Cooking Wild Rice

Chicken Wild Rice Salad With Dried Fruits and Peanuts

If you are looking to cut back on heavier foods and eat more salads, this is a great recipe for you. Do you enjoy salads but they leave you hungry (and wanting to snack!) a couple of hours after your meal? If so, this is a perfect salad recipe for you. It is healthy, much lighter than most meals, yet it contains protein, grain, fruits and nuts which will keep you from having hunger pangs before time for your next meal. Try this Chicken Wild Rice Salad with Dried Fruits and Nuts. It is a salad you will be glad to have in your recipe file.

CHICKEN-WILD RICE SALAD WITH DRIED FRUITS AND PEANUTS

1 pkg (6.2 oz) fast-cooking long-grain and wild rice mix

2 cups chopped, cooked chicken (or turkey)

1 medium apple, unpeeled and chopped

1 medium green bell pepper, chopped

1 medium stalk celery, chopped

1/2 cup dried chopped apricots

1/3 cup dried chopped cherries

2 tbsps soy sauce

2 tbsp tap water

2 tsp granulated sugar substitute such as Splenda

2 tsp cider vinegar

1/3 cup dry roasted peanuts

Cook rice mix as directed on the package, omitting the butter. Spread rice out evenly in a thin sheet on a large cookie sheet. Let stand for 10 minutes to cool. Stir occasionally to ensure even cooling.

In a large mixing bowl, mix chicken, apple, bell pepper, celery, apricots and cherries. In a small mixing bowl, mix together soy sauce, water, sugar substitute, and vinegar until sugar substitute is dissolved.

Add rice and soy sauce mixture to the chicken mixture; toss gently until all is coated. Add peanuts and toss gently.

Enjoy!

About the Author

For more of Linda’s recipes and diabetic writings visit http://diabeticenjoyingfood.squarespace.com

is wild rice ???

Crunchy kinda like soft in the middle and hard on the outside or did i cook it wrong ???? HELP it is for my exam ???

Forget the recipe.

Cover it with water and simmer until it begins to open up. Then cover and let it sit 10-20 minutes to finish. It will be chewy and some will have a “soft” crunch to them. If the water gets low just add alitle more to keep it covered.

It will not absorb all the water like white rice. It is not really a type of rice.

White folks ship wild rice from Minnesota.

http://www.mnwildrice.com/

The Indians sell it to retailers to resell.

Ina Garten: Google celebrates with pre-Thanksgiving recipe doodle
Google changed their logo today to a pre-Thanksgiving doodle that promotes the recipes of Ina Garten, the Barefoot Contessa.

Sargent Choice Cooking: Grilled Beef Tenderloin with Wild Rice Salad and Vegetables

 

Cooking Wild Rice

Even Diabetics can Enjoy This Dish With Rice Rosemary Shrimp

Sometimes we diabetics are told to stay away from rice. And we really should avoid white rice. But this recipe for rosemary shrimp with rice is diabetic friendly. The recipe for Brown and wild rice and the recipe is a ratio of 20 to 17 carbs per serving of protein. Rice a healthy alternative to grain if we use the brown rice and serve with a good protein item. Add a salad or steamed broccoli and you have a decent meal.

ROSEMARY shrimp with rice

(After following instructions, place shrimp in frig to marinate while preparing the rice.)

1 teaspoon olive oil or rapeseed oil

2 green onions, thinly sliced

1 1 / 2 teaspoon chopped fresh rosemary

1 / 2 cup uncooked brown and wild rice mix

1 1 / 3 cups chicken stock

In a medium saucepan, over medium heat, heat the oil. Add green onions and rosemary. Cook, stirring, for about two minutes to fragrant. Add the rice and mix. Add the chicken stock and bring to boil. Reduce heat and simmer 30 minutes or whatever your rice package recommends cooking. Stir with a fork and set aside while preparing the shrimp.

SHRIMP INSTRUCTIONS:

2 teaspoons olive or canola oil, divided

1 tablespoon white cooking wine (or another teaspoon lemon juice)

1 teaspoon lemon juice

1 clove garlic, minced

1 teaspoon fresh rosemary, chopped

1 / 2 pound med to large fresh shrimp, peeled and deveined

1 / 4 teaspoon salt

dash of freshly ground black pepper

Mix one teaspoon of oil, wine, lemon juice, garlic and rosemary together in a large plastic ziplock bag. Add shrimp to bag and mix well. Place in refrigerator for 30 minutes.

Remove the shrimp from bag and reserve the marinade. Heat a nonstick skillet on medium-high heat. Add remaining oil to the pan and turn to the bottom of the pan to cover. Add the shrimp and sprinkle them with the salt and pepper. Cook shrimp for 1 to 2 minutes. Flip shrimp to the other side, add the marinade and cook stirring, another minute or two until the prawns turn pink and opaque. Lay the shrimp over the rice to serve.

Makes 4 servings with each serving about 20 to 17 carbs protein.

Enjoy!

About the Author

A grandmother with diabetes along with other autoimmune diseases, Ilike to share diabetic recipes with others on my blog at http://diabeticenjoyingfood.squarespace.com.

What kind of bug is small, triangular with several stages, and eat rice?

I cooked some wild rice and white rice together, and when the water boiled, things that looked like little bugs appeared. It reminded me of a bristletail / silver fish, except the color. I do not ask, because I want the rice to eat, but because I want find out what kind of countermeasures that I do not have an infection. Thanks! I have previously india moths, which undermined by any form of flour and rice. These were different.

Bugs in rice is very common. They are often so small that you do not even see. It is most likely rice weevils. Washing your rice before cooking it helps. If the rice in a bowl and fill it with water, the bugs will float to the top. Create all the water you can get to help eliminate bugs. Then just rinse it a few times and continue with your recipe.

How To Cook Wild Rice With Herbs

Belgique Cookware Anodized….

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Reese 82315 Reese Wild Rice 12x4 OZ $57.2 Save on Reese Wild Rice (12x4 OZ). No Washing or Soaking is Necessary. Combine Rice 23/4 Cups Water and 1/2 Teaspoon Salt In Saucepan. Let Boil and Reduce Heat and Continue Cooking For About One Hour or Until Rice is Tender and Fully Open. When Fully Cooked Drain and Serve. Makes 21/2 Cups. This decriptions is informational only. Please review the actual product for ingredients and suggested serving prior to use.

Studies on Rice Cooking. $115.71 Rice, a major carbohydrate staple, is consumed as a cooked product. At home, rice is cooked in a 2:1 watertorice ratio; however, industrially rice is cooked in excess water with variable amounts of water amongst companies. Preliminary research has shown that different watertorice ratios and milling durations affect cooked rice properties. The research objective is to study the influence of watertorice ratios and milling durations on solids leached, water uptake and volumetric expansion of rice during cooking. Two cultivars of Arkansas rice, Francis and Jupiter, were milled for 10, 20, and 30 s with a McGill #2 mill. Rice samples were cooked in aluminum foil covered containers, boiled at watertorice ratios of 10:1, 15:1, and 20:1, and cooled with ice to recondensate water vapors and keep volume constant. After 20 min, the rice was weighed for amount of water uptake then placed in a volumetric cylinder with hexane to determine volumetric expansion. The excess water was dried to determine the weight of the solids leached. Solids leached increased significantly as the watertorice ratio increased (P Author: Rice, Marianne Cooper Binding Type: Paperback Number of Pages: 98 Publication Date: 2011/09/02 Language: English Dimensions: 9.69 x 7.44 x 0.20 inches