Wild Rice Pilaf With Pistachios And Cranberries Recipes

CRANBERRY WILD RICE PILAF

Steps:

• Heat up a large deep skillet or pot over medium low flame. Add the olive oil ( or a splash of water ) and the chopped onion. Sautee with a pinch of sea salt until translucent.
• Stir in the grated carrot, thyme, oregano, sage, rosemary, bay leaves and red pepper flakes. Add the wild rice mix and mix well to combine. Allow it to toast together with the aromatics for a couple of minute.
• Add in the chopped bell pepper and 1 cup of the cranberries. Pour in the vegetable stock or water, stir and taste for seasonings. Add more sea salt to your taste.
• Bring the pilaf to a simmer, cover with a tight lid and cook on low flame for 50 minutes.
• Turn off the flame but do not remove the lid. Allow the rice to sit covered for 10 to 15 minutes and continue cooking in its own steam.
• Discard the bay leaves and the woody sprigs from the herbs. Use a fork and gently fluff up the rice.
• Serve warm or cold garnished with the remaining cranberries and fresh herbs.

WILD RICE PILAF

Steps:

• Melt 2 tablespoons of the butter in a medium saucepan, add the onion, and cook over low heat for 5 to 10 minutes, until translucent. Add 5 cups of water, 2 teaspoons of salt, and the wild rice. Bring to a boil, reduce the heat to very low, and simmer, covered, for 50 minutes to 1 hour, until the rice is tender. Drain well.
• Place the drained rice in a bowl, add the remaining tablespoon of butter, the scallions, 1 1/2 teaspoons salt, and the pepper. Taste for seasonings and serve hot.

WILD RICE PILAF WITH PISTACHIOS AND CRANBERRIES

Steps:

• Heat in 4 quart saucepan 4 cups of water and 2 cups wild rice. Bring to boil and lower heat and cover to simmer for about 35 - 40 minutes.
• Add cranberries and cook for another minute. Drain if necessary and keep rice covered and warm until ready for next step.
• Melt butter in heavy 5 quart Dutch oven and add onions, celery and carrots and saute for approximately 13 minutes.
• Transfer these vegetables to a bowl and keep warm until next rice mixture is done.
• In same Dutch oven, ADD chicken broth, remaining 2 cups of water and "white rice" and bring to a boil and then cover for about 16 - 18 minutes until all water is absorbed.
• Stir into white rice in Dutch oven, wild-rice mixture, vegetable mixture, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper; cook on medium-low until pilaf is heated through.
• Just before serving, gently stir chopped parsley and pistachio nuts into pilaf until evenly distributed. Transfer to large serving bowl. Makes about 13 cups.

WILD RICE PILAF WITH CRANBERRIES

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.

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.

CRANBERRY WILD RICE PILAF

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.

CRANBERRY WILD RICE PILAF

Steps:

• In a large saucepan, bring 6 cups of the broth and 6 cups of water to a boil; add wild rice and return to a boil.
• Reduce heat and simmer uncovered, stirring occasionally, until rice is tender but firm, about 35-40 minutes.
• In another saucepan, saute the onions in the butter until tender, about 10-12 minutes.
• Add the spices and stir until aromatic, then add the remaining broth and 3 cups of water, the cranberries, raisins, and orange zest.
• Season with salt and pepper, bring to a boil, then add the white rice and reduce heat to low, cover, and cook until rice is tender, about 20 minutes.
• Drain the wild rice.
• Remove the bay leaves from the white rice and discard.
• Mix together both rices and stir in the pine nuts; adjust seasonings if necessary.
• Serve hot.