WILD RICE WITH DRIED FRUIT AND NUTS
This wild rice side dish goes well with roasted chicken, turkey, or braised pork shoulder.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 7
Steps:
- Thinly slice scallions, separating white and green parts. In a medium saucepan, heat olive oil over medium-high. Add scallion whites and cook, stirring often, until soft, 3 minutes; season with salt and pepper. Add wild rice and cook according to package instructions.
- Meanwhile, in a small saucepan, combine vinegar, dried cherries, and 2 tablespoons water. Bring to a boil over medium-high. Reduce to a simmer and cook until vinegar is almost absorbed, 3 minutes. Transfer to a bowl and add rice mixture, scallion greens, and chopped pecans. Stir well to combine and season to taste with salt and pepper. Serve warm or at room temperature.
Nutrition Facts : Calories 253 g, Fat 9 g, Fiber 4 g, Protein 6 g
WILD RICE, BROWN RICE AND DRIED FRUIT PILAF
Serve as a side salad, put it on a buffet table or use it to stuff roasted chicken or turkey. From Rose Reisman's The Complete Light Kitchen.
Provided by gailanng
Categories Brown Rice
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Combine the wild and brown rice with the stock in a saucepan. Bring to a boil. Reduce the heat to a simmer, cover and cook for 35-40 minutes, or just until the rice is tender. Drain off the excess liquid. Place the rice in a large serving bowl and set aside to cool.
- Stir the pecans, green onion, cranberries, apricots and cilantro into the cooled rice.
- Whisk the olive oil, juice concentrate, lemon juice, soy sauce, vinegar, sesame oil and garlic together in a small bowl. Pour the dressing over the salad and toss to coat. You can prepare up to a day in advance and refrigerate. Bring to room temperature before serving.
Nutrition Facts : Calories 198.9, Fat 8.2, SaturatedFat 0.9, Sodium 47.7, Carbohydrate 28.4, Fiber 2.7, Sugar 2.6, Protein 4.6
FRUIT AND WILD RICE PILAF
From a Sun-Maid magazine ad - different from any I found posted. Makes a nice "almost" sweet side to pork and turkey.
Provided by NurseJaney
Categories Rice
Time 38m
Yield 4-5 cups, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in medium saucepan over med-high heat.
- Add onions and celery.
- Cook 3 minutes, stirring occasionally.
- Add broth, water, rice, contents of seasoning packet, and fruit.
- Bring to boil. Reduce heat to med-low.
- Cover and simmer 25 minutes, or until liquid is absorbed.
- Stir in pecans and serve.
Nutrition Facts : Calories 221.5, Fat 13.1, SaturatedFat 4.4, Cholesterol 15.3, Sodium 86, Carbohydrate 26.4, Fiber 2.4, Sugar 17.7, Protein 4
PECAN RICE PILAF
This is one of my stand-by side dishes, which can complement most meat and meatless entrees. It is special enough for company and quick enough for weeknights.-Jacqueline Oglesby, Spruce Pine, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute pecans in 2 tablespoons butter until toasted; remove from the pan and set aside., In the same pan, saute onion in remaining butter until tender. Add rice; cook and stir until rice is lightly browned, 3-4 minutes. Stir in the broth, 2 tablespoons parsley, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Add carrots; simmer until rice is tender, 3-5 minutes longer. Stir in toasted pecans and remaining parsley. Fluff with a fork. Freeze option: Reserving pecans for later, freeze cooled pilaf in a freezer container. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish, adding 2-3 tablespoons water to moisten, until heated through. Toast pecans; add to pilaf.
Nutrition Facts : Calories 313 calories, Fat 16g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 623mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
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