Wild Rice And Roasted Peanut Holiday Dressing Recipes

WILD RICE AND ROASTED PEANUT HOLIDAY DRESSING

Steps:

• Melt 4 tablespoons butter in a non-stick skillet over medium heat. Add wild rice; saute until rice browns slightly, 3 to 5 minutes. Slowly pour in 4 cups Swanson® Unsalted Chicken Stock. Add poultry seasoning, salt, pepper, sage, and bay leaf. Reduce heat and simmer for 20 minutes. (Not all the water will have been absorbed.) Remove bay leaf and transfer rice to a large mixing bowl.
• Preheat oven to 375 degrees F (190 degrees C). Grease a baking dish with 2 tablespoons unsalted butter.
• Melt 4 tablespoons butter in the same non-stick skillet over medium heat. Add celery and onions; saute until just translucent, 3 to 5 minutes. Transfer to the mixing bowl with cooked wild rice; stir well to combine. Add bread cubes, chopped and whole peanuts, and 2 cups Swanson® Unsalted Chicken Stock. Gently toss to combine. Transfer rice and bread cubes mixture to prepared baking dish.
• Bake in preheated oven until the top just starts to brown, 30 to 40 minutes. Garnish with parsley and serve.

ASIAN BROWN RICE AND PEANUT SALAD TOSS

Steps:

• In small saucepan, bring water to boil over high heat.
• Stir in rice, & return to boil.
• Reduce heat to low, cover & simmer 25 minutes or until rice is tender & liquid is absorbed.
• With fork, fluff rice & spread out on greased baking sheet.
• Cool to room temperature, about 30-40 minutes.
• Meanwhile, place large skillet over medium-high heat.
• Add peanuts & stirring frequently, toast 3-4 minutes, or until fragrant & beginning to lightly brown.
• Place in medium bowl.
• Add water chestnuts, snow peas, onion, bell pepper & cranberries, then add cooled rice.
• In small bowl, combine vinegar, honey, soy sauce & pepper flakes.
• Add to rice mixture, then toss to coat.

WILD RICE AND ROASTED PEANUT HOLIDAY DRESSING

Steps:

• Melt 4 tablespoons butter in a non-stick skillet over medium heat. Add wild rice; saute until rice browns slightly, 3 to 5 minutes. Slowly pour in 4 cups Swanson® Unsalted Chicken Stock. Add poultry seasoning, salt, pepper, sage, and bay leaf. Reduce heat and simmer for 20 minutes. (Not all the water will have been absorbed.) Remove bay leaf and transfer rice to a large mixing bowl.
• Preheat oven to 375 degrees F (190 degrees C). Grease a baking dish with 2 tablespoons unsalted butter.
• Melt 4 tablespoons butter in the same non-stick skillet over medium heat. Add celery and onions; saute until just translucent, 3 to 5 minutes. Transfer to the mixing bowl with cooked wild rice; stir well to combine. Add bread cubes, chopped and whole peanuts, and 2 cups Swanson® Unsalted Chicken Stock. Gently toss to combine. Transfer rice and bread cubes mixture to prepared baking dish.
• Bake in preheated oven until the top just starts to brown, 30 to 40 minutes. Garnish with parsley and serve.

WILD RICE WITH DRIED FRUIT AND NUTS

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.

WILD RICE AND ROASTED PEANUT HOLIDAY DRESSING

Steps:

• Melt 4 tablespoons butter in a non-stick skillet over medium heat. Add wild rice; saute until rice browns slightly, 3 to 5 minutes. Slowly pour in 4 cups Swanson® Unsalted Chicken Stock. Add poultry seasoning, salt, pepper, sage, and bay leaf. Reduce heat and simmer for 20 minutes. (Not all the water will have been absorbed.) Remove bay leaf and transfer rice to a large mixing bowl.
• Preheat oven to 375 degrees F (190 degrees C). Grease a baking dish with 2 tablespoons unsalted butter.
• Melt 4 tablespoons butter in the same non-stick skillet over medium heat. Add celery and onions; saute until just translucent, 3 to 5 minutes. Transfer to the mixing bowl with cooked wild rice; stir well to combine. Add bread cubes, chopped and whole peanuts, and 2 cups Swanson® Unsalted Chicken Stock. Gently toss to combine. Transfer rice and bread cubes mixture to prepared baking dish.
• Bake in preheated oven until the top just starts to brown, 30 to 40 minutes. Garnish with parsley and serve.