Cherry Rice Pilaf Recipes

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WILD RICE AND CHERRY PILAF



Wild Rice and Cherry Pilaf image

Seasoned with fresh thyme and cinnamon, this fruity rice pilaf is the ultimate side dish during the winter months.

Categories     wild rice and cherry pilaf recipe     wild rice and cherry pilaf     rice     rice pilaf     recipe     how to make     best     quick     easy     cheap     fast     simple

Time 1h10m

Yield 8 servings

Number Of Ingredients 11

3 tbsp. olive oil
1 Cinnamon Stick
2 large cloves garlic, 1 smashed, 1 thinly sliced
2 c. wild-rice blend
1/2 c. dried cherries
1 large onion, sliced
1 tsp. fresh thyme leaves
1/2 c. dry white wine
1 c. fresh flat-leaf parsley, roughly chopped
Kosher salt and pepper
vegetable broth

Steps:

  • Heat a medium-large saucepan over medium heat. Add 1 tablespoon olive oil, then cinnamon and smashed garlic clove, and let sizzle in the oil for 1 minute. Fold in rice to coat, then add 1 teaspoon salt and broth (according to package directions). Cook according to package directions, adding dried cherries for last 15 minutes of cooking.
  • Meanwhile, heat a large skillet over medium-low heat. Add remaining 2 tablespoon oil, then onion and 1⁄4 teaspoon each salt and pepper, and cook, covered, stirring occasionally, 10 minutes. Uncover and continue to cook, stirring, until onions are golden, 15 to 20 minutes more. Add sliced garlic and thyme and cook 1 minute. Add wine and simmer, scraping up the bottom of the pan until almost evaporated.
  • Fold onion mixture into rice along with parsley and pecan pieces.

CHERRY WILD RICE



Cherry Wild Rice image

A friend cooked this at our weekly poker game and it was wonderful! I made it for a few other friends and they said it was the best rice they've ever had!

Provided by TANYABOP

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 1h11m

Yield 4

Number Of Ingredients 10

2 ½ cups water, divided
½ cup wild rice
¼ cup brown rice
1 cup pitted and sliced cherries
½ cup brown sugar
¼ cup sliced almonds
½ cup sliced celery
⅓ cup fresh orange juice
2 tablespoons red wine vinegar
1 teaspoon grated orange zest

Steps:

  • Bring 2 cups water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered, about 5 minutes more.
  • Bring 1/2 water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 45 minutes.
  • Combine cherries, brown sugar, and almonds in a large nonstick skillet; cook and stir over medium heat until brown sugar melts and coats cherries and almonds, about 6 minutes. Stir in brown rice, wild rice, celery, orange juice, red wine vinegar, and orange zest. Cook, stirring frequently, until heated through, about 5 minutes.

Nutrition Facts : Calories 294.8 calories, Carbohydrate 61.4 g, Fat 3.9 g, Fiber 3.4 g, Protein 5.8 g, SaturatedFat 0.4 g, Sodium 26.2 mg, Sugar 34.5 g

BROWN RICE PILAF WITH CHERRIES AND PINE NUTS



Brown Rice Pilaf with Cherries and Pine Nuts image

Side dish that gives traditional brown rice something extra with fresh sweet cherries.

Provided by Stemilt Growers

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 1h13m

Yield 4

Number Of Ingredients 7

2 cups water
1 cup uncooked brown rice
2 tablespoons butter, divided
⅓ cup pine nuts
8 green onions, chopped
2 teaspoons garlic, minced
¾ cup pitted fresh sweet cherries. chopped

Steps:

  • Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
  • Melt 1 tablespoon butter in a large skillet over medium-high heat until foaming. Add pine nuts; saute until toasted, 3 to 4 minutes. Remove pine nuts from skillet.
  • Melt the second tablespoon butter in the same skillet. Saute green onions and garlic until softened and golden brown, about 5 minutes.
  • Transfer onions and garlic to the pan of rice. Add pine nuts and cherries; toss.

Nutrition Facts : Calories 318.3 calories, Carbohydrate 45 g, Cholesterol 15.3 mg, Fat 13.1 g, Fiber 3.6 g, Protein 7.3 g, SaturatedFat 4.9 g, Sodium 51.8 mg, Sugar 5.3 g

OUR 20+ BEST DELICIOUS RICE SIDE DISHES (+BROWN RICE APPLE SALAD)



Our 20+ BEST Delicious Rice Side Dishes (+Brown Rice Apple Salad) image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Categories     Side Dish

Time 33m

Number Of Ingredients 10

6 cups whole grain brown rice
2 apples
2 red bell peppers
3 chopped green onions
1/4 cup fresh parsley
1/4 cup fresh lemon juice
1/2 cup shredded cheddar cheese
4 Tbsp. apple cider vinegar
1/4 cup olive oil
Salt and black pepper to taste

Steps:

  • Combine all ingredients together.
  • Serve fresh or store in the refrigerator.

