Stir Fried Wild Rice With Apples And Sun Dried Cherries Recipes

Steps:

• Thinly slice scallions, separating white and green parts. In a medium saucepan, heat olive oil over medium-high. Add scallion whites and cook, stirring often, until soft, 3 minutes; season with salt and pepper. Add wild rice and cook according to package instructions.
• Meanwhile, in a small saucepan, combine vinegar, dried cherries, and 2 tablespoons water. Bring to a boil over medium-high. Reduce to a simmer and cook until vinegar is almost absorbed, 3 minutes. Transfer to a bowl and add rice mixture, scallion greens, and chopped pecans. Stir well to combine and season to taste with salt and pepper. Serve warm or at room temperature.

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.

Steps:

• Heat saute pan. Add olive oil and saute minced onions and curry powder until translucent. Add chopped apple, mushrooms and sun-dried cherries and cook until mushrooms are cooked through.
• Add cooked wild rice and stir-fry until rice is hot and tender. Add salt and pepper to taste.

Steps:

• Combine the red rice, 3 cups water and 1/2 teaspoon salt in a medium saucepan. Cover and bring to a simmer over medium heat. Reduce the heat to medium low and cook until the rice is tender, about 45 minutes. (Drain any excess water.)
• Meanwhile, heat the olive oil in a large deep skillet over medium-high heat. Add the onion; sprinkle with the sugar and season with salt and pepper. Cook, stirring, until the onion is soft, about 5 minutes. Add the ginger and dried cherries; cook, stirring, until the onion is golden brown, about 7 more minutes.
• Stir the prepared rice into the onion mixture. Add the baby spinach and orange juice and stir until the spinach is just wilted, about 1 minute. Season with salt and pepper.

Steps:

• In a large saucepan, add the stock, wild rice and salt and pepper, to taste. Bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes. Cover and simmer, stirring occasionally, until the rice is tender and is beginning to split, about 30 to 40 minutes. Drain of any excess liquid and fold in the cherries, nuts and parsley. Taste for seasoning and adjust if necessary. Transfer the rice to a serving bowl and serve.

Steps:

• Heat saute pan. Add olive oil and saute minced onions and curry powder until translucent. Add chopped apple, mushrooms and sun-dried cherries and cook until mushrooms are cooked through.
• Add cooked wild rice and stir-fry until rice is hot and tender. Add salt and pepper to taste.

Steps:

• In a medium non-reactive saucepan, combine the cream, green tea, and vanilla extract. Halve the vanilla beans and scrape the seeds into the cream. Add the scraped beans to the mixture and bring just to a boil over high heat. Immediately reduce the heat to low and simmer, uncovered, until the mixture has reduced by 1/4, about 30 minutes. Remove from the heat and cool, then refrigerate, covered, for at least 6 hours and preferably overnight.
• Chill a medium bowl. Strain the cream-tea mixture into the chilled bowl, and beat until stiff peaks form.
• In the top of a double boiler over barely shimmering water, combine the confectioners' sugar, egg yolks, and eggs, and cook, whisking constantly, until the mixture forms a ribbon when the whisk is lifted from the pan, 12 to 15 minutes.
• Transfer to a mixer bowl and beat at high speed until lightened and pale in color, about 10 minutes. Fold in the whipped cream. Prepare a parchment paper collar to wrap around the outside of each ramekin. Generously pour the mixture into the ramekins and freeze until firm, at least 8 hours, and preferably overnight.
• Remove the parchment paper from the outside of each ramekin, surround each souffle with a marinated cherry, and serve.
• In a small saucepan, combine the sake, sugar, cherries, and water and bring to a boil over medium heat. Remove from the heat, cool to room temperature, and chill, about 30 minutes.

Steps:

• Stir together rice, 6 cups water, and 1 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover, and simmer until rice is tender and beginning to burst, about 45 minutes. Drain.
• Stir sugar, lemon juice, and vinegar in a small bowl; set aside. Heat oil in a medium saucepan over medium-high heat. Add shallots, garlic, ginger, and remaining 1/2 teaspoon salt. Cook, stirring constantly, until shallots are translucent, about 3 minutes. Stir in cherries and 1/2 cup water. Cook until cherries are plump, about 10 minutes. Remove from heat, and stir in sugar mixture.
• Stir together cherry mixture and rice in a large dish. Cover; let stand at least 1 hour (or refrigerate overnight). Just before serving, stir in parsley.