CRANBERRY WILD RICE PILAF
This tender side dish is perfect for the holidays or any time you want to add a special touch. Dried cranberries, currants and almonds serve up color and texture. My co-workers all make this rice pilaf for their families. -Pat Gardetta, Osage Beach, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. In a saucepan, combine wild rice and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Remove from heat; stir in barley, currants and butter. Transfer to a greased 1-1/2-qt. baking dish. , Bake, covered, until wild rice and barley are tender, 50-60 minutes. Stir in almonds and cranberries.
Nutrition Facts : Calories 166 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 382mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic exchanges
ALMOND CRANBERRY RICE PILAF
Provided by Valerie Bertinelli
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the almonds and cook, stirring constantly, until golden and nutty smelling, about 3 minutes. Transfer to a small bowl and reserve.
- Melt the remaining 2 tablespoons butter in the saucepan and add the onions. Cook, stirring occasionally, until softened, about 5 minutes. Add the rice and cranberries and cook, stirring, until well coated, about 1 minute. Add the chicken broth, 1 1/2 cups water, 1/2 teaspoon salt, and pepper to taste, and increase the heat to medium-high. Bring to a boil, then cover and reduce the heat to low. Cook until all the liquid has been absorbed, about 18 minutes. Take off the heat and let stand, covered, for 5 minutes. Stir in half of the reserved almonds and the parsley, and season with salt and pepper. Garnish with the remaining toasted almonds.
RICE PILAF WITH CRANBERRIES
Provided by Food Network
Number Of Ingredients 1
Steps:
- Cook 1 1/4 cups wild rice blend in chicken broth with 1/2 cinnamon stick, as the label directs. Cook 1/2 minced onion in a skillet with 3 tablespoons butter, 5 minutes. Add 1/3 cup sliced almonds and cook 2 minutes. Add 1/3 cup dried cranberries and cook 2 more minutes. Toss with the rice. Top with chopped parsley.
CRANBERRY PECAN RICE PILAF
This is one of my favorite rice recipes. I don't recall where I got it, but it was somewhere online. What I especially like about it, is how very easy it is to make, and the rave reviews it never fails to get!
Provided by cam970 Moore
Categories Brown Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 453.8, Fat 23.7, SaturatedFat 9.1, Cholesterol 37.3, Sodium 773, Carbohydrate 44, Fiber 2.7, Sugar 1.7, Protein 16.5
WILD RICE PILAF WITH CRANBERRIES
Provided by Florence Fabricant
Categories side dish
Time 2h
Yield 8 - 10 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- In a heavy ovenproof casserole, heat the butter or oil. Add the celery and onion and saute over medium heat until tender. Stir in the mushrooms and cranberries and saute until softened.
- Stir in the wild rice and the stock. Bring to a simmer and season with salt and pepper.
- Put in the oven and bake one hour and 15 minutes. Remove from the oven and set aside, covered, for 15 minutes before serving.
Nutrition Facts : @context http, Calories 267, UnsaturatedFat 6 grams, Carbohydrate 42 grams, Fat 8 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 535 milligrams, Sugar 12 grams, TransFat 0 grams
RICE AND CRANBERRY PILAF
When white rice wants to turn up the glamour, it turns to whole berry cranberry sauce and toasted almonds, and voilà. A pilaf is born.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield Makes 8 servings, about 2/3 cup each.
Number Of Ingredients 5
Steps:
- Pour broth and juice into medium saucepan. Bring to boil on medium-high heat.
- Stir in rice and cranberry sauce; return to boil. Cover.
- Remove from heat. Let stand 5 min. Stir in almonds.
Nutrition Facts : Calories 250, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
CRANBERRY WILD RICE PILAF
A lovely long grain and wild rice pilaf with touches of fruits and nuts. Perfect for serving with chicken and turkey. Different from the usual stuffings. Cook time is concurrent.
Provided by PalatablePastime
Categories Rice
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, bring 6 cups of the broth and 6 cups of water to a boil; add wild rice and return to a boil.
- Reduce heat and simmer uncovered, stirring occasionally, until rice is tender but firm, about 35-40 minutes.
- In another saucepan, saute the onions in the butter until tender, about 10-12 minutes.
- Add the spices and stir until aromatic, then add the remaining broth and 3 cups of water, the cranberries, raisins, and orange zest.
- Season with salt and pepper, bring to a boil, then add the white rice and reduce heat to low, cover, and cook until rice is tender, about 20 minutes.
- Drain the wild rice.
- Remove the bay leaves from the white rice and discard.
- Mix together both rices and stir in the pine nuts; adjust seasonings if necessary.
- Serve hot.
Nutrition Facts : Calories 454.4, Fat 12.4, SaturatedFat 4.2, Cholesterol 15.2, Sodium 59.5, Carbohydrate 81.2, Fiber 5.1, Sugar 23.9, Protein 8.9
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PERSIAN CRANBERRY RICE PILAF RECIPE | LITTLE SPICE JAR
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- Wash the basmati rice thoroughly and soak in water for 30 minutes. If you've got the time soak for up to 2 hours. The longer you soak, the more tender the rice.
- Heat the ghee or butter over medium heat in a 10-inch skillet. Add the onions and sauté them for 3 -4 minutes until they turn translucent. Add the turmeric, sumac powder, cranberries, and salt. Allow the cranberries to cook for 1 minute, then add the sugar, along with 2 tablespoons of water so the onions and cranberries can soak up the sugar. Allow to cook for 3 minutes or until the cranberries soak up all the liquid, turn off the stove and remove from heat.
- Fill a large pot with water and bring to a boil (see notes). Drain the rice and add to the boiling water and cook on medium heat for 6-8 minutes or until al dente. Drain the rice and rinse under cool running water to stop cooking; drain. Pour the tablespoon of olive oil into the base of the same pot. Add the rice and pour the saffron water over the rice evenly. Top with the cranberry mixture and the pistachios. Wrap the lid of the pot with a thin kitchen towel and cover the pot. This helps build steam to help cook the rice through. Cook the rice on high for 3 minutes, then turn the heat down to super-low and continue to cook for 10 more minutes. Turn off heat and let the rice sit for 5 minutes. Serve warm.
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Cuisine AmericanTotal Time 30 minsCategory Side DishCalories 244 per serving
- Melt Parkay in large skillet over medium-high heat. Add rice; cook 3 minutes or until rice starts to turn golden brown, stirring frequently.
- Carefully add broth, juice, cranberries, thyme and salt to skillet; bring to a boil. Cover skillet, reduce heat to medium-low and cook 18 minutes or until rice is tender. Stir in green onions.
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