Cranberry Pecan Rice Pilaf Recipes

Steps:

• Heat oil in a medium saucepan over medium heat. Add shallot, and cook, stirring occasionally, until tender, about 3 minutes. Add rice, and cook for 1 minute. Add chicken stock, and bring to a boil. Reduce heat, and simmer, covered, until rice is tender and starting to burst, 45 to 50 minutes. Drain any excess liquid. Transfer to a bowl.
• While rice cooks, preheat oven to 400 degrees. Arrange pecans on a rimmed baking sheet, and toast until browned and fragrant, about 8 minutes. Let cool. Coarsely chop pecans.
• Add toasted pecans, cranberries, raisins, and parsley to rice. Season with salt and pepper. Serve warm or at room temperature.

Steps:

• In a large saucepan, saute pecans in 2 tablespoons butter until toasted; remove from the pan and set aside., In the same pan, saute onion in remaining butter until tender. Add rice; cook and stir until rice is lightly browned, 3-4 minutes. Stir in the broth, 2 tablespoons parsley, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Add carrots; simmer until rice is tender, 3-5 minutes longer. Stir in toasted pecans and remaining parsley. Fluff with a fork. Freeze option: Reserving pecans for later, freeze cooled pilaf in a freezer container. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish, adding 2-3 tablespoons water to moisten, until heated through. Toast pecans; add to pilaf.

Steps:

• In a large saucepan, bring the broth, orange juice and sugar to a boil. Stir in the rice, cranberries and butter. Reduce heat; cover and cook for 5-8 minutes or until water is absorbed. Remove from the heat and let stand for 5 minutes. Sprinkle with almonds.

Steps:

• Put the rice in a bowl, cover with cold water and leave to soak for 1 hr. Meanwhile, heat 2 tbsp oil in a large pan, add the onion and cook for 10 mins, stirring now and then, until caramelised. While the onion cooks, whizz the ginger, garlic, coriander stalks, spices, lemon juice and zest to a paste in the small bowl of a food processor. Tip into the pan and fry for 5 mins more until aromatic. Scoop the paste and onion out of the pan and set aside, then heat 1 tbsp more oil. Add the sliced sprouts and cook for 8-10 mins, stirring, until softened. Add the paste back to the pan and cook everything together for 1 min more.
• When the rice has had its soaking time, drain and tip into a pan, cover with fresh water and season with salt. Simmer for 5 mins until just softening, then drain.
• Heat oven to 200C/180C fan/gas 6. Put the halved sprouts in a roasting tin with 1 tbsp oil and season well. Roast for 20-25 mins, shaking the pan now and then, until the edges are starting to brown and the sprouts are tender.
• Meanwhile, mix the rice in the pan with the sliced sprouts, the onion and paste. Add the pecans and all the cranberries, season and mix well. Heat the butter and remaining oil in the pan you cooked the rice in, then tip in the rice mixture and flatten the surface. Poke 3 steam holes in the rice with a wooden spoon, and turn the heat to almost its lowest setting. Cover the pan with a tea towel, then a lid, and cook for 20 mins until the rice is cooked through - if it is still a little firm to bite, re-cover and cook for a further 5 mins. To serve, tip the cooked rice onto a serving platter, mixing any crunchy bits from the bottom of the pan. Scatter over the roasted sprouts and coriander leaves, and serve with a pot of natural yogurt.

Steps:

• Melt butter in 2-quart saucepan over medium heat. Add rice. Cook and stir 2 to 3 minutes. Add broth and heat to boiling, stir once or twice. Reduce heat, cover and simmer 15 minutes or until liquid is absorbed. Remove from heat. Stir in cheese, cranberries, pecans and onions. Season to tast w/salt and pepper.
• *to toast pecans (or pine-nuts) spread on small baking sheet. Bake at 350 5-8 minutes (keep an eye they don't burn) or until golden brown. Stir frequently.

Steps:

• Cook rice and barley together, in 2 cups of water, simmer for 40 minutes.
• Cook bulgur separately, in 1 cup of water, simmer about 20 minutes or until all liquid is absorbed.
• While grains are cooking, saute onion in olive oil in frying pan. When grains are cooked, add onion and rest of ingredients to grains and stir thoroughly.
• Garnish with copped parsley and serve.