Type what you have

Ingredients

• ✓ wild rice
• long-grain white rice
• black sesame seed
• green onion
• orange bell pepper
• yellow bell pepper
• red bell pepper
• bamboo shoot
• broccoli
• garlic
• chicken breast
• vegetable oil
• ginger
• garlic powder
• stevia powder
• sesame oil
• orange
• soy sauce

Instructions

1. 1 Combine soy sauce, orange juice, sesame oil, stevia powder, garlic powder, and ginger for teriyaki dressing in a small saucepan. Bring to a boil over medium-high heat, stirring constantly; continue cooking until the mixture thickens slightly. Remove and set aside.
2. 2 Heat a large skillet over medium-high heat. Add vegetable oil and heat until shimmering, 1 to 2 minutes. Add chicken and garlic; stir-fry for 2 to 3 minutes. Add broccoli and continue to stir-fry, 4 to 6 minutes. Add bamboo shoots and bell peppers; cook for an additional 4 to 6 minutes.
3. 3 Carefully pour the teriyaki dressing into the skillet (watch for splattering); cook until chicken is no longer pink in the center and juices run clear, and the vegetables are tender, about 5 minutes more.
4. 4 Remove from heat and stir in green onion and sesame seeds, reserving some of each for garnish. Serve immediately over cooked white and wild rice with the reserved green onions and sesame seeds.

By Mitchell Webber

Ingredients

• ✓ wild rice
• sesame oil
• vegetable oil
• sesame oil
• shallot
• green onion
• walnut
• cranberry
• white rice
• cornstarch
• turkey
• orange zest
• garlic
• ginger root
• white sugar
• plum wine
• white vinegar
• orange juice
• soy sauce
• turkey broth
• cranberry sauce
• shallot
• sesame oil
• green onion
• black pepper
• red chile
• vegetable oil

Instructions

1. 1 Heat 3 tablespoons vegetable oil in a small skillet over medium heat. Toast dried red chiles in the hot oil until they turn dark red, about 2 minutes. Toss black pepper, 2 chopped green onions, light sesame oil, and 1 small chopped shallot into the hot oil; remove from heat.
2. 2 Blend cranberry sauce, turkey broth, soy sauce, orange juice, white vinegar, plum wine, ginger, garlic, and orange zest in a blender until smooth. Transfer to a bowl. Stir toasted red pepper mixture into glaze. Divide glaze in half.
3. 3 Place turkey into a large basting bag and pour half the glaze over the turkey and into the cavity. Seal the bag and refrigerate turkey overnight.
4. 4 Dissolve cornstarch in the remaining half of the glaze and refrigerate in a covered container.
5. 5 Preheat oven to 325 degrees F (165 degrees C).
6. 6 Remove turkey from marinade; discard the used marinade. Set turkey onto a rack inside a roasting pan.
7. 7 Mix white rice, wild rice, dried cranberries, walnuts, 2 small chopped green onions, 1 chopped shallot, and 1 tablespoon sesame oil in a bowl. Lightly stuff the turkey cavity with the rice mixture. Combine 1/3 cup vegetable oil with 1/3 cup sesame oil in a bowl and set aside.
8. 8 Roast turkey in the preheated oven, basting with vegetable and sesame oil mixture every 15 minutes, until skin is browned and crisp, about 2 hours. Stir reserved glaze containing cornstarch thoroughly and baste turkey every 15 minutes until glaze has baked onto turkey and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), 1 1/2 to 2 more hours.

By Seattle Charlette

Ingredients

• ✓ wild rice
• pork chop
• onion soup mix
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Brown pork chops in a medium skillet over medium heat. In a medium bowl combine the soup mix and rice. Mix together and spread in the bottom of a 9x13 inch baking dish. Lay browned chops on top of rice. Pour water over all, gently. Cover dish tightly with aluminum foil and bake in the preheated oven for 1 hour, or until internal temperature of the pork has reached 145 degrees F (63 degrees C).

