HARVEST RICE DISH
A variation of a basic rice recipe for the holidays.
Provided by Anonymous
Categories 100+ Everyday Cooking Recipes
Time 1h45m
Yield 6
Number Of Ingredients 11
Steps:
- Place almonds on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
- Mix broth, brown rice, and wild rice in a medium saucepan, and bring to boil. Reduce heat to low, cover, and simmer 45 minutes, until rice is tender and broth is absorbed.
- In medium skillet, melt butter over medium-high heat. Add onions and brown sugar. Saute until butter is absorbed and onions are translucent and soft. Reduce heat, and cook onions for another 20 minutes, until they are caramelized.
- Stir cranberries and mushrooms into the skillet. Cover, and cook 10 minutes or until berries start to swell. Stir in almonds and orange zest, then fold the mixture into the cooked rice. Salt and pepper to taste.
Nutrition Facts : Calories 278.3 calories, Carbohydrate 42.7 g, Cholesterol 16.9 mg, Fat 11 g, Fiber 4.4 g, Protein 5.4 g, SaturatedFat 4.1 g, Sodium 365.6 mg, Sugar 18.7 g
HARVEST TOPIARY
Mix sheaves of dried wheat and rye tied with French ribbon to create a pair of topiaries for your sideboard or holiday table.
Provided by Diane Morgan
Number Of Ingredients 9
Steps:
- Cut 2 pieces of florist foam into 2 1/2-by-3-inch cubes. Place 1 inside each terra-cotta pot. Mix the dried wheat and rye and divide into 2 bunches 3 to 3 1/2 inches in diameter. Wrap and secure each one with wire about halfway down the sheath, and again about 1 inch from the bottom. Hold a bunch securely and press firmly into the florist foam, making sure it is straight vertically. Fill the pot with mixed nuts, mounding them at the center. Cut the ribbon in half, making two 18-inch long pieces. Wrap each ribbon around a bunch several times, covering the wire, and tie with a bow.
HARVEST PATTIES
This is a new spin on a traditional Jewish food. They're very sweet and fun to make, making it a great recipe for kids who want to help out in the kitchen. They also make great finger food for parties. Be sure to remove any jewelry before getting started though - you'll be putting your hands into a very sticky mess, and it can get everywhere! Serve hot with apricot preserves, applesauce, maple syrup, or parmesan cheese. If you have a food processor, that will probably work as well, though I prefer the extra-fine result that comes from using a cheese grater. They can also be frozen and reheated.
Provided by Lauren
Categories Carrot Side Dishes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
- Toss together the potatoes, carrot, parsnip, and squash in a large bowl until evenly mixed. Tilting the bowl away from you, collect all the vegetables in your hands and squeeze them to separate the juice. Move the vegetables into a separate bowl and mix in the cinnamon.
- After 5 minutes or so, slowly pour out the juice from the first bowl - the bottom of the bowl should be coated with starch. Combine the starch with egg and flour, using a fork to stir it together. Then take the starch mixture in your hands and massage it through the shredded vegetables. Separate the mix into little balls, about 1 inch thick, and flatten onto the prepared baking sheet.
- Bake the patties in the oven until lightly browned around the edges, about 20 minutes; flip and bake until golden brown, about 5 minutes more.
Nutrition Facts : Calories 101.3 calories, Carbohydrate 21.5 g, Cholesterol 23.3 mg, Fat 0.9 g, Fiber 3.7 g, Protein 3.4 g, SaturatedFat 0.3 g, Sodium 21 mg, Sugar 1.9 g
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