Apple Cranberry Wild Rice Recipes

CRAN-APPLE WILD RICE

Steps:

• In a 2-qt. microwave-safe dish, combine cranberries and orange juice. Cover and cook on high for 2 minutes; set aside. Meanwhile, prepare rice mix according to package directions., In a large skillet, saute onions and brown sugar in butter for 5-6 minutes. Stir in apple and cinnamon. Reduce heat to medium-low; cook for 25-30 minutes or until onions are caramel in color, stirring occasionally., Drain cranberries; discard juice. Stir in the rice, onion mixture and orange zest.

APPLE-CRANBERRY WILD RICE

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.

WILD RICE, APPLE, AND DRIED-CRANBERRY STUFFING

Steps:

• Bring water to a boil in a 2-quart heavy saucepan, then add rice and 1/2 teaspoon salt. Reduce heat to low and cook, covered, until rice is tender and most grains are split open, 1 to 1 1/4 hours (not all liquid will be absorbed). Drain well in a colander and spread out in a baking pan to cool completely.
• Put oven rack in upper third of oven and preheat oven to 350°F.
• Spread bread cubes in a shallow baking pan and bake in upper third of oven until dry, about 20 minutes.
• Melt 1 stick butter in a large nonstick skillet over moderate heat, then cook onion and celery, stirring, until softened, about 8 minutes. Add apple and cook, stirring, until crisp-tender, about 5 minutes. Stir in herbs, pepper, and remaining teaspoon salt and cook, stirring, 2 minutes. Transfer to a large bowl and toss with rice, bread, and dried cranberries.
• Increase oven temperature to 450°F and butter a shallow 3-quart baking dish (13 by 9 inches).
• Spread stuffing evenly in baking dish and drizzle with turkey stock and melted butter. Bake, covered tightly with foil, in upper third of oven until heated through, about 20 minutes. Remove foil and bake until top is browned, 10 to 15 minutes more.

WILD RICE STUFFING WITH APPLES, PECANS AND CRANBERRIES

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.

CRANBERRY-APPLE WILD RICE

Steps:

• Melt the butter in a saucepan over medium heat; add in onion and thyme; stir/saute until the onion softens, about 3 minutes.
• Add in salt, pepper, cranberries, apple, broth, and cream; simmer 3 minutes, until the apple begins to plump up.
• Stir in the wild rice.
• Coat the inside of a 13x9 inch baking dish with cooking spray; transfer rice mixture to dish.
• Bake in preheated 350 degree oven, covered, for 20 minutes, or until heated through; serve hot.
• OAMC instructions-after step 4, cool, cover, and refrigerate for up to 2 days or freeze for up to 1 month.
• Defrost casserole in the refrigerator overnight, if necessary.
• Preheat oven to 350 degrees; let casserole come to room temperature for about 30 minutes.
• Bake, covered, for 20 minutes, or until heated through; serve hot.

BROWN RICE WITH APPLES AND CRANBERRIES

Steps:

• For Baked Brown Rice:Preheat the oven to 375 degrees F.Place the rice into an 8-inch square glass baking dish.
• Bring the water, 1 Tablespoon butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour. At this point, rice can be refrigerated for several days.
• For the rice dish: Place the rice in a bowl. Melt 1 Tablespoon butter in a medium skillet. Saute the apple with the pinch of cloves until golden and softened a bit.Transfer to the bowl of rice.
• In the same skillet, heat the olive oil. Saute the celery and onion until translucent. Transfer to the bowl with the rice mixture. Add the cranberries. Mix and salt and pepper to taste.
• In a small bowl, combine the vinegars, lemon juice and water. Pour over the rice and combine well. Refrigerate to store.