FRUITED RICE MIX
The way I came upon this mix is very fitting-a friend gave me a container of it as a gift one Christmas. The next year, I gave it to many friends, all dressed up in decorated mason jars. Every single one asked for the recipe! I learned to cook through trial and error. I've been doing it for 30 years...it's my favorite pastime. My husband and I live on a 50-acre farm, where we breed and race horses. We also raise chickens and lambs. Our six children are grown, and now we're the grandparents of eight youngsters.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield about 5 cups dry mix (each cup makes 4-6 servings).
Number Of Ingredients 7
Steps:
- In a large bowl, combine all ingredients and store in an airtight container. , To prepare rice mix: In a large saucepan, combine 1 cup mix with 2 cups water and 2 tablespoons butter. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until water is absorbed.
Nutrition Facts : Calories 121 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 424mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.
FRUITED RICE
Another recipe gleaned from the Favorite Brand Name Recipes cookbook 'WHOLE-WHEAT COOKING,' this one includes a number of my favorite fruits!
Provided by Sydney Mike
Categories Brown Rice
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In large saucepan, combine water, brown rice, wild rice, onion, parsley, butter, bouillon granules, sugar, thyme & both peppers.
- Bring to boil over high heat, then reduce heat to low.
- Cover & simmer 45-50 minutes, or until rice is ALMOST tender.
- Stir in orange juice, apricots, cranberries & raisins.
- Simmer, uncovered, 15 minutes or until rice is tender.
Nutrition Facts : Calories 187.4, Fat 2.8, SaturatedFat 1.4, Cholesterol 5.2, Sodium 131.5, Carbohydrate 38.5, Fiber 2.6, Sugar 13.3, Protein 4
ALL VEGGIE FRIED RICE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place a large skillet over medium-high heat.
- In a small mason jar, add the soy, sugar, ginger, chili paste and garlic. Secure the lid and shake to combine. Set aside.
- Add 1 tablespoon of the olive oil and 1 tablespoon of the butter to the skillet. When the oil is hot and the butter has melted, add the eggs and cook, stirring, until scrambled, 2 to 3 minutes. Remove to a plate.
- Add the remaining butter and oil to the skillet. Add the edamame, then the corn and peppers. Cook, stirring occasionally, until heated through and lightly colored, 2 to 3 minutes. Add the riced cauliflower and sweet potatoes, stirring to combine. Cook until the cauliflower is just heated through, about 2 minutes.
- Give the sauce one last shake and add to the skillet. Return the eggs to the skillet and cook, stirring, for an additional minute. Garnish with the scallions, cilantro and sesame seeds.
FRIED RICE
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put the mushrooms in a small bowl and cover with boiling water and soak until re-hydrated, about 20 minutes. Drain, squeeze dry, and cut mushrooms in quarters. Set aside.
- Heat 1 tablespoon of the peanut oil in a well-seasoned wok or large non-stick skillet over medium-high heat. Swirl to coat the pan. Pour in the eggs, swirl the pan so the egg forms a large thin pancake. (Lift the edge of the egg to allow any uncooked egg to run to the center.) As soon as the egg has set, turn it out of the pan onto a cutting board. Cool, cut into 1 inch pieces.
- Wipe out the pan with a paper towel and heat the remaining peanut oil over high heat. Add the scallions and carrots and stir-fry for 1 1/2 minutes. Add the mushrooms, garlic, chile, and ginger, stir-fry for 1 minute more. Add the soy sauce, sesame oil and rice and stir-fry for 2 to 3 minutes. Add the meat, peas, and reserved egg, cook, stirring until heated through, about 2 to 3 minutes. Serve immediately.
FRUITED WHITE AND WILD RICE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring water to a boil with butter and salt. Add white and wild rice blend and golden raisins, stir, return to a boil. Reduce heat, cover the pan and simmer 20 minutes or until just tender. Fluff rice with a fork. Add chopped mandarins, almonds and scallions to the rice. Toss fruited rice to combine and serve.;
FRUITED WILD RICE SALAD
This is sooo different from the other Wild Rice Recipes I have used. It is delish. What a wonderful difference, but I love pecans, apples etc. Time is overnight chill.
