Soup Wild Rice Cranberry Recipes

CRANBERRY-WILD RICE BAKE

Cranberry-Wild Rice Bake image

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

Ingredients

1 cup uncooked wild rice
2 1/2 cups water
1 tablespoon butter or margarine
1 medium onion, chopped (1/2 cup)
1 cup sliced mushrooms
2 1/2 cups Progresso™ chicken broth (from 32-ounce carton), heated
1/4 teaspoon salt
2 cloves garlic, finely chopped
1 cup dried cranberries

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

CRANBERRY WILD RICE

Cranberry Wild Rice image

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

Ingredients

4 cups water
3/4 cup uncooked wild rice
1 small red onion, chopped
1/2 cup chopped dried cranberries
1 teaspoon dried thyme
1 tablespoon olive oil
3 garlic cloves, minced
2 tablespoons pine nuts, toasted

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.

SOUP - WILD RICE & CRANBERRY RECIPE

Soup - Wild Rice & Cranberry Recipe image

Provided by Claude

Number Of Ingredients 11

Ingredients

4 tablespoons butter
1 carrot, finely chopped
1 celery stalk, finely chopped
1/2 cup onion, finely chopped
3 tablespoons all-purpose flour
3 cups vegetable stock ( or chicken stock)
1-1/2 cups cooked wild rice
1/2 to 1 cup dried cranberries
1 cup of milk or half-and-half
2 tablespoons dry sherry
salt and pepper to taste

Steps:

Cook wild rice per package directions (50-60 minutes). Cook rice until the kernals are opened and slightly chewy rather than mushy. Melt butter in a 4 qt pot or dutch oven over medium heat. Add the carrot, celery and onion; cook until the carrot is tender about 8 minutes - stir occasionally. Add flour and stir until smooth. Gradually add the stock whisking constantly to prevent lumps. Increase heat to medium-high and stir until the soup is thickened - about 5 minutes. Stir in the rice and crandberries. Reduce heat, cover and simmer, stirring occasionally, until the cranberries are softened and plumped - about 15 minutes. Stir in milk and dry sherry. Stir occasionally until soup is warmed through. Season to taste - serve

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