CRANBERRY-PECAN WILD RICE STUFFING
Mix dried apricots and dried cranberries into this thyme-scented stuffing with crunchy pecans.
Provided by Food Network Kitchen
Time 55m
Yield 6-8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F and butter a 2-quart baking dish. Heat the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until soft but not brown, about 10 minutes. Add the thyme and a pinch each of salt and pepper and cook for 1 minute more. Remove from the heat and transfer to a large bowl.
- Add the rice, parsley, pecans, cranberries and apricots to the onion mixture and toss well. Season with salt and pepper. Evenly spread in the prepared baking dish and bake until heated through, about 30 minutes. Sprinkle the top with parsley.
CRANBERRY APPLE PECAN WILD RICE PILAF RECIPE - (3.6/5)
Provided by PineyCook
Number Of Ingredients 20
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.
WILD-RICE PILAF WITH CRANBERRIES AND PECANS
Wild rice marries with pecans and dried cranberries in an updated pilaf.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 9
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.
APPLE-CRANBERRY WILD RICE
Dried apples, cranberries and savory nicely complement the wild rice and leek in this delicious recipe from Marion Karlin of Waterloo, Iowa.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts :
WILD RICE STUFFING WITH APPLES, PECANS AND CRANBERRIES
Like many Thanksgiving dishes, this pilaf combines sweet and savory foods. Apples and cranberries are high in phenolic acids, which are believed to have antioxidant properties.
Provided by Martha Rose Shulman
Time 3h
Yield Makes about 8 cups, serving 12 to 16
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 4 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 405 milligrams, Sugar 6 grams, TransFat 0 grams
CREAMY CHICKEN & CRANBERRY-PECAN WILD RICE
Recipe as published in Kraft Food & Family magazine. As these are many of our favorite flavors I thought I would post this. This is a very pretty presentation as well and would be great to serve to company.
Provided by CindiJ
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix flour, thyme and pepper; coat chicken with flour mixture. Heat oil in large skillet on medium heat. Add chicken to skillet, cook 5-7 minutes on each side or until cook through (165 degree).
- Stir cranberries, pecans and 1/3 cup of the onions into cooked rice; spoon onto serving platter. Remove chicken from skillet, reserving drippings in skillet. Place chicken over rice mixture; cover to keep warm.
- Add broth to skillet; stir to break up browned bits from bottom of skillet. Add cream cheese; cook 2-3 minutes or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.
- Spoon some of the sauce over each chicken piece and and garnish with reserved onions.
- Serve remaining sauce on the side.
Nutrition Facts : Calories 354.3, Fat 24.1, SaturatedFat 7.1, Cholesterol 106.8, Sodium 230.7, Carbohydrate 6.7, Fiber 1.8, Sugar 2, Protein 28.2
WILD RICE WITH CRANBERRIES & PECANS
I love this dish! It is one of my favorite side dishes. It's modified from a recipe by Diane Morgan in her book, The Thanksgiving Table. It can be a side dish, or a stuffing for poultry. It is not sweet at all, but the cranberries give a nice contrast with the rest of the ingredients.
Provided by P48422
Categories Rice
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Combine the rice, barley, salt, broth and water in a saucepan, bring to a boil, reduce the heat to a simmer, partially cover and cook, stirring occasionally, until the rice is tender, about 40 minutes.
- If any liquid is still remaining after the rice is cooked, drain the rice.
- Heat the olive oil and saute the onion, garlic, celery and carrot until slightly soft but not brown about 3 minutes.
- Sprinkle with the salt, cover the pan, adjust the heat to med-low and cook the vegetables until crisp-tender, 5 minutes longer.
- Add the sage, thyme and parsley and saute 1 minute more.
- Remove from heat.
- Mix in the rice, the pecans and the cranberries.
- Taste and adjust the salt and pepper to taste.
- Note 1- substitutions: you can substitute any nut for the pecans (try walnuts or hazelnuts).
- You can use all wild rice or all barley.
- Note 2- this recipe was originally a stuffing recipe, but I like it as a side dish.
- You can certainly use it to stuff poultry, though.
Nutrition Facts : Calories 250.6, Fat 13.1, SaturatedFat 1.5, Sodium 167, Carbohydrate 30.2, Fiber 6.3, Sugar 2.7, Protein 5.9
CRANBERRY APPLE PECAN WILD RICE
Number Of Ingredients 17
Steps:
- Combine chicken broth, apple juice, dijon, 1 tbsp butter, salt, pepper, parsley, oregano, thyme, and bay leaf in a large skillet. Bring to a boil, add rice, cover, and reduce heat to low. Simmer 45 to 60 minutes, until rice is tender and almost all of the liquid is absorbed. Once cooked, drain the rice and leave it in the strainer.
- Melt two tablespoons of butter over medium heat in the same skillet. Saute onions and apples for five to seven minutes, until tender. Add garlic and saute 30 seconds.
- Return rice to skillet with cranberries, pecans, apples, and apple cider vinegar. Toss to combine evenly. Add salt and pepper to taste.
- Note: I tripled the recipe easily for a large crowd, using half brown rice and half wild rice. Add the pecans in just before serving so they do not become soft.