By Leslie in AK

Ingredients

• ✓ wild rice
• long grain rice
• sour cream
• green chile
• cheddar cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
2. 2 Prepare instant long grain and wild rice mix according to package directions.
3. 3 Spread 1/2 of the cooked rice mix over the bottom of the prepared baking dish. In a bowl, mix the sour cream and green chiles. Spread 1/2 of the sour cream mixture over rice, and top with 1/2 of the cheese. Repeat the layers.
4. 4 Bake 25 minutes in the preheated oven, or until bubbly.

By PC48

Ingredients

• ✓ wild rice
• water
• vegetable oil
• chicken breast
• green bean
• cream of mushroom soup
• mayonnaise

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Bring the wild rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 25 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more.
3. 3 While the rice cooks, heat the oil in a pan over medium heat. Add the chicken and cook until completely browned on all sides, about 5 minutes. Combine the rice, chicken, green beans, mushroom soup, and mayonnaise in a large baking dish.
4. 4 Bake in the preheated oven until the chicken is no longer pink in the center, about 45 minutes.

By JEHASTY

Ingredients

• ✓ wild rice
• chicken broth
• water chestnut
• butter
• salt
• mushroom
• onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring chicken broth to a boil in a medium saucepan.
3. 3 Mix chicken broth, uncooked wild rice, water chestnuts, 2 tablespoons butter, and salt in a 1 1/2-quart baking dish.
4. 4 Cover and bake in the preheated oven for 30 minutes.
5. 5 While rice mixture is baking, melt remaining butter in a medium skillet over medium heat. Place mushrooms and onion in the skillet; slowly cook and stir until tender. Stir mushrooms and onion into wild rice mixture.
6. 6 Cover and continue baking until liquid has been absorbed, about 30 more minutes.

By CORWYNN DARKHOLME

Ingredients

• ✓ wild rice
• lentil
• water
• vegetable broth
• mixed vegetable
• milk
• american cheese

Instructions

1. 1 Rinse and sort lentils, discarding any debris or blemished lentils.
2. 2 Combine lentils and water in a medium saucepan. Bring to a boil; cover, reduce heat to low and simmer for 5 minutes. Let stand for 1 hour, covered. Drain and rinse lentils.
3. 3 Using a medium saucepan cook rice according to package directions.
4. 4 In a medium stock pot add lentils, cooked rice, vegetable broth, frozen mixed vegetables, milk and American cheese. Bring to a boil; reduce heat to low and simmer, uncovered for 20 minutes. Garnish as desired.

By CORWYNN DARKHOLME

Ingredients

• ✓ wild rice
• water
• chicken broth
• corn kernel
• green onion
• red bell pepper
• green bell pepper
• parsley
• tarragon
• cornstarch
• water

Instructions

1. 1 In a medium sauce pan cook rice in 6 cups water until cooked through and tender.
2. 2 In a large saucepan or stock pot combine broth, cooked rice, corn, green onions, red and green bell pepper, parsley and tarragon. Mix well and cook over medium heat until mixture boils. Reduce heat and simmer 5 minutes or until corn is tender.
3. 3 In a small bowl, mix cornstarch and water. Add to soup mixture and cook for 5 minutes. Stir occasionally and serve once soup has thickened.

By CORWYNN DARKHOLME

Ingredients

• ✓ wild rice
• long grain rice
• ground beef
• corn
• cheddar cheese
• taco seasoning mix
• water
• green onion
• tortilla chip

Instructions

1. 1 Heat a large nonstick skillet over medium heat. Cook ground beef, crumbling as it cooks, until browned, about 8 minutes. Drain liquid from pan. Add water and taco seasoning to beef.
2. 2 Cook rice according to package directions. Add cooked rice to beef mixture; stir in corn. Increase heat and bring to a boil. Simmer until liquid is absorbed, about 7 minutes, stirring constantly. Remove pan from heat.
3. 3 Sprinkle in the cheese and mix to incorporate. Top with green onions if desired. Serve with tortilla chips.

