WILD RICE, QUINOA & CRANBERRY SALAD
This fragrant salad is a vitamin and protein powerhouse. Toss in leftover cooked turkey to make it a meal the next day. -Jerilyn Korver, Bellflower, California
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 14
Steps:
- Rinse wild rice thoroughly; drain. In a large saucepan, combine rice and 5 cups broth; bring to a boil. Reduce heat; simmer, covered, 60-70 minutes or until rice is fluffy and tender. Drain if necessary., Meanwhile, in a small saucepan, bring remaining broth to a boil. Add quinoa. Reduce heat; simmer, covered, 15-20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork., Place a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer., Finely grate enough peel from oranges to measure 2 teaspoons; place in a large bowl. Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Working over the same large bowl with orange peel to catch juices, cut along the membrane of each segment to remove fruit. Cut orange sections in half; stir into orange juice and peel. Add cranberries, almonds, parsley, rice, quinoa and onion mixture., In a small bowl, whisk oil, thyme, vinegar, salt and pepper until blended. Pour over rice mixture; toss to coat.
Nutrition Facts : Calories 317 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 595mg sodium, Carbohydrate 51g carbohydrate (15g sugars, Fiber 6g fiber), Protein 11g protein.
WILD RICE AND QUINOA MUFFINS WITH CRANBERRIES
Color, texture, fiber, flavor--it's all here! And protein from the quinoa!! Recipe comes from Mollie Katzen's Sunlight Cafe. The range of sugar allows you to make these sweeter or not, according to your taste. If you are using leftover cooked grains and they have been salted, reduce the salt accordingly. The timing does not include cooking the grains beforehand.
Provided by WiGal
Categories Healthy
Time 35m
Yield 10 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Lightly spray 10 standard (2 1/2 inch diameter) muffin cups with cooking spray.
- Place the flour, salt, baking powder, and brown sugar in a medium to large bowl.
- Break up any little clumps of sugar with your fingers, and then stir the mixture until thoroughly combined.
- Stir in the granulated sugar, if you like your muffins on the sweet side.
- Add the cooked grains, using a fork or your fingert so separate and distribute them throughout.
- Stir in the dried cranberries.
- Measure the 1 cup milk into a 2-cup liquid measurer.
- Add the egg and vanilla, and beat gently with a fork or a small whisk until smooth.
- Slowly pour this mixture into the dry ingredients, adding the melted butter at the same time.
- Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened.
- Don't overmix; a few lumps are okay.
- Spoon the batter into the prepared muffin cups.
- For smaller muffins, fill the cups about four-fifths full. For larger muffins, fill them up to the top.
- If you have extra batter, spray one or two additional muffin cups with non-stick cooking spray and fill with the remaining batter.
- Bake in the midddle of the oven for 20 to 25 minutes, or until lightly browned on top and a toothpick inserted into the center comes out clean.
- Remove the pan from the oven,then remove the muffins from the pan and place them on a rack to cool.
- Wait at least 30 minutes before serving.
Nutrition Facts : Calories 245.8, Fat 6.7, SaturatedFat 3.7, Cholesterol 34.2, Sodium 253.6, Carbohydrate 40.3, Fiber 2, Sugar 10.2, Protein 5.9
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.
NORTHWOODS MUFFINS
Even family and friends who aren't fond of wild rice rave about these golden muffins flecked with colorful blueberries and cranberries. They're a terrific take-along treat.
Provided by Taste of Home
Time 30m
Yield 16 muffins.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, buttermilk and butter. Stir in dry ingredients just until moistened. Fold in the rice, blueberries and cranberries. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 134 calories, Fat 4g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 198mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.
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