Wild Rice With Hazelnuts And Citrus Recipes

WILD RICE STUFFING WITH HAZELNUTS AND DRIED CRANBERRIES

Wild Rice Stuffing with Hazelnuts and Dried Cranberries image

Categories Nut Rice Side Bake Thanksgiving Cranberry Dried Fruit Fall Hazelnut Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free

Yield Makes 12 to 16 servings

Number Of Ingredients 11

Ingredients

1/2 cup (1 stick) butter
2 large onions, chopped
1 garlic clove, minced
6 3/4 cups canned low-salt chicken broth
2 cups wild rice (about 13 ounces)
2 cups long-grain brown rice
2 cups dried cranberries
1/2 cup chopped fresh parsley
2 tablespoons chopped fresh thyme
1 1/2 cups hazelnuts, toasted, husked, coarsely chopped
1 cup chopped green onions

Steps:

Melt 1/2 cup butter in heavy large pot over medium-high heat. Add onions and garlic and sauté until tender, about 4 minutes. Add chicken broth. Bring to boil. Add wild rice. Reduce heat to medium-low. Cover and simmer 30 minutes. Mix in brown rice; cover and simmer until rice is just tender and most liquid is absorbed, about 30 minutes longer.
Stir cranberries, parsley and thyme into rice. Cover and cook until liquid is absorbed, about 5 minutes longer. Mix in hazelnuts and green onions. Season generously with salt and pepper.
To bake stuffing in turkey:
Loosely fill main cavity with stuffing. Butter ceramic baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes.
To bake all of stuffing in baking dish:
Preheat oven to 350°F. Butter 15x10x2-inch glass or ceramic baking dish. Transfer stuffing to prepared dish. Cover dish with buttered foil, buttered side down; bake stuffing until heated through, about 40 minutes.

WILD RICE AND BERRIES WITH POPPED RICE

Wild Rice and Berries With Popped Rice image

As delicious simmered until tender as it is popped until puffy and crisp, real hand-harvested wild rice, available from a few vendors online, is unlike any commercial paddy rice. Nutty and woodsy, it cooks in half the time of commercial wild rice and tastes of the piney forests and clear northern lakes. In the Anishinaabe language, wild rice is "manoomin," or "good berry," and is served at many ceremonies in the Great Lakes region, from holiday celebrations to weddings and funerals. I often garnish this dish with fresh or dried ramp leaves, depending on the time of year, but chive stems or sliced scallions are a simple substitute. Top with roasted turnips and winter squash or serve with sautéed vegetables, roast meat or pan-seared fish.

Provided by Sean Sherman

Categories dinner, grains and rice, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 1/4 cups long-grain wild rice (about 8 ounces), rinsed (see Note)
1/2 cup mixed dried berries (any combination of cranberries, blueberries or sour cherries)
3 tablespoons maple syrup
1/4 cup whole hazelnuts, crushed
2 tablespoons hazelnut oil
Fine sea salt
Whole chive stems (or scallions, thinly sliced on the diagonal), for garnish

Steps:

Heat the oven to 350 degrees.
In a large saucepan, bring 5 cups water to a boil over high. Stir in 1 cup wild rice along with the dried berries and maple syrup. Once the mixture comes back to a boil, reduce the heat so the liquid is just simmering, cover and cook until the grains begin to open, 20 to 40 minutes, checking doneness after about 20 minutes. (The rice is done when it has opened slightly, is tender and has quadrupled in size.)
Drain the excess liquid from the rice. (The cloudy cooking liquid tastes sweet and nutty and can be sipped on its own, reserved for use in the roast turkey with berry-mint sauce and black walnuts, or used as a stock substitute.)
Meanwhile, toast the hazelnuts: Heat the oven to 350 degrees. Arrange the hazelnuts in a single layer on a baking sheet and toast them until the skin blisters and cracks, and they begin to smell nutty, 10 to 12 minutes. Transfer the nuts to a clean dish towel and massage them aggressively to remove most of the skins. Crush the nuts directly in the towel using the flat side of a knife or the bottom of a small, heavy frying pan.
Add the remaining 1/4 cup rice to a dry medium skillet and cook the rice over high heat, shaking the pan, until it begins to darken and about half of the kernels have popped, 2 to 3 minutes. Remove from the heat.
Drizzle the boiled rice with the hazelnut oil and season to taste with salt. Divide among bowls and garnish with the popped rice, hazelnuts and chives.

WILD RICE WITH WATERCRESS AND HAZELNUTS

Wild Rice with Watercress and Hazelnuts image

The sturdier your cress, the longer this salad will hold up at room temperature.

Provided by Nick Nutting

Categories Bon Appétit Rice Hazelnut Garlic Watercress Side Maple Syrup Mustard

Yield 8 servings

Number Of Ingredients 12

Ingredients

2 cups wild rice
1 bay leaf
Kosher salt
1/3 cup skin-on hazelnuts
6 tablespoons unsalted butter
1 large onion, thinly sliced
6 garlic cloves, thinly sliced
1/4 cup sherry vinegar or red wine vinegar
1 tablespoon pure maple syrup
1 tablespoon whole grain Dijon mustard
Freshly ground black pepper
2 cups trimmed watercress, upland cress, or micro cress

Steps:

Cook rice and bay leaf in a large pot of boiling salted water until some grains have burst and rice is tender, 45-55 minutes. Drain thoroughly and spread out rice on a rimmed baking sheet to cool; discard bay leaf.
Meanwhile, preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8-10 minutes. Let cool, then rub hazelnuts in a clean kitchen towel to remove some of the skins. Gently crush nuts by pressing under the flat side of a chef's knife; set aside.
Heat butter in a large skillet over medium-low. Cook onion and garlic, stirring often, until onion is golden, 15-20 minutes. Remove from heat.
Whisk vinegar, maple syrup, and mustard in a large bowl until smooth. Scrape in onion mixture and cooled rice and toss to coat; season with salt and pepper. Fold in nearly all of the hazelnuts and cress, then transfer to a platter. Top with remaining hazelnuts and cress.
Do Ahead
Rice can be cooked 2 days ahead. Let cool; cover and chill. Rice mixture (without hazelnuts and cress) can be made 3 hours ahead; store airtight at room temperature.

LEMON WILD RICE

Lemon Wild Rice image

Categories Citrus Herb Rice Side Christmas Low Fat Vegetarian Lemon Fall Summer Vegan Christmas Eve Parsley Wild Rice Gourmet Fat Free Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 6

Ingredients

1/3 cup wild rice
3 1/2 cups water
1/2 medium onion
3/4 cup long-grain white rice
3 tablespoons chopped fresh flat-leafed parsley leaves
1 teaspoon freshly grated lemon zest

Steps:

Rinse wild rice under cold running water and drain in a sieve. In a 1-quart heavy saucepan bring wild rice and 2 cups water to a boil and simmer, covered, 40 minutes, or until rice is tender.
While wild rice is simmering, finely chop onion. After wild rice has been simmering 20 minutes, in a 3-quart heavy saucepan bring white rice, onion, and remaining 1 1/2 cups water to a boil and simmer, covered, 13 minutes. Remove white rice from heat and let stand, covered, 5 minutes. Drain wild rice in sieve and in a bowl combine with white rice. Stir in parsley and zest with a fork, fluffing rice, and season with salt and pepper.

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