CRANBERRY-PECAN WILD RICE STUFFING
Mix dried apricots and dried cranberries into this thyme-scented stuffing with crunchy pecans.
Provided by Food Network Kitchen
Time 55m
Yield 6-8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F and butter a 2-quart baking dish. Heat the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until soft but not brown, about 10 minutes. Add the thyme and a pinch each of salt and pepper and cook for 1 minute more. Remove from the heat and transfer to a large bowl.
- Add the rice, parsley, pecans, cranberries and apricots to the onion mixture and toss well. Season with salt and pepper. Evenly spread in the prepared baking dish and bake until heated through, about 30 minutes. Sprinkle the top with parsley.
HEARTLAND CHOPPED SALAD
Provided by Bobby Flay
Categories side-dish
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Bring 1 cup of water to a boil in a small saucepan, add the dried cranberries and let sit for 15 minutes. Drain off excess water.
- Combine the kale, spinach, pear, Overcooked Wild Rice, walnuts and rehydrated cranberries in large bowl. Drizzle 1/4 cup of the Pomegranate Molasses Dressing over and gently toss until evenly coated. Transfer to a serving bowl and drizzle with more dressing when ready to serve.
- Combine the rice, 6 cups water and 1 tablespoon salt in a large saucepan, bring to a boil over high heat and cook until the grains open all the way, 1 hour 15 minutes to 1 hour 30 minutes. The rice should be very cooked (not even the slightest chewy). Drain well, spread on a baking sheet in an even layer and set aside. Allow to cool to room temperature.
- Whisk together the vinegar, pomegranate molasses, honey, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl until combined. Slowly whisk in the oil until emulsified. The dressing will keep in the refrigerator, tightly covered, for up to 2 days.
CRANBERRY-PEAR WILD RICE
Make and share this Cranberry-Pear Wild Rice recipe from Food.com.
Provided by ratherbeswimmin
Categories Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Add first 4 ingredients to a saucepan; bring to a boil.
- Cover, lower heat, and simmer 20-25 minutes or unitl liquid is absorbed.
- In a small saucepan, combine cranberries, sugar, and 3 tablespoons water; bring to a boil.
- Cook over medium-high heat, stirring frequently, for 3-4 minutes or until cranberry skins pop; drain.
- Combine rice, cranberries, and pear; mix well.
- Serve immediately.
Nutrition Facts : Calories 72.9, Fat 2, SaturatedFat 1.2, Cholesterol 5.1, Sodium 16.4, Carbohydrate 14.6, Fiber 1.6, Sugar 11.7, Protein 0.2
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, 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.
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CRANBERRY WILD RICE PILAF RECIPE • CIAO FLORENTINA
From ciaoflorentina.com
5/5 (2)Calories 368 per servingCategory Side Dish
- 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.
CRANBERRY-PEAR WILD RICE STUFFING | VEGKITCHEN
From vegkitchen.com
4.7/5 (3)Total Time 55 minsCategory Bread Stuffing / ThanksgivingCalories 285 per serving
- Bring the broth to a simmer in a small saucepan. Stir in the wild rice, then cover and simmer gently until the water is absorbed, about 35 minutes.
- Heat the oil in a medium-sized skillet. Add the onion and sauté until translucent. Add the celery and sauté over medium heat until both are golden.
- Combine the onion-celery mixture with the cooked wild rice and all the remaining ingredients except the apple juice in a mixing bowl. Stir well to combine.
WILD RICE PEAR PECAN SALAD | COOKING ON THE FRONT BURNER
From cookingonthefrontburners.com
5/5 (1)Total Time 55 minsCategory Side DishCalories 315 per serving
- After rinsing the wild rice well, place in a bowl and add water to cover and soak for about 2-4 hours then drain
- In a medium saucepan place the wild rice with a quart of water, bring to boil, cover and simmer for about 35-40 minutes. The rice does not get very soft and should just have a nice bite to it - test around 35 minutes
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