Perfet Wild Rice receipes Yields: 6 1 cup wild rice 1 cup basmati rice 1/2 lemon, freshly squeezed

2 1/2 tsp salt 2 Tbs butter, at room temperature Wash the rice throughly, discard any dirt. Place in a bucket, cover with water. Add 1/2 of the juice of a lemon with its pulp. Soak for at least 2 hours. Drain as much water as possible. Repeat the same procedure for the wild rice without the lemon juice though. In a saucepan, bring about 3 cups of water to a boil. Add the wild rice. Bring the liquid back to a boil, then immediately lower the heat to a gentle simmer. Cover with a lid, then cook for about 50 minutes. Add 1 teaspoon of salt half way through the cooking process. The wild rice should be tender. Do not remove the lid and wait until the basmati rice is ready. Fill about 4 quarts of water in a big pot. Bring to a boil. Add the rice. Bring the liquid back to a boil, then immediately lower the heat to a gentle boil. That way the rice is cooked all the way through evenly. Cook for about 8 minutes at a bubbly simmer. Add 1 teaspoon of salt half way through the cooking process (it will bring the natural flavor of the basmati rice and the rice will be more tender). Keep stirring the rice every now and then so that the rice does not stick to the bottom of the pot. It may take longer than the cooking time written on the instructions of the package. The grains of rice should be still a little hard, about 2/3 of the way cooked. Drain the liquid from the rice using a fine mesh colander. Do NOT rinse. Discard the liquid. Transfer the rice to a small saucepan. Using the pestle (the stick) of a mortar and pestle, create 3 evenly-spaced holes (forming a triangle) in the pot of rice and drizzle about between 1/2 to 3/4 cup of water into the rice. Sprinkle about 1/2 teaspoon of salt if you'd like to. Place little mounts of butter all over the rice. Seal the saucepan with an

aluminum sheet and cover tightly with a lid. Place on the stove over high heat for about 4-5 minutes. Steam should escape from the pot. Drain the excess liquid from the wild rice (cooked a little earlier) using a fine mesh colander. Transfer the wild rice to the basmati rice saucepan. Lower the heat to a medium low, cover the lid again and cook for another 2 minutes. Turn off the heat and wait at least 10 minutes for the rice to set. Do not remove the lid. Fluff and mix both types of rice together. The rice is ready. Enjoy! One cup of raw wild rice yields 3 to 4 cups cooked. I always add one part of basmati (or brown rice) for one part of wild rice for texture. Brown and Wild Rice with Asparagus 1 cup brown rice 1/2 cup wild rice 2 1/2 cups water 1 tsp salt 1/4 cup sliced almonds, crushed 1 pound asparagus, trimmed and sliced into 2-inch pieces 1/2 cup vegetable broth 2 tbsp. lemon juice additional sliced almonds for garnish Put the brown and wild rices, water, salt, and crushed almonds into the rice cooker. Cook until the cooker turns from cook to warm. Add the asparagus on top of the rice, pour in the vegetable broth, cover and re-set to cook. Cook until the asparagus is tender but not overcooked. Remove from rice cooker and toss gently with lemon juice. Garnish with more almonds

Wild Rice with Mushrooms

Ingredients

2 (6-oz.) packages long-grain and wild rice mix 3 tablespoons butter 1 large sweet onion, diced 12 ounces assorted fresh mushrooms, trimmed and sliced 1/4 teaspoon salt 1/2 cup Marsala 1/2 cup chopped fresh flat-leaf parsley

Preparation
1. 1. Prepare rice mix according to package directions. 2. 2. Meanwhile, melt butter in a large skillet over medium-high heat; add onion, and saut 7 minutes or until golden. Add mushrooms and salt; saut 4 to 5 minutes or until mushrooms are tender. Add Marsala, and saut 3 minutes or until liquid is absorbed. Stir mushroom mixture and parsley into prepared rice.

Wild Rice and Carrots

Ingredients

1 (8.5-ounce) package precooked wild rice (such as Archer Farms) 1 1/2 tablespoons unsalted butter $ 1 cup thinly sliced carrot $ 1 tablespoon chopped fresh parsley 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt

Preparation
1. 1. Prepare rice according to the package directions. 2. 2. Melt butter in a large nonstick skillet over medium heat. Add carrot; cook 8 minutes or until tender, stirring frequently. Stir in rice, parsley, pepper, and salt; cook 1 minute. 3. Bell Pepper and Fennel variation: Prepare rice according to package directions. Heat 1 1/2 tablespoons olive oil in a large nonstick skillet over medium heat. Add 1/2 cup diced yellow bell pepper and 1/2 cup diced fennel bulb to pan; cook 8 minutes or until tender, stirring frequently. Stir in rice, 1 1/2 teaspoons chopped fresh oregano, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon salt; cook 1 minute. Serves 4 (serving size: about 3/4 cup) CALORIES 116 (0% from fat); FAT 5.4g (sat 0.7g); SODIUM 156mg

4. Cucumber and Feta variation: Prepare rice according to package directions. Combine cooked rice, 1 cup diced English cucumber, 1 1/2 tablespoons olive oil, 1 tablespoon fresh lemon juice, and 2 ounces crumbled feta cheese in a medium bowl; toss to coat. Stir in 1/2 teaspoon pepper and 1/4 teaspoon salt. Serves 4 (serving size: about 3/4 cup) CALORIES 149 (0% from fat); FAT 8.3g (sat 2.9g); SODIUM 308 mg 5. Tomatoes and Pine Nuts variation: Prepare rice according to package directions. Melt 1 1/2 tablespoons unsalted butter in a large nonstick skillet over medium heat. Add 1/4 cup pine nuts and 8 quartered cherry tomatoes to pan; cook 8 minutes or until tomatoes are tender, stirring frequently. Stir in rice, 1 tablespoon chopped fresh basil, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon salt; cook 1 minute. Serves 4 (serving size: 1/2 cup) CALORIES 163 (0% from fat); FAT 10.4g (sat 3.2g); SODIUM 152mg

Wild Rice Pilaf

1 cup of Wild rice, soaked and sprouted cup Pinenuts large Bell pepper cup Finely Chopped carrots 1 cup finely chopped broccoli 8 Sundried tomatoes, soaked 1 hr. or until soft 2 tablespoon Liquid aminos 1 large tomato, chopped 1 Garlic clove, minced cup finely chopped Red onion 3 tablespoons Extra virgin olive oil 1 large Apple, chopped Dash of sea salt Soak wild rice in pure water, at room temperature, for two days. Rinse twice a day, soaking rice in fresh water. Youll know rice is ready when the seeds burst open. The rice will literally look two-tone in color black and white. Once sprouted, drain rice and add remaining ingredients. Stir together. Great as a side dish to a nut burger or as a main entre.