WILD-RICE PILAF WITH CRANBERRIES AND PECANS
Wild rice marries with pecans and dried cranberries in an updated pilaf.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 9
Steps:
- Heat oil in a medium saucepan over medium heat. Add shallot, and cook, stirring occasionally, until tender, about 3 minutes. Add rice, and cook for 1 minute. Add chicken stock, and bring to a boil. Reduce heat, and simmer, covered, until rice is tender and starting to burst, 45 to 50 minutes. Drain any excess liquid. Transfer to a bowl.
- While rice cooks, preheat oven to 400 degrees. Arrange pecans on a rimmed baking sheet, and toast until browned and fragrant, about 8 minutes. Let cool. Coarsely chop pecans.
- Add toasted pecans, cranberries, raisins, and parsley to rice. Season with salt and pepper. Serve warm or at room temperature.
CRANBERRY-PECAN WILD RICE STUFFING
Mix dried apricots and dried cranberries into this thyme-scented stuffing with crunchy pecans.
Provided by Food Network Kitchen
Time 55m
Yield 6-8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F and butter a 2-quart baking dish. Heat the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until soft but not brown, about 10 minutes. Add the thyme and a pinch each of salt and pepper and cook for 1 minute more. Remove from the heat and transfer to a large bowl.
- Add the rice, parsley, pecans, cranberries and apricots to the onion mixture and toss well. Season with salt and pepper. Evenly spread in the prepared baking dish and bake until heated through, about 30 minutes. Sprinkle the top with parsley.
CRANBERRY WILD RICE
Nuts are a wonderful source of protein and nutrition so I look for ways to add them to all of my dishes. The addition of cranberries in this recipe makes it perfect for fall.-Dawn Bryant, Thedford, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring water and rice to a boil. Reduce heat; simmer, uncovered, for 50-60 minutes or until rice is tender., In a large skillet, saute the onion, cranberries and thyme in oil until onion is tender. Add garlic; cook 1 minute longer. Drain rice if needed; stir in onion mixture and pine nuts.
Nutrition Facts : Calories 238 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 42g carbohydrate (11g sugars, Fiber 3g fiber), Protein 6g protein.
CRANBERRY WILD RICE PILAF
This tender side dish is perfect for the holidays or any time you want to add a special touch. Dried cranberries, currants and almonds serve up color and texture. My co-workers all make this rice pilaf for their families. -Pat Gardetta, Osage Beach, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. In a saucepan, combine wild rice and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Remove from heat; stir in barley, currants and butter. Transfer to a greased 1-1/2-qt. baking dish. , Bake, covered, until wild rice and barley are tender, 50-60 minutes. Stir in almonds and cranberries.
Nutrition Facts : Calories 166 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 382mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic exchanges
CRANBERRY-WILD RICE BAKE
Enjoy this delicious rice and cranberries recipe - perfect for a side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h20m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°. Grease square baking dish, 8x8x2 inches. Place wild rice in wire strainer. Run cold water through rice, lifting rice with fingers to clean thoroughly.
- Heat wild rice and water to boiling in 2-quart saucepan, stirring occasionally; reduce heat to low. Cover and simmer 30 minutes; drain.
- Melt butter in 10-inch skillet over medium heat. Cook onion and mushrooms in butter, stirring occasionally, until onion is tender. Mix wild rice and onion mixture in baking dish. Mix broth, salt and garlic; pour over rice mixture.
- Cover and bake 1 1/4 hours. Stir in cranberries. Cover and bake 15 to 20 minutes or until liquid is absorbed.
Nutrition Facts : Calories 155, Carbohydrate 35 g, Cholesterol 5 mg, Fiber 7 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 410 mg
25 BEST WAYS TO USE WILD RICE
Forget jasmine and basmati because these quick and easy wild rice recipes are crazy-colorful, insanely flavorful, and jam-packed with antioxidants.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious wild rice recipe in 30 minutes or less!
Nutrition Facts :
CRANBERRY WILD RICE PILAF
Thanksgiving cranberry wild rice pilaf. 1 Pot, Easy, healthy + gluten free!
Provided by Florentina
Categories Side Dish
Time 1h
Number Of Ingredients 18
Steps:
- Heat up a large deep skillet or pot over medium low flame. Add the olive oil ( or a splash of water ) and the chopped onion. Sautee with a pinch of sea salt until translucent.
- Stir in the grated carrot, thyme, oregano, sage, rosemary, bay leaves and red pepper flakes. Add the wild rice mix and mix well to combine. Allow it to toast together with the aromatics for a couple of minute.
- Add in the chopped bell pepper and 1 cup of the cranberries. Pour in the vegetable stock or water, stir and taste for seasonings. Add more sea salt to your taste.
