Rice

  1. Wild Wice Casserole
  2. Rice Pilaf
  3. Mushroom-Barley Casserole
  4. “Easy” Risotto

Wild Wice Casserole

  • 1/2 c wild rice
  • 2 c chicken stock
  • 1 c water (or stock)
  • 5 rashers bacon, chopped
  • 1 stick celery, chopped
  • 1/2 medium onion, chopped
  • 1 c mushrooms, chopped
  • 1 c rice
  • Seasonings: poultry seasoning/sage, pepper, garlic powder
  1. Cook wild rice in stock for 1/2 h
  2. Saute bacon until cooked
  3. Add onion, celery, and mushrooms and saute until cooked
  4. Add to wild rice/stock mixture in a large casserole dish
  5. Add rice and remaining 1 c liquid
  6. Bake at 400 F for 1/2 h; let stand in oven for 10 min

Rice Pilaf

  • 1 1/3 t butter
  • 2 chicken boullion cubes
  • 2 1/2 c boiling water
  • 1 c rice
  • 1 green onion, sliced
  1. Dissolve butter and boullion in water
  2. Stir in rice and onion
  3. Cover and bake at 350 F for 1/2 - 3/4 h, until liquid is absorbed

Mushroom-Barley Casserole

  • 1/2 lb mushrooms, sliced
  • 1 large onion, diced
  • 1 c pot barley
  • 1/4 c butter
  • 1/2 t salt
  • 1/8 t pepper
  • 4 c chicken stock
  1. Saute mushrooms, onion and barley in melted butter
  2. Mix with remaining ingredients in a casserole dish
  3. Cover and bake at 350 F for 1.5 h

Option

  • Add diced bacon chunks. Fry and add 45 mins before ready
  • Add chopped celery. Saute along with onion

“Easy” Risotto

  • 2 T olive oil
  • 2 T butter
  • 1/2 onion or 1 shallot, minced
  • 1 c Arborio or Carnaroli rice
  • salt to taste
  • 1/2 c dry white wine
  • 4 c stock or water
  • 1/2 - 1 c freshly grated Parmesan cheese
  1. In a large saucepan heat oil and butter
  2. When butter foams, add onion and a pinch of salt. Saute until onion is soft (4-5 min)
  3. Add rice and cook until translucent on edges (1-2 min)
  4. Add 1/2 c wine and cook for 1-2 min until it evaporates
  5. Add 1/2 c of liquid and cook, stirring often, until spoon leaves a trial
  6. Continue adding liquid in 1/2 c amounts and stirring. Add any long-cooking ingredients (mushrooms, cherry tomatoes)
  7. Cook until rice is al dente (about 25 min)
  8. Stir in 1-2 T butter and Parmesan cheese
  9. Top with more Parmesan and ground pepper