Wild Rice With Spicy Pecans Recipes

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25 BEST WAYS TO USE WILD RICE



25 Best Ways to Use Wild Rice image

Forget jasmine and basmati because these quick and easy wild rice recipes are crazy-colorful, insanely flavorful, and jam-packed with antioxidants.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 25

Wild Rice Pilaf
Creamy Mushroom Wild Rice
No-Peek Chicken
Wild Rice with Roasted Chestnuts and Cranberries
Turkey Wild Rice Soup
Wild Rice Salad with Cranberries u0026amp; Pecans
Arugula and Wild Rice Salad with Zippy Lemon Dressing
Cozy Autumn Wild Rice Soup
Authentic Jambalaya
Wild Rice Stuffed Acorn Squash
Chicken Wild Rice Casserole
Butternut Squash Wild Rice Pilaf
Butternut Squash Wild Rice Pilaf with Pomegranate Seeds and Walnuts
Best Ever Wild Rice Stuffing
Wild Rice Stuffed Peppers
Wild Rice Cranberry Bread
Asparagus Fried Rice
Instant Pot Wild Rice Soup
Wild Rice Lentil Salad
Wild Rice and Mushroom Soup
Crab Stuffed Salmon
Braised Chicken Thighs with Wild Rice and Grapes
Panera Chicken and Wild Rice Soup
Wild Rice and Edamame Salad
Edamame Broccoli Wild Rice Salad

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious wild rice recipe in 30 minutes or less!

Nutrition Facts :

PECAN RICE



Pecan Rice image

Provided by Food Network Kitchen

Time 30m

Number Of Ingredients 0

Steps:

  • Cook 1 slice chopped bacon in butter in a saucepan. Add 1/2 small chopped onion and cook until soft. Add 1 1/2 cups basmati rice and cook, stirring, 2 minutes. Add 1 cup chicken broth, 1 1/4 cups water, and salt and pepper to taste. Bring to a simmer and cook, covered, 15 minutes. Add 1/3 cup chopped toasted pecans; cover and let stand 10 minutes. Fluff with a fork.

WILD RICE WITH SPICY PECANS



Wild Rice with Spicy Pecans image

Provided by Food Network

Number Of Ingredients 11

1 1/2 cups water
2 bay leaves
Salt and freshly ground pepper to taste
1 1/2 cups wild rice
3/4 cup pecan pieces
2/3 cup cranberries
2 tablespoons unsalted butter
2 to 3 tablespoons maple syrup
1/2 teaspoon cayenne pepper, or to taste
1 teaspoon ground cumin
1/2 teaspoon salt, or to taste

Steps:

  • Combine the water, bay leaves, salt and pepper to taste in a pot with a snug-fitting lid. Bring to a boil. Add the rice, reduce to a simmer, and cook 40 to 45 minutes.
  • Combine the remaining ingredients in a saute pan and saute over low heat until the nuts have toasted lightly. Remove from the heat and combine with the cooked wild rice.

WILD RICE WITH SPICY PECANS



Wild Rice With Spicy Pecans image

Make and share this Wild Rice With Spicy Pecans recipe from Food.com.

Provided by 2Bleu

Categories     Rice

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

3 cups water
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup wild rice
2 tablespoons unsalted butter
1/2 cup pecan pieces
1/4 teaspoon cayenne pepper
1 tablespoon maple syrup
1/2 teaspoon salt

Steps:

  • Combine the water, bay leaves, salt, and pepper in a pot with a tight fitting lid.
  • Bring to a boil. Add the rice, reduce to a simmer, and cook for 40 to 45 minutes.
  • When cooked stir in the butter, cover again and keep warm.
  • Combine the pecans, cayenne, maple syrup and salt in a saute pan and quickly cook over low heat until the nuts have lightly toasted.
  • Remove from the heat and combine with the cooked wild rice.

Nutrition Facts : Calories 201.3, Fat 10.7, SaturatedFat 3, Cholesterol 10.2, Sodium 394, Carbohydrate 23.6, Fiber 2.6, Sugar 3, Protein 4.8

SPICY WILD RICE WITH MUSHROOMS



Spicy Wild Rice with Mushrooms image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 1/4 cups wild rice blend as the label directs (discard the flavor packet, if included). Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add 1 sliced small shallot, 1 sliced jalapeno, 12 ounces sliced mixed mushrooms and 1/2 teaspoon kosher salt; cook, stirring, until tender, about 5 minutes. Fluff the rice and add to the skillet; season with salt. Stir in 3 tablespoons chopped cilantro.

WILD RICE WITH PECANS, RAISINS, AND ORANGE ESSENCE



Wild Rice with Pecans, Raisins, and Orange Essence image

Categories     Salad     Rice     Orange     Raisin     Pecan     Wild Rice     Simmer     Boil

Yield Makes 4 to 6 servings

Number Of Ingredients 10

3 cups water
1/2 cup long-grain wild rice
1/2 cup long-grain white rice
1 cup pecans, toasted and coarsely chopped
1 cup golden raisins
4 green onions (white and light green parts only), thinly sliced on a diagonal
1/4 cup (loosely packed) fresh mint leaves, finely chopped
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
Zest and juice of 1 large orange

Steps:

  • In a medium pot over high heat, bring 2 cups of water to a boil. Add the wild rice, cover, and reduce the heat to low. Simmer until the rice grains are tender, about 1 hour. Drain the cooked rice and transfer to a bowl to cool.
  • Meanwhile, in a second medium pot over high heat, bring remaining 1 cup of water and the white rice to a boil. Cover, reduce the heat to low, and simmer until the rice is tender and all the water is absorbed, about 15 minutes. Remove from the heat and let the rice rest in the pot for 5 minutes. Transfer to a bowl to cool.
  • Combine the wild and white rice, then add the pecans, raisins, onions, and mint and toss to combine.
  • In a small bowl, whisk together the olive oil, vinegar, orange zest, and juice, then pour it over the rice salad and toss to coat. Cover the salad and let it sit at room temperate for 2 hours. Season with salt and pepper and serve at room temperature.
  • DO AHEAD
  • The RICE SALAD can be prepared ahead and refrigerated, covered, overnight. Bring to room temperature before serving.

APRICOT-PECAN WILD RICE



Apricot-Pecan Wild Rice image

Dried apricots add sweetness and color to this dish. Seasoned with sage and thyme, the down-home dish is sure to have guests asking for seconds at your house, too.-Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 12 servings.

Number Of Ingredients 12

1-1/2 cups finely chopped onions
1-1/2 cups finely chopped celery
4 teaspoons canola oil
5 cups cooked wild rice
3/4 pound dried apricots, coarsely chopped
1-1/3 cups reduced-sodium chicken broth
1/2 cup coarsely chopped pecans, toasted
1/2 cup minced fresh parsley
2 teaspoons dried thyme
1 teaspoon rubbed sage
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a nonstick skillet, saute onions and celery in oil for 5 minutes or until tender. Transfer to a large bowl. Stir in the remaining ingredients. , Spoon into a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.

Nutrition Facts : Calories 204 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 282mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

WILD RICE WITH CRANBERRIES & PECANS



Wild Rice with Cranberries & Pecans image

I love this dish! It is one of my favorite side dishes. It's modified from a recipe by Diane Morgan in her book, The Thanksgiving Table. It can be a side dish, or a stuffing for poultry. It is not sweet at all, but the cranberries give a nice contrast with the rest of the ingredients.

Provided by P48422

Categories     Rice

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 16

3/4 cup wild rice
3/4 cup medium barley
1 3/4 cups vegetable broth (or chicken broth)
1/4 teaspoon salt
2 cups water
3 tablespoons olive oil
1 large yellow onion, finely chopped (about 12 oz.)
2 cloves garlic, minced
2 stalks celery, finely chopped
1 large carrot, peeled and finely chopped
1/4 teaspoon salt
1 tablespoon minced fresh sage
1 tablespoon fresh thyme leave
1/2 cup minced parsley
3/4 cup chopped pecans, toasted
3/4 cup dried cranberries (the sweetened kind)

Steps:

  • Combine the rice, barley, salt, broth and water in a saucepan, bring to a boil, reduce the heat to a simmer, partially cover and cook, stirring occasionally, until the rice is tender, about 40 minutes.
  • If any liquid is still remaining after the rice is cooked, drain the rice.
  • Heat the olive oil and saute the onion, garlic, celery and carrot until slightly soft but not brown about 3 minutes.
  • Sprinkle with the salt, cover the pan, adjust the heat to med-low and cook the vegetables until crisp-tender, 5 minutes longer.
  • Add the sage, thyme and parsley and saute 1 minute more.
  • Remove from heat.
  • Mix in the rice, the pecans and the cranberries.
  • Taste and adjust the salt and pepper to taste.
  • Note 1- substitutions: you can substitute any nut for the pecans (try walnuts or hazelnuts).
  • You can use all wild rice or all barley.
  • Note 2- this recipe was originally a stuffing recipe, but I like it as a side dish.
  • You can certainly use it to stuff poultry, though.

Nutrition Facts : Calories 250.6, Fat 13.1, SaturatedFat 1.5, Sodium 167, Carbohydrate 30.2, Fiber 6.3, Sugar 2.7, Protein 5.9

WILD RICE AND TOASTED PECAN PILAF



Wild Rice and Toasted Pecan Pilaf image

Categories     Onion     Rice     Side     Bake     Pecan     Bell Pepper     Gourmet     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Serves 8

Number Of Ingredients 9

1 cup pecan halves, chopped coarse
2 tablespoons unsalted butter, melted
3/4 teaspoon dried thyme, crumbled
1/4 teaspoon salt
1 large onion, halved lengthwise and sliced thin lengthwise
1 yellow bell pepper, cut into julienne strips
1/4 cup olive oil
2 1/2 cups wild rice (about 1 pound), rinsed well in several changes of water and drained
4 1/2 cups chicken broth

Steps:

  • Preheat the oven to 375°F. In a small baking pan toss the pecans with the butter, the thyme, and the salt until they are coated well and toast them in the middle of the oven for 10 minutes, or until they are crisp and fragrant.
  • In a flameproof casserole cook the onion and the bell pepper in the oil over moderately low heat, stirring, for 5 minutes, or until they are just softened, and with a slotted spoon transfer them to a bowl. Add the rice to the casserole and cook it, stirring constantly, for 1 minute. Stir in the broth, heated to boiling, and salt and pepper to taste and bring the mixture to a boil. Bake the mixture, covered, in the middle of the oven for 40 minutes. Stir in the onion mixture, bake the pilaf, covered, for 30 minutes more, or until the rice is tender and the broth has been absorbed, and stir in the pecans.

TEXAS PECAN RICE



Texas Pecan Rice image

For a special holiday side dish, I dressed up an old recipe to give it a little more Texas character. Everyone loved the savory flavor and crunchy pecans. -Joan Hallford, North Richland Hills, TX

Provided by Taste of Home

Categories     Side Dishes

Time 1h30m

Yield 10 servings.

Number Of Ingredients 14

1/2 cup unsalted butter, cubed
1-1/2 cups sliced fresh mushrooms
3 green onions, sliced
2 cups uncooked long grain brown rice
1 garlic clove, minced
1-1/2 cups chopped pecans, toasted
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon ground cumin
3 cans (10-1/2 ounces each ) condensed beef consomme, undiluted
2-1/4 cups water
5 bacon strips, cooked and crumbled
Toasted pecan halves, optional

Steps:

  • Preheat oven to 400°. In a Dutch oven, heat butter over medium-high heat. Add mushrooms and green onions; cook and stir until tender, 3-5 minutes. Add rice and garlic; cook and stir 3 minutes. Stir in pecans, salt, thyme, pepper and cumin. Add consomme and water; bring to a boil., Bake, covered, until liquid is absorbed and rice is tender, 1 to 1-1/4 hours. Transfer to a serving bowl. Top with bacon and, if desired, pecan halves.

Nutrition Facts : Calories 372 calories, Fat 24g fat (8g saturated fat), Cholesterol 29mg cholesterol, Sodium 783mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 4g fiber), Protein 10g protein.

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