarsely chopped toasted pecans Fine sea salt and freshly ground black peWild Rice Salad with Broccoli Recipe 2 cups cooked wild rice 2 cups broccoli florets, blanched and cooled 2 cups sugar snap peas, blanched and cooled 1/2 cup coarsely shredded carrot 2 tablespoons extra virgin olive oil 2 tablespoons orange juice 1 tablespoon sherry vinegar 1 tablespoon tamari or soy sauce 1 teaspoon pure maple syrup 1/4 cup dried sweet cherries, halved 1/2 cup coarsely chopped toasted pecans Fine sea salt and freshly ground black peRice Salad with Broccoli Recipe 2 cups cooked wild rice 2 cups broccoli florets, blanched and cooled 2 cups sugar snap peas, blanched and cooled 1/2 cup coarsely shredded carrot 2 tablespoons extra virgin olive oil 2 tablespoons orange juice 1 tablespoon sherry vinegar 1 tablespoon tamari or soy sauce 1 teaspoon pure maple syrup 1/4 cup dried sweet cherries, halved 1/2 cup coarsely chopped toasted pecans Fine sea salt and freshly ground black pewild rice 2 cups broccoli florets, blanched and cooled 2 cups sugar snap peas, blanched and cooled 1/2 cup coarsely shredded carrot 2 tablespoons extra virgin olive oil 2 tablespoons orange juice 1 tablespoon sherry vinegar 1 tablespoon tamari or soy sauce 1 teaspoon pure maple syrup 1/4 cup dried sweet cherries, halved 1/2 cup coarsely chopped toasted pecans Fine sea salt and freshly ground black perice 2 cups broccoli florets, blanched and cooled 2 cups sugar snap peas, blanched and cooled 1/2 cup coarsely shredded carrot 2 tablespoons extra virgin olive oil 2 tablespoons orange juice 1 tablespoon sherry vinegar 1 tablespoon tamari or soy sauce 1 teaspoon pure maple syrup 1/4 cup dried sweet cherries, halved 1/2 cup coarsely chopped toasted pecans Fine sea salt and freshly ground black pepper

1/2 cup olive oil 1 medium organic onion minced fine 2 organic garlic cloves, minced 2 cups organic Aborio rice 1 cup dry organic white wine 2 tablespoons of organic butter 1/2 pound wild mushrooms, cut into bite size pieces Salt 3 oz of chilled black truffle butter 1/2 cup grated parmesan 1 bunch of organic marjoram leaves chopped Fresh ground pepper Truffle oil if desired