Wild Rice Pilaf With Pecans And Cranberries Recipes

RICE PILAF WITH CRANBERRIES AND PECANS

Steps:

• Combine the wild rice blend and chicken broth in a pot. Cook the rice according to package directions.
• While the rice is cooking, melt the butter in a large skillet over medium heat.
• Add the onion and cook for 4-5 minutes or until softened.
• Add the apples and cook for another 3-4 minutes or until softened.
• Pour the cooked rice into the pan with the onions and apples, then stir to combine.
• Add the dried cranberries, pecans, rosemary and parsley to the pan. Stir until thoroughly mixed. Season to taste with salt and pepper, then serve.

WILD-RICE PILAF WITH CRANBERRIES AND PECANS

Steps:

• Heat oil in a medium saucepan over medium heat. Add shallot, and cook, stirring occasionally, until tender, about 3 minutes. Add rice, and cook for 1 minute. Add chicken stock, and bring to a boil. Reduce heat, and simmer, covered, until rice is tender and starting to burst, 45 to 50 minutes. Drain any excess liquid. Transfer to a bowl.
• While rice cooks, preheat oven to 400 degrees. Arrange pecans on a rimmed baking sheet, and toast until browned and fragrant, about 8 minutes. Let cool. Coarsely chop pecans.
• Add toasted pecans, cranberries, raisins, and parsley to rice. Season with salt and pepper. Serve warm or at room temperature.

WILD RICE PILAF WITH PECANS & DRIED CRANBERRIES ATK

Steps:

• WILD RICE:.
• Bring broth, 1/4 cup water, bay leaves and 1 bundle thyme to boil in medium saucepan over medium-high heat.
• Add wild rice, cover, and reduce heat to low. Simmer until rice is plump and tender and has absorbed most of the liquid, 35-45 minutes. (NOTE: Wild rice goes from tough to pasty very quickly, so begin checking the rice at the 35-minute mark and drain the rice as soon as it is tender.).
• Drain rice in fine-mesh strainer to remove excess liquid. Remove bay leaves and thyme sprigs. Return wild rice to now-empty saucepan, cover, and set aside.
• WHITE RICE:.
• While wild rice is cooking, place white rice in medium bowl and add enough water to cover by 2 inches. Using hands, gently swish grains to release excess starch. Carefully pour off water, leaving rice in bowl. Repeat rinsing 4-5 times, until water runs almost clear. Drain rice in fine-mesh strainer.
• Melt butter in medium saucepan over medium-high heat. Add onion, carrot, and 1 teaspoon salt and cook, stirring frequently, until vegetables are softened but not browned, about 4 minutes.
• Add rinsed and drained white rice and stir to coat grains with butter. Cook, stirring frequently, until grains begin to turn translucent, about 3 minutes.
• Meanwhile, bring 2 1/4 cups water to boil in small saucepan or in microwave.
• Add boiling water and second thyme bundle to white rice and return to boil. Reduce heat to low, sprinkle cranberries over white rice, and cover.
• Simmer until all liquid is absorbed, 16-18 minutes.
• Off heat, remove thyme sprigs and fluff rice with fork.
• GARNISH:.
• Combine wild rice, white rice mixture, pecans, and parsley in large bowl and toss with rubber spatula.
• Season with salt and pepper to taste; serve immediately.

CRANBERRY PECAN RICE PILAF

Steps:

• Melt butter in 2-quart saucepan over medium heat. Add rice. Cook and stir 2 to 3 minutes. Add broth and heat to boiling, stir once or twice. Reduce heat, cover and simmer 15 minutes or until liquid is absorbed. Remove from heat. Stir in cheese, cranberries, pecans and onions. Season to tast w/salt and pepper.
• *to toast pecans (or pine-nuts) spread on small baking sheet. Bake at 350 5-8 minutes (keep an eye they don't burn) or until golden brown. Stir frequently.