Nutrition Facts : Calories 235 kcal, ServingSize 1 serving

RICE PILAF WITH TOMATOES



Rice Pilaf with Tomatoes image

We know there are box mixes out there but rice pilaf is quite easy to make. Add spicier herbs to liven up this side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 45m

Number Of Ingredients 6

1 tablespoon olive oil
1/2 cup finely chopped onion
1 cup long-grain white rice
1 (14.5 ounces) diced tomatoes, in juice
1/4 teaspoon dried thyme
Coarse salt and ground pepper

Steps:

  • Heat oil in a small saucepan over medium heat; add onion and rice. Cook, stirring frequently, until rice is golden, 5 to 8 minutes.
  • Stir in tomatoes (and their juice), thyme, and 1 cup water; season generously with salt and pepper.
  • Bring to a boil; reduce heat to medium-low, and simmer, tightly covered, until rice is tender, about 18 minutes. Let stand off heat, covered, 5 to 10 minutes. Fluff rice gently with fork before serving.

Nutrition Facts : Calories 224 g, Fat 3 g, Protein 4 g

CHEESY RICE PILAF



Cheesy Rice Pilaf image

Provided by Trisha Yearwood

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons unsalted butter
1/2 small onion, chopped
1 small garlic clove, grated
1 1/2 cups long-grain white rice, preferably basmati
3 cups chicken broth
1 tablespoon all-purpose flour
1 cup whole milk
1 1/2 cups grated Gruyere (about 6 ounces)
3 tablespoons chopped fresh flat leaf parsley
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh tarragon
Kosher salt and freshly ground black pepper

Steps:

  • Melt 1 tablespoon butter in a medium saucepan over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the rice and stir until lightly toasted, about 1 minute. Add the chicken broth and bring to a full boil. Cover, reduce the heat to low, and cook for 18 minutes.
  • Meanwhile, melt the remaining tablespoon butter in a small saucepan over medium heat. Add the flour and stir until incorporated. Gradually whisk in the milk and bring to a simmer. Simmer until slightly thickened, about 2 minutes. Remove from the heat and whisk in the Gruyere; keep warm, covered.
  • When the rice is cooked, stir in the cheese sauce, parsley, chives and tarragon. Season with salt and pepper.

CHERRY ALMOND PILAF



Cherry Almond Pilaf image

Beautiful cherry pilaf that is lightly sweetened. The cherries will stain the rice a light pink color - it looks so pretty! Cilantro is known as coriander outside of the USA.

Provided by Shannon Cooks

Categories     Long Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup tart cherries
2/3 cup water
2 tablespoons sugar
2 tablespoons butter
2 cups vegetable broth
1 cup basmati rice, rinsed and drained
3 tablespoons sliced almonds, lightly toasted
1 teaspoon ground cilantro

Steps:

  • Pit cherries over a medium saucepan to save as much juice as possible.
  • Once pitted, heat cherries, water and sugar to a boil.
  • Reduce heat and simmer cherry mixture for 20 minutes.
  • Drain cherries, reserving juice in a clear glass measuring cup. Save cherries for later.
  • Add enough vegetable broth to the cherry juice to equal 2 cups of liquid. Set cherry/broth liquid aside and discard leftover vegetable broth.
  • Melt butter in a large skillet. Add rice and stir to coat in melted butter.
  • Pour in the cherry juice/vegetable broth mixture and bring to a boil over medium high heat.
  • Cover and reduce heat to low. Simmer for 15-20 minutes until rice is tender and all of the liquid is absorbed. Check the skillet occasionally and stir to make sure that the rice doesn't stick to the bottom.
  • Remove from heat, fluff with a fork, fold in cherries and cilantro.
  • Transfer to a serving dish and sprinkle with toasted almonds.

Nutrition Facts : Calories 293.2, Fat 9.3, SaturatedFat 4.1, Cholesterol 15.3, Sodium 59.5, Carbohydrate 48.4, Fiber 2.8, Sugar 11.5, Protein 5.1

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