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Miscellaneous |
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| Recipe | Rating |
| Wild Salmon Baked Whole in Sea Salt
Carefully lift the entire fish out of the pan. Peel away any remaining skin and salt stuck to the underside; place the fish on a cutting board. Cut the fillets off the bones, and serve at room temperature, garnished with Salsa Verde. Serves 12. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 102 Calories (kcal); 11g Total Fat; (96% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Recipe by: Recipe from Rose Gray and Ruth Rogers ----- ---------- |
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| Wild Rice/quinoa Salad
In a large mixing bowl, combine the wild rice, quinoa, scallions, garlic, roasted peppers, vinegar, parsley, mustard, pepper and salt. This salad really tastes best room temperature. In the original recipe, he calls for 1 teaspoon dried thyme, and fresh parsley rather than parsley flakes. I took it as written above to a dinner party of non-vegetarians, and had several requests for the recipe. Posted to fatfree digest by Laurie McCullough |
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| Wild Rice-Stuffed Grape Leaves
filling and leaves. Arrange stuffed leaves, seam side down, close together in leaf-lined skillet. Drizzle 3 tablespoons oil over. Add 1/4 cup water and fresh lemon juice. Bring to boil. Reduce heat to medium-low, cover and cook 50 minutes. Cool completely. (Grape leaves can be made 1 day ahead. Cover and refrigerate.) Arrange stuffed grape leaves on platter. Garnish with lemon and parsley. Make about 30. Bon Appetit August 1994 ----- ---------- |
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| Wild Rice, Dried Cherry, And Almond Stuffing
to 1 day ahead, stored in self-sealing plastic bags and refrigerated. To reheat the stuffing, melt 3 tablespoons unsalted butter over medium heat in a large skillet or Dutch oven. Add the stuffing and cook, stirring often, until warmed. Use to stuff the turkey. Place any remaining dressing in a buttered baking dish, cool, cover, and refrigerate. To reheat, drizzle with about 1/4 cup broth and bake in a preheated 350 degree oven for about 20 minutes. Yield: about 10 cups Recipe by: COOKING LIVE SHOW #CL9236 ----- ---------- |
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| Wild Rice with Toasted Almonds And Dried Cherry:
Mix in toasted slivered almonds, reserving some to sprinkle over top of of dish for serving Serve hot with duck or other poultry. Posted to bbq-digest by Gary Wiviott |
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| Wild Rice with Spicy Pecans
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-30-1997 Recipe by: Michael Lomonaco ----- ---------- |
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| Wild Rice with Spicy Pecans
05-10-1999 Per serving: 170 Calories (kcal); 3g Total Fat; (17% calories from fat); 6g Protein; 30g Carbohydrate; 8mg Cholesterol; 274mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Recipe by: Michael Lomonaco ----- ---------- |
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| Wild Rice with Grapes And Toasted Almonds
Transfer the wild rice to a bowl and stir in the grapes, scallions and feta. Season with salt and pepper. Stir in the almonds and serve. Per serving: 230 Calories; 6g Fat (22% calories from fat); 9g Protein; 38g Carbohydrate; 2mg Cholesterol; 844mg Sodium Recipe by: Food and Wine, February 1997 ----- ---------- |
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| Wild Rice with Fennel And Porcini
moderate heat, stirring, until fennel is tender, about 10 minutes. Add fennel mixture to rice and toss to combine. Rice may be made 3 hours ahead and kept covered at room temperature. Reheat rice in skillet, adding water to prevent it from sticking to skillet. Serves 2 generously. Gourmet February 1995 ----- ---------- |
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| Wild Rice with Apricots
Preheat oven to 350 F. Transfer rice mixture to a medium baking dish, cover and bake 15 minutes. Serve hot or at room temperature. PER SERVING: 149 CAL.; 4G PROT.; 3G TOTAL FAT (0 SAT. FAT); 28G CARB.; 0 CHOL.; 150MG SOD.; 1 G FIBER. Recipe by: Vegetarian Times, November 1998, page 68 ----- ---------- |
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| Wild Rice Stuffing with Hazelnuts And Dried Cranberries
until heated through, about 40 minutes. Makes 12 to 16 servings. Bon Appetit November 1999 Per serving: 4795 Calories (kcal); 238g Total Fat; (43% calories from fat); 110g Protein; 590g Carbohydrate; 248mg Cholesterol; 1031mg Sodium Food Exchanges: 37 Grain(Starch); 3 Lean Meat; 5 Vegetable; 0 Fruit; 47 Fat; 0 Other Carbohydrates ----- ---------- |
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| Wild Rice Stuffing
Stir in the peppers, apple, and corn, and continue simmering, uncovered, for 10 minutes, or until the rice is tender but not too soft. If the rice begins to dry out, add more water. If the rice is too wet, increase the heat to high to evaporate the excess water. Just before serving, stir in the herbs, cheese, salt and pepper. The stuffing should be highly seasoned. Compliments of: Kathleen's Recipe Swap Page recipes@ilos.net http://www.ilos.net/~q591b4/recipe Posted to MM-Recipes Digest by q591b4@ilos.net on Oct 10, 1998 ----- ---------- |
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| Wild Rice Pilaf with Dried Fruit
