WILD RICE PILAF WITH CRANBERRIES
Provided by Florence Fabricant
Categories side dish
Time 2h
Yield 8 - 10 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 267, UnsaturatedFat 6 grams, Carbohydrate 42 grams, Fat 8 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 535 milligrams, Sugar 12 grams, TransFat 0 grams
ALMOND CRANBERRY RICE PILAF
Provided by Valerie Bertinelli
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the almonds and cook, stirring constantly, until golden and nutty smelling, about 3 minutes. Transfer to a small bowl and reserve.
- Melt the remaining 2 tablespoons butter in the saucepan and add the onions. Cook, stirring occasionally, until softened, about 5 minutes. Add the rice and cranberries and cook, stirring, until well coated, about 1 minute. Add the chicken broth, 1 1/2 cups water, 1/2 teaspoon salt, and pepper to taste, and increase the heat to medium-high. Bring to a boil, then cover and reduce the heat to low. Cook until all the liquid has been absorbed, about 18 minutes. Take off the heat and let stand, covered, for 5 minutes. Stir in half of the reserved almonds and the parsley, and season with salt and pepper. Garnish with the remaining toasted almonds.
CRANBERRY WILD RICE PILAF
A lovely long grain and wild rice pilaf with touches of fruits and nuts. Perfect for serving with chicken and turkey. Different from the usual stuffings. Cook time is concurrent.
Provided by PalatablePastime
Categories Rice
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 454.4, Fat 12.4, SaturatedFat 4.2, Cholesterol 15.2, Sodium 59.5, Carbohydrate 81.2, Fiber 5.1, Sugar 23.9, Protein 8.9
CRANBERRY WILD RICE
Nuts are a wonderful source of protein and nutrition so I look for ways to add them to all of my dishes. The addition of cranberries in this recipe makes it perfect for fall.-Dawn Bryant, Thedford, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring water and rice to a boil. Reduce heat; simmer, uncovered, for 50-60 minutes or until rice is tender., In a large skillet, saute the onion, cranberries and thyme in oil until onion is tender. Add garlic; cook 1 minute longer. Drain rice if needed; stir in onion mixture and pine nuts.
Nutrition Facts : Calories 238 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 42g carbohydrate (11g sugars, Fiber 3g fiber), Protein 6g protein.
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.
CRANBERRY WILD RICE PILAF
This tender side dish is perfect for the holidays or any time you want to add a special touch. Dried cranberries, currants and almonds serve up color and texture. My co-workers all make this rice pilaf for their families. -Pat Gardetta, Osage Beach, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 166 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 382mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic exchanges
CRANBERRY AND ALMOND RICE PILAF
I've been making this dish for years - it's different from typical rice pilaf dishes in that the cranberries add the sweetness and the tartness that you don't expect in a savory dish. Oh, and it's super hard to fumble.
Provided by BOGINIA2
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onion in hot oil until tender and translucent, about 5 minutes.
- Stir cranberries and jasmine rice into onion until rice is coated with oil and rice is lightly toasted, about 5 minutes more.
- Pour chicken broth into skillet and season with kosher salt and black pepper.
- Bring rice mixture to a boil over high heat, then cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 22 minutes.
- Remove skillet from heat; stir green onions, cilantro, and almonds into rice mixture. Adjust seasoning if necessary.
Nutrition Facts : Calories 212.6 calories, Carbohydrate 39.4 g, Cholesterol 1.5 mg, Fat 3.9 g, Fiber 1.6 g, Protein 5.1 g, SaturatedFat 0.6 g, Sodium 285.2 mg, Sugar 6.1 g
WILD RICE PILAF WITH PISTACHIOS AND CRANBERRIES
Recipe given to me from a "terrific" foodie and wanted to post before lost in the holiday rush. Might be a wonderful bring-to-a-party dish.
Provided by Lalaloob
Categories Low Cholesterol
Time 1h15m
Yield 15 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 219.3, Fat 3.8, SaturatedFat 1.3, Cholesterol 4.1, Sodium 32.7, Carbohydrate 40.9, Fiber 3.2, Sugar 2.5, Protein 6.1
WILD RICE PILAF WITH PORCINI, CRANBERRIES & TOASTED ALMONDS
This rice pilaf is an elegant dish to serve for special occasion! It goes well with so many different proteins... VIDEO https://www.youtube.com/watch?v=YKsuXukxD60
Provided by CLUBFOODY
Categories < 4 Hours
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium pot, combine wild rice, ¾ cup chicken broth and 1 tablespoons butter; bring to a boil, cover, reduce heat to a simmer and cook for 40 minutes.
