BROWN RICE WITH CRANBERRIES AND ALMONDS
I'm always looking to switch things up during the holiday season. This brown rice with cranberries and almonds dish is just the ticket. It is on the lighter side and uses ingredients I always have on hand. —Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large saucepan, bring broth to a simmer; reduce heat to low and keep hot. In a large skillet, heat butter over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add rice, bulgur and almonds; cook and stir until rice is lightly browned and has a nutty aroma, 2-3 minutes., Transfer to a greased 13x9-in. baking dish. Stir in cranberries, 1/2 cup parsley, green onions, salt and pepper. Stir in hot broth. Bake, covered, 45 minutes. Uncover and continue to cook until liquid is absorbed and rice is tender, 30-35 minutes longer. Remove from oven and fluff with a fork. Cover; let stand 5-10 minutes. Sprinkle with remaining parsley before serving.
Nutrition Facts : Calories 207 calories, Fat 8g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 658mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
PARTY BROWN RICE WITH PISTACHIOS AND CRANBERRIES
Flavorful,Robust and Good for You! Vegans can use water or Vegetable Stock recipe #54127 instead of chicken broth. This recipe is for a crowd s but can be easily cut in half.
Provided by Rita1652
Categories Brown Rice
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Place the rice in a large skillet and toast over a high flame for 1 minute.
- Add the 6 cups chicken stock and cardamom and bring to rolling boil.
- Lower heat to simmer cover and cook for 30 to 45 minutes, or until the rice is tender.
- Set aside.
- Heat the oil in a large skillet over a high flame.
- Add the onions and brown sugar and saute for 2 minutes.
- Add the ginger and saute for 1 minute, then add the garlic and cranberries and cook for another 2 to 4 minutes, or until heated through.
- Add the rice, pistachio nuts, cardamom, and salt, to taste.
- Cook for 30 seconds, stirring constantly.
- Remove from the heat and stir in parsley and scallions.
- Serve immediately.
Nutrition Facts : Calories 380.4, Fat 13.3, SaturatedFat 2.1, Sodium 652.5, Carbohydrate 54.3, Fiber 4.7, Sugar 4, Protein 12.1
WILD RICE PILAF WITH PISTACHIOS AND CRANBERRIES
Recipe given to me from a "terrific" foodie and wanted to post before lost in the holiday rush. Might be a wonderful bring-to-a-party dish.
Provided by Lalaloob
Categories Low Cholesterol
Time 1h15m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Heat in 4 quart saucepan 4 cups of water and 2 cups wild rice. Bring to boil and lower heat and cover to simmer for about 35 - 40 minutes.
- Add cranberries and cook for another minute. Drain if necessary and keep rice covered and warm until ready for next step.
- Melt butter in heavy 5 quart Dutch oven and add onions, celery and carrots and saute for approximately 13 minutes.
- Transfer these vegetables to a bowl and keep warm until next rice mixture is done.
- In same Dutch oven, ADD chicken broth, remaining 2 cups of water and "white rice" and bring to a boil and then cover for about 16 - 18 minutes until all water is absorbed.
- Stir into white rice in Dutch oven, wild-rice mixture, vegetable mixture, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper; cook on medium-low until pilaf is heated through.
- Just before serving, gently stir chopped parsley and pistachio nuts into pilaf until evenly distributed. Transfer to large serving bowl. Makes about 13 cups.
Nutrition Facts : Calories 219.3, Fat 3.8, SaturatedFat 1.3, Cholesterol 4.1, Sodium 32.7, Carbohydrate 40.9, Fiber 3.2, Sugar 2.5, Protein 6.1
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