APPLEBEE'S COPYCAT CRANBERRY RICE RECIPE - (5/5)
Provided by smaier
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Place pecans on baking sheet and drizzle with honey, tossing to evenly coat. Bake until toasted and fragrant, about 10 minutes, mixing half way through. Set aside to cool and chop nuts. Using a large bowl, combine pecans, rice, quinoa, cranberries and cilantro. Season with salt and pepper, to taste. Gently fold together until combined. Makes 6 servings Nutrition information per serving: 300 calories, 24% calories from fat, 8 g fat, 1 g saturated fat, 0 mg cholesterol, 51 g carbohydrates, 14 g total sugar, 5 g added sugar, 6 g protein, 7 mg sodium, 5 g fiber
CRANBERRY WILD RICE
Nuts are a wonderful source of protein and nutrition so I look for ways to add them to all of my dishes. The addition of cranberries in this recipe makes it perfect for fall.-Dawn Bryant, Thedford, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 238 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 42g carbohydrate (11g sugars, Fiber 3g fiber), Protein 6g protein.
More about "cranberry apple pecan wild rice recipes"
CRANBERRY APPLE PECAN WILD RICE PILAF - THE …
From thesouthernladycooks.com
5/5 (1)Category Side DishCuisine AmericanTotal Time 1 hr 15 mins
- You will prepare the wild rice according to the directions on the package with a few changes. If it calls for water, use chicken broth in place of water. You will add 2 tablespoons of butter, along with black pepper, oregano and thyme to the chicken broth then add wild rice and cook according to package directions. Mine cooked for around 50 minutes
- Remove from stove and drain extra water if needed. Leave rice in drainer. In pan, saute apples in 2 tablespoons of butter util soft. Once done, add rice, cranberries, pecans back to pan and mix together well. Garnish with parsley and serve.
ONE POT CRANBERRY APPLE PECAN WILD RICE PILAF (PERFECT …
From carlsbadcravings.com
Reviews 111Category Side DishServings 6Estimated Reading Time 8 mins
- 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.
- 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 and pecans. Add apple cider vinegar a little at a time to taste if desired for more tang (I use 2 teaspoons). Toss to evenly combine. Season with additional salt and pepper to taste. Garnish as desired.
WILD RICE STUFFING WITH APPLE, CRANBERRY, PECAN AND …
From mysavoryspoon.com
CRANBERRY PECAN WILD RICE PILAF - LIKE MOTHER, LIKE …
From lmld.org
LONG GRAIN & WILD RICE WITH CRANBERRIES & PECANS
From biscuitsandbasil.com
APPLE, CRANBERRY AND PECAN WILD RICE PILAF RECIPE - TODAY
From today.com
5/5 (2)Author Mariah GladstoneCuisine Native AmericanCategory Side Dishes
CRANBERRY APPLE PECAN WILD RICE PILAF - NATURES FARE
From naturesfare.com
CRANBERRY APPLE PECAN WILD PILAF | WILD RICE RECIPES SIDE …
From pinterest.ca
WILD RICE SALAD WITH DRIED CRANBERRIES, PICKLED APPLES, AND …
From seriouseats.com
CRANBERRY APPLE PECAN WILD RICE PILAF - SWEET BEGINNINGS BLOG
From sweetbeginningsblog.com
APPLE CRANBERRY PECAN WILD RICE PILAF – INDIGIKITCHEN
From indigikitchen.com
CRANBERRY APPLE PECAN WILD RICE PILAF BY CARLSBADCRAVINGS - THE …
From thefeedfeed.com
CRANBERRY APPLE PECAN WILD RICE PILAF - ROCKY MOUNTAIN ANALYTICAL
From rmalab.com
CRANBERRY PECAN SWEET POTATO WILD RICE PILAF - THE RECIPE CRITIC
From therecipecritic.com
BROWN WILD RICE WITH APPLE, PECAN AND DRIED CRANBERRIES RECIPE
From gooddecisions.com
WILD RICE STUFFING WITH CRANBERRIES, APPLES AND PECANS
From bitesofwellness.com
CRANBERRY PECAN WILD RICE - WHAT A GIRL EATS
From whatagirleats.com
CRANBERRY APPLE PECAN WILD RICE PILAF
From 2004foodrecipes.blogspot.com
CRANBERRY APPLE PECAN WILD RICE PILAF RECIPE | YUMMLY
From pinterest.com
WILD RICE AND CRANBERRY AND APPLE DRESSING
From recipeschoice.com
RICE PILAF WITH CRANBERRIES AND PECANS - DINNER AT THE ZOO
From dinneratthezoo.com
WILD RICE, PECAN AND DRIED CRANBERRY BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
CRANBERRY APPLE PECAN WILD RICE PILAF RECIPE | YUMMLY
From pinterest.com
WILD RICE CRANBERRY PECAN RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
PECAN CRANBERRY WILD RICE - RED COTTAGE CHRONICLES
From redcottagechronicles.com
CRANBERRY APPLE PECAN WILD RICE PILAF RECIPE - COOK.ME …
From cook.me
CRANBERRY APPLE PECAN WILD RICE PILAF - WELCOME
From thedopeuniversity.com
WILD RICE PILAF WITH CRANBERRIES, PECANS AND APPLES
From awickedwhisk.com
CORNISH HENS WITH APPLE-CRANBERRY RICE STUFFING - STRIPED SPATULA
From stripedspatula.com
CRANBERRY APPLE PECAN WILD RICE PILAF RECIPE - FOOD NEWS
From foodnewsnews.com
CRANBERRY PECAN WILD RICE STUFFING | RECIPE | RECIPES, RICE
From pinterest.ca
CRANBERRY APPLE PECAN WILD RICE PILAF | UNIQUE FOODS RECIPES
From uniquefoodsrecipes.blogspot.com
CRANBERRY WILD RICE PILAF RECIPE - FOOD NEWS
From foodnewsnews.com
WILD RICE CRANBERRY PECAN SALAD – EPISODE +15 COOKING VIDEOS
From tpwrecipes.com
INSTANT POT CRANBERRY APPLE PECAN RICE PILAF
From 365daysofcrockpot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love