|Tarts: Savoury and Sweet|
|by Maxine Clark|
Photographed step-by-step, this book features foolproof methods for making all the different types of pastry for sweet tarts and savoury tarts.
1 - 10 of 33 for wild rice pilaf
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Rinse brown and wild rice in cold water ... minutes on top of the stove or bake with main dish in oven (60-75 minutes at 350 degrees). Makes 6 cups rice.
To cook wild rice, put 1/2 ... cooked wild rice and mushrooms and stir. Cover again and cook 5-10 minutes or until water is absorbent and rice is tender.
Cook wild rice in large amount ... absorbed and rice tender, adding more broth if necessary, 30 to 35 minutes. Mix in pepper. Can be made 20 minutes ahead.
Heat broth to boiling. Add wild rice. Reduce heat, ... at 375 degrees for 30 minutes or until hot. Fluff before serving. Makes 7 1/2 cups or 10 servings.
In 2 quart saucepan, combine wild rice, water and ... heat, stirring occasionally until mushrooms are tender. Stir into cooked wild rice. Yields 5 cups.
Run cold water over uncooked wild rice in a strainer ... minutes or until brown rice is tender. Bake at 375°F until rices are cooked. Sprinkle with almonds.
Rinse wild rice well; drain. In ... dressing. Toss to coat well. Refrigerate overnight. Serve on platter with thin avocado wedges. 8 main dish servings.
For 4 servings. Wash wild rice in 3 changes ... warmed through, about 1 minute. Serve warm. Good served with roast turkey, chicken or capon or rack of lamb.
Rinse wild rice, drain. In ... simmer 20 minutes or until rice is tender. Stir white rice into wild rice. Stir in raisins, heat through. Makes 10 servings.
Cook wild rice. Brown sausage, ... Drain. Repeat with new boiling water over rice twice more. Drain completely before pouring into dish. (RHS Resource Center)
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