WILD RICE WITH WALNUTS AND DATES
A good combination of wild rice, vegetables, nuts and dates makes for a different delicious side dish or a meal. The recipe comes from Better Homes and Gardens.com
Provided by Barb G.
Categories Rice
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a 10-inch skillet cook celery and onion in hot butter about 10 minutes or until tender; add uncooked wild rice; cook and stir 3 minutes.
- Add broth and water, bring to a boiling;reduce heat; cover and simmer for 50 to 60 minutes or until most of the liquid is absorbed and rice is tender.
- Stir in dates and walnuts, cook, uncovered, for 3 to 4 minutes more or until heated through and remaining liquid is absorbed.
Nutrition Facts : Calories 191.1, Fat 5.9, SaturatedFat 1.7, Cholesterol 5.1, Sodium 58.1, Carbohydrate 30.8, Fiber 3.4, Sugar 8.1, Protein 6.5
BROWN RICE AND WALNUTS
Make and share this Brown Rice and Walnuts recipe from Food.com.
Provided by Audrey M
Categories Brown Rice
Time 37m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook the rice using the package directions, omitting the salt and margarine.
- Meanwhile, heat a small skillet over medium-high heat.
- Dry-roast the walnuts for 4 minutes, or until beginning to lightly brown, stirring constantly.
- Transfer the walnuts to a sheet of aluminum foil or a plate to prevent overcooking.
- When the rice is tender, stir in the walnuts and the remaining ingredients.
Nutrition Facts : Calories 120.8, Fat 3.1, SaturatedFat 0.4, Sodium 157.5, Carbohydrate 20.7, Fiber 1.8, Sugar 1.6, Protein 3
WILD RICE AND ORZO WITH TOASTED WALNUTS
Categories Nut Pasta Rice Side Wedding Dinner Tree Nut Walnut Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes about 12 cups
Number Of Ingredients 10
Steps:
- In a large saucepan combine rice with water and salt and simmer, covered, until tender, 40 to 45 minutes. Drain rice well and transfer to a large bowl. Toss rice with 2 tablespoons oil.
- In a saucepan of boiling salted water cook orzo until al dente. Rinse orzo under cold water and drain well. To rice mixture add orzo with remaining 4 tablespoons oil, 3 tablespoons lemon juice, and salt and pepper to taste and toss well. Mixture may be prepared up to this point 1 day ahead and chilled, covered.
- Just before serving, stir in scallion and walnuts and season with additional lemon juice and salt and pepper.
- Serve mixture at room temperature.
RICE WITH DATES (ARABIAN PENINSULA)
Make and share this Rice With Dates (Arabian Peninsula) recipe from Food.com.
Provided by COOKGIRl
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the rice in a heatproof bowl and cover with boiling water. Let stand 30 minutes to 1 hour then drain in a fine mesh strainer.
- Place the drained rice in a pot with *2 cups* of water and bring to the boil then cover and simmer on low for 10 minutes.
- In the meantime, melt 3 tablespoons butter in a small pan and cook the almonds until starting to brown, stirring often.
- Stir in the dates, raisins, ground cinnamon or cinnamon stick and cloves.
- Turn heat down to low and cook covered for 15 minutes or until the mixture is soft and gooey, stirring often. (Do not overcook or let dry out.).
- After the rice has cooked 10 minutes, remove the pot from the burner without taking off the lid and let stand for 15 minutes.
- Drain the rice in a strainer under warm water and then place half of the rice back in the pot, flattening and spreading it around evenly.
- Dot the first layer of rice with 1 tablespoon of butter.
- Now arrange the cooked almond-date mixture over the rice, spreading it around and flattening with a spatula. Spoon the rest of the rice on top, again spreading it around and flattening the top then dot with 1 tablespoons of butter.
- Invert a heatproof plate on top of the rice or as I did-fold up a tea towel and place it on top of the pot. Cover the pot with the lid and cook on very low heat for 15 minutes.
- After 15 minutes of cooking, remove the pot (but keep the lid on the pot!) to another burner and set aside for another 15 minutes.
- Invert the pot of rice onto a serving platter.
- Serve hot.
Nutrition Facts : Calories 430.6, Fat 21.4, SaturatedFat 9.7, Cholesterol 38.2, Sodium 713.6, Carbohydrate 55, Fiber 3.7, Sugar 11.2, Protein 6.7
RICE WITH DILL, WALNUTS, AND GOLDEN RAISINS
Categories Fruit Herb Nut Rice Side Picnic Vegetarian Quick & Easy Dried Fruit Raisin Tree Nut Walnut Summer Vegan Dill Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 9
Steps:
- In a saucepan with a tight-fitting lid bring water to a boil with salt. Stir in rice and cook, covered, over low heat 20 minutes, or until water is absorbed and rice is tender.
- While rice is cooking, lightly toast walnuts and chop coarse. Chop dill.
- Fluff rice with a fork and stir in walnuts, dill, raisins, zest, vinegar, oil, and salt and pepper to taste.
WILD RICE WITH MUSHROOMS, CRANBERRIES AND WALNUTS
Provided by Amanda Hesser
Categories side dish
Time 20m
Yield 6 - 8 servings
Number Of Ingredients 11
Steps:
- Bring two medium pots salted water to a boil over high heat. Add wild rice to one and wheat berries to another, reduce heat to medium, and cook until tender, 30 to 35 minutes for wild rice and 20 to 25 minutes for wheat berries.
- While grains cook, put cranberries in small bowl, and cover with hot water. Soak 15 minutes, drain, and chop. Set aside.
- Heat canola oil in a medium skillet over medium heat. Add mushrooms, and sauté, stirring frequently, until mushrooms soften and begin to release their liquid, 8 to 10 minutes. Season lightly with salt and pepper, and transfer to a warm serving bowl. Stir in walnuts, shallots, parsley and cranberries.
- When grains are tender, drain them, and add them to bowl. Drizzle with walnut oil, and toss gently. Taste and add salt and pepper if necessary. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 469, UnsaturatedFat 19 grams, Carbohydrate 61 grams, Fat 22 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 356 milligrams, Sugar 11 grams, TransFat 0 grams
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