WILD RICE PECAN WAFFLES
Steps:
- In a large bowl, combine the flour, baking powder and salt. In a small bowl, whisk the egg yolks, milk and oil. Stir into dry ingredients just until moistened. In another bowl, beat egg whites until stiff peaks form; fold into batter. Fold in the rice and pecans., Bake in a preheated greased waffle iron according to manufacturer's directions until golden brown.
Nutrition Facts : Calories 615 calories, Fat 38g fat (6g saturated fat), Cholesterol 149mg cholesterol, Sodium 599mg sodium, Carbohydrate 55g carbohydrate (5g sugars, Fiber 5g fiber), Protein 15g protein.
FRIED CHICKEN AND WILD RICE WAFFLES WITH PINK PEPPERCORN BUTTER AND MAPLE-HORSERADISH SYRUP
Provided by Bobby Flay
Categories main-dish
Time 5h15m
Yield 4 to 6 servings
Number Of Ingredients 30
Steps:
- For the Waffles: Whisk together the flours, sugar, baking powder, baking soda, cinnamon and salt in a large bowl.
- Whisk together the buttermilk, eggs and oil in a separate large bowl. Add the wet ingredients to the dry ingredients and whisk until the mixture just comes together. Add the wild rice and fold until just combined. Let mixture rest for 10 minutes.
- While the mixture is resting, heat the waffle maker. Brush the waffle grates with some of the melted butter and make the waffles according to the manufacturer's directions.
- For the Chicken: Whisk together 1 quart of the buttermilk, 2 tablespoons salt and the chile de arbol in a large bowl or large baking dish. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight.
- Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide among 2 shallow platters. Season generously with salt and pepper. Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the remaining 2 cups buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
- Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than half way up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces.
- For the Butter: Combine all ingredients in a blender and blend until combined.
- For the Syrup: In a small bowl whisk together all ingredients.
- To serve: Place waffle on plate, top with 2 pieces of fried chicken, and a dollop of butter. Pour syrup over top.
WILD-RICE PECAN PATTIES
As per Betty Crocker "These patties are absolutely delicious served in sandwich buns with cranberry sauce". Or can be served with steamed broccoli on the side. Taken from Betty's Quick and Easy cookbook. I haven't tried them yet, but will soon.
Provided by jonesies
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together except oil.
- Heat oil in 10-inch skillet over medium heat.
- Scoop wild rice mixture by 1/3 cupfuls into skillet; flatten to 1/2 inch thick.
- Cook about 3 minutes on each side or until light brown.
- Remove patties from skillet; cover and keep warm while cooking remaining patties.
Nutrition Facts : Calories 482.2, Fat 17.1, SaturatedFat 2.4, Cholesterol 105.8, Sodium 120.1, Carbohydrate 68.4, Fiber 6.5, Sugar 3.7, Protein 17.3
WILD RICE PECAN WAFFLES
My mother found this recipe and shared it with me. It has become a favorite of my family's - especially when the waffles are served with my dad's homemade maple syrup.
Provided by Allrecipes Member
Time 20m
Yield 3
Number Of Ingredients 8
Steps:
- In a bowl, combine the flour, baking powder and salt. In a mixing bowl, beat egg yolks, milk and oil; stir into dry ingredients just until moistened. In another bowl, beat egg whites until stiff peaks form; fold into batter. Fold in the rice and pecans.
- Bake in a preheated greased waffle iron according to manufacturer's directions until golden brown.
Nutrition Facts : Calories 596.2 calories, Carbohydrate 55 g, Cholesterol 128.3 mg, Fat 36.3 g, Fiber 4.3 g, Protein 15.2 g, SaturatedFat 5.8 g, Sodium 559.1 mg, Sugar 4.2 g
WILD RICE AND TOASTED PECAN PILAF
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
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.
WILD RICE PECAN WAFFLES
My mother found this recipe and shared it with me. It has become a favorite of my family's - especially when the waffles are served with my dad's homemade maple syrup.
