Cranberry Apple Pecan Wild Rice Pilaf Recipe 36

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CRANBERRY APPLE PECAN WILD RICE PILAF RECIPE - (3.6/5)



CRANBERRY APPLE PECAN WILD RICE PILAF Recipe - (3.6/5) image

Provided by PineyCook

Number Of Ingredients 20

1-1/2 cups low-sodium chicken broth
1-1/2 cups apple juice
1 tablespoon Dijon mustard
3 tablespoons butter, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1 bay leaf
1 cup wild rice, rinsed and drained
1/2 large onion, diced
1 Fuji or honeycrisp apple, chopped
3 garlic cloves, minced
2 teaspoons apple cider vinegar
1/2 cup dried cranberries
1/2 cup chopped pecans, toasted
Garnish (optional)
fresh thyme
fresh parsley

Steps:

  • Bring broth, apple juice Dijon, 1 tablespoon butter, salt, pepper, dried thyme, oregano, parsley and bay leaf to a boil in a large nonstick skillet. Add rice, cover and reduce heat to low (dial should be just above lowest LOW setting). Simmer 45-60 minutes or until rice is tender and almost all of the liquid has been absorbed, checking rice for doneness at 45 minutes. Once cooked, drain rice and leave in fine hole strainer. To the now empty pan, melt 2 tablespoons butter over medium heat. Increase heat to medium high and add onions and apples; saute for 5-7 minutes, or until onions and apples are tender. Add garlic and saute for 30 more seconds. Return rice to skillet along with cranberries, pecans and apple cider vinegar. Toss to evenly combine. Season with additional salt and pepper to taste. Garnish as desired.

CRANBERRY PECAN RICE PILAF



Cranberry Pecan Rice Pilaf image

This is one of my favorite rice recipes. I don't recall where I got it, but it was somewhere online. What I especially like about it, is how very easy it is to make, and the rave reviews it never fails to get!

Provided by cam970 Moore

Categories     Brown Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons butter or 2 tablespoons margarine
1 cup uncooked rice
1 (14 1/2 ounce) can chicken broth
1 cup grated parmesan cheese
1/2 cup dried cranberries
1/2 cup chopped pecans, toasted (I've also used pine nuts and even prefer them)
1/4 cup sliced green onion
salt & fresh ground pepper

Steps:

  • Melt butter in 2-quart saucepan over medium heat. Add rice. Cook and stir 2 to 3 minutes. Add broth and heat to boiling, stir once or twice. Reduce heat, cover and simmer 15 minutes or until liquid is absorbed. Remove from heat. Stir in cheese, cranberries, pecans and onions. Season to tast w/salt and pepper.
  • *to toast pecans (or pine-nuts) spread on small baking sheet. Bake at 350 5-8 minutes (keep an eye they don't burn) or until golden brown. Stir frequently.

Nutrition Facts : Calories 453.8, Fat 23.7, SaturatedFat 9.1, Cholesterol 37.3, Sodium 773, Carbohydrate 44, Fiber 2.7, Sugar 1.7, Protein 16.5

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  • Bring broth, apple juice Dijon, 1 tablespoon butter, salt, pepper, dried thyme, oregano, parsley and bay leaf to a boil in a large nonstick skillet.
  • Add rice, cover and reduce heat to low (dial should be just above lowest LOW setting). Simmer 45-60 minutes, or until rice is tender and almost all of the liquid has been absorbed, stirring occasionally and replacing lid. Add additional water if needed if rice has absorbed all the liquid and is still not done cooking. Check for doneness at 45 minutes. Once cooked, drain rice and leave in fine hole strainer.
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