By Uncle Ben's

Ingredients

• ✓ wild rice
• butter
• pork chop
• water
• long grain rice
• herb
• corn
• tomato

Instructions

1. 1 Heat butter in a skillet over medium heat; cook pork chops in the melted butter until cooked through, 10 to 15 minutes. Remove pork chops from skillet and cut into bite-sized pieces.
2. 2 Pour water and long grain and wild rice mix with herbs into the same skillet; stir well. Layer pork chop pieces over rice. Pour corn over pork chops layer; top with tomatoes. Cover skillet and simmer until rice is tender and liquid is absorbed, 30 to 40 minutes.

By CHELEE

Ingredients

• ✓ wild rice
• chicken leg quarter
• instant long grain rice
• water
• cream of chicken soup
• sour cream
• garlic
• garlic
• broccoli

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken quarters in a 9x13 inch baking dish and bake in preheated oven, covered, for 45 minutes.
3. 3 Meanwhile, in a large bowl combine rice and seasoning packages, water, soup, sour cream, crushed garlic, minced garlic and broccoli. Mix well.
4. 4 Remove chicken to a platter and drain oil. Spread rice mixture in the bottom of the baking dish, then arrange chicken on top of rice. Bake uncovered for 30 to 45 minutes, or until wild rice is opened up and liquid is absorbed.

By Eve Lange

Ingredients

• ✓ wild rice
• ground beef
• long grain rice
• water
• taco seasoning mix
• corn
• cheddar cheese
• green onion
• tortilla chip

Instructions

1. 1 Heat a large nonstick skillet over medium heat. Cook ground beef, crumbling as it cooks, until browned, about 8 minutes. Drain liquid from pan. Add water and taco seasoning to beef.
2. 2 Cook rice according to package directions. Add cooked rice to beef mixture; stir in corn. Increase heat and bring to a boil. Simmer until liquid is absorbed, about 7 minutes, stirring constantly. Remove pan from heat.
3. 3 Sprinkle in the cheese and mix to incorporate. Top with green onions if desired. Serve with tortilla chips.

By Uncle Ben's

Ingredients

• ✓ wild rice
• olive oil
• onion
• mushroom
• cashew
• rosemary
• chicken stock
• long grain rice

Instructions

1. 1 Heat oil in a skillet over medium heat. Saute onions until tender and translucent. Stir in mushrooms, and saute until soft. Add rosemary, and cook for 1 minute. Stir in cashews, and cook for 1 minute. Transfer to a medium saucepan.
2. 2 Pour in chicken stock, and stir in rice. Cover, and bring to a boil. Reduce heat, and simmer until water is absorbed. Remove from heat, and let stand for 5 minutes. Stuff into the cavity of a small roasting chicken.

By Grant Andrew Dzuba

Ingredients

• ✓ wild rice
• carrot
• chicken
• long grain rice
• mushroom
• onion
• pea
• spinach
• chicken broth
• cream of mushroom soup
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
2. 2 Place carrots in a microwave-safe bowl. Add 1 tablespoon water. Cover tightly with plastic wrap; poke holes in wrap to vent. Microwave on High for 1 minute. Drain.
3. 3 Combine chicken, rice and contents of seasoning packet, carrots, mushrooms, onion, peas, and spinach in a bowl. Stir in broth and soup. Pour mixture into prepared baking dish. Cover with foil.
4. 4 Bake, covered, 45 minutes. Remove foil and bake until hot and bubbling, about 45 more minutes. Top with shredded cheese just before casserole is done.

By Uncle Ben's

Ingredients

• ✓ wild rice
• water
• green onion
• grape
• chickpea
• cranberry
• garlic
• rosemary
• lemon
• salt
• oregano
• maple syrup
• olive oil

Instructions

1. 1 Stir water and rice together in a medium saucepan. Cover and cook over medium heat until rice is soft and starts to split, about 40 minutes. Note: leave rice slightly undercooked so it does not fall apart.
2. 2 Drain and place in the refrigerator to cool for about 15 minutes.
3. 3 Meanwhile, slice green onions as thinly as you can. Set aside a portion of the greens for garnish. Toss remaining green onions in a bowl with grapes, chickpeas, cranberries, garlic, and rosemary.
4. 4 Squeeze lemons into a separate bowl; watch for seeds! Stir in salt and oregano until oregano is crushed and begins to steep in the lemon juice. Whisk in maple syrup and olive oil until dressing begins to emulsify.
5. 5 Add cooled rice to the salad mix. Add dressing and toss lightly. Garnish with reserved green onions.

