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Rice Recipies from United States

Wild Rice with Mushrooms

From my personal Authentic Recipe Collection

This is a simple yet delicious dish.  It can be served as a side dish to the main dish or can be served as a light meal with hummus or any bean dish.  Serve with tossed salad, crusty European bread and wine. 

This recipe is easy to make, and can be made under 40 minutes.

Ingredients            -                   Serves    6

2 oz. [1/4 cup] butter
1 medium-sized onion, finely chopped
I celery stalk, trimmed and finely chopped
8 oz. [1 1/3  cups] wild rice, washed, soaked overnight and drained
6 oz. button mushrooms, wiped clean and halved
16 fl. oz. [2 cups] home-made chicken or vegetable stock
1 teaspoon salt
½ teaspoon freshly ground black pepper 
2 oz. [1/2 cup] slivered almonds, toasted

Preparation

• In a large, heavy-based saucepan, melt the butter over moderate heat. When the foam subsides, add the onion and celery and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown.

• Stir in the rice and mushrooms and fry, stirring constantly, for 3 minutes. Pour over the stock and season the mixture with the salt and pepper. Increase the heat to high and bring the liquid to the boil. Reduce the heat to low, cover the pan and simmer the mixture for 20 minutes or until the rice is tender and all the liquid has been absorbed. Remove the pan from the heat. Spoon the mixture into a warmed serving dish. Sprinkle over the toasted almonds and serve immediately.

From my personal Authentic Recipe Collection

This dish is popular throughout United States.  It makes a meal in itself and is called a hot dish in Minnesota which has the best river harvested wild rice.  It is popular in my home here in Minneapolis. Serve with tossed salad and wine. 

This recipe is easy to make, and does not take very long to prepare. Our vegetarian visitors can omit the chicken and add more mushrooms, a spot of butter and a dash of soy sauce.  

 2 oz. [1/4 cup] butter
I large onion, finely chopped
1 garlic clove, crushed
1 1/2 lb. boned cooked chicken, cut into –1/2-inch cubes
8 oz. button mushrooms, wiped clean and sliced
I teaspoon dried thyme
I teaspoon salt
I/2 teaspoon black pepper
I teaspoon ketchup
8 oz. [1 1/3 cups] wild rice, washed, soaked overnight and drained
16 fl. oz. [2 cups] chicken or vegetable stock
8 oz. [2 cups] Cheddar cheese, grated

• Preheat the oven to moderate 350 F (Gas Mark 4, 180 C).

• In a flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the onion and garlic and fry, stirring constantly, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Add the chicken, mushrooms, thyme, salt, pepper and ketchup. Stir in the rice and pour over the stock. Increase the heat to high and bring the liquid to the boil.

• Cover the casserole and transfer it to the oven. Cook the mixture for 20 to 25 minutes or until all the liquid has been absorbed.

• Preheat the grill [broiler) to high.

• Remove the casserole from the oven, remove the lid and sprinkle the cheese over the top. Place the casserole under the grill [broiler] and grill [broil] for 5 minutes or until the cheese has melted and is lightly browned. Remove from the grill [broiler] and serve immediately.

4 streaky bacon slices, diced
I oz. [2 tablespoons] butter
2 shallots, finely chopped
2 small green peppers, white pith removed, seeded and cut into julienne strips
2 medium-sized tomatoes, blanched, peeled and chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
12 oz. [2 cups] long-grain rice,washed, soaked in cold water for 30 minutes and drained
I pint [2 1/2 cups] hot chicken or stock
1 lb. lean cooked chicken, cut into strips

• In a flameproof casserole, fry the bacon over moderate heat for 5 minutes or until it is crisp and has rendered most of its fat. Scrape the bottom of the casserole frequently with a wooden spoon to prevent the bacon from sticking.

• With a slotted spoon, remove the bacon from the casserole and drain it on kitchen paper towels. Set aside.

• Add the butter to the casserole. When the foam subsides, add the shallots and green peppers and fry, stirring frequently, for 3 to 4 minutes or until the shallots are soft and translucent but not brown. Stir in the tomatoes, salt, pepper and thyme. Add the rice and stir well to coat the grains. Pour in the stock and bring to the boil, stirring occasionally.

• Reduce the heat to low and simmer stirring occasionally, for 15 to 20 minutes. Stir in the chicken and simmer for a further 5 minutes, or until the rice is cooked and tender and has absorbed the cooking liquid.

• Remove the casserole from the heat and spoon the rice mixture into a large warmed serving dish. Sprinkle over the fried bacon and serve immediately.

1 tablespoon vegetable oil
3 lean bacon slices, rinds removed and chopped
1 medium-sized onion, finely chopped
2 celery stalks, trimmed and chopped .
12 oz. [2 cups] long-grain rice, washed, soaked in cold water for 30 minutes and drained
I pint [2 1/2 cups] chicken stock
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
I bay leaf
1 large green pepper, white pith removed, seeded and roughly chopped
14 oz. canned peeled tomatoes
4 oz. cooked ham
8 oz. cooked shrimps, shelled
8 oz. cooked chicken meat, chopped
1 tablespoon finely chopped fresh parsley

• In a large, saucepan, heat the oil over moderate heat. When the oil is hot, add the bacon and fry, stirring occasionally, for 6 minutes or until it is crisp and golden brown. With a slotted spoon, remove the bacon from the pan and drain on kitchen paper towels. Set the bacon aside.

• Add the onion to the frying-pan and cook, stirring occasionally, for 8 to 10 minutes or until it is golden brown. Add the celery, then stir in the rice. Cook, stirring constantly, for 3 minutes or until the rice is well coated with the fat. Pour in the chicken stock, stirring constantly. Add the salt, pepper, cayenne and bay leaf. Reduce the heat to low, cover the pan and simmer the mixture for 10 minutes.

• Add the green pepper and tomatoes with the can juice and simmer, covered, for a further 5 minutes.

• Add the ham, shrimps, chicken and reserved bacon pieces and stir well. Re-cover the pan and cook the mixture for a further 5 minutes or until the meats and shrimps are heated through and the rice is tender.

• Remove the pan from the heat and transfer the mixture to a warmed serving dish. Sprinkle over the parsley and serve at once.

 Jambalaya, a fabulous mixture of rice, vegetables, meat and shrimps, comes from the southern Part of the United States.

• In a medium-sized saucepan, combine the salmon, cream and nutmeg together, stirring to mix. Set the pan over moderate heat and cook the mixture, stirring occasionally, for 3 to 5 minutes, or until the fish is heated through. Remove the pan from, the heat.

• In a large saucepan, melt the butter over moderate heat. When the foam subsides, add the onion and cook, stirring occasionally, for 5 to 7 minutes, or until it is soft and translucent but not brown. Stir in the cooked rice and half of the chopped eggs, then stir in the salmon mixture , the salt, black pepper and curry powder.

• Remove the pan from the heat and pile the mixture on to a large warmed serving dish. Sprinkle over the remaining chopped egg. Serve immediately.

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