3 Quick and Easy Wild Rice Recipes


These easy-to-prepare recipes are great for springtime or summer meals. Each recipe complements quick-cooking meat, fish or poultry with a rice side dish. Be sure to view products carefully before cooking to make sure your meal with wild rice turns out just right.

GINGER-ORANGE CHICKEN WITH GARDEN WILD RICE 

1-2/3 cups water

3 tablespoons butter or margarine

1 package (5.2 ounces) long grain and wild rice garden vegetable blend

4 chicken breast halves, boned and skinned

Salt to taste

2 cloves garlic, minced

1/4 cup plus 1 tablespoon orange marmalade

2 teaspoons finely shredded fresh ginger

2 tablespoons chopped cilantro

6 ounces pea pods, halved if large, thawed if frozen (1-1/2 cups)

1/2 cup diced red bell pepper

Combine water, 1-tablespoon butter and rice and seasoning packets in saucepan. Bring to a boil. Cover tightly, reduce heat and simmer 22 minutes. While rice simmers, pound chicken to 1/2-inch thickness; sprinkle with salt. Melt remaining butter in 10-inch skillet over medium heat. Add chicken and garlic; cook 4 to 5 minutes per side or until cooked through. Remove to serving platter, keep warm. Add 1/4 cup of the marmalade and ginger to skillet; cook and stir until boiling and thickened, about 3 minutes.

Spoon over chicken; sprinkle with cilantro. Stir pea pods, red pepper and remaining marmalade into rice; cover and continue to simmer until liquid is absorbed, about 3 minutes. Serve alongside chicken. Makes 4 servings.

HONEY-MUSTARD LAMB WITH WATERCRESS RICE 

1/4 cup honey

1/4 cup country-style Dijon mustard

1/2 leg of lamb, boned, butterflied and well-trimmed (2 pounds)

2-1/3 cups water

1 tablespoon butter

1 package (6 ounces) long grain and wild rice

1-1/2 to 2 cups watercress leaves, stems removed

Combine 3 tablespoons of the honey with mustard, mixing well. Reserve 2 tablespoons mixture; spread remaining evenly over all sides of lamb. Place on rack in shallow roasting pan. Roast at 375 degrees 30 to 40 minutes or until meat thermometer inserted in thickest part of meat registers 150 degrees for medium. Let stand 5 minutes.

While lamb is roasting, combine water, butter and contents of rice and seasoning packets in saucepan. Bring to a boil. Cover tightly and simmer until all liquid is absorbed, about 25 minutes. Stir remaining tablespoon honey and watercress into rice. Slice lamb; drizzle with reserved honey-mustard mixture. Serve alongside rice. Makes 6 servings.

GARLIC FILET OF BEEF WITH SPINACH RICE 

2-1/4 cups water

1 tablespoon butter or margarine

1 package (6 ounces) long grain and wild rice

1-1/2 cups mushrooms, quartered (4 ounces)

6 beef tenderloin filets, cut 1-inch thick (1-1/2 to 2 pounds)

1 to 2 garlic cloves, as desired, minced

Salt and pepper

1-1/2 cups thinly sliced fresh spinach leaves

Combine water, butter, contents of rice and seasoning packets and mushrooms in saucepan. Bring to a boil. Cover tightly and simmer until all liquid is absorbed, about 25 minutes.

While rice simmers, sprinkle meat with garlic, salt and pepper to taste; press lightly onto meat. Grill, broil or pan-broil to desired doneness, about 4 minutes per side for medium rare. Stir spinach into rice; serve with filets. Makes 6 servings.

About Heather Brummett

I am Heather Brummett , the owner of Living on Love and Cents, a Christian, wife and mom of 2 sharing real life experiences. I'm am a Texan, living in Louisiana. I'm a real mom, sharing my real life experiences with the world. Thank you for being a part of my world. To be featured or for information on freelance work contact me at livingonloveandcents@gmail.com.

Comments

  1. kelly willis says:

    wow this sounds really good maybe i will try it for dinner tomarrow

  2. Stephanie says:

    this looks good thanks for sharing!!!

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