Cranberry Wild Rice Recipe By Ree Drummond

GARLIC CILANTRO LIME RICE

Steps:

• Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. Add more liquid as needed. The rice shouldn't be sticky.
• Just before serving, stir through the juice of 1 lime and lots of chopped cilantro.

NAN'S CRANBERRY SAUCE

Steps:

• Bring 2 cups of water to a boil, then remove from the heat. Stir in the gelatin until completely dissolved, 1 to 2 minutes. Add 1 cup cold water, the cranberry sauce and pineapple. Mix well, ensuring you break apart any large chunks of the cranberry sauce. Pour into a 9-by-13-inch pan. Cover and place in the refrigerator until firm, 3 1/2 to 4 hours.
• Beat together the cream cheese and powdered sugar with a hand mixer until smooth, about 1 minute. Add the milk and mix until completely combined. The frosting should be thick but still pourable. Carefully spread the cream cheese frosting in a thin layer over the cranberry sauce. Zest the orange directly over the frosting. Serve up in individual squares.

CRANBERRY WILD RICE

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.

CRANBERRY AND ORANGE WILD RICE

Steps:

• Put cranberries in a medium bowl and pour in enough hot tap water to cover. Set aside while you make the rice.
• In a medium pot over medium-high heat, add the water, orange juice, and butter, and bring to a boil. Stir in the rice, and the included contents of the seasoning packet, and return to a boil. Turn the heat to low, cover, and cook until the rice is tender, about 20 to 25 minutes. Drain the cranberries and add them to the rice along with the orange zest, and almonds. Gently stir them in, fluffing the rice. Transfer the rice to a serving bowl, cover and keep warm until ready to serve.

BROCCOLI WILD RICE CASSEROLE

Steps:

• Add the wild rice to a medium saucepan with 5 cups of the chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low and cover the pan. Cook until the rice has just started to break open and is slightly tender, 35 to 40 minutes. Set aside.
• Meanwhile, bring a pot of water to a boil and prepare an ice water bath. Blanch the broccoli by throwing the florets into the boiling water until bright green and still slightly crisp, 1 1/2 to 2 minutes. Immediately drain the broccoli and plunge it into the bowl of ice water to stop the cooking process. Remove it from the ice water and set aside.
• Heat a large pot over medium-high heat, then melt 6 tablespoons of the butter. Add the mushrooms and onions and cook, stirring occasionally, until the liquid begins to evaporate, 3 to 4 minutes. Add the carrots and celery and cook until the vegetables are soft and the mixture begins to turn darker in color, 3 to 4 minutes.
• Sprinkle the flour on the vegetables, stir to incorporate it and cook for about a minute. Pour in the remaining 3 cups of broth and stir to combine. Bring the mixture to a gentle boil and allow it to thicken, about 3 minutes. Pour in the heavy cream, stirring to combine. Let the mixture cook until it thickens. Add the salt and pepper, then taste and adjust the seasonings as needed.
• Preheat the oven to 375 degrees F.
• Mix together the cooked rice and broccoli and tip into a 2-quart baking dish. Using a ladle, scoop out the vegetable/broth mixture and spoon it evenly all over the top, totally covering the surface with the vegetables.
• Melt the remaining 2 tablespoons butter, then pour it into a separate bowl with the panko breadcrumbs. Toss the mixture together to coat the breadcrumbs in butter, then sprinkle the breadcrumbs all over the top of the casserole.
• Cover with foil and bake the casserole for 20 minutes, then remove the foil and continue baking until golden brown on top, another 15 minutes. Sprinkle on the parsley after you remove it from the oven.

INSTANT POT CREAMY CHICKEN AND WILD RICE SOUP

Steps:

• Season the chicken with 1 teaspoon each salt and pepper. Add the olive oil to a 6- or 8-quart Instant Pot and set to sauté. Working in batches, add the chicken to the pot and cook until browned, 21⁄2 to 3 minutes per side. Remove the chicken to a plate.
• Add the celery, carrots, garlic, onion, rosemary, sage and thyme to the pot and cook, stirring, for 1 minute. Add the wine and stir, scraping up the bottom of the pot. Cook until the wine is reduced by at least half, about 2 minutes. Add the broth, rice and 1⁄2 cup water and stir. Add the chicken and any juices from the plate; add the bay leaf.
• Put on and lock the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 25 minutes. After the time is up, carefully turn the valve to the venting position and let the steam release. Unlock and remove the lid, being careful of any remaining steam.
• Remove the chicken from the pot and shred with two forks in a bowl.
• Meanwhile, in a small bowl, mash together the butter and flour with a fork to make a paste.
• Return the chicken to the pot. Add the butter mixture, stirring to thicken. Set the Instant Pot to sauté. Add the kale and cook 2 minutes. Stir in the half-and-half and bring to a simmer, then press cancel. Just before serving, remove the bay leaf, add the lemon juice and stir. Season with salt and pepper.

HOMEMADE CRANBERRY SAUCE

Steps:

• Wash bag of cranberries under cool water, then dump into a medium saucepan.
• Pour in 1 cup of cranberry juice (or whatever juice you choose).
• Pour in 1 cup maple syrup.
• Add orange juice (you could also do orange zest, lemon zest, lemon juice-anything citrusy).
• Stir together and turn heat on high until it reaches a boil.
• Once it comes to a rolling boil, turn the heat down to medium low and continue cooking over lower heat for about 10 minutes, or until the juice is thick. Turn off the heat.

WILD RICE & CRANBERRY LOAVES

Steps:

• In a large bowl, mix the first seven ingredients and 1-1/2 cups bread flour. In a small saucepan, heat milk, water, molasses and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Stir in cranberries, rice and enough remaining bread flour to form a stiff dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rest 10 minutes. , Punch down dough. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans, seam side down. Cover with kitchen towels; let rise in a warm place until almost doubled, about 20 minutes. Preheat oven to 350°. , Bake 40-45 minutes or until golden brown. Cool in pans 10 minutes. Remove to wire racks to cool.

CRANBERRY SAUCE

Steps:

• Wash the bag of cranberries under cool water, and then throw them into a medium saucepan. Pour in the cranberry juice and maple syrup. Add the orange juice and orange rind (you could also do lemon rind and lemon juice - anything citrusy). Stir together and turn the heat on high until it reaches a boil and the berries begin to pop. Turn down the heat to medium-low and continue cooking over the lower heat until the juice is thick, about 10 minutes. Turn off the heat. Allow to cool, and then chill in the fridge until Thanksgiving dinner is ready. It should have a nice jelly-like consistency.