APPLE-CRANBERRY WILD RICE
Dried apples, cranberries and savory nicely complement the wild rice and leek in this delicious recipe from Marion Karlin of Waterloo, Iowa.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring water and salt to a boil. Stir in the rice. Reduce heat; cover and simmer for 1 hour or until rice is tender. Drain. Stir in savory; set aside., In a large nonstick skillet, saute leek in oil for 1 minute. Stir in cranberries, apples and 3 tablespoons broth. Cover and simmer for 6-8 minutes or until fruit is tender, stirring occasionally., Add rice, onion salt, lemon-pepper and remaining broth. Cook and stir for 1-2 minutes or until liquid is absorbed.
Nutrition Facts :
CRAN-APPLE WILD RICE
If you'd like a change of pace from stuffing, try this delightful wild rice side. It has flecks of red from dried cranberries and touch of sweetness. It goes great with a variety of meats and poultry, and I sure your guests will love it.-Debra Keil, Owasso, Oklahoma
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a 2-qt. microwave-safe dish, combine cranberries and orange juice. Cover and cook on high for 2 minutes; set aside. Meanwhile, prepare rice mix according to package directions., In a large skillet, saute onions and brown sugar in butter for 5-6 minutes. Stir in apple and cinnamon. Reduce heat to medium-low; cook for 25-30 minutes or until onions are caramel in color, stirring occasionally., Drain cranberries; discard juice. Stir in the rice, onion mixture and orange zest.
Nutrition Facts : Calories 250 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 423mg sodium, Carbohydrate 48g carbohydrate (21g sugars, Fiber 3g fiber), Protein 4g protein.
WILD RICE, APPLE, AND DRIED-CRANBERRY STUFFING
Categories Fruit Herb Side Bake Thanksgiving Stuffing/Dressing Cranberry Apple Fall Wild Rice Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Steps:
- Bring water to a boil in a 2-quart heavy saucepan, then add rice and 1/2 teaspoon salt. Reduce heat to low and cook, covered, until rice is tender and most grains are split open, 1 to 1 1/4 hours (not all liquid will be absorbed). Drain well in a colander and spread out in a baking pan to cool completely.
- Put oven rack in upper third of oven and preheat oven to 350°F.
- Spread bread cubes in a shallow baking pan and bake in upper third of oven until dry, about 20 minutes.
- Melt 1 stick butter in a large nonstick skillet over moderate heat, then cook onion and celery, stirring, until softened, about 8 minutes. Add apple and cook, stirring, until crisp-tender, about 5 minutes. Stir in herbs, pepper, and remaining teaspoon salt and cook, stirring, 2 minutes. Transfer to a large bowl and toss with rice, bread, and dried cranberries.
- Increase oven temperature to 450°F and butter a shallow 3-quart baking dish (13 by 9 inches).
- Spread stuffing evenly in baking dish and drizzle with turkey stock and melted butter. Bake, covered tightly with foil, in upper third of oven until heated through, about 20 minutes. Remove foil and bake until top is browned, 10 to 15 minutes more.
CRANBERRY-APPLE WILD RICE
Make and share this Cranberry-Apple Wild Rice recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a saucepan over medium heat; add in onion and thyme; stir/saute until the onion softens, about 3 minutes.
- Add in salt, pepper, cranberries, apple, broth, and cream; simmer 3 minutes, until the apple begins to plump up.
- Stir in the wild rice.
- Coat the inside of a 13x9 inch baking dish with cooking spray; transfer rice mixture to dish.
- Bake in preheated 350 degree oven, covered, for 20 minutes, or until heated through; serve hot.
- OAMC instructions-after step 4, cool, cover, and refrigerate for up to 2 days or freeze for up to 1 month.
- Defrost casserole in the refrigerator overnight, if necessary.
- Preheat oven to 350 degrees; let casserole come to room temperature for about 30 minutes.
- Bake, covered, for 20 minutes, or until heated through; serve hot.
Nutrition Facts : Calories 190.8, Fat 8.1, SaturatedFat 4.9, Cholesterol 20.3, Sodium 460.8, Carbohydrate 26.6, Fiber 2.8, Sugar 5.4, Protein 4.6
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