Cranberry Walnut Rice Recipes

ALMOST-FAMOUS CRANBERRY WALNUT RELISH

Steps:

• Finely grate the zest of half of the orange into a medium saucepan, then squeeze in all of the juice. Add the cranberries, sugar and walnuts and cook over medium heat, stirring occasionally, until the mixture thickens and the cranberries start to pop, about 10 minutes. Let cool.

CRANBERRY AND WALNUT RELISH

Steps:

• Tie rosemary and sage together with kitchen twine, and set aside. Place a medium enameled or stainless steel saucepan over medium-low heat, and melt butter. Add onion. Cover and cook, stirring occasionally, until tender but not browned, about 5 minutes.
• Add rosemary and sage, dried cranberries, apple cider, orange juice, 1 cup sugar and the salt. Simmer until liquid is reduced by half. Add fresh cranberries and simmer, stirring frequently to prevent burning, until relish is thick and sticky, 15 to 20 minutes. Taste and adjust sugar as needed. Add walnuts and allow to cool. Allow relish to chill, preferably overnight, before serving.

CRANBERRY WALNUT RELISH I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place cranberries in a shallow 1 1/2 quart baking dish. Sprinkle with sugar, cover with foil and bake for 35 minutes.
• Remove from oven and sprinkle with walnuts. Re-cover and bake for 10 minutes.
• Remove from oven and stir in marmalade and lemon juice. Mix well. Cool to room temperature. Cover tightly and refrigerate at least 3 hours before serving.

WILD RICE WITH CRANBERRIES AND WALNUTS

Steps:

• Boil 3 cups (750 ml) of water.Rinse rice until water runs clear, then drain.Optional: add salt to water.When water is at boiling point, add the wild rice.Once the rice has reached boil, reduce heat to simmer and cover with lid.Simmer for 55 to 65 minutes.While the rice is cooking, chop 1 cup (250 ml) walnuts.When rice is done, add cranberry sauce and chopped walnuts.Notes:This can be served hot or cold.This dish is also great for those who can have no corn or corn derivatives.The sky is the limit as to what you wish to add. You may want pinon, pecan or pine nuts. You may add raisins and cinnamon with dairy or non-dairy and serve chilled as a dessert.Source: Joanna in Innisfil

[RECIPE + VIDEO] FESTIVE CRANBERRY RICE PILAF WITH WALNUTS

Steps:

• Toasting walnuts: In a thick-bottom pot (cast aluminum or cast iron) heat the oil over medium heat. Stir in the walnuts and cook stirring until a slightly darker color. Remove the walnuts from the oil and set them aside.
• Cooking rice: Add the saffron to the oil and stir, add the rice to the heated oil, sauté stirring until the grains are coated with oil, and turn a slightly yellow color. Pour in the vegetable broth, stir. Simmer and stir often to prevent the rice from sticking to the bottom.Boil over medium flame, stirring often, until the liquid has almost all evaporated. Add the cranberries to the rice mixture and stir to combine. Lower the heat, cover with a tight-fitting lid and simmer for 15 minutes. Stir the rice and simmer covered for another 10 minutes, or until the rice is cooked through.Uncover and mix in the toasted walnuts. Remove from the stove.
• Serving: Spoon the rice on a serving platter and sprinkle with whole walnuts and saffron strands.

RICE PUDDING WITH CRANBERRY WALNUT SAUCE

Steps:

• In a heavy saucepan, simmer milk, rice, sugar, salt and 1/2 cup half-and-half, covered, until rice is tender and most liquid is absorbed, about 30 minutes.
• While rice is cooking, in a small saucepan simmer jelly, water, cranberries or raisins, and lemon juice, covered, stirring occasionally, until jelly melts and sauce thickens slightly. Keep sauce warm.
• In a measuring cup, beat together with a fork egg, vanilla and remaining 1/4 cup half-and-half.
• Remove rice from heat and stir in egg mixture. Cook rice pudding over low heat, stirring constantly, until thick and creamy, about 5 minutes.
• Stir walnuts into sauce and serve rice pudding with sauce.

CRANBERRY WALNUT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine corn syrup, brown sugar, eggs, butter, vanilla extract, and salt in a large bowl; beat thoroughly. Fold in cranberries and walnuts.
• Line a 9-inch pie plate with the prepared crust. Pour in cranberry and walnut mixture; smooth the top. Cover the rim of the crust with thin strips of aluminum foil to prevent burning.
• Bake in the preheated oven until center is set, 50 to 60 minutes. Let cool before serving, at least 30 minutes.

CRANBERRY-NUT WILD RICE

Steps:

• Cook wild rice according to package directions; drain if necessary. In a large skillet, saute onions in 1 tablespoon oil until tender. Stir in the rice, cranberries, nuts and remaining oil; heat through. Season with salt and pepper.

WILD RICE, WALNUT, AND CRANBERRY DRESSING

Steps:

• In a large saucepan with a tight-fitting lid, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened and golden brown, about 8 minutes. Add garlic; cook until fragrant, about 1 minute. Season generously with salt and pepper.
• Add 3 cups water; bring to a boil. Stir in wild-rice blend. Return to a boil; reduce heat to a simmer. Cover; cook over low heat until rice has absorbed all liquid, about 30 minutes. Remove from heat; let stand, covered, for 10 minutes.
• Transfer rice to a large bowl. Stir in walnuts, cranberries, and parsley; season again with salt and pepper. Serve immediately, or hold at room temperature for up to 5 hours.

WILD RICE WITH MUSHROOMS, CRANBERRIES AND WALNUTS

Steps:

• Bring two medium pots salted water to a boil over high heat. Add wild rice to one and wheat berries to another, reduce heat to medium, and cook until tender, 30 to 35 minutes for wild rice and 20 to 25 minutes for wheat berries.
• While grains cook, put cranberries in small bowl, and cover with hot water. Soak 15 minutes, drain, and chop. Set aside.
• Heat canola oil in a medium skillet over medium heat. Add mushrooms, and sauté, stirring frequently, until mushrooms soften and begin to release their liquid, 8 to 10 minutes. Season lightly with salt and pepper, and transfer to a warm serving bowl. Stir in walnuts, shallots, parsley and cranberries.
• When grains are tender, drain them, and add them to bowl. Drizzle with walnut oil, and toss gently. Taste and add salt and pepper if necessary. Serve warm or at room temperature.

CRANBERRY-WALNUT WILD RICE SALAD

Steps:

• Cook rices in separate saucepans as directed on packages. Cool slightly.
• Mix rices, cheese, cranberries, walnuts and onions in medium bowl. Add dressing; mix lightly. Cover.
• Refrigerate at least 1 hour to allow flavors to blend. Serve on lettuce-covered salad plates.

WILD RICE, CRANBERRY AND WALNUT SALAD

Steps:

• Cook rice in a large saucepan of boiling water, following packet directions, until tender. Drain. Set aside to cool (see note).
• Combine rice, cranberries, celery and walnuts in a bowl.
• Place oil and vinegar in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Drizzle over salad. Toss to combine. Serve.

WALNUT RICE

Steps:

• In a large skillet, saute the walnuts, onion, sesame seeds, salt and garlic powder in butter until onion is tender and sesame seeds are golden brown. Add water and soy sauce; bring to a boil. Stir in broccoli and rice. Cover and remove from the heat. Let stand for 5 minutes or until rice is tender.