Fruitedbasmatiandwildriceblendwithpecans Recipes

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BASMATI AND WILD RICE SALAD



Basmati and Wild Rice Salad image

This can be easily doubled or tripled for a buffet. Serve it with beef tenderloin and you've got yourself a first class meal!

Provided by Grace Lynn

Categories     Rice

Time 2h

Yield 6 serving(s)

Number Of Ingredients 14

4 cups cold water
4 teaspoons salt
1/2 cup wild rice
1 1/2 cups basmati rice
2 inches fresh ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cumin
2 -3 tablespoons fresh lemon juice
1/2 cup peanut oil
salt & freshly ground black pepper
1/2 cup chopped green onion
1/2 cup dried currant, soaked in
1/2 cup marsala, until soft (20 minutes)
1/3 cup toasted pine nuts

Steps:

  • To cook the rice, bring 1 1/2 cups of the water and 2 teaspoons of the salt to a boil in a medium saucepan.
  • Add the wild rice, reduce heat to low, cover and simmer until the rice is tender, about 1 hour.
  • Combine the basmati rice and the remaining 2 1/2 cups water in a medium saucepan.
  • Let sit for 1 hour.
  • Then bring to a boil, add the remaining 2 teaspoons salt and the ginger, reduce heat to low, cover and simmer until the rice has absorbed all of the water and is tender, about 15 minutes.
  • Discard the ginger.
  • To make the vinaigrette, combine the nutmeg and cumin in a small bowl and whisk in the lemon juice.
  • Add the oil and season with salt and pepper.
  • To finish the salad, combine the wild rice and basmati rice while still warm in a large bowl.
  • Toss the vinaigrette with the rice, then stir in the green onions, currants and any remaining Marsala, and nuts.
  • Adjust the seasoning.
  • Serve at room temperature.

Nutrition Facts : Calories 550.6, Fat 24.8, SaturatedFat 3.8, Sodium 1565.4, Carbohydrate 59.5, Fiber 3.8, Sugar 10.2, Protein 7.4

COUNTRY WILD RICE WITH SAUSAGE



Country Wild Rice with Sausage image

Provided by Kardea Brown

Categories     side-dish

Time 50m

Yield 6 servings

Number Of Ingredients 12

3 tablespoons canola oil
2 cups long-grain and wild rice mix, rinsed
3 cups low-sodium chicken stock
Kosher salt
1 tablespoon unsalted butter
1 large sweet onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
8 ounces pork breakfast sausage, removed from casing
2 teaspoons fresh thyme leaves
1 teaspoon minced fresh sage
2 tablespoons minced fresh chives

Steps:

  • Heat 2 tablespoons oil in a large saucepot over medium-high heat. Add the rice and cook, toasting until the rice begins to smell nutty, about 5 minutes. Add the chicken stock along with some salt and bring it to a boil, then reduce to a simmer and cover. Simmer until the rice is tender and has absorbed all the liquid, about 25 minutes
  • Meanwhile, heat the remaining tablespoon oil along with the butter in a large skillet over medium-high heat. Add the onion, pepper and a generous pinch of salt and cook until just tender and beginning to brown, about 5 minutes. Add the garlic, sausage, thyme and sage, and cook, breaking up with a wooden spoon until browned and cooked through, 4 to 5 minutes more.
  • When the rice is cooked and liquid is absorbed, turn off the heat, remove the lid and add the sausage and vegetables. Fluff and stir gently with a fork to combine. Add the rice to a serving dish and sprinkle with the chives before serving hot.

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.;

WILD-RICE PILAF WITH CRANBERRIES AND PECANS



Wild-Rice Pilaf with Cranberries and Pecans image

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

2 tablespoons extra-virgin olive oil
1 shallot, finely chopped (1/4 cup)
1 cup wild rice
3 cups homemade or store-bought low-sodium chicken stock
1/2 cup pecans
1/4 cup dried cranberries
1/4 cup golden raisins, coarsely chopped
2 tablespoons chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper

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.

WILD RICE WITH CRANBERRIES & PECANS



Wild Rice with Cranberries & Pecans image

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

3/4 cup wild rice
3/4 cup medium barley
1 3/4 cups vegetable broth (or chicken broth)
1/4 teaspoon salt
2 cups water
3 tablespoons olive oil
1 large yellow onion, finely chopped (about 12 oz.)
2 cloves garlic, minced
2 stalks celery, finely chopped
1 large carrot, peeled and finely chopped
1/4 teaspoon salt
1 tablespoon minced fresh sage
1 tablespoon fresh thyme leave
1/2 cup minced parsley
3/4 cup chopped pecans, toasted
3/4 cup dried cranberries (the sweetened kind)

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

FRUIT 'N' RICE SALAD



Fruit 'N' Rice Salad image

This colorful combination of strawberries, pear, peach, pineapple and banana is tossed with yogurt and rice for a delightful side dish that really says summer. -Violet Beard, Marshall, Illinois

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 9

1 can (8 ounces) unsweetened pineapple chunks
2 cups cooked rice
1/2 cup quartered fresh strawberries
1/2 cup sliced peeled fresh pear
1/2 cup sliced peeled peach
1/2 cup sliced firm banana
2 tablespoons fat-free plain yogurt
1 tablespoon honey
4 cups fresh baby spinach

Steps:

  • Drain pineapple, reserving 1/4 cup juice. In a large bowl, combine the pineapple, rice, strawberries, pear, peach and banana. In a small bowl, whisk the yogurt, honey and reserved pineapple juice. Pour over fruit mixture; toss to coat. Line salad plates with spinach; top with fruit mixture.