- Bring the pilaf to a simmer, cover with a tight lid and cook on low flame for 50 minutes.
- Turn off the flame but do not remove the lid. Allow the rice to sit covered for 10 to 15 minutes and continue cooking in its own steam.
- Discard the bay leaves and the woody sprigs from the herbs. Use a fork and gently fluff up the rice.
- Serve warm or cold garnished with the remaining cranberries and fresh herbs.
Nutrition Facts : Calories 368 kcal, Carbohydrate 75 g, Protein 10 g, Fat 3 g, Sodium 39 mg, Fiber 8 g, Sugar 21 g, ServingSize 1 serving
CRANBERRY-PEAR WILD RICE
Make and share this Cranberry-Pear Wild Rice recipe from Food.com.
Provided by ratherbeswimmin
Categories Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Add first 4 ingredients to a saucepan; bring to a boil.
- Cover, lower heat, and simmer 20-25 minutes or unitl liquid is absorbed.
- In a small saucepan, combine cranberries, sugar, and 3 tablespoons water; bring to a boil.
- Cook over medium-high heat, stirring frequently, for 3-4 minutes or until cranberry skins pop; drain.
- Combine rice, cranberries, and pear; mix well.
- Serve immediately.
Nutrition Facts : Calories 72.9, Fat 2, SaturatedFat 1.2, Cholesterol 5.1, Sodium 16.4, Carbohydrate 14.6, Fiber 1.6, Sugar 11.7, Protein 0.2
CRANBERRY-PEAR CRISP
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Combine the fresh and dried cranberries in a large bowl. Add 1 cup sugar, 3 tablespoons water and the vanilla and toss to coat. Lightly smash with a potato masher or fork to burst some of the cranberries. Add the pears, cinnamon, allspice and 2 tablespoons flour and toss to coat. Transfer to a 3-quart baking dish.
- Make the topping: Mix the remaining 1 cup flour, the pecans, oats, the remaining 1/2 cup sugar and the salt in a medium bowl, then stir in the melted butter. Use your fingers to pinch the topping into small clumps and sprinkle it over the fruit.
- Bake until the fruit is bubbling and the topping is golden brown, about 40 minutes. Serve warm or at room temperature.
CRANBERRY WILD RICE DRESSING
Steps:
- In a medium saucepan, combine rice, chicken stock, and seasoning blend and bring to a boil. Cover and reduce to a simmer for 5 minutes. Remove from heat and let rest for 5 minutes or until stock is absorbed. Stir in remaining ingredients and serve warm.
WILD RICE, APPLE, AND DRIED-CRANBERRY STUFFING
Categories Fruit Herb Side Bake Thanksgiving Stuffing/Dressing Cranberry Apple Fall Wild Rice Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Steps:
- Bring water to a boil in a 2-quart heavy saucepan, then add rice and 1/2 teaspoon salt. Reduce heat to low and cook, covered, until rice is tender and most grains are split open, 1 to 1 1/4 hours (not all liquid will be absorbed). Drain well in a colander and spread out in a baking pan to cool completely.
- Put oven rack in upper third of oven and preheat oven to 350°F.
- Spread bread cubes in a shallow baking pan and bake in upper third of oven until dry, about 20 minutes.
- Melt 1 stick butter in a large nonstick skillet over moderate heat, then cook onion and celery, stirring, until softened, about 8 minutes. Add apple and cook, stirring, until crisp-tender, about 5 minutes. Stir in herbs, pepper, and remaining teaspoon salt and cook, stirring, 2 minutes. Transfer to a large bowl and toss with rice, bread, and dried cranberries.
- Increase oven temperature to 450°F and butter a shallow 3-quart baking dish (13 by 9 inches).
- Spread stuffing evenly in baking dish and drizzle with turkey stock and melted butter. Bake, covered tightly with foil, in upper third of oven until heated through, about 20 minutes. Remove foil and bake until top is browned, 10 to 15 minutes more.
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CRANBERRY-PEAR WILD RICE STUFFING | VEGKITCHEN
From vegkitchen.com
4.7/5 (3)Total Time 55 minsCategory Bread Stuffing / ThanksgivingCalories 285 per serving
- Bring the broth to a simmer in a small saucepan. Stir in the wild rice, then cover and simmer gently until the water is absorbed, about 35 minutes.
- Heat the oil in a medium-sized skillet. Add the onion and sauté until translucent. Add the celery and sauté over medium heat until both are golden.
- Combine the onion-celery mixture with the cooked wild rice and all the remaining ingredients except the apple juice in a mixing bowl. Stir well to combine.
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