A very easy, very tasty, make ahead dish for taking to holiday gatherings.
Wild Rice with Mushrooms
1 cup chopped Leeks
2 tablespoons Butter
1 tablespoon Olive Oil
Salt and Pepper
6-8 cups Chicken or Veggie Stock
4 cups Mixed Mushrooms (Shiitake, Crimini, Rehydrated Mixed Dried Mushrooms)
1 1/2 cup Wild Rice (cooked)
3 cups Royal Blend or Jasmine Rice (cooked)
1 cup dried Cranberries
Cook the wild and royal rice blend according to package directions using stock instead of water. Set aside.
Slice the mushrooms into large pieces. (You definitely want to see them in the dish.)
Rehydrate the dried mushrooms using hot stock soak them for 20 minutes. Drain and set aside.
In a large saute pan over medium high heat melt the butter and add the olive oil. Add the chopped leeks and saute for 5 or so minutes, until soft. Add the mushrooms and saute until warmed thru about 7 minutes.
Reduce the heat and add the wild and royal rice blend and toss with a fork, do not stir with a spoon or it will get sticky.
Add the cranberries and fork thru to mix.
Refrigerate if serving later.
To reheat cover with foil and place in a 350 degree oven for 30 minutes or until warmed through.
Print this recipe? Wild Rice with Mushrooms
Hey U.S. readers! Thanksgiving is coming up next week guys! What are you taking? This year I get to make the pies. Yes!
Why am I so excited? Because they are mostly done, that’s why.
Question: What’s the hardest part about making a pie from scratch?
That’s right! The crust.
If you follow this simple recipe you to can sit smugly knowing the hardest part is done and waiting for you in the freezer.
All Purpose Pie Crust
(Makes two 10inch crusts)
2 cups All-Purpose Flour
2 tablespoons Sugar (if making a savory crust omit)
1 pinch Salt
1 cup Butter (2 sticks)
1/4 cup Ice Water
Dice the butter and set aside.
Put the flour, sugar and salt into a food processor and pulse a few time to combine.
Add the butter and pulse again until the butter is incorporated (5-10 pulses)
With the processor running, drizzle the ice water through the feed tube until the dough rolls itself into a loose ball.
You might need more or less water than 1/4 cup so pour slowly.
Dump the dough onto a floured surface and knead briefly. Cut it into two halves.
Pat each half into a disk shape and place in a zip top bag.
Store in the freezer or if you need it right away chill in the fridge for just 20 minutes before rolling it out.
Tip: If you are finding it hard to roll out at first let it set on a floured surface for 5-10 minutes before trying again.
Photo credit Pioneer Women
Classic side for a week night meal or a holiday gathering. Easy and make ahead too!
1 cup Royal Blend or Wild + Basmati Rice Mixed
1 1/2 cups Veggie or Beef Stock
Salt & Pepper
1/4 cup Angel Hair Pasta (broken into 1 inch pieces)
1 teaspoon Olive Oil
1 teaspoon Dried Sage
1/2 teaspoon Garlic Powder
1/2 cup Toasted Nuts (Almonds, Pine Nuts, Cashews etc.)
Combine the rice, pasta, olive oil and the stock and bring to a boil.
Add the salt and pepper to taste. Add the dried sage and garlic powder.
Turn the heat to low and cover with a tight fitting lid.
Simmer for 10-13 minutes or until all the liquid has been absorbed and the rice and pasta is tender. Fluff with a fork and set aside or cool and place into the fridge if making ahead.
In a large fry pan warm the toasted nuts over a medium heat until aromatic but not burned. Add the prepared rice/pasta and toss gently with a fork until warmed through. Add a bit of hot stock if the rice seems to want to stick together.
Serve along side any meat main dish or, add chick peas or cannellini beans for a vegetarian option.
Serves 3-4 as presented above but recipe can be doubled for 6-8 servings.