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Autumn Wild Rice
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2 tablespoons | raisins |
1/4 cup | hot water |
1/2 cup | wild rice, uncooked |
3 cups | water, divided |
2 cups | apple, chopped |
3/4 cup | carrot, shredded |
1/4 cup | celery, chopped |
1/4 cup | green pepper, chopped |
1-1/2 teaspoon | chicken-flavored bouillon granules |
1/4 teaspoon | dried whole sage |
1/8 teaspoon | pepper |
3/4 cup | converted rice, uncooked |
fresh sage sprig, (optional) | |
nonstick cooking spray | |
1 | juice of 1 lemon |
Combine raisins and 1/4 cup hot water; let stand 5 minutes. Drain and set aside.
Rinse wild rice in 3 changes of hot water; drain. Combine wild rice and 1-1/2 cups water in a medium saucepan. Bring to a boil; cover, reduce heat and simmer 50 minutes or until rice is tender and liquid is absorbed. Remove pan from heat and set aside.
Coat a large nonstick skillet with cooking spray; place over a medium-high heat until hot. Add apple, carrot, celery and green pepper; sauté until crisp-tender. Remove skillet from heat and set aside.
Combine remaining 1-1/2 cups water, bouillon granules, sage and pepper in a large saucepan; bring to a boil. Stir in converted rice. Cover, reduce heat and simmer 20 minutes or until rice is tender and liquid is absorbed. Remove pan from heat; stir in reserved raisins, wild rice, apple mixture and juice of 1 lemon. Cover and let stand 5 minutes.
Transfer to a serving bowl. Garnish with a fresh sage sprig, if desired.
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