HARVEST RICE
Chock-full of raisins, apples and veggies with a touch of cinnamon, this comforting rice dish has real autumn appeal. For crunch, Nancy Jensen of Hamilton, Washington adds sunflower kernels.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute the carrot, onion and green pepper in oil for 5 minutes or until crisp-tender. Add apple; saute for 2 minutes longer. Stir in the water, apple juice, lemon juice, brown sugar and salt; bring to a boil. , Stir in the rice, raisins and cinnamon. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed. Sprinkle with sunflower kernels.
Nutrition Facts : Calories 288 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 318mg sodium, Carbohydrate 52g carbohydrate (23g sugars, Fiber 3g fiber), Protein 3g protein.
HARVEST RICE
Steps:
- Heat rice according to package directions. In medium bowl, combine rice, chicken, cranberries, pecans and dressing; blend well. Serve on salad greens.
- Cooks' notes:
- You can adjust the amount of ingredients based on your tastes.
HARVEST RICE DISH
A variation of a basic rice recipe for the holidays.
Provided by Anonymous
Categories 100+ Everyday Cooking Recipes
Time 1h45m
Yield 6
Number Of Ingredients 11
Steps:
- Place almonds on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
- Mix broth, brown rice, and wild rice in a medium saucepan, and bring to boil. Reduce heat to low, cover, and simmer 45 minutes, until rice is tender and broth is absorbed.
- In medium skillet, melt butter over medium-high heat. Add onions and brown sugar. Saute until butter is absorbed and onions are translucent and soft. Reduce heat, and cook onions for another 20 minutes, until they are caramelized.
- Stir cranberries and mushrooms into the skillet. Cover, and cook 10 minutes or until berries start to swell. Stir in almonds and orange zest, then fold the mixture into the cooked rice. Salt and pepper to taste.
Nutrition Facts : Calories 278.3 calories, Carbohydrate 42.7 g, Cholesterol 16.9 mg, Fat 11 g, Fiber 4.4 g, Protein 5.4 g, SaturatedFat 4.1 g, Sodium 365.6 mg, Sugar 18.7 g
WILD RICE HARVEST CASSEROLE
Fall is the ideal time to enjoy a big helping of this hearty casserole, packed with wild rice and chicken and topped with cashews. When we serve this for our two daughters' birthday party, it gets raves! -Julianne Johnson, Grove City, Minnesota
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 10-12 servings.
Number Of Ingredients 11
Steps:
- In a skillet, brown chicken and celery in butter. In a large bowl, combine soup and broth until smooth. Add the mushrooms, onion, rice, poultry seasoning and chicken mixture. Pour into a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 1 hour. Uncover and bake for 30 minutes. Stir; sprinkle with cashews. Return to the oven for 15 minutes or until the rice is tender. Garnish with parsley.
Nutrition Facts : Calories 252 calories, Fat 12g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 510mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 18g protein.
OJIBWE HARVEST WILD RICE
I was intrigued to learn that wild rice is actually not rice but the seed of a marsh grass. It is expensive because it is beaten manually out of the grass and the harvest season is very short. I made this up with the best ingredients for special occasions. I hope you enjoy it!
Provided by ChefLee
Categories Rice
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Clean leeks of dirt.
- Rinse rice in a strainer (a colander's holes are too big).
- Place rice, water, and Grand Marnier in a heavy 3-quart saucepan then bring to a boil.
- Reduce heat to a low boil; cover loosely and cook for 20 minutes, stirring occasionally.
- After 20 minutes, add leeks and butter. Stir and bring back up to a boil.
- Bring back to a low boil; covered loosely, for 35 more minutes, still stirring occasionally. (cook until the rice has puffed and most of the liquid has absorbed).
- After the 35 minutes, remove from heat and fluff rice with a fork.
- Cover tightly and let stand for 5 minutes.
- Season with salt and pepper if desired then serve.
Nutrition Facts : Calories 88.3, Fat 2.5, SaturatedFat 1.5, Cholesterol 6.1, Sodium 22.9, Carbohydrate 14.5, Fiber 1.3, Sugar 1.1, Protein 2.6
HARVEST RICE
When you come in from harvesting (or doing anything outside in cool weather) this rice dish will hit the spot.
Provided by SJG3483
Categories Grains
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Set aside rice and nuts.
- Cook the squash in salted boiling water until just tender when pierced with a fork and then drain Remove as much pulp as possible, leaving shell in tact, and mash the pulp with all other ingredients Put the shells in a buttered dish.
- Combine with rice and put back in the squash shells.
- Sprinkle with walnuts.
- Cook at 350 for 15 minutes.
Nutrition Facts : Calories 351, Fat 18.8, SaturatedFat 6.5, Cholesterol 22.9, Sodium 220.8, Carbohydrate 45.8, Fiber 5.2, Sugar 8.7, Protein 5.2
HARVEST WILD RICE
Categories Bean Mushroom Rice Side Sauté Thanksgiving Cranberry Leek Chill Hazelnut Gourmet Wheat/Gluten-Free Peanut Free Soy Free
Yield Serves 4
Number Of Ingredients 10
Steps:
- In a large saucepan simmer broth, water, and beans, covered, 45 minutes. Stir in wild rice and simmer, covered, 45 minutes, or until beans and rice are tender. Drain rice mixture and return to pan.
- Cut leeks crosswise into 1/2-inch slices and in a bowl soak in water, agitating occasionally to dislodge any sand, 5 minutes. Lift leeks out of water and drain in a colander. In a non-stick skillet sauté leeks in butter over moderately high heat, stirring occasionally, until almost tender, about 5 minutes. Add mushrooms with salt to taste and cook, stirring occasionally, 2 minutes, or until vegetables are tender. Stir leek mixture into rice mixture. Rice mixture may be made up to this point 1 day ahead and chilled, covered. Reheat mixture, adding water to prevent it from sticking to skillet, before proceeding.
- Stir hazelnuts and cranberries into rice mixture and serve warm.
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- Melt butter in a large pan. Add the onion and saute for about 2 minutes until the onion softens and becomes translucent. Add the mushrooms, stir and cook until the mushrooms cook down and are soft, about 3 to 5 minutes.
- Pour in the chicken broth, stir, and bring to a boil. Cover the rice, lower the heat to medium-low, and cook for about 20 minutes, stirring occasionally until rice is almost cooked.
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