By weelittlevegan

Ingredients

• ✓ wild rice
• chicken broth
• water
• andouille sausage
• sweet onion
• mushroom
• garlic
• cream of mushroom soup

Instructions

1. 1 In a saucepan, combine the wild rice, chicken broth, water, sausage, onion, mushrooms and garlic. Bring to a boil, then reduce heat to low, cover, and simmer for 25 to 30 minutes, or until rice is tender. Remove from the heat, and stir in the cream of mushroom soup. It's that easy!

By Josh Mobley

Ingredients

• ✓ wild rice
• olive oil
• mushroom
• onion
• garlic
• dill weed
• oregano
• chicken broth
• pearl barley
• pea
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Add mushrooms and onion and cook until onion is soft, about 3 minutes. Add garlic, dill, and oregano; cook for 1 minute. Hit Cancel.
2. 2 Stir chicken broth and wild rice into the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Stir in barley and peas, put the lid back on, and let sit for 10 minutes. Remove the lid and let sit until barley is tender and mixture has thickened, about 5 minutes longer. Season with salt and pepper.

By Soup Loving Nicole

Ingredients

• ✓ wild rice
• vegetable broth
• brown rice
• olive oil
• balsamic vinegar
• sherry
• garlic
• salt
• black pepper
• cardamom
• black bean
• shiitake mushroom
• cranberry
• parsley

Instructions

1. 1 Combine vegetable broth, wild rice, brown rice, and olive oil in a saucepan; bring to a boil, reduce heat to low, cover with a lid, and simmer for 20 minutes. Stir balsamic vinegar, sherry, garlic, salt, black pepper, and cardamom into rice; cover with a lid and continue simmering until flavors start to combine, about 10 minutes.
2. 2 Stir black beans, mushrooms, cranberries, and parsley into rice mixture; continue cooking over low heat until rice is tender and mixture is hot throughout, 10 to 15 minutes more.

By Kate1040

Ingredients

• ✓ wild rice
• chicken broth
• water
• green onion
• bacon
• margarine
• all-purpose flour
• salt
• poultry seasoning
• black pepper
• half-and-half
• turkey meat
• sherry

Instructions

1. 1 In a large pot over medium heat, combine chicken broth, water, green onions and wild rice. Bring to a boil, then reduce heat and simmer until rice is tender, 35 to 40 minutes.
2. 2 Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Allow to cool and then crumble. Set aside.
3. 3 When rice is tender, melt the margarine in a medium saucepan over medium-low heat. Stir in flour, salt, poultry seasoning and pepper all at once. Cook, stirring, until smooth and bubbly. Stir in half-and-half and cook until thickened, 2 minutes. Stir half-and-half mixture into rice mixture. Stir in bacon, turkey and sherry. Heat through and serve.

By Jordanna Novak

Ingredients

• ✓ wild rice
• brown rice
• water
• instant long grain rice
• white bread
• sage
• thyme
• garlic powder
• celery
• carrot
• onion
• granny smith apple
• chicken broth

Instructions

1. 1 In a large saucepan or rice cooker, combine the brown rice and water. Bring to a boil, then cover and reduce heat to low. Set a timer for 20 minutes. When that time is up, stir in the instant wild rice. Continue to simmer, covered, until the rice is tender and water has been absorbed, 10 to 15 more minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Spread the bread cubes over a baking sheet and season with sage, thyme, and garlic powder. Bake for 10 minutes, or until bread is lightly toasted and spices are fragrant. Set aside to cool slightly. Leave the oven on.
3. 3 In a large bowl, toss the bread cubes with the celery, carrot, onion, and apples. Stir in the rice until evenly distributed. Pour into a lightly greased 9x13 inch baking dish. Pour the chicken broth evenly over the top. Cover with aluminum foil.
4. 4 Bake for 30 minutes in the preheated oven, or until heated through. Remove the aluminum foil and bake an additional 10 minutes if you like a crispy top.