Nutrition Facts : Calories 159 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 24mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

WILD RICE AND TOASTED PECAN PILAF



Wild Rice and Toasted Pecan Pilaf image

Categories     Onion     Rice     Side     Bake     Pecan     Bell Pepper     Gourmet     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Serves 8

Number Of Ingredients 9

1 cup pecan halves, chopped coarse
2 tablespoons unsalted butter, melted
3/4 teaspoon dried thyme, crumbled
1/4 teaspoon salt
1 large onion, halved lengthwise and sliced thin lengthwise
1 yellow bell pepper, cut into julienne strips
1/4 cup olive oil
2 1/2 cups wild rice (about 1 pound), rinsed well in several changes of water and drained
4 1/2 cups chicken broth

Steps:

  • Preheat the oven to 375°F. In a small baking pan toss the pecans with the butter, the thyme, and the salt until they are coated well and toast them in the middle of the oven for 10 minutes, or until they are crisp and fragrant.
  • In a flameproof casserole cook the onion and the bell pepper in the oil over moderately low heat, stirring, for 5 minutes, or until they are just softened, and with a slotted spoon transfer them to a bowl. Add the rice to the casserole and cook it, stirring constantly, for 1 minute. Stir in the broth, heated to boiling, and salt and pepper to taste and bring the mixture to a boil. Bake the mixture, covered, in the middle of the oven for 40 minutes. Stir in the onion mixture, bake the pilaf, covered, for 30 minutes more, or until the rice is tender and the broth has been absorbed, and stir in the pecans.

APRICOT-PECAN WILD RICE



Apricot-Pecan Wild Rice image

Dried apricots add sweetness and color to this dish. Seasoned with sage and thyme, the down-home dish is sure to have guests asking for seconds at your house, too.-Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 12 servings.

Number Of Ingredients 12

1-1/2 cups finely chopped onions
1-1/2 cups finely chopped celery
4 teaspoons canola oil
5 cups cooked wild rice
3/4 pound dried apricots, coarsely chopped
1-1/3 cups reduced-sodium chicken broth
1/2 cup coarsely chopped pecans, toasted
1/2 cup minced fresh parsley
2 teaspoons dried thyme
1 teaspoon rubbed sage
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a nonstick skillet, saute onions and celery in oil for 5 minutes or until tender. Transfer to a large bowl. Stir in the remaining ingredients. , Spoon into a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.

Nutrition Facts : Calories 204 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 282mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

WILD RICE WITH WILD MUSHROOMS



Wild Rice with Wild Mushrooms image

One surprise to Europeans who settled the plains was the abundance of wild mushrooms, including morels, chanterelles, and other varieties familiar from home. Free for the picking, the mushrooms were hung on strings and dried, providing a winter's worth of eating. Wild rice (actually a grass seed) is a New World native that combines well with the earthy mushrooms the French cèpes.

Categories     Mushroom     Rice     Side     Thanksgiving     Fall     Winter     Healthy     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 12

1 1/2 cups canned chicken broth
3/4 ounce dried porcini mushrooms, rinsed under cold water
1 1/4 cups wild rice, rinsed under cold water
1 teaspoon salt
1 1/2 bay leaves
3 tablespoons butter
3/4 cup finely chopped onion
1/2 cup finely chopped carrot
2 garlic cloves, minced
3/4 teaspoon dried marjoram
1/2 teaspoon dried thyme
9 medium crimini or button mushrooms, sliced

Steps:

  • Bring broth to boil in small saucepan. Remove from heat; add porcini mushrooms and let stand until soft, about 30 minutes. Drain, reserving soaking liquid. Finely chop porcini.
  • Bring medium saucepan of water to boil. Add rice, salt and bay leaves. Reduce heat to medium and simmer until rice is almost tender, about 45 minutes. Drain; discard bay leaves. (Porcini and rice can be prepared 1 day ahead. Cover porcini, soaking liquid and rice separately and refrigerate.)
  • Melt butter in large nonstick skillet over medium heat. Add onion, carrot, garlic, marjoram, thyme and porcini and sauté 5 minutes. Add crimini mushrooms; sauté until tender, about 7 minutes. Add rice and reserved porcini soaking liquid, discarding sediment in bottom. Simmer until almost all liquid absorbed but mixture is still moist, about 10 minutes. Season with salt and pepper.

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