Fruited Wild Rice Recipes

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WILD RICE WITH DRIED FRUIT AND NUTS



Wild Rice with Dried Fruit and Nuts image

This wild rice side dish goes well with roasted chicken, turkey, or braised pork shoulder.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 7

4 scallions
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
1 1/4 cup wild rice or wild rice blend (any seasoning packet discarded)
2 tablespoons red-wine vinegar
1/2 cup dried cherries or cranberries
1/2 cup pecans, toasted and chopped

Steps:

  • Thinly slice scallions, separating white and green parts. In a medium saucepan, heat olive oil over medium-high. Add scallion whites and cook, stirring often, until soft, 3 minutes; season with salt and pepper. Add wild rice and cook according to package instructions.
  • Meanwhile, in a small saucepan, combine vinegar, dried cherries, and 2 tablespoons water. Bring to a boil over medium-high. Reduce to a simmer and cook until vinegar is almost absorbed, 3 minutes. Transfer to a bowl and add rice mixture, scallion greens, and chopped pecans. Stir well to combine and season to taste with salt and pepper. Serve warm or at room temperature.

Nutrition Facts : Calories 253 g, Fat 9 g, Fiber 4 g, Protein 6 g

FRUITED WHITE AND WILD RICE



Fruited White and Wild Rice image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 cups water
1 tablespoon butter
1 teaspoon salt, eyeball it
1/2 cup white rice
1/2 cup wild rice
3 tablespoons golden raisins
1 small can, 1/2 cup drained, mandarin sections, chopped
2 ounces sliced almonds, available in small pouches on the baking aisle
3 scallions, thinly sliced

Steps:

  • Bring water to a boil with butter and salt. Add white and wild rice blend and golden raisins, stir, return to a boil. Reduce heat, cover the pan and simmer 20 minutes or until just tender. Fluff rice with a fork. Add chopped mandarins, almonds and scallions to the rice. Toss fruited rice to combine and serve.;

FRUITED RICE



Fruited Rice image

Another recipe gleaned from the Favorite Brand Name Recipes cookbook 'WHOLE-WHEAT COOKING,' this one includes a number of my favorite fruits!

Provided by Sydney Mike

Categories     Brown Rice

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 15

2 1/4 cups water
1/2 cup brown rice, uncooked
1/2 cup wild rice, uncooked
2 tablespoons dried onion flakes
1 tablespoon dried parsley flakes
1 tablespoon unsalted butter
2 teaspoons chicken bouillon granules
2 teaspoons brown sugar, packed
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1/4-1/2 cup orange juice
1/4 cup dried apricot, chopped
1/4 cup dried sweetened cranberries, chopped
1/4 cup dark raisin

Steps:

  • In large saucepan, combine water, brown rice, wild rice, onion, parsley, butter, bouillon granules, sugar, thyme & both peppers.
  • Bring to boil over high heat, then reduce heat to low.
  • Cover & simmer 45-50 minutes, or until rice is ALMOST tender.
  • Stir in orange juice, apricots, cranberries & raisins.
  • Simmer, uncovered, 15 minutes or until rice is tender.

Nutrition Facts : Calories 187.4, Fat 2.8, SaturatedFat 1.4, Cholesterol 5.2, Sodium 131.5, Carbohydrate 38.5, Fiber 2.6, Sugar 13.3, Protein 4

FRUITED WILD RICE SALAD



Fruited Wild Rice Salad image

I created this salad recipe to feature wild rice, a delicious state crop, plus other harvest ingredients like apples and pecans. I make bushels of it each August when the small nearby village of Dorset (population 22) hosts several thousand visitors at the Taste of Dorset festival. -Larren Wood, Nevis, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8-10 servings.

Number Of Ingredients 13

DRESSING:
1/4 cup olive oil
1/3 cup orange juice
2 tablespoons honey
SALAD:
1 cup uncooked wild rice
2 Golden Delicious apples, chopped
Juice of 1 lemon
1 cup golden raisins
1 cup seedless red grapes, halved
2 tablespoons each minced fresh mint, parsley and chives
Salt and pepper to taste
1 cup pecan halves

Steps:

  • Combine dressing ingredients; set aside. Cook rice according to package directions; drain if needed and allow to cool. In a large bowl, toss apples with lemon juice. Add raisins, grapes, mint, parsley, chives and rice. Add dressing and toss. Season with salt and pepper. Cover and chill several hours or overnight. Just before serving, add pecans and toss lightly.