By Lisa

Ingredients

• ✓ wild rice
• chicken breast
• onion
• celery
• water
• white wine
• salt
• curry powder
• long grain rice
• butter
• mushroom
• cream of mushroom soup
• sour cream

Instructions

1. 1 Place chicken breasts in a large pot. Add onion, celery, water, wine, salt, and curry powder; bring to a boil. Reduce heat to low, cover, and simmer for 1 hour. Remove from heat and strain, reserving broth. Allow chicken to cool enough to handle. Remove meat from bones and cut into bite-sized pieces; set aside.
2. 2 Combine reserved broth with water as needed to measure 4 1/4 cups. Pour into a medium saucepan and add butter; stir well. Bring to a boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed, about 20 minutes. Remove from heat.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
4. 4 Combine cooked chicken, cooked rice, and mushrooms in a large bowl. Stir in condensed soup and sour cream. Spoon into the prepared baking dish.
5. 5 Bake in the preheated oven until hot and bubbly, about 1 hour.

By Katherine Denning

Ingredients

• ✓ wild rice
• chicken broth
• onion
• carrot
• celery
• white mushroom
• garlic
• salt
• black pepper
• chicken breast
• thyme
• bay leaf
• milk
• all-purpose flour
• parsley

Instructions

1. 1 Stir chicken broth, onion, carrot, rice, celery, mushrooms, garlic, salt, and pepper together in a 6-quart slow cooker. Nestle in chicken, thyme, and bay leaves.
2. 2 Cover and cook on Low until chicken and wild rice are tender, about 7 hours. An instant-read thermometer inserted near the bone of each breast should read 165 degrees F (74 degrees C).
3. 3 Remove chicken from the slow cooker. Increase heat to High. Discard chicken bones and shred meat; set aside. Discard thyme sprigs and bay leaves.
4. 4 Whisk milk and flour together in a medium bowl. Stir into slow cooker and cook on High until thickened, about 10 minutes. Gently stir in chicken. Garnish with parsley.

By Ms Julie

Ingredients

• ✓ wild rice
• brown rice
• water
• orange juice
• salt
• agave nectar
• olive oil
• apple cider vinegar
• kale
• red bell pepper
• pine nut
• red grape
• celery
• parsley
• basil
• lemon

Instructions

1. 1 Bring brown and wild rice blend, water, orange juice, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook, uncovered, for 5 minutes more. Remove from heat and let cool, 20 to 30 minutes.
2. 2 Combine agave nectar, olive oil, and apple cider vinegar in a small bowl for the dressing.
3. 3 Add dressing, kale, bell pepper, pine nuts, grapes, celery, parsley, basil, and lemon zest to the cooled rice and mix well. Refrigerate for 1 hour before serving.

By Missy

Ingredients

• ✓ wild rice
• delicata squash
• olive oil
• olive oil
• turkey sausage
• celery
• onion
• garlic
• sage
• rosemary
• thyme
• cherry
• parsley
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil or parchment paper.
2. 2 Brush cut sides of squash with 2 teaspoons oil. Place cut-sides down on the baking sheet.
3. 3 Bake in the preheated oven until soft, 20 to 25 minutes.
4. 4 Heat 1 tablespoon oil in a medium pan over medium-high heat. Add turkey sausage. Saute, breaking up into small crumbles, until browned, 2 to 3 minutes. Reduce heat to medium and add celery, onion, garlic, sage, rosemary and thyme. Continue cooking until vegetables are soft, 4 to 5 minutes. Stir in rice, cherries, and parsley until mixture is warmed through, 1 to 2 minutes.
5. 5 Turn squash halves over so they are cut-side up. Fill with the sausage mixture and top with Parmesan cheese. Return to oven and bake until cheese is melted, 2 to 3 minutes.

