How To make Wild Herbed Rice
1/4 c Butter
1 c Brown Rice
1 c Wild Rice
1 c Onion
chopped
1 c Celery :
chopped
1 lb Fresh Mushrooms sliced
3 3/4 c Chicken Broth
1/4 c Fresh Parsley :
chopped
1/2 ts Salt
1/4 ts Dried Thyme
Fresh Ground Black Pepper 1/4 c Pecans -- chopped
(optional) In a large saucepan, melt butter over medium heat. Add brown rice, wild rice, onion, and celery and saute for approximately 5 minutes or until onion and celery are tender. Add mushrooms, chicken broth, parsley, salt, thyme, and pepper. (Add pecans if desired.) Bring to a boil, reduce heat to low and simmer for 1 hour or until liquid has evaporated. Serves 6-8 Notes: We always use the pecans. (from "From Portland's Palate" by the Junior League of Portland,OR; ISBN: 0-9632525-1-8) Recipe By : Pete Link
How To make Wild Herbed Rice's Videos
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.
Chicken Wild Rice Casserole
Chicken Wild Rice Casserole with tender, flavorful chicken nestled in a bed of wild rice and mushrooms.
If you’re longing for a memorable dish that’s filling, uniquely flavored and delicious, look no further! This Chicken Wild Rice Casserole is absolutely terrific and perfectly satisfying.
The casserole has a nice nutty bite from the wild rice and a deep rich flavor from the mushrooms, wine and broth. If you love wild rice and comfort food, this casserole is for you!
GET THE FULL RECIPE:
#chickencasserole
#chickenwildrice
#wildrice
#dinnerrecipe
#chickenrecipe
#chickenwildricecasserole
#heartydinner
#tenderchicken
Andy Makes Herb Rice with Scallions and Saffron | From the Test Kitchen | Bon Appétit
Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes herb rice with scallions and saffron. This recipe is a labor of love. This rice dish is based on one of the most famous Persian polos (pilaf), known as sabzi polo. And while the fried shallots are not traditional (you can take them out if you’d like), they add a crunchy layer to the dish.
Check out the recipe here:
Want Bon Appétit shirts, hats and more?
Still haven’t subscribed to Bon Appétit on YouTube? ►►
Want more Bon Appétit in your life? Subscribe to the magazine!
ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Andy Makes Herb Rice with Scallions and Saffron | From the Test Kitchen | Bon Appétit
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
Veggies in Creamy Vegan Sauce with Herbed Rice | Easy Vegan Lunch Recipe |
Veggies in Creamy Vegan Sauce with Herbed Rice | Easy Vegan Lunch Recipe |
This is a special recipe made exclusively for #trivago for the #energyday :)
Hope you guys enjoy making this Easy #Vegan Lunch Recipe!
It's a Creamy Vegan Sauce with loads of Veggies and served with Herbed Rice. I have used brown rice in the recipe but of course, you're free to use any rice or even have it with pasta of your choice!
It's absolutely scrumptious and so healthy.
Here's a written recipe
Let me know in the comments below how it turned out and if you liked it ;)
Subscribe here
Please do SUBSCRIBE and tap on that Bell icon! Give it a thumbs up if you like the video! Share it with your family and friends :)
********************************
Check out our website here
********************************
Follow us on Facebook and Instagram for regular updates!
********************************************
The white cup used in the video is made by Lea Starke. You can contact her for personalized ceramics
********************************************
Healthy and Creamy! Mushroom Wild Rice Pilaf.
Creamy mushroom wild rice pilaf is a simple one-pan recipe that works great for a light meatless dinner. It's the perfect vegetarian rice dish for those days when you want something uncomplicated yet delicious.
See the recipe at: