I Love This Rice Recipe! | Wild Cookbook
Wild Rice Stuffing - Thanksgiving Recipes - Everyday Food with Sarah Carey
Thanksgiving might feel like it's far away, but it's right around the corner! My foolproof strategy is to get a head start on planning the meal, which is why I'll be making festive and seasonal dishes all week long. Today's recipe for a nutty wild rice dressing calls upon the same wonderful flavors found in traditional stuffing, only this version is completely gluten-free; it's also vegetarian. This is one healthy dish that will definitely have your family giving thanks!
Sarah's Tip of the Day:
This recipe calls for cooked wild rice, which can be prepared up to one day in advance.
Subscribe for more easy and delicious recipes:
---------------------------------------------------------------
PREP: 20 MINS TOTAL TIME: 1 HOUR 15 MINS
SERVINGS:8
INGREDIENTS
2 cups wild rice
2 tablespoons olive oil
2 stalks celery, diced medium
1 small yellow onion, diced small
2 cloves garlic, finely chopped
1 large jalapeno, seeded and finely chopped
Salt and pepper
1/2 cup toasted pepitas (hulled pumpkin seeds)
1/2 cup golden raisins
1/4 cup vegetable broth
2 1/2 teaspoons ground coriander
1-2 tablespoons white-wine vinegar
COOK'S NOTE
Inside or Out
Use this in place of a bread stuffing when roasting a stuffed turkey, or serve on the side as directed.
DIRECTIONS
STEP 1
Cook rice according to package instructions. Preheat oven to 375 degrees. In a small skillet, heat oil over medium. Add celery, onion, garlic, and jalapeno and cook, stirring, until onion is translucent, about 5 minutes. Season with salt and pepper and transfer to a large bowl. Add rice, pepitas, raisins, broth, and coriander. Stir to combine and transfer to a 9-inch square baking dish. Bake until heated through, about 20 minutes. Drizzle with vinegar and serve.
---------------------------------------------------------------
Get the Full Recipe:
More Vegetarian Recipes:
---------------------------------------------------------------
Want more? Sign up to get my video recipe email, served daily.
Get recipe emails:
Like Everyday Food:
Follow Everyday Food:
Everyday Food Pinterest:
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Wild Rice Stuffing - Everyday Food with Sarah Carey
Homemade WILD RICE PILAF - RED LOBSTER COPYCAT | Recipes.net
You can never go wrong with flavor-packed wild rice pilaf. It's cooked in chicken broth and generously seasoned with herbs, spices, and aromatics so it's sure to satisfy in every bite. It tastes great even on its own!
???? Check the full recipe on how to make Red Lobster Wild Rice Pilaf Copycat here:
Ingredients:
2½ cups water or chicken broth
1 tbsp butter, or margarine
2 tsp carrots, finely diced
1½ tsp red peppers, finely diced
1½ tsp Old Bay Seasoning, (with lemon & herb)
1¼ tsp Old Bay Seasoning, (original)
¼ tsp dried basil
¼ tsp dried dill
¼ tsp dried tarragon
¼ tsp Accent seasoning
1 tsp sugar
1 small bay leaf
2 cups quick-cooking wild rice
Salt and pepper to season
For Garnish:
chopped cilantro
⬇️ How to make Red Lobster Wild Rice Pilaf Copycat ⬇️
0:09 Add all the ingredients except the wild rice into a medium saucepan with a tight-fitting lid.
0:48 Bring broth mixture to boiling.
0:54 Add the wild rice.
1:00 Allow to boil for 1 minute.
1:05 Stir and cover. Reduce heat to low and steam rice for 15 to 20 minutes.
1:07 Keep the rice covered. Remove from heat.
1:11 Allow to stand for 10 minutes, covered.
1:13 Uncover the rice, remove the bay leaf, and fluff rice with a fork.
1:23 Garnish with cilantro and serve warm.