Provided by Allrecipes Member
Time 20m
Yield 3
Number Of Ingredients 8
Steps:
- In a bowl, combine the flour, baking powder and salt. In a mixing bowl, beat egg yolks, milk and oil; stir into dry ingredients just until moistened. In another bowl, beat egg whites until stiff peaks form; fold into batter. Fold in the rice and pecans.
- Bake in a preheated greased waffle iron according to manufacturer's directions until golden brown.
Nutrition Facts : Calories 596.2 calories, Carbohydrate 55 g, Cholesterol 128.3 mg, Fat 36.3 g, Fiber 4.3 g, Protein 15.2 g, SaturatedFat 5.8 g, Sodium 559.1 mg, Sugar 4.2 g
WILD RICE PECAN PILAF
Make and share this Wild Rice Pecan Pilaf recipe from Food.com.
Provided by Bev I Am
Categories Rice
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium-sized sauce pan, bring 2 quarts of water to a rapid boil.
- Add the 1/2 tsp salt and the wild rice.
- Boil uncovered for 40-45 minutes, or until the grains begin to pop open and the rice is tender.
- Drain and set aside.
- In a 10" skillet, melt the butter over medium heat.
- Add the carrot and saute for 1-2 minutes.
- Add celery, mushrooms, and pecans.
- Saute for just about 2 minutes more, stirring often.
- Add the rice and saute until thoroughly combined.
- Season with salt and pepper and serve.
- Serves 4.
Nutrition Facts : Calories 190.5, Fat 15.8, SaturatedFat 4.5, Cholesterol 15.3, Sodium 361, Carbohydrate 11.4, Fiber 2.6, Sugar 1.9, Protein 3.3
WILD RICE WITH SPICY PECANS
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
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
PECAN AND WILD BOAR BACON WAFFLES WITH SYRUP
For Mark Miller, the former owner of the Coyote Cafe in Santa Fe, the ranch breakfast ''was the central meal of the working day. People went out before dawn, worked a few hours, and came together around a huge breakfast table.'' These waffles, which he served at home to weekend guests, are a Southwestern rendition of traditional American fare.
Provided by Robert Clark
Categories breakfast, main course
Time 20m
Yield Four waffles
Number Of Ingredients 15
Steps:
- To make the syrup, bring the sugar and water to a boil in a saucepan and stir until all the sugar is dissolved. Continue to boil, without stirring, until the syrup thickens slightly and its surface becomes shiny. Pour the syrup into a stainless steel bowl and stir in the pecans. Carefully add the whisky and the vanilla. Keep warm to be served over the waffles.
- Chop the bacon into small pieces and cook in a frying pan with the butter. Beat the egg yolks with the milk and add the cooked bacon and butter from the frying pan. Chop the pecans to a medium-coarse consistency. Mix together with the cornmeal, flour, salt and baking powder and stir into the egg yolk mixture. Beat the egg whites until they form soft peaks, then gradually fold them into the batter. Cook in a hot waffle iron until brown, but still moist inside.
Nutrition Facts : @context http, Calories 1211, UnsaturatedFat 36 grams, Carbohydrate 142 grams, Fat 61 grams, Fiber 6 grams, Protein 17 grams, SaturatedFat 21 grams, Sodium 874 milligrams, Sugar 89 grams, TransFat 1 gram
WILD RICE WITH CRANBERRIES & PECANS
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
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
LEMON-PECAN WILD RICE
Rice is a unique accompaniment to turkey ro any number of meaty entrees. This dish has just the right amount of lemon and nutty flavor. -Diane Kensinger, Manheim, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring the broth, rice and butter to a boil. Reduce heat; cover and simmer for 50-60 minutes or until rice is tender. , Stir in the onions, parsley, lemon zest and juice. Stir in pecans.
Nutrition Facts : Calories 209 calories, Fat 10g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 486mg sodium, Carbohydrate 26g carbohydrate (1g sugars, Fiber 3g fiber), Protein 6g protein.
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