Nutrition Facts : Calories 280 calories, Fat 14g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 3g fiber), Protein 4g protein.

MAKEOVER FRUITED WILD RICE PILAF



Makeover Fruited Wild Rice Pilaf image

Her savory rice side dish has become a favorite with family and friends, writes Carolyn Keith from Evanston, Illinois.

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 5 servings.

Number Of Ingredients 16

1 small onion, chopped
1 celery rib, chopped
1 small carrot, finely chopped
1 garlic clove, minced
1 tablespoon butter
3/4 cup uncooked brown rice
1/3 cup uncooked wild rice
1 can (14-1/2 ounces) reduced-sodium beef broth or vegetable broth
1-1/4 cups water
3/4 cup golden raisins and cherries
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon dried thyme
1/8 teaspoon rubbed sage
1/8 teaspoon pepper
1/4 cup chopped pecans, toasted

Steps:

  • In a large saucepan, saute the onion, celery, carrot and garlic in butter until tender. Add brown rice and wild rice; stir to coat. , Stir in the broth, water, fruit, parsley, salt, thyme, sage and pepper. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until liquid is absorbed and rice is tender. , Remove from the heat; stir in pecans. Cover and let stand for 5 minutes. Fluff with a fork before serving.

Nutrition Facts : Calories 286 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 305mg sodium, Carbohydrate 49g carbohydrate (14g sugars, Fiber 4g fiber), Protein 6g protein.

FRUITED BARLEY AND WILD RICE PILAF RECIPE



Fruited Barley and Wild Rice Pilaf Recipe image

I have recently made a concerted effort to introduce more grains into my diet. Both healthful and delicious, this makes a lovely side dish for pork or chicken.

Provided by justcallmetoni

Categories     Grains

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

2 teaspoons cooking oil
3 tablespoons slivered almonds or 3 tablespoons cashews
3 tablespoons chopped spring onions
24 fluid ounces water
3 ounces wild rice, rinsed and drained (about 1/2 cup)
2 ounces pearl barley (about 1/4 cup plus 1-2 teaspoons)
3 tablespoons raisins
1/2 teaspoon grated fresh ginger
1 1/2 ounces chopped dried fruit (one "or" a combination dates, apricots, apples, pears, cranberries "or" prunes)
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon ground nutmeg

Steps:

  • In a 2 qt saucepan heat oil; add almonds and spring onion. Cook and stir over medium heat till nuts are golden brown. Remove from pan; set aside.
  • Carefully add the water to pan; bring to boiling. Stir in uncooked rice, barley, raisins, and fresh ginger.
  • Return to boiling then reduce heat. Cover and simmer for about 45 minutes, or till grains are tender.
  • Stir in nut mixture, fruit, honey, salt, and nutmeg. Cook for 5 minutes more.
  • Fluff rice and grains with a fork and serve.

Nutrition Facts : Calories 236.8, Fat 5.3, SaturatedFat 0.6, Sodium 157.2, Carbohydrate 44, Fiber 5.5, Sugar 6.8, Protein 6.4

WILD RICE WITH DRIED FRUIT



Wild Rice with Dried Fruit image

Rather than browning the rice in butter, cook it like pasta, in plenty of water, then drain it. Sweat the leeks in a tiny amount of butter, then toss everything together. Studded with dried fruits and leeks, this dish boasts the mosaic look and texture of a classic pilaf.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 7

4 ounces wild rice (1/2 cup plus 2 tablespoons)
Kosher salt and freshly ground black pepper
1 teaspoon extra-virgin olive oil
1 small leek, trimmed, well washed, and cut into 1/4-inch rounds (about 2/3 cup)
6 tablespoons Chicken Stock, or low-sodium canned
1/3 cup dried cranberries
1/4 cup chopped dried pears

Steps:

  • In a 2-quart pot of boiling salted water, add the rice and cook until the grains begin to puff and break open, about 40 minutes to 1 hour. Drain and refresh in cold water. Season with salt and pepper.
  • Heat the oil in a 2-quart saucepan. Add the leek and cook for 1 minute. Add 3 tablespoons of the stock, the cranberries, and pears and cook, covered, stirring occasionally, until soft, about 8 minutes. Add the rice and remaining stock, raise the heat to high, and cook, stirring, 1 to 2 minutes. Season with salt and pepper and serve.

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