???? For more recipes:
???? For more rice and risotto recipes:
???? Follow us on Tiktok:
#wildricerecipes #longgrainwildrice #cookingwildrice #ricepilaf #howtocookwildrice
Wild Sea Bass With Garlic Herb Rice
INGREDIENTS:
For The Fish:
1 2.5 lbs (1kg) wild sea bass cleaned and scales removed
2 medium onions quartered
zest from 1 lemon
1 lemon with the skin removed
1 inch (2cm) cube of ginger
4 garlic cloves
2 tsp. apple cider vinegar
2 tbsp. oil
1 tsp. thyme
1 tsp. turmeric
1 tsp. black pepper
2 tsp. salt
For The Rice
3 cups rice soaked
1 bundle dill
1 bundle chives
1 bundle parsley
1 bundle cilantro (coriander)
1 bundle fenugreek
1 head garlic outer skin layers removed
½ cup plus 6 tbsp. oil divided
2 tbsp. salt
2 medium potatoes peeled and thinly sliced
INSTRUCTIONS:
To Marinate The Fish:
In a food processor mix skinless lemon, ginger, garlic, apple cider vinegar, oil, thyme, turmeric, black pepper, salt. Mix until finely ground. Place the mixture into a fine-mesh strainer over a large bowl. Allow the liquids to drip out. In the meantime place the onions and lemon zest in the food processor. Process until the onions are finely ground. Add the onions into the mesh strainer. Press the juices out with the back of a spoon. Take the bass and make about 5 diagonal slits into each of the sides of the fish. Take the dry pulpy onion from the strainer and place it inside the fish. Use the juices to massage onto the fish making sure to get inside the slits and on each side of the fish. Cover and place in the fridge to marinate for 3 hours. Remove from the fridge 15 minutes before frying.
For The Rice:
Soak the rice at least 2 hours before cooking. While the fish is marinating start the rice. Finely chop the dill, chives, parsley, cilantro, and fenugreek. Heat 2 tbsp. oil in a large frying pan. Fry the herbs, stirring constantly until they release water and the water evaporates. Remove from heat. Fill a medium-large pot halfway with water. Add salt and 2 tbsp. oil. Place a mesh strainer into the pot making sure the rim is above the water level but the rest is submerged. Add the whole head of garlic into the strainer. This will allow the flavor of the garlic to mix into the water but keep and garlic skin out of the rice. Cover and bring to a boil on high heat. Strain the rice. Remove the strainer from the pot of boiling water. Add the rice and then place the strainer back into the pot. Cover and boil for 5-7 minutes. Remove the strainer again from the pot and add the herbs. Place the strainer back into the pot. Boil another 2 minutes until the rice is 75% cooked. It should be soft but still firm in the middle. Remove the strainer and set it aside. Strain the rice and herbs. Clean out the pot and return it to the burner. Add 2 tbsp. oil and swirl around. Lay the potato slices over the bottom of the pan. Sprinkle a pinch of salt over the potatoes. Place the rice over the potatoes and place the garlic head into the rice. Use a large spatula to form the rice into a large mound. With the back of the spatula make a hole in the middle of the rice all the way to the bottom of the pot. This will help the steam escape from the bottom of the pot and keep the rice from turning to mush. The rice should look like a little volcano. Wrap a dish towel over the lid and place the lid securely on the pot. Reduce the heat to low and steam for 15-20 minutes. When the rice is almost finished steaming heat ½ cup oil in a frying pan on high. When the oil is very hot, almost to the burning point, pour over the rice. Mix the rice. Cover and set aside.
To Fry The Fish:
Once the rice is ready heat enough oil to fry the fish in a large frying pan on high heat. Place the fish in the hot oil and cook for about 10 minutes or until golden brown and cooked to the bone. Flip and repeat. Serve hot over garlic herb rice with some lemon wedges.
Garlic Butter Rice
Garlic butter rice is one of the simple rice recipes for dinner you can whip up in 30 minutes. This is an easy rice dish with few ingredients you may already have in your pantry.
It is vegetarian and utterly delicious. Perfectly flavoured rice that tick all the boxes of deliciousness. Let me show you how to make perfect garlic butter rice in easy steps.
