Wild Rice And Cranberry Loaf Abm Recipes

Steps:

• In a large bowl, mix the first seven ingredients and 1-1/2 cups bread flour. In a small saucepan, heat milk, water, molasses and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Stir in cranberries, rice and enough remaining bread flour to form a stiff dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rest 10 minutes. , Punch down dough. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans, seam side down. Cover with kitchen towels; let rise in a warm place until almost doubled, about 20 minutes. Preheat oven to 350°. , Bake 40-45 minutes or until golden brown. Cool in pans 10 minutes. Remove to wire racks to cool.

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.

Steps:

• Place everything except cranberries in bread machine in order recommended by the manufacturer. Add cranberries during the "add-in" cycle.
• Variation: substitute sunflower seeds or unsalted peanuts for the pine nuts and dried blueberries or sour cherries for the dried cranberries.

Steps:

• Preheat the oven to 325°F.
• Lightly oil a 4- by 8-inch loaf pan and set aside. Mix together the cooked rice, egg, agave nectar, vanilla extract, canola oil, and orange zest. In a separate bowl, mix the flour, baking powder, and salt. Combine the wet and dry mixtures, then fold in the cranberries and walnuts. Pour the batter into the prepared loaf pan. Bake for 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. Let cool in the pan for 5 minutes, then turn out onto a rack to cool completely. Store in the refrigerator, tightly wrapped.

Steps:

• In medium saucepan with lid, boil water, add barley, wild rice and salt. Return to boil, reduce heat to low, cover and cook about 40 min or until barley is tender.
• While barley and rice is cooking, pour orange juice over cranberries and set aside.
• Drain any excess liquid from cooked barley and rice mixture. Place rice and barley in large bowl.
• Drain cranberries, reserving liquid.
• Toss cranberries with barley and rice.
• Mix 5 tbsp orange juice with lemon juice and onion. Whisk in olive oil and season to taste with salt and pepper. Pour dressing over barley mixture.
• Add chopped parsley and walnuts. Mix well. Serve at room temperature or chilled.

Steps:

• Place cherries (or cranberries) in a container with a very tight fitting lid.
• Pour liqueur and hot water over the cherries, seal the lid tightly, and shake to coat cherries well with the liquid.
• Set aside 3 hours or overnight so cherries will absorb the liquid.
• Preheat oven to 350 F (or 325 F for a pan with a black surface).
• Grease a loaf pan and lightly dust with plain dry breadcrumbs, shaking out excess.
• Sift together the flour, baking powder, and the salt.
• In another bowl, cream the butter and the cream cheese until smooth.
• Add the sugars, and the finely grated lemon zest and beat until well combined and pale yellow.
• Beat in eggs, one at a time.
• Add the flour mixture, beating on low speed, just until the flour is combined.
• Stir in the cherries and any liquid still in the soaking container.
• Pour batter into the pan and smooth top with a rubber spatula.
• Bake in the center of the oven for 45-60 minutes- or until a toothpick insterted in the center tests clean, checking as early as 40 minutes into the baking time- if it is getting too brown, cover loosely with foil and continue baking until the toothpick tests done.
• Expect the top of the loaf to crack.
• Let cool in the pan 15 minutes, then remove from pan and set onto a wire rack to cool completely.
• Wrap in plastic and let set overnight before slicing.
• For extra decadence, drizzle a little more liqueur over the crack before wrapping in plastic- don't pour too much or you'll soak the bread.

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.

Steps:

• Bring 3 cups water, wild rice and 1/2 tsp salt to boil in heavy medium saucepan.
• Cover and cook over medium-low heat until rice is tender and water is absorbed, about 55 minutes.
• Cool rice completely.
• Set aside.
• Combine cranberries and remaining 1 tbsp water in heavy small saucepan.
• Cook over medium-low heat until cranberries just begin to soften, stirring constantly, about 2 minutes.
• Add sugar and cook over high heat until sugar is dissolved and cranberries are tender, about 5 minutes.
• Transfer to plate and refrigerate until chilled.
• Steam carrots until crisp-tender, about 4 minutes.
• Rinse carrot with cold water to cool.
• Whisk olive oil, lemon juice and garlic to blend in small bowl.
• Season dressing with salt and pepper.
• Combine rice, carrot, turkey, celery, parsley, onion and raisins in large bowl.
• Pour dressing over.
• Add cranberries and toss thoroughly.
• (Can be prepared 8 hours ahead. Cover and refrigerate.) Line 6 plates with lettuce leaves.
• Divide salad among plates and serve.

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.

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.