Fruited Wild Rice Salad

Ingredients

• 6 ozs grain (recipe, wild rice such as uncle ben)
• 3 tangelos
• 1 cup fuji apple (chopped gala)
• 1 cup granny smith apple (chopped)
• 12 cup dried cranberries
• 2 green onions (thinly sliced)
• 3 tbsps fresh parsley (chopped)
• 12 tsp fresh rosemary (chopped)
• 2 tbsps apple cider vinegar
• 1 tbsp olive oil
• 1 tsp dry mustard
• 12 tsp salt
• 14 tsp pepper
• 1 12 tbsps pine nuts (toasted)
• 1 sprig rosemary (optional) 

Preparation

1. Cook rice according to package directions, using 2 cups water. Omit salt, fat, and seasoning packet; cool completely.
2. Section tangelos over a bowl; reserve 2 tablespoons juice.
3. Combine cooked rice, tangelo sections, apple, and next 4 ingredients in a large bowl; toss gently.
4. Whisk together 2 tablespoons tangelo juice, vinegar, and next 4 ingredients; drizzle over rice mixture. Sprinkle with pine nuts; toss well. Cover and chill up to 4 hours. Garnish with rosemary sprigs, if desired. 

Recipe found at: http://www.yummly.com/recipe/external/Fruited-Wild-Rice-Salad-MyRecipes-269860

Rice Stuffed Sunburst / Patty Pan Summer Squash

Ingredients:

•  yellow pattypan squash (aka sunburst or scalloped I believe)
• 1 tablespoon olive oil
• 1/2 onion, chopped fine
• 2 garlic cloves, minced
• 1 cup long grain brown rice
• 2 cups vegetable broth (or sub your favourite broth)
• salt
• pepper
• 1/2 cup fresh parmesan cheese, grated
• 1 cup fresh spinach, chopped
• 1/4 cup fresh basil, chopped (or sub another favourite herb)
• 1 teaspoon olive oil

Directions:

1. Use a saute pan (with a lid) that will fit your 4 whole squash evenly. Add about 3 inches of water, lightly salt it and bring to a boil. Make sure your squash sit nice and flat -- cut off a bit on the bottom if need be, just not too much or you'll go through.


2. Place your squash in the boiling water, cover and allow it to cook for about 10 minutes, until just fork tender. While the squash cooks, chop up your other ingredients.


3. Once the squash is done, remove them gently and set them aside. Drain the water and clean out your pan.


4. Returning the pan to the stove, heat the 1 tbsp of olive oil over medium heat. Add in the onion and cook for about 5-7 minutes, until translucent. Add in the garlic and cook for just a few minutes, watching it doesn't burn.


5. Add in the raw rice and stir to coat. Add in the broth and bring to a boil. Depending on your broth, you may want to season with salt and pepper. Once at a boil, reduce the heat and cover. Cook for 45 minutes - at which time the rice should be cooked and liquid fully absorbed. (Depending on your rice, you may need slightly longer).


6. While the rice cooks, cut the tops off of the squash (just below the green part). You want enough of a opening to work with, without wasting too much of the squash. Next, scoop out some of the insides being careful not to break through the sides or bottom. I like to score a circle using a paring knife and then scoop out with a regular teaspoon. It's basically the seedy part you want to remove, you don't have to take much from around the sides. You can chop up parts of what you scoop out and add it into the rice mixture. Set your squash aside again.


7. Preheat your oven to 375. Have a baking dish ready (lightly oiled, or foil if you prefer).


8. When the rice is done, take it off the heat and add in the 1/2 cup of parmesan, the fresh basil and spinach. Mix.


9. Time to assemble. Using the 1 tsp of olive oil, lightly brush the outsides of the squash. Next, stuff the rice mixture into the hollow -- you can pack quite a bit in there, and have a bit overflowing on top. Place into the baking dish and finish by sprinkling the 1 tbsp of parmesan over top.


10. Bake for 20 minutes

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Mushroom & Wild Rice Frittata

Ingredients

Wild Rice

• 2 cups water
• 1/2 cup wild rice , rinsed
• 1/8 teaspoon salt

Frittata

• 5 large eggs
• 2 large egg whites
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 1/4 teaspoon ground nutmeg
• 2 teaspoons extra-virgin olive oil
• 1 cup chopped red onion
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried
• 1 pound mixed mushrooms (cremini, white button, shiitake), sliced
• 1/2 cup finely shredded Parmesan cheese
• 4 thin slices prosciutto (about 2 ounces), chopped 

Preparation

1. To prepare wild rice: Combine water, rice and salt in a small heavy saucepan; bring to a boil. Cover, reduce heat to maintain a simmer and cook until the rice is tender with a slight bite, 40 to 50 minutes. Drain; you’ll have about 1 1/2 cups cooked rice.
2. To prepare frittata: About 30 minutes after you start cooking the rice, beat eggs and egg whites in a large bowl with parsley, 1/4 teaspoon salt, 1/4 teaspoon pepper and nutmeg.
3. Position rack in upper third of oven; preheat broiler.
4. Heat oil in a 10-inch ovenproof skillet, preferably cast-iron, over medium heat. Add onion and the remaining 1/4 teaspoon each salt and pepper; cook, stirring, until softened, about 3 minutes. Stir in rosemary, then add mushrooms and cook, stirring frequently, until they release their liquid and the pan is dry, 6 to 8 minutes. Reduce heat to medium-low; stir in the rice.
5. Pour the reserved egg mixture evenly over the rice and vegetables. Partially cover and cook until set around the edges, about 5 minutes. Sprinkle with Parmesan and prosciutto. Place the pan under broiler and broil until the eggs are set and the top is nicely browned, about 2 minutes. Let stand for 5 minutes before 

Recipes found at: http://www.eatingwell.com/recipes/mushroom_wild_rice_frittata.html