The ingredient you will need to make this recipe
1 ½ cups uncooked basmati rice
1 tablespoon olive oil
1 tablespoon garlic cloves chopped
2 tablespoons butter
¼ cup Chopped green onions
Salt to taste
How to make garlic butter rice
Rinse the rice until the water runs clear, drain in a colander and set aside.
Place a pan on medium heat, add olive oil and leave until hot. Add chopped garlic and sauté until soft, then add butter and swirl until melted
Add the washed rice and toast the rice for 2 minutes, stirring constantly so it doesn’t stick to the pan. Pour vegetable broth or broth into the rice and mix to combine. Add salt to taste and place the lid on the pan and continue to cook on low heat for about 15 minutes. Check the rice for doneness, don’t be in a haste to add water is the rice is dry at this point, taste it and check if it is soft enough for you.
After 15 minutes, add chopped green onions to the rice, stir to combine and continue to cook for another 5 minutes. Turn off the heat (there shouldn’t be any water left in the rice at this point) and leave the rice to stand for at least 5 minutes before serving. Fluff up the rice with a fork and serve as desired.
Tips and variation for making garlic butter rice
This recipe is exceptionally good with kale or spinach, so don’t hesitate to add it to your rice about 5 minutes before you take it off the heat.
Swap the fresh garlic cloves for garlic granules or garlic powder.
Make this seasoned rice recipe vegan by using vegan butter.
Swap chopped green onions for freshly chopped parsley.
Stir in some veggies in this flavoured and seasoned rice to bulk it up
other recipes on my channel you should definitely check out
Cilantro Lime chicken:
Honey Sriracha Wings:
Thanks for watching my video. Make sure you subscribe for more videos:
WEBSITE:
INSTAGRAM:
Music: Femi Daniel
#garlicbutterrice butterrice #garlicrice
Wild Rice Recipe
Easy Christmas Side Dish. Wild Rice Side Dish for the Holidays. Creamy and Delicious one pot Rice. Substitute olive oil for butter and vegetable stock or water for chicken stock for vegetarians/vegans. Ingredients Below
Ingredients:
1 cup Wild Rice
3 tbsp butter
¼ cup chopped onion
¼ cup chopped celery
1 tsp grated garlic
2 tsp thyme minced
1 tsp sage minced
¼ cup flat leaf parsley chopped
1 tbsp grated orange zest
¼ cup dried fruit
¼ cup nuts
½ tsp ground black pepper
Salt to taste
2 ¼ cup stock or water
Please support this channel by using the below links - it’s free!
Items used in this Video: (Affiliate Links)
As an Amazon Associate, I earn from qualifying purchases
All Clad Pot (similar, not same):
Cuisinart Option 5.5 qt:
Cuisinart Option 3qt:
Microplane Rasp:
Cutting Board Plastic:
Cutting Board Wood:
Knives:
Chef’s Knife:
Wooden Spoons:
Measuring Cups Liquid:
Measuring Cups Dry:
Measuring Spoons Steel:
Measuring Spoons Plastic:
Items in my Kitchen (Affiliate Links)
As an Amazon Associate, I earn from qualifying purchases
Blender:
Food Processor:
Stand Mixer:
Cast Iron Combo Pan:
Cast Iron Griddle:
Chopper:
Sheet Pans:
Parchment Paper Sheet Pan Size:
Dutch Oven:
Cookware Set:
Steel Whisk:
Colander:
Strainer:
Keurig K-Classic:
Ninja Airfryer Oven:
Box Grater:
Immersion Blender:
9x13 pan:
Nutmeg Grater:
Pasta Bowls:
Swivel Peeler:
Y Peeler:
Steel Fry Pan 10 Inch:
Steel Fry Pan 12 Inch:
Lasagna Pan:
Dutch Oven Le Creuset:
Click on that bell icon to get notifications when I upload a new video. Subscribe for more tasty and easy recipes. I’ll see you next time, thanks for watching :)
Wild Rice Photo Credit:
Matt Lavin from Bozeman, Montana, USA
Creative Commons Attribution-Share Alike 2.0
Zizania palustris (20150198216).jpg