Sherried Rice


  The cookbook put out by the Des Moines Symphony Guild, FanFare, has some great recipes.
  Many of them are geared to serving at a dinner party but that doesn’t stop you from serving them to your family. After all, they are special also.
  We are all rice eaters and when I saw this recipe for Sherried Rice, I just had to fix it. What a great dish. No one will believe you started with a box mix of wild rice. The additions put it over the top.  
Since I was serving it at home for just us, I did not use a fancy dish but if you are going to use it for a party put it in an attractive bowl and garnish with some fresh parsley.
  We had it with lime, dill, chicken breasts. A great combination. I hope some of you will try it. The recipe calls for walnuts, but I always use pecans so that it what I used.
Do keep in mind that it is quite rich so will go quite a ways.
Sherried Rice
6 ounce box of seasoned long grain, wild rice mix
Chicken broth
1 tablespoon lemon juice (Optional)
¼ cup finely chopped mushrooms
3 tablespoons butter
3 tablespoons dry sherry
2 tablespoons chopped parsley
½ cup coarsely chopped walnuts or pecans
  In a small saucepan, prepare rice mix according to package directions. Substituting chicken broth for water and omitting butter.Stir in lemon juice if using. Stir and bring to a boil. Lower heat, cover and simmer till liquid is absorbed and rice is tender about 25 minutes.
  While rice is cooking, saute mushrooms in butter. When mushrooms are tender add chopped nuts and saute a few minutes longer. Add chopped parsley and sherry and heat. When rice is done, stir mushroom mixture into the rice and put in serving bowl. Garnish with fresh parsley.
Yield: Serves 6

9 comments:

  1. Would you believe I've never cooked with sherry?

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  2. I have only been doing it for a few years myself. Do be sure that you buy Sherry not Cooking Sherry which has salt in it.
    There are two kinds of Sherry. Cream Sherry which is sweeter and Dry Sherry or the bottle might just say Sherry which is what most recipes will call for.
    The Sweet Sherry is very good in desserts.

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  3. Thanks for answering the question I was about to ask about cooking sherry. I have that on hand & use now & then. I will have to get a btl of the regular so I can try this. I love rice & love wild rice. I have a few really good wild rice salad type recipes. Thanks!

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  4. Here's an Artichoke Wild Rice Salad if you'd like to give it a try:

    3c. cooked wild rice
    6-1/2 oz jar marinated reese's artichoke hearts
    1/3 red pepper - chopped
    1/3 green pepper - chopped
    1/2-1c frozen peas
    4 small garden onions - minced
    salt & pepper
    2-3TB Wishbone Italian (add to taste)

    6 cherry tomatoes - quartered (for top)
    fresh parsley - 1 sprig chopped (for top)

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  5. Thanks, that looks good. I have some nice home grown tomatoes right not, so will have to give this a try. Being from Minnesota originally wild rice is a favorite with my family.

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  6. Originally from MN too. I used to make the Artichoke Wild Rice Salad for Christmas because it was so colorful & looked so nice in my clear bowl with holly painted on the glass. By the way: I just found my original recipe for the AWR Salad. It was my take on a salad I'd gotten at the LeAnn Chin deli in our Bylerly's store in MN. I frequently try to duplicate recipes of deli items or restaurant meals. Here is another one you might enjoy.

    Chippewa Wild Rice
    1 c wild rice
    1/2# sliced mushrooms
    1/2 c sunflower nuts
    3 tsp minced shallots
    1 bay leaf
    1 t Worcestershire Sauce
    3 c chicken broth (I use Swanson's Low Sodium)
    1/4 c butter

    Rinse wild rice under running water using strainer; drain well. Combine with mushrooms, sunflower nuts, bay leaf, Worcestershire Sauce & shallots in 2 qt casserole dish. Add broth, then dot w/butter. Cover & bake at 325º till rice is tender or liquid is absorbed. Approx. 1 1/2 hrs.

    A friend gave me this recipe so I don't know what book it is out of. I have a different variation on pg 86 of my Recipes from Minnesota with Love book by Betty Malisow that is more of a breakfast dish using bacon & eggs in it. I've not made that one...yet.

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  7. Nadine
    Bylerly's are one of my stores to shop at when I am in the Twin Cities area. Our Aunt lived very close to the Bylerly's in St Lois Park and took me there to try their Wild Rice and Ham Soup when it first opened. Yummy stuff.
    Thanks for the good looking recipes.

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  8. Nadine,
    I will have to try your Chippawa Wild Rice Recipe...
    If I do, do you mind if we post it with your comment on the post?
    It may be awhile before we make and post it...probably closer to Christmas.
    Sue

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  9. Sue...looks as tho it's already been posted with the comment. ;-)

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