Wild Rice With Dried Cranberries Recipes

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:

• Combine the wild rice with 4 1/2 cups stock or water in one saucepan and the brown rice with 1 1/2 cups stock or water in another smaller saucepan. Add salt to taste and bring to a boil. Reduce the heat, cover and simmer the brown rice for 35 to 40 minutes, until the rice is tender and all of the liquid has been absorbed. Turn off the heat, place a clean kitchen towel over the pot and return the lid. Let sit for 10 to 15 minutes. Simmer the wild rice for 40 to 50 minutes, until the grains have begun to splay. Drain through a strainer if there is liquid in the pot, and return to the pot. Place a clean kitchen towel over the pot and return the lid. Let sit for 10 to 15 minutes.
• While the grains are cooking, prepare the remaining ingredients. Heat the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until the onion begins to soften, about 3 minutes. Add the celery and a generous pinch of salt, and continue to cook until the onion is completely tender, another 3 to 4 minutes. Stir in the garlic and cook, stirring, until it is fragrant, another 30 to 60 seconds. Remove from the heat and transfer to a large bowl. Add the cooked grains and stir together.
• Return the skillet to the stove and heat over medium-high heat. Add the butter, and when the foam subsides add the apples. Cook, stirring or tossing in the pan, until lightly colored, about 5 minutes. Remove from the heat and add to the bowl with the grains. Add the remaining ingredients and stir together. Season to taste with salt and pepper. Transfer to a lightly oiled or buttered baking dish and cover with foil.
• Warm the stuffing in a 325-degree oven for 20 to 30 minutes before serving.

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 olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onion in hot oil until tender and translucent, about 5 minutes.
• Stir cranberries and jasmine rice into onion until rice is coated with oil and rice is lightly toasted, about 5 minutes more.
• Pour chicken broth into skillet and season with kosher salt and black pepper.
• Bring rice mixture to a boil over high heat, then cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 22 minutes.
• Remove skillet from heat; stir green onions, cilantro, and almonds into rice mixture. Adjust seasoning if necessary.

Steps:

• 1. Plump the cranberries in the wine for about 20 minutes. Drain the cranberries and reserve the liquid.
• 2. To make the brown rice, sweat the onions in the reserved cranberry liquid until the onions are translucent. Add the brown rice and stock. Bring the liquid to a boil and cover the pot tightly. Cook in a 350°F(175°C) oven until the rice is tender and has absorbed all the liquid, about 40 minutes.
• 3. To prepare the wild rice, bring the apple cider, stock and wild rice to a boil in a medium sauce pot. cover the pot tightly, and cook in a 350°F(175°C) oven until the rice is tender and has absorbed all the liquid, about 90 minutes.
• 4. Place the unpeeled shallots on a bed of coarse salt in a 375°F(190°C) oven until the exterior is very crisp about 20 minutes. Allow the shallots to cool. Remove the skin and shred the flesh.
• 5. Combine both rices and the plumped cranberries. Garnish with the roasted shallots.

Steps:

• Melt 1/2 cup butter in heavy large pot over medium-high heat. Add onions and garlic and sauté until tender, about 4 minutes. Add chicken broth. Bring to boil. Add wild rice. Reduce heat to medium-low. Cover and simmer 30 minutes. Mix in brown rice; cover and simmer until rice is just tender and most liquid is absorbed, about 30 minutes longer.
• Stir cranberries, parsley and thyme into rice. Cover and cook until liquid is absorbed, about 5 minutes longer. Mix in hazelnuts and green onions. Season generously with salt and pepper.
• To bake stuffing in turkey:
• Loosely fill main cavity with stuffing. Butter ceramic baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes.
• To bake all of stuffing in baking dish:
• Preheat oven to 350°F. Butter 15x10x2-inch glass or ceramic baking dish. Transfer stuffing to prepared dish. Cover dish with buttered foil, buttered side down; bake stuffing until heated through, about 40 minutes.

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.