VT Thanksgiving: wild rice

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Wild Rice And Apricot Stuffing

Wild And Brown Rice With Leeks, Asparagus And Corn

 

* Exported from MasterCook *

 

Wild And Brown Rice With Leeks, Asparagus And Corn

 

Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 96

Serving Size : 4 Preparation Time :0:00

Categories : Grains And Cereals Main Dishes, Vegetarian

Rice Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 tablespoons olive oil

2 cups sliced leeks -- (about 2 large)

1 medium zucchini -- diced

(about 2 cups)

3 garlic cloves -- minced (3 to 4)

1/2 teaspoon turmeric

4 cups water

1 1/2 cups long-grain brown rice

1/2 cup wild rice

2 medium carrots -- diced

1 cup fresh or frozen green peas

2 ears corn

cut into 1-inch sections

2 tablespoons minced fresh parsley

(or 1 tablespoon dried parsley)

1/2 teaspoon dried thyme

1/2 teaspoon freshly ground black pepper

1/2 teaspoon salt

12 stalks frozen or fresh asparagus -- trimmed and peeled

 

MAKES 4 SERVINGS

 

Brown rice and wild rice are combined with vegetables for a

straight-from-the-hearth meal. Asparagus, frozen if you can't find fresh,

endows the dish with a dash of panache.

 

Preheat oven to 375F. In a large cast-iron skillet or Dutch oven, heat

oil; add leeks, zucchini and garlic. Cook over medium heat about 7

minutes, stirring occasionally Add turmeric; cook 1 minute more. Stir in

water, brown rice, wild rice, carrots, peas, corn, parsley thyme, pepper

and salt. Cover and bake 45 minutes.

 

Remove from oven and fluff with a fork. Arrange asparagus over top, cover

and bake until liquid is absorbed, about 10 to 15 minutes. Remove from

oven; let stand 10 minutes. Serve from skillet if desired.

 

Per serving: 210 Calories; 7g Protein; 5g Fat; 91g Carbohydrate; 0mg

Cholesterol; 295mg Sodium; 6g fiber.

 

 

 

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* Exported from MasterCook *

 

Wild Rice And Apricot Stuffing

 

Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 141

Serving Size : 8 Preparation Time :0:00

Categories : Fruits Grains And Cereals

Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup wild rice

3 cups water

1/2 teaspoon spoon salt

2 tablespoons soy margarine or butter -- up to 4

2 shallots -- minced

1 garlic clove -- minced

1 cup dried apricots -- chopped

1/4 cup chopped fresh parsley

1/4 teaspoon freshly ground black pepper

 

Here's an all-time, year-round favorite.

 

MAKES 8 SERVINGS

 

Cook rice with water and 1/4 teaspoon salt in a medium saucepan, covered,

for 60 minutes or until grains split open. Drain any excess water and

allow rice to cool.

 

Melt margarine or butter in a small skillet; add shallots and garlic, and

saute 2 minutes. In a medium bowl, combine sauteed vegetables with rice,

apricots, parsley, pepper and remaining 1/4 teaspoon salt.

 

Preheat oven to 350F. Transfer rice mixture to a medium baking dish, cover

and bake 15 minutes. Serve hot or at room temperature.

 

Per serving: 149 Calories; 4g Protein; 3g Fat; 28g Carbohydrate; 0mg

Cholesterol; 150mg Sodium; 1g fiber.

 

 

 

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