Brown Rice And Cranberry Pilaf Recipes

CRANBERRY WILD RICE PILAF

Steps:

• Heat up a large deep skillet or pot over medium low flame. Add the olive oil ( or a splash of water ) and the chopped onion. Sautee with a pinch of sea salt until translucent.
• Stir in the grated carrot, thyme, oregano, sage, rosemary, bay leaves and red pepper flakes. Add the wild rice mix and mix well to combine. Allow it to toast together with the aromatics for a couple of minute.
• Add in the chopped bell pepper and 1 cup of the cranberries. Pour in the vegetable stock or water, stir and taste for seasonings. Add more sea salt to your taste.
• Bring the pilaf to a simmer, cover with a tight lid and cook on low flame for 50 minutes.
• Turn off the flame but do not remove the lid. Allow the rice to sit covered for 10 to 15 minutes and continue cooking in its own steam.
• Discard the bay leaves and the woody sprigs from the herbs. Use a fork and gently fluff up the rice.
• Serve warm or cold garnished with the remaining cranberries and fresh herbs.

RICE PILAF WITH CRANBERRIES

Steps:

• In a small pot that has a lid melt butter over medium-high heat. Add onion to melted butter and sauté 1-2 minutes.
• Add rice, bay leaf, chicken bouillon base to the onions. Sauté 2-3 minutes spreading out the chicken base and slightly toasting the rice.
• Add water and cover. Bring to boil, then reduce heat to a simmer. Cook covered 10 minutes until rice is tender.
• Remove from heat, remove the bay leaf from the rice. Gently stir in the cranberries and parsley into the rice, serve immediately.

CRANBERRY AND ALMOND RICE PILAF

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.

WILD AND BROWN RICE PILAF WITH CRANBERRIES

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.

RICE PILAF WITH CRANBERRIES

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 WILD RICE PILAF

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.

BROWN RICE PILAF WITH MUSHROOMS, ALMONDS AND CRANBERRIES

Steps:

• Heat olive oil in a medium pan over medium high heat. Add mushrooms, onions and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.
• Stir in rice. Cook for 1 minute. Add broth and salt. Bring to a boil. Reduce heat to low and simmer, covered, for about 45 - 50 minutes.
• Remove from heat. Stir in cranberries, nuts, parsley and lemon zest. Let stand, covered, for 10 minutes before serving.