By France Cevallos

Ingredients

• ✓ wild rice
• pork chop
• salt
• pepper
• water
• mushroom
• chicken bouillon granules
• cream of mushroom soup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a skillet with a small amount of oil, brown the chops seasoned with salt and pepper. Spray a large 9x13 inch casserole dish with nonstick spray. Sprinkle the washed rice evenly in bottom of dish.
3. 3 Add water and mushrooms. Sprinkle with chicken bullion. Arrange the chops on top and spoon soup over chops and rice. Cover casserole with aluminum foil and seal tightly. Bake for 1 1/2 hours to 2 hours or until rice and chops are tender.

By Starbuck

Ingredients

• ✓ wild rice
• mayonnaise
• white vinegar
• sugar
• salt
• pepper
• turkey
• green onion
• red grape
• almond

Instructions

1. 1 Cook rice according to package directions. Remove from heat and set aside to cool.
2. 2 Whisk together mayonnaise, vinegar, sugar, salt, and pepper in a medium bowl. Stir in rice, turkey, onion, and grapes until evenly coated with dressing. Cover and refrigerate for 1 to 2 hours.
3. 3 Sprinkle slivered almonds over salad before serving.

By GINNYKAE

Ingredients

• ✓ wild rice
• butter
• olive oil
• beef stew meat
• all-purpose flour
• water
• long grain rice
• mushroom

Instructions

1. 1 Melt butter with olive oil in a large heavy pot or Dutch oven over medium heat. Place flour in a shallow bowl and dredge the beef tips in the flour. Brown the beef in the hot butter and oil, stirring often, about 15 minutes.
2. 2 Pour water into the pot and scrape to dissolve browned food bits from the bottom of the pot. Stir in the flavor packets from the rice mix and dissolve; mix in the rice and mushrooms. Bring the mixture to a simmer and reduce heat to medium-low; simmer until beef is tender and the rice has absorbed the liquid, 20 to 30 more minutes.

By Dawn R

Ingredients

• ✓ wild rice
• chicken broth
• cooking spray
• cream of mushroom soup
• chicken
• carrot
• onion
• red pepper flake
• red bell pepper

Instructions

1. 1 Bring chicken broth to a boil in a saucepan; add wild rice. Reduce heat to medium-low, cover, and simmer until the rice is tender, 55 minutes. Remove from heat and cool for 5 minutes.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
3. 3 Mix mushroom soup, chicken, carrot, onion, and red pepper flakes in a bowl; fold in wild rice.
4. 4 Arrange red bell pepper halves in the prepared casserole dish. Fill each half with chicken-rice filling. Cover casserole dish loosely with aluminum foil.
5. 5 Bake in the preheated oven until filling is heated through and bubbling, about 45 minutes.

By wwwsgdlcqxyz

Ingredients

• ✓ wild rice
• water
• brown rice
• cherry
• brown sugar
• almond
• celery
• orange juice
• red wine vinegar
• orange zest

Instructions

1. 1 Bring 2 cups water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered, about 5 minutes more.
2. 2 Meanwhile, bring remaining 1/2 water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 45 minutes.
3. 3 Combine cherries, brown sugar, and almonds in a large nonstick skillet; cook and stir over medium heat until brown sugar melts and cherries and almonds are coated, about 6 minutes. Stir in brown rice, wild rice, celery, orange juice, red wine vinegar, and orange zest; cook, stirring frequently, until heated through, about 5 minutes.

By TANYABOP

Ingredients

• ✓ wild rice
• water
• barley
• olive oil
• kale
• raisin
• walnut
• feta cheese
• chipotle mustard
• black pepper

Instructions

1. 1 Bring 2 cups water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered for 5 minutes.
2. 2 Bring 1 1/4 cups water and barley to a boil in a saucepan. Cover, reduce heat to low, and simmer until barley is tender, about 30 minutes.
3. 3 Heat oil in a skillet over medium heat; cook and stir kale until bright green and softened, 3 to 5 minutes.
4. 4 Mix wild rice, barley, kale, raisins, walnuts, feta cheese, mustard, and black pepper together in a bowl.

By Ekaterina Petkova