Provided by Baby Chevelle
Categories Rice
Time P1D
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine dressing ingredients; set aside.
- Cook rice according to package directions; drain if needed and allow to cool.
- In a large bowl, toss apples, mint, parsley, chives and rice.
- Add dressing and toss.
- Season with salt and pepper.
- Cover and chill several hours or overnight.
- Just before serving, add pecans and toss lightly.
Nutrition Facts : Calories 326.3, Fat 16.1, SaturatedFat 1.8, Sodium 5.8, Carbohydrate 45.6, Fiber 4.4, Sugar 23.7, Protein 5.1
FRUITED BROWN RICE PUDDING
Make and share this Fruited Brown Rice Pudding recipe from Food.com.
Provided by morgainegeiser
Categories Dessert
Time 1h5m
Yield 8 1/2 cup
Number Of Ingredients 12
Steps:
- In a large bowl, combine the dry milk, sugar and salt.
- Add the milk, eggs, and vanilla, mixing the ingredients well with a fork.
- Stir in rice, raisins, apricots, nutmeg, and cinnamon.
- Pour mixture into a greased 6-cup casserole dish.
- Bake the pudding in a preheated 325 degree oven for 15 minutes. Stir the pudding, and then bake the pudding for another 35 minutes or longer until the milk is absorbed. Serve the pudding warm or chilled.
FRUITED RICE PILAF
Another delicious recipe from Woman's World. If you like dried mixed fruit....you gotta love this!!!
Provided by Boca Pat
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook almonds stirring until lightly browned; about 5 minute.
- Remove from skillet; reserve.
- In same skillet over med-hi heat melt butter; add mushrooms, white& light green scallion pieces herbes and salt.
- Cook until liquid has almost evaporated; about 5 minute.
- In pot over med-hi heat bring broth to boil; add mushroom mixture, peppers, fruit, pilaf mix and seasoning packet from mix; bring to boil.
- Reduce heat to low; cover.
- Cook 15 minute.
- Reserve 1 tbs sliced scallion greens.
- Add peas& remaining scallions to pot; DO NOT STIR.
- Cover and cook until liquid is almost absorbed; about 5-8 minutes.
- Remove from heat and let stand 5 minutes.
- Transfer to serving bowl and sprinkle with almonds and remaining scallions.
Nutrition Facts : Calories 126.5, Fat 8.8, SaturatedFat 4, Cholesterol 15.3, Sodium 489.6, Carbohydrate 7.2, Fiber 2.5, Sugar 3.3, Protein 5.8
MAKEOVER FRUITED WILD RICE PILAF
Her savory rice side dish has become a favorite with family and friends, writes Carolyn Keith from Evanston, Illinois.
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 5 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, saute the onion, celery, carrot and garlic in butter until tender. Add brown rice and wild rice; stir to coat. , Stir in the broth, water, fruit, parsley, salt, thyme, sage and pepper. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until liquid is absorbed and rice is tender. , Remove from the heat; stir in pecans. Cover and let stand for 5 minutes. Fluff with a fork before serving.
Nutrition Facts : Calories 286 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 305mg sodium, Carbohydrate 49g carbohydrate (14g sugars, Fiber 4g fiber), Protein 6g protein.
FRUIT 'N' RICE SALAD
This colorful combination of strawberries, pear, peach, pineapple and banana is tossed with yogurt and rice for a delightful side dish that really says summer. -Violet Beard, Marshall, Illinois
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Drain pineapple, reserving 1/4 cup juice. In a large bowl, combine the pineapple, rice, strawberries, pear, peach and banana. In a small bowl, whisk the yogurt, honey and reserved pineapple juice. Pour over fruit mixture; toss to coat. Line salad plates with spinach; top with fruit mixture.
Nutrition Facts : Calories 159 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 24mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
SAVORY CURRIED RICE WITH DRIED FRUIT
This rice not only looks beautiful, but it's bursting with savory flavors, and your house will smell delicious when you cook this! This is a recipe I adapted from Taste Of Home's Holiday Recipes. I made it my own by altering a few ingredients and adding others, but yield amount and cooking time/method are the same. I like to make the rice mix a day or two ahead to let all the flavors meld. This makes 2 batches of rice.