is tender but not mushy. Cool, drain off any excess liquid, and serve. * NUTRITIONAL INFORMATION per serving: 169 Calories; 0mg Cholesterol; 790mg Sodium; >1g Fat Posted to The Gourmet Connection Recipe Page Newsletter by Gourmet Connection |
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| Wild Rice Pilaf
Dressing: In food processor or blender, combine all ingredients and process until well-blended. Pour dressing over rice mixture and toss to coat. Serve at room temperature. PER 1/2-CUP SERVING: 163 CAL.; 4G PROT. 7G TOTAL FAT (1G SAT. FAT); 21G CARB.; 0 CHOL.; 5MG SOD.; 1G FIBER By Kathleen |
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| Wild Rice Pilaf
Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 141 Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com ----- ---------- |
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| Wild Rice Pilaf
the fresh coriander. My notes: I used a brown rice-wild rice mix instead of the basmati, which gave a lovely nutty flavour. Also make sure you use your best vegetable stock, it really makes a difference. I omitted the fresh coriander because I don't like the flavour and it was still delicious. :) Posted to fatfree digest by "Robyn Frankland" |
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| Wild Rice Mushroom Casserole - Ww
sat. fat), 25 grams carbohydrate, 6 grams protein, 261 mg sodium, trace of cholesterol, 16 mg calcium, 6 grams fiber Recipe from "Weight Watchers New Complete Cookbook" (Macmillan). Tested by Kathleen O'Gorman for the Free Press Test Kitchen. Mc from Pat Hanneman |
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| Wild Rice Meat Loaf
Submitted to RecipeLu List by Ruth |
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| Wild Rice Harvest Casserole
rice is tender. Garnish with parsley. SOURCE: TASTE OF HOME Magazine; October/November 1994 issue; Submitted to RecipeLu List by Ruth |
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| Wild Rice Facts
Production of Barron Specialties Lee Barron - Webmaster Barron Specialties ~-- 1020 West Second Street --- Thief River Falls, Minnesota 56701 Phone: 1-800-424-5172 or 1-218-681-6901 Fax: (218)681-4928 Last Updated: 06/15/98 03:18:48 MC formatted by Barb at PK using Buster & SNT on 6/14/98 Recipe by: http://www.barronspecialties.com/recipes.htm By Barb at PK |
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| Wild Rice Casserole
ingredients. Bake the casserole, covered, for about a half hour, then remove the cover and continue to bake for another 30 minutes. Check occasionally to make sure there is just enough moisture to cook the rice through. Serve warm. Kitchen Staff Tip: For a fabulous one-dish meal, add a cup or two of cooked and chopped chicken to the casserole before baking it in the oven for an hour. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day |
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| Wild Rice Casserole
The recipe came from a Native American recipe book and it's yummy Posted to EAT-LF Digest by J&A Braun <2brauns@bellsouth.net> on Jan 18, 1999, ----- ---------- |
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| Wild Rice Casserole
This recipe multiplies well for larger crowds. Hope everyone enjoys this dish as much as the folks at Q-fest did. Jim B. (smokin in the G.W.N.) Posted to bbq-digest by PhantomBBQ@aol.com on Oct 30, 1999, converted by MM_Buster v2.0l. ----- ---------- |
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| Wild Rice And Toasted Pecan Pilaf
mixture to a boil. Bake the mixture, covered, in the middle of the oven for 40 minutes. Stir in the onion mixture, bake the pilaf, covered, for 30 minutes more, or until the rice is tender and the broth has been absorbed, and stir in the pecans. Serves 8. Gourmet April 1993 ----- ---------- |
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| Wild Rice And Sweet Potatoes
Variation: I think this would be good with a couple of table spoons of orange juice for extra flavoring added before cooking. kwvegan vegan Posted to fatfree digest by vmh@intellicorp.com on Sep 16, 94, converted by MM_Buster v2.0l. ----- ---------- |
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| Wild Rice And Spam
Source: "Undocumented, but from somewhere on the WWW" S(Formatted for MC5): "10-08-1999 by Joe Comiskey - jcomiskey@krypto.net" Per serving: 1694 Calories (kcal); 115g Total Fat; (59% calories from fat); 22g Protein; 156g Carbohydrate; 0mg Cholesterol; 46mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 4 Fruit; 22 1/2 Fat; 0 Other Carbohydrates Recipe by: n/a ----- ---------- |
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| Wild Rice And Orzo with Toasted Walnuts
additional lemon juice and salt and pepper. Serve mixture at room temperature. Makes about 12 cups. Gourmet September 1994 ----- ---------- |
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| Wild Rice And Cranberry Salad
Shake before pouring over the rice mixture and mixing well. Prep Time: 1 hr Chilling Time: Several hours, at least Servings: 12 Entered into MasterCook and tested for you by Reggie & Jeff Dwork |
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| Wild Rice And Chicken Salad with Tarragon
remaining ingredients to blend in small bowl. Pour over wild rice mixture and toss well. Season with salt and pepper. Serves 2 to 4. Bon Appetit March 1992 ----- ---------- |
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| Wild Rice And Apricot Salad
Notes Serve cold, with barbecued or roasted meats. NOTES : A healthy low fat, high carbohydrate salad of rice, nuts and dried fruits. ----- ---------- |
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