Wild Rice And Bulgur Pilaf With Dried Cranberries Recipes

RICE PILAF WITH CRANBERRIES

Rice Pilaf With Cranberries image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Cook 1 1/4 cups wild rice blend in chicken broth with 1/2 cinnamon stick, as the label directs. Cook 1/2 minced onion in a skillet with 3 tablespoons butter, 5 minutes. Add 1/3 cup sliced almonds and cook 2 minutes. Add 1/3 cup dried cranberries and cook 2 more minutes. Toss with the rice. Top with chopped parsley.

CRANBERRY WILD RICE PILAF

Cranberry Wild Rice Pilaf image

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

Ingredients

3/4 cup uncooked wild rice
3 cups chicken broth
1/2 cup medium pearl barley
1/4 cup dried currants
1 tablespoon butter
1/3 cup sliced almonds, toasted
1/4 cup dried cranberries, chopped

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

WILD RICE PILAF WITH CRANBERRIES

Wild Rice Pilaf With Cranberries image

Provided by Florence Fabricant

Categories side dish

Time 2h

Yield 8 - 10 servings

Number Of Ingredients 9

Ingredients

2 cups small fresh chanterelles or coarsely diced shiitake mushroom caps
1/2 cup chopped celery
1 cup finely chopped onion
2 cups small fresh chanterelles or coarsely diced shiitake mushroom caps
1 cup dried cranberries
2 cups wild rice
5 1/2 cups chicken or turkey stock
Salt and freshly ground black pepper
4 tablespoons butter or vegetable oil, or a mixture

Steps:

Preheat oven to 350 degrees.
In a heavy ovenproof casserole, heat the butter or oil. Add the celery and onion and saute over medium heat until tender. Stir in the mushrooms and cranberries and saute until softened.
Stir in the wild rice and the stock. Bring to a simmer and season with salt and pepper.
Put in the oven and bake one hour and 15 minutes. Remove from the oven and set aside, covered, for 15 minutes before serving.

Nutrition Facts : @context http, Calories 267, UnsaturatedFat 6 grams, Carbohydrate 42 grams, Fat 8 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 535 milligrams, Sugar 12 grams, TransFat 0 grams

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.

WILD RICE AND BULGUR PILAF WITH DRIED CRANBERRIES

Wild Rice and Bulgur Pilaf With Dried Cranberries image

Got this from my mother, who told me recently (when I served her a 'Zaar bulgur recipe) that she'd never eaten bulgur before. But this recipe is on a yellowed, crumbling newspaper clipping, so I guess she meant to! We tried it and it's great.

Provided by KLHquilts

Categories Grains

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 cups wild rice, cooked
2 teaspoons olive oil
1 onion, chopped
1/2 cup celery, diced
1/3 cup dried cranberries
3/4 cup Bulgar wheat (coarser grain)
13 1/2 ounces vegetable broth (or low-sodium chicken broth)
1/4 teaspoon thyme (dried)
2 scallions, sliced thin
salt and pepper

Steps:

Heat oil in large nonstick skillet over medium-high heat.
Add onion, celery, cranberries and bulgur.
Cook until wheat is browned, 3-4 minutes, stirring often to prevent burning.
Add cooked wild rice, broth, and thyme.
Stir well.
Simmer, covered, until wheat is cooked (about 15 minutes).
Stir in green onions.
Season with salt and pepper to taste.
This can be served immediately (while warm), or you can make it 1-2 days ahead and refrigerate.
To reheat, cover and bake at 350 for 45 minutes.

Nutrition Facts : Calories 193, Fat 2, SaturatedFat 0.3, Cholesterol 0.5, Sodium 171.8, Carbohydrate 38.1, Fiber 3.9, Sugar 2.6, Protein 7.3

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