Provided by The Pantry Elf
Categories Long Grain Rice
Time 30m
Yield 2 batches, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first 8 ingredients. You can do this a day or two in advance to allow flavors to meld, but it's not necessary.
- Combine water and butter in a saucepan; bring to a boil.
- Add 2 cups rice mix, reduce heat, and simmer for 20 minutes, or until liquid is absorbed.
- NOTE: I make this a complete meal by adding cooked chicken thighs. You can store this rice mix in an airtight container for up to 3 months.
RICE PUDDING WITH FRUIT
Steps:
- Bring the milk, sugar and vanilla to a boil in a saucepan. Add the rice, mix well, and bring the mixture back to a boil. Cover, reduce the heat to very low, and simmer for about 40 minutes, until the rice is very soft. (The mixture should still be soupy; if it is not, add enough additional milk to make it soupy.)
- Add the dried fruits to the pudding, mix, and set aside until cooled to room temperature. Spoon into six dessert dishes and serve, if desired, with 1 or 2 tablespoons of yogurt or sour cream on top.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 0 grams, Carbohydrate 59 grams, Fat 1 gram, Fiber 2 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 120 milligrams, Sugar 36 grams
JEWELED RICE WITH DRIED FRUIT
Categories Rice Side Christmas Thanksgiving Vegetarian Quick & Easy Wheat/Gluten-Free Dried Fruit Raisin Pistachio Fall Christmas Eve Gourmet Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a large sieve.
- Bring water and salt to a boil in a 6-quart heavy pot, then add rice and boil, uncovered, stirring occasionally, 5 minutes from time water returns to boil. Drain rice in sieve.
- Toss together dried fruit in a bowl. Melt 6 tablespoons butter with cardamom and pepper in cleaned and dried pot, stirring to combine, then alternately layer rice and dried fruit over it, beginning and ending with rice and mounding loosely. Make 5 or 6 holes in rice to bottom of pot with round handle of a wooden spoon, then cover pot with a kitchen towel and a heavy lid. Fold edges of towel up over lid (to keep towel from burning) and cook rice over moderately low heat, undisturbed, until tender and a crust forms on bottom, 30 to 35 minutes. Remove from heat and let rice stand, tightly covered and undisturbed, at least 30 minutes.
- Heat remaining 2 tablespoons butter in a small skillet over moderate heat and cook pistachios, stirring, until lightly browned, 2 to 3 minutes.
- Spoon loose rice onto a platter, then break crust into 1-inch pieces and scatter over rice. Sprinkle with pistachios.
WILD RICE WITH DRIED FRUIT AND NUTS
This wild rice side dish goes well with roasted chicken, turkey, or braised pork shoulder.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 7
Steps:
- Thinly slice scallions, separating white and green parts. In a medium saucepan, heat olive oil over medium-high. Add scallion whites and cook, stirring often, until soft, 3 minutes; season with salt and pepper. Add wild rice and cook according to package instructions.
- Meanwhile, in a small saucepan, combine vinegar, dried cherries, and 2 tablespoons water. Bring to a boil over medium-high. Reduce to a simmer and cook until vinegar is almost absorbed, 3 minutes. Transfer to a bowl and add rice mixture, scallion greens, and chopped pecans. Stir well to combine and season to taste with salt and pepper. Serve warm or at room temperature.
Nutrition Facts : Calories 253 g, Fat 9 g, Fiber 4 g, Protein 6 g
FRUITED RICE PILAF
I'm always trying to get fruit into our menus. I stirred some into plain rice pilaf one night, and it was a hit!-Lucille M. Gendron, Pelham, New Hampshire
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cook rice pilaf according to package directions. Stir in the butter until melted. Add the pineapple, raisins and salad dressing. Top with toasted coconut if desired.
Nutrition Facts : Calories 347 calories, Fat 15g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 900mg sodium, Carbohydrate 50g carbohydrate (16g sugars, Fiber 2g fiber), Protein 5g protein.
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