Chicken And Wild Rice With Pecans Recipes

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PECAN RICE



Pecan Rice image

Provided by Food Network Kitchen

Time 30m

Number Of Ingredients 0

Steps:

  • Cook 1 slice chopped bacon in butter in a saucepan. Add 1/2 small chopped onion and cook until soft. Add 1 1/2 cups basmati rice and cook, stirring, 2 minutes. Add 1 cup chicken broth, 1 1/4 cups water, and salt and pepper to taste. Bring to a simmer and cook, covered, 15 minutes. Add 1/3 cup chopped toasted pecans; cover and let stand 10 minutes. Fluff with a fork.

CREAMY CHICKEN & CRANBERRY-PECAN WILD RICE



Creamy Chicken & Cranberry-Pecan Wild Rice image

The chicken and rice skillet you cook on weeknights gets upgraded with cranberries and pecans to deliver a weekend dish that wows.

Provided by My Food and Family

Categories     Home

Time 35m

Yield Makes 6 servings.

Number Of Ingredients 10

1 pkg. (6 oz.) long-grain & wild rice side dish
2 Tbsp. flour
1/2 tsp. each dried thyme leaves and black pepper
6 small boneless skinless chicken breasts (1-1/2 lb.)
2 Tbsp. oil
1/2 cup dried cranberries
1/2 cup coarsely chopped pecans, toasted
6 green onions, sliced, divided
1 cup fat-free reduced-sodium chicken broth
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

Steps:

  • Cook rice mix as directed on package. Meanwhile, mix flour, thyme and pepper; use to coat chicken. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165ºF).
  • Stir cranberries, nuts and 1/3 cup onions into cooked rice; spoon onto platter. Remove chicken from skillet, reserving drippings in skillet. Place chicken over rice mixture; cover to keep warm.
  • Add broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook on medium heat 2 to 3 min. or until cream cheese is melted and sauce is thickened, stirring constantly with whisk. Spoon half the sauce over chicken; sprinkle with remaining onions. Serve remaining sauce on the side.

Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 0 g

CHICKEN AND WILD RICE WITH PECANS



Chicken and Wild Rice with Pecans image

I found this recipe in a Southern Living cookbook. The rice that is used in this recipe really gives it a unique flavor. This is just a great combination of flavors and will be a new company's coming entree for me. I hope that you enjoy this wonderful dish.

Provided by Jenny Powers

Categories     Casseroles

Time 25m

Number Of Ingredients 12

1 c cup of uncooked rice select royal blend texmati rice (white, red, white and wild rice blend)
2 Tbsp unsalted butter
1 leek
16 oz package of sliced mushrooms, cleaned
1/2 c dry white wine
4 c diced cooked chicken breast ( i used rotisserie)
1 c sour cream
1 tsp salt
4 oz white cheddar cheese, shredded
1/2 tsp freshly ground pepper
1/2 c coarsely chopped pecans
chopped fresh chives for garnish

Steps:

  • 1. Cook the wild rice blend according to directions. It takes about 45 mins, but is so worth it.
  • 2. Remove the root and outer layers from the leek. Leave about 3 inches of the green part. Wash throughly. Slice the length in half, next cut the halves in half so you have 4 pieces. Chop them up fine, rinse well and drain on paper towels.
  • 3. Preheat the oven to 350 degrees. Melt the butter in a large skillet over medium low heat. Add chopped leek and cook until lightly browned ( what a fragrant aroma), Add the mushrooms and cook until tender, about 15 minutes. Add the wine and continue to cook for about 10 minutes.
  • 4. Combine cooked rice with the leek and mushroom mixture. Add chicken, sour cream, salt and pepper. Transfer to a greased 11x7 casserole dish. Top with the cheese, cook for 15 mins. Remove the casserole and top with the pecans and cook for 10 to 15 more minutes.

CREAMY CHICKEN & CRANBERRY-PECAN WILD RICE



Creamy Chicken & Cranberry-Pecan Wild Rice image

Recipe as published in Kraft Food & Family magazine. As these are many of our favorite flavors I thought I would post this. This is a very pretty presentation as well and would be great to serve to company.

Provided by CindiJ

Categories     Chicken Breast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons flour
1/2 teaspoon dried thyme leaves
1/2 teaspoon black pepper
6 small boneless skinless chicken breast halves (1-1/2 lb)
2 tablespoons canola oil
1/2 cup dried cranberries
1/2 cup pecan pieces, toasted
6 green onions, sliced, divided
1 (6 ounce) package long grain and wild rice blend, side dish prepared as directed on package
1 cup reduced-sodium fat-free chicken broth
6 ounces Philadelphia Cream Cheese, cubed

Steps:

  • Mix flour, thyme and pepper; coat chicken with flour mixture. Heat oil in large skillet on medium heat. Add chicken to skillet, cook 5-7 minutes on each side or until cook through (165 degree).
  • Stir cranberries, pecans and 1/3 cup of the onions into cooked rice; spoon onto serving platter. Remove chicken from skillet, reserving drippings in skillet. Place chicken over rice mixture; cover to keep warm.
  • Add broth to skillet; stir to break up browned bits from bottom of skillet. Add cream cheese; cook 2-3 minutes or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.
  • Spoon some of the sauce over each chicken piece and and garnish with reserved onions.
  • Serve remaining sauce on the side.

Nutrition Facts : Calories 354.3, Fat 24.1, SaturatedFat 7.1, Cholesterol 106.8, Sodium 230.7, Carbohydrate 6.7, Fiber 1.8, Sugar 2, Protein 28.2

CHICKEN, WILD RICE AND PECAN SALAD IN ROMAINE SPEARS



Chicken, Wild Rice and Pecan Salad in Romaine Spears image

Perfect for a cocktail party. Guests scoop the salad into lettuce leaves for easy eating. Simplify preparation by using purchased roasted chicken. Bon Appetit, February 1994.

Provided by swissms

Categories     Chicken

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 13

6 cups canned low sodium chicken broth
8 ounces wild rice
1 (2 1/2 lb) roasted chicken, skinned, boned, meat cut into 1/3-inch pieces
1 red bell pepper, chopped
2 bunches arugula, chopped
1/4 cup chopped green onion
3 tablespoons soy sauce
3 tablespoons rice vinegar
3 tablespoons oriental sesame oil
salt, to taste
ground black pepper, to taste
2 cups pecans, toasted, chopped
3 heads romaine lettuce

Steps:

  • Bring broth to boil in medium saucepan. Add rice and bring to boil. Reduce heat to low, cover and cook until just tender, about 50 minutes. Drain well.
  • Transfer rice to large bowl. Mix in chicken, bell pepper, arugula and green onions.
  • Mix soy sauce, vinegar and oil in small bowl. Pour over salad and mix to coat. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.).
  • Mix nuts into salad. Place salad in center of platter. Reserve outer romaine leaves for another use. Arrange inner leaves on platter around salad.

Nutrition Facts : Calories 403.3, Fat 26.6, SaturatedFat 4.4, Cholesterol 43.1, Sodium 342.1, Carbohydrate 25.3, Fiber 6.6, Sugar 3.8, Protein 20.3

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