Best 5 Wild Rice And Berries With Popped Rice Recipes
Are you searching for a wholesome and delicious dish that combines the flavors of nature? Look no further! In this article, we will guide you through the art of creating a delectable wild rice and berries dish tantalized with popped rice. Get ready to embark on a culinary journey that highlights the perfect harmony of nutty grains, vibrant berries, and the delightful crunch of popped rice. Let's dive right into this flavorful adventure and uncover the secrets to creating a dish that will please your palate and nourish your body.
Let's cook with our recipes!
WILD RICE AND BERRIES WITH POPPED RICE
As delicious simmered until tender as it is popped until puffy and crisp, real hand-harvested wild rice, available from a few vendors online, is unlike any commercial paddy rice. Nutty and woodsy, it cooks in half the time of commercial wild rice and tastes of the piney forests and clear northern lakes. In the Anishinaabe language, wild rice is "manoomin," or "good berry," and is served at many ceremonies in the Great Lakes region, from holiday celebrations to weddings and funerals. I often garnish this dish with fresh or dried ramp leaves, depending on the time of year, but chive stems or sliced scallions are a simple substitute. Top with roasted turnips and winter squash or serve with sautéed vegetables, roast meat or pan-seared fish.
Provided by Sean Sherman
Categories dinner, grains and rice, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 350 degrees.
- In a large saucepan, bring 5 cups water to a boil over high. Stir in 1 cup wild rice along with the dried berries and maple syrup. Once the mixture comes back to a boil, reduce the heat so the liquid is just simmering, cover and cook until the grains begin to open, 20 to 40 minutes, checking doneness after about 20 minutes. (The rice is done when it has opened slightly, is tender and has quadrupled in size.)
- Drain the excess liquid from the rice. (The cloudy cooking liquid tastes sweet and nutty and can be sipped on its own, reserved for use in the roast turkey with berry-mint sauce and black walnuts, or used as a stock substitute.)
- Meanwhile, toast the hazelnuts: Heat the oven to 350 degrees. Arrange the hazelnuts in a single layer on a baking sheet and toast them until the skin blisters and cracks, and they begin to smell nutty, 10 to 12 minutes. Transfer the nuts to a clean dish towel and massage them aggressively to remove most of the skins. Crush the nuts directly in the towel using the flat side of a knife or the bottom of a small, heavy frying pan.
- Add the remaining 1/4 cup rice to a dry medium skillet and cook the rice over high heat, shaking the pan, until it begins to darken and about half of the kernels have popped, 2 to 3 minutes. Remove from the heat.
- Drizzle the boiled rice with the hazelnut oil and season to taste with salt. Divide among bowls and garnish with the popped rice, hazelnuts and chives.
WILD RICE WITH CHERRIES
Provided by Claire Robinson
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a large saucepan, add the stock, wild rice and salt and pepper, to taste. Bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes. Cover and simmer, stirring occasionally, until the rice is tender and is beginning to split, about 30 to 40 minutes. Drain of any excess liquid and fold in the cherries, nuts and parsley. Taste for seasoning and adjust if necessary. Transfer the rice to a serving bowl and serve.
BLUEBERRY WILD RICE
Make and share this Blueberry Wild Rice recipe from Food.com.
Provided by luvinlif2k
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a saucepan and cook 30 minutes or until rice is tender. Serve hot, as a side dish, or serve cool for dessert topped with whipped cream.
Nutrition Facts : Calories 158.4, Fat 0.5, SaturatedFat 0.1, Sodium 6.6, Carbohydrate 33.9, Fiber 3.1, Sugar 3.7, Protein 6.1
WILD RICE WITH DRIED BLUEBERRIES
I love the combination of rice and fruit, so this is a go-to Thanksgiving side dish at my house. I toss in mushrooms and toasted almonds to enhance the flavor. You can also include dried cherries or cranberries if you like. -Janie Colle, Hutchinson, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 3h30m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat butter over medium heat. Add mushrooms; cook and stir 4-5 minutes or until tender. In a 5-qt. slow cooker, combine rice, mushrooms, onions, salt and pepper. Pour broth over rice mixture. Cook, covered, on low 3-4 hours or until rice is tender. Stir in pecans and blueberries. Cook, covered, 15 minutes longer or until heated through. If desired, top with additional sliced green onions.
Nutrition Facts : Calories 199 calories, Fat 7g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 163mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
CHERRY WILD RICE
A friend cooked this at our weekly poker game and it was wonderful! I made it for a few other friends and they said it was the best rice they've ever had!
Provided by TANYABOP
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 1h11m
Yield 4
Number Of Ingredients 10
Steps:
- Bring 2 cups water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered, about 5 minutes more.
- Bring 1/2 water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 45 minutes.
- Combine cherries, brown sugar, and almonds in a large nonstick skillet; cook and stir over medium heat until brown sugar melts and coats cherries and almonds, about 6 minutes. Stir in brown rice, wild rice, celery, orange juice, red wine vinegar, and orange zest. Cook, stirring frequently, until heated through, about 5 minutes.
Nutrition Facts : Calories 294.8 calories, Carbohydrate 61.4 g, Fat 3.9 g, Fiber 3.4 g, Protein 5.8 g, SaturatedFat 0.4 g, Sodium 26.2 mg, Sugar 34.5 g
Tips
- Use a variety of berries: Different berries offer unique flavors and textures, so experiment with different combinations to find your favorite. Some popular options include blueberries, strawberries, raspberries, blackberries, and cranberries.
- Toast the wild rice: Toasting the wild rice before cooking brings out its nutty flavor and aroma. To toast the rice, heat a large skillet over medium heat and add the rice. Cook, stirring frequently, until the rice is golden brown and fragrant, about 5 minutes.
- Cook the rice in broth: Cooking the wild rice in broth instead of water adds extra flavor. You can use chicken broth, vegetable broth, or even a combination of the two.
- Add popped rice for a crunchy texture: Popped rice adds a light, airy texture to the dish. To make popped rice, simply heat a small saucepan over medium heat and add the rice. Cover the pan and cook, shaking occasionally, until the rice starts to pop. Once the rice is popped, remove it from the heat and let it cool.
- Serve warm or cold: This dish can be served warm or cold, depending on your preference. If you're serving it warm, simply reheat the rice and berries in a saucepan over low heat until warmed through. If you're serving it cold, simply chill the rice and berries in the refrigerator for at least 30 minutes before serving.
Conclusion
Wild rice and berries with popped rice is a delicious and healthy dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to get your daily dose of fruits and vegetables, and it's also a good source of fiber and protein. With its unique flavor and texture, this dish is sure to please everyone at the table.
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