Tag Archives: wild rice

Wild Rice Pilaf

I find it useful to browse through my fridge and pantry occasionally to see what random items are lurking there. I often find ingredients I bought for one specific recipe then forgot to use the rest. Happen to anyone else?

Well, in case anyone is hesitant to try the delicious Chicken and Wild Rice Soup I posted recently for fear that the rest of their package of wild rice will go to waste, today’s recipe is the solution. This recipe was easy and delicious and cleared out the wild rice left in my package from the last batch of soup I made. Enjoy!

Wild Rice Pilaf (Serves 4-6)

Wild Rice Pilaf

½ tablespoon extra-virgin olive oil
¼ cup pine nuts
2 to 3 cloves garlic, smashed
1 to 2 strips lemon zest
¼ -½ teaspoon dried thyme leaves
1 cup wild rice, preferably whole not broken
4 cups low-sodium chicken broth
¼ teaspoon black pepper
¼ teaspoon lemon zest
Juice of 1 lemon
2 green onions, thinly sliced
3 tablespoons feta cheese crumbles

1. Heat the olive oil in a medium skillet or saucepan over medium heat. Add the pine nuts, garlic, strips of lemon zest, and thyme. Swirl and cook until the nuts and garlic are beginning to brown, about 2 minutes.

2. Add the wild rice and cook, stirring with a wooden spoon, until lightly toasted, about 1 minute tops. Stir in the chicken broth. Cover and bring to a boil. Reduce heat to maintain simmer and cook, stirring occasionally, for 45 minutes to 1 hour. Check the texture of the rice and, if needed, continue simmering until tender. Add more ¼ cup water as needed, if liquid runs out in the pan.

3. Remove from the heat. Remove the lemon zest before serving. Fluff with a fork. Stir in black pepper, remains lemon zest, and lemon juice. Top with green onions and feta cheese before serving.

Nutritional Information (amount per serving):

Calories: 187
Protein: 9 g
Fat: 7 g
Saturated Fat: 1 g
Cholesterol: 4 mg
Carbohydrates: 24 g
Fiber: 2 g
Sodium: 95 mg

Recipe notes: Make the lemon zest strips by running a vegetable peeler around a lemon. If that is too weird for you, you could just use the zest of ½ a lemon.

Source: slightly adapted from Tyler Florence, food network.com

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Chicken and Wild Rice Soup

When I was in college, the food court had these amazing bread bowls with soup. My favorite was on Wednesdays – Chicken and Wild Rice Soup. It was delicious soup made even more delicious when it would soak into the bread bowl. (Why can I remember what soup they served on what day but I can’t remember what I’m doing once I walk into a room?)

I’ve searched for soup like it and never really found it. I figured it was nostalgia’s fault – I just remembered it being super amazing. But then I tried this recipe. It is even better than I remember the other soup being, which is saying something. Even better, it doesn’t take long to make. Since they are forecasting several inches of snow and ice tomorrow at my house, I will probably be making this to warm up. Enjoy!

Chicken and Wild Rice Soup (Serves 6)

Chicken and Wild Rice Soup

5 bacon slices, chopped
1 medium onion, chopped
1 cup thinly sliced carrot
1 cup thinly sliced celery
1 tsp dried thyme
4 cloves garlic, minced
4 cups low sodium chicken broth
1 cup water
4 cups lightly packed chopped kale or other dark leafy green
½ teaspoon black pepper
6 ounces shredded cooked chicken breast
2 cups cooked wild rice
1 cup nonfat half and half
⅓ cup all-purpose flour

1. Heat a large pot over medium-high heat. Add bacon; cook until crisp. Remove from pan, draining on paper towels. Reserve 1 tablespoon of bacon drippings in pot, discard the rest.
2. Add onion, carrot, and celery. Saute 3-5 minutes, until they begin to soften. Add garlic, cook 2 minutes more. Add chicken broth and water. Bring to a boil. Reduce heat, and simmer 8 minutes.
3. Add kale, salt, pepper, chicken and rice. Cook 3 more minutes. .
4. Combine half-and-half and flour in a small bowl. Stir into soup. Cook until thickened, about 2-5 minutes. Stir in bacon and serve.

Nutritional Information (Amount per serving):

Calories: 292
Protein: 17 g
Fat: 13 g
Saturated Fat: 4 g
Cholesterol: 36 mg
Carbohydrates: 29 g
Fiber: 3 g
Sodium: 150 mg

Recipe notes: In the soup pictured above, I used spinach because that is what I had on hand. I’ve also used kale. Whatever leafy green you like and have on hand works here. I have also substituted evaporated milk for the half and half with good results.

Source: adapted from Cooking Light

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