Anonymous asked in Food & DrinkCooking & Recipes · 1 decade ago

anyone know a good recipe to serve with wild rice (im an intermediate cooker)???

i have most meat on hand so w.e recipe would work!

5 Answers

  • 1 decade ago
    Favorite Answer

    Wild Rice with Steamed Asparagus and Walnuts

    2 cups wild rice - approximate

    1 pound asparagus - approximate

    2 cups walnuts

    fresh lemon juice is a must

    tarmari (soy sauce) - to taste

    ginger root - a chunk


    Always try to use organic. Try to use real wild rice, not cultivated, as it tastes better.

    Make wild rice (Rinse, usually a 2.5/3 water to 1 rice ratio. Simmer covered for 45-60 minutes. About half of rice should split when ready. You can drain any excess water)

    While that is going on: grate ginger into tamari.

    Preheat oven to 300. Spread walnuts on a cookie sheet or such oven cooking item. Put in for 10 minutes. While that is going on, steam asparagus (or grill if feeling fancy) and set aside. Remove walnuts and put in a bowl. Dump tamari mixture over walnuts, and stir until walnuts covered. Put back in oven for 2 or 3 minutes. Remove and put in bowl.

    When everything is done, mix the rice, walnuts and asparagus together, and squeeze fresh lemon juice over. I like to serve this dish with a big slice of lemon so the eater can choose the lemonishness.

    I never really measure in this recipe, but the recipe is worth making. Everyone who has had this has loved it.


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  • Mintee
    Lv 7
    1 decade ago

    roast a chicken... take 2 buds of garlic, crush them with a teaspoon of salt.. and then stir in 1/4 cup of finely minced couriander (chinese parsley),, if you dont have, use dried thyme or italien spices... stir in 1 tablespoon lemon juice, 2 tablespoons olive oil and a generous amount of black pepper, rub the chicken all over with this and roast for appropriate amount of time per how big the chicken is.. (45min to 1 hour) on 350F till outside is brown and crispy

    then for the rice.. you can saute a bit of onion and garlic in olive oil till clear, then add rice, and enough water that rice calls for (2 cups water to 1 cup rice usually).. and ample salt...

    then for a nice touch... saute up some raisins, with almonds or pine nuts or cashews.. with a handfull of onions till all browned and use this as garnish on top of the rice later...

    also grilled browned zuccini slices under the broiler, brush with a little olive oil and crushed garlic with salt... use a few of these to decorate around the plate.. and serve all with a simple green salad..


    nice middle eastern mediteranean healthy meal...

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  • 1 decade ago

    take nearly thawed chicken breast and cut into even size chunks...season with salt and pepper and cook in a non stick skillet until done...set a side....

    when cooking wild rice you can use part broth and water instead of just only water for added flavor....while cooking add fresh sliced mushrooms, 2 fresh crushed garlic cloves, 1 teaspoon onion powder

    while rice is cooking take a bag of microwave ready brocculi cutlets and cook as directed (its usually like 6 minutes or so)

    then when rice and mushrooms are almost done add cooked chicken and steamed brocculi to rice mixture....combine and add a 1/2 cup of fresh parmesean cheese....let simmer for a few minutes on very low heat....

    when served sprinkle with fresh cracked black pepper and favorite shredded cheese

    serve with your favorite veggie and kids like crescent rolls

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  • Anonymous
    1 decade ago

    This E-book is a free download and contains 490 award winning recipes, perhaps what you're looking for is in it?

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  • 1 decade ago


    Southern Living 2000 Recipe Hall of Fame

    1/4 cup butter or margarine

    4 bone-in chicken breast halves

    1/2 teaspoon salt

    1/2 teaspoon pepper

    1 1/2 cups buttermilk, divided

    3/4 cup all-purpose flour

    1 (10 3/4-oz) can cream of mushroom or chicken soup, undiluted

    Garnish: chopped fresh parsley

    Melt butter in a lightly greased 13- x 9-inch baking dish in a 425 degrees oven.

    Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour.

    Arrange chicken, breast side down, in baking dish.

    Bake at 425° for 25 minutes. Turn chicken, and bake 10 more minutes.

    Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary. Drizzle gravy over chicken and Mashed Potatoes. Garnish, if desired.


    Perfect Roast Chicken

    1 (5 to 6 pound) roasting chicken

    Kosher salt

    Freshly ground black pepper

    1 large bunch fresh thyme, plus 20 sprigs

    1 lemon, halved

    1 head garlic, cut in half crosswise

    2 tablespoons (1/4 stick) butter, melted

    1 large yellow onion, thickly sliced

    4 carrots cut into 2-inch chunks

    1 bulb of fennel, tops removed, and cut into wedges

    Olive oil

    Preheat the oven to 425 degrees F.

    Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

    Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

    --Ina Garten


    Sweet Pork with Garlic

    4 garlic cloves, minced

    1 tablespoon hoisin sauce

    1 tablespoon Dijon mustard

    1 tablespoon ketchup

    2 tablespoons lite soy sauce, divided

    6 teaspoons honey, divided

    1 (3/4-pound) pork tenderloin

    Vegetable cooking spray

    2 teaspoons rice vinegar

    1 teaspoon sesame oil

    1 teaspoon chili garlic sauce

    1/2 cup chopped green onions

    1/4 cup chopped fresh cilantro

    Garnish: fresh cilantro sprigs

    Stir together minced garlic, next 3 ingredients, 1 tablespoon soy sauce, and 2 teaspoons honey.

    Spoon garlic mixture evenly over pork, rubbing well into pork.

    Place pork on a rack coated with cooking spray in an aluminum foil-lined roasting pan.

    Bake at 350° for 30 minutes or until a thermometer inserted into thickest portion registers 155°. Remove from oven; cover pork loosely with aluminum foil, and let stand 10 minutes.

    Cut pork diagonally into slices. Place slices on a serving platter.

    Whisk together vinegar, sesame oil, chili garlic sauce, remaining 1 tablespoon soy sauce, and remaining 4 teaspoons honey. Drizzle evenly over pork. Sprinkle evenly with onions and cilantro. Garnish, if desired.

    Yield: Makes 4 servings

    --Southern Living, JANUARY 2004


    Pork Chop Casserole

    1 (6-oz.) package Uncle Ben's long grain and wild rice mix (not the quick cooking)

    2 cups hot water

    6 (1/2 inch thick) bone-in pork loin chops, trimmed of most fat

    1/4 tsp. pepper

    1 can cream of mushroom soup

    1/2 cup milk

    Combine rice, seasoning packet from rice mix and hot water; place in a lightly greased 13x9 baking dish. Set aside. Sprinkle pork chops with pepper, and place over rice mixture. Cover and bake at 350 degrees for 1 hr. Uncover casserole; combine soup and milk and pour over casserole. Bake, uncovered about 15 min. more or until thoroughly heated.

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