- Place porcini in a small bowl, add enough water to cover and soak for 30 minutes. In a small skillet on medium heat, toast almonds; remove from the heat and set aside. Place basmati rice in a fine sieve over a bowl and rinse until water is no longer cloudy; let it drain. After 30 minutes, drop porcini in a fine sieve and let it drain.
- After 40 minutes, add basmati to wild rice. Pour the remaining broth (1 ½ cups), give a good stir and bring to a boil. Cover, reduce heat to a simmer and cook for 15 minutes.
- In another pot over medium heat, add butter. When melted, add onion and sauté for 2 minutes. Add porcini, making sure to leave dirt behind, and garlic; sauté for 1 minute. Pour in white wine and cook until almost evaporate; stir and remove from the heat.
- When rice is cooked, add porcini mixture, cranberries and toasted almonds; season with freshly ground black pepper and sea salt. Give a good stir, cover, remove from the heat and let the rice rest for 5 minutes before serving. For the final touch, sprinkle chopped parsley for each bowl.
WILD RICE PILAF WITH PECANS & DRIED CRANBERRIES ATK
Make and share this Wild Rice Pilaf With Pecans & Dried Cranberries ATK recipe from Food.com.
Provided by KateL
Categories Long Grain Rice
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 438.7, Fat 16.6, SaturatedFat 4.8, Cholesterol 15.3, Sodium 426.3, Carbohydrate 64.1, Fiber 4.8, Sugar 3.2, Protein 10.3
BARLEY, WILD RICE, AND CRANBERRY PILAF
A great side dish - the flavors go well with Thanksgiving dinner. The recipe says serve at room temp, but we re-heated it and served it warm. Everyone really liked it.
Provided by SweetChef
Categories Rice
Time 45m
Yield 6 large servings., 6 serving(s)
Number Of Ingredients 12
Steps:
- In medium saucepan with lid, boil water, add barley, wild rice and salt. Return to boil, reduce heat to low, cover and cook about 40 min or until barley is tender.
- While barley and rice is cooking, pour orange juice over cranberries and set aside.
- Drain any excess liquid from cooked barley and rice mixture. Place rice and barley in large bowl.
- Drain cranberries, reserving liquid.
- Toss cranberries with barley and rice.
- Mix 5 tbsp orange juice with lemon juice and onion. Whisk in olive oil and season to taste with salt and pepper. Pour dressing over barley mixture.
- Add chopped parsley and walnuts. Mix well. Serve at room temperature or chilled.
Nutrition Facts : Calories 371.6, Fat 25.2, SaturatedFat 2.9, Sodium 202.8, Carbohydrate 33.4, Fiber 6.4, Sugar 5, Protein 6.9
WILD AND BROWN RICE PILAF WITH CRANBERRIES
Categories Side Bake Thanksgiving High Fiber Cranberry Dried Fruit Fall Healthy Brown Rice Wild Rice Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 11
Steps:
- 1. Plump the cranberries in the wine for about 20 minutes. Drain the cranberries and reserve the liquid.
- 2. To make the brown rice, sweat the onions in the reserved cranberry liquid until the onions are translucent. Add the brown rice and stock. Bring the liquid to a boil and cover the pot tightly. Cook in a 350°F(175°C) oven until the rice is tender and has absorbed all the liquid, about 40 minutes.
- 3. To prepare the wild rice, bring the apple cider, stock and wild rice to a boil in a medium sauce pot. cover the pot tightly, and cook in a 350°F(175°C) oven until the rice is tender and has absorbed all the liquid, about 90 minutes.
- 4. Place the unpeeled shallots on a bed of coarse salt in a 375°F(190°C) oven until the exterior is very crisp about 20 minutes. Allow the shallots to cool. Remove the skin and shred the flesh.
- 5. Combine both rices and the plumped cranberries. Garnish with the roasted shallots.
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- 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.
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