Brown Butter Kale With Maple Molasses Pecans And Dried Cranberries Recipes
WILD-RICE PILAF WITH CRANBERRIES AND PECANS
Wild rice marries with pecans and dried cranberries in an updated pilaf.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 9
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.
MAPLE-MOLASSES PECANS
Use these pecans to garnish chef Tom Douglas's Brown Butter Kale recipe.
Provided by Martha Stewart
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper and spray with cooking spray or line with a nonstick baking mat; set aside.
- In a large bowl, mix together honey, syrup, molasses, vanilla, and salt. Add pecans and toss to combine. Spread pecans in a single, even layer on prepared baking sheet. Transfer to oven and bake for 15 minutes, stirring halfway through cooking.
- Remove pecans from oven and transfer to a large bowl; stir in melted butter. Spread pecans on a baking sheet lined with parchment paper; let cool completely.
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