Makeover Fruited Wild Rice Pilaf Recipes

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FRUIT AND WILD RICE PILAF



Fruit and Wild Rice Pilaf image

From a Sun-Maid magazine ad - different from any I found posted. Makes a nice "almost" sweet side to pork and turkey.

Provided by NurseJaney

Categories     Rice

Time 38m

Yield 4-5 cups, 4-6 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1/2 cup onion, chopped
1/2 cup celery, chopped
1 (14 1/2 ounce) can reduced-sodium chicken broth, low-salt
1/2 cup water
1 (6 ounce) package long grain and wild rice blend
3/4 cup raisins, dried or 3/4 cup dried cherries
1/3 cup pecans, coarsely chopped and toasted

Steps:

  • Melt butter in medium saucepan over med-high heat.
  • Add onions and celery.
  • Cook 3 minutes, stirring occasionally.
  • Add broth, water, rice, contents of seasoning packet, and fruit.
  • Bring to boil. Reduce heat to med-low.
  • Cover and simmer 25 minutes, or until liquid is absorbed.
  • Stir in pecans and serve.

Nutrition Facts : Calories 221.5, Fat 13.1, SaturatedFat 4.4, Cholesterol 15.3, Sodium 86, Carbohydrate 26.4, Fiber 2.4, Sugar 17.7, Protein 4

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.

WILD RICE PILAF



Wild Rice Pilaf image

Provided by Ina Garten

Categories     side-dish

Yield 6 servings

Number Of Ingredients 6

3 tablespoons unsalted butter, divided
1/2 cup chopped yellow onion
Kosher salt
2 cups pure wild rice (10 to 12 ounces)
1/4 cup finely chopped scallions, white and green parts (2 scallions)
1 1/2 teaspoons freshly ground black pepper

Steps:

  • Melt 2 tablespoons of the butter in a medium saucepan, add the onion, and cook over low heat for 5 to 10 minutes, until translucent. Add 5 cups of water, 2 teaspoons of salt, and the wild rice. Bring to a boil, reduce the heat to very low, and simmer, covered, for 50 minutes to 1 hour, until the rice is tender. Drain well.
  • Place the drained rice in a bowl, add the remaining tablespoon of butter, the scallions, 1 1/2 teaspoons salt, and the pepper. Taste for seasonings and serve hot.

WILD RICE PILAF



Wild Rice Pilaf image

This is a savory change from the usual white or brown rice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 35m

Number Of Ingredients 6

1/4 cup walnut pieces
2 teaspoons olive oil
2 shallots, finely chopped
1 cup mix of long-grain and wild rice
Coarse salt and ground pepper
Fresh flat-leaf parsley, chopped, for garnish (optional)

Steps:

  • Heat a medium saucepan with a lid over medium. Add walnuts, and toast, tossing, until lightly browned and fragrant, 4 to 6 minutes. Remove walnuts; set aside.
  • In same saucepan, heat oil over medium-low. Add shallots; cook until translucent, 2 to 4 minutes. Add rice mix and 2 cups water; season with salt and pepper. Bring to a boil. Cover, and reduce heat to medium-low; cook until tender and liquid has been absorbed, about 25 minutes. Fluff with a fork. Serve, topped with walnuts and, if desired, parsley.

Nutrition Facts : Calories 218 g, Fat 6 g, Fiber 3 g, Protein 7 g

FRUITED RICE PILAF



Fruited Rice Pilaf image

I'm always trying to get fruit into our menus. I stirred some into plain rice pilaf one night, and it was a hit!-Lucille M. Gendron, Pelham, New Hampshire

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 6

1 package (6 ounces) rice pilaf
2 tablespoons butter, softened
1/2 cup pineapple chunks
1/2 cup raisins
1/4 cup prepared Italian salad dressing
Toasted sweetened shredded coconut, optional

Steps:

  • Cook rice pilaf according to package directions. Stir in the butter until melted. Add the pineapple, raisins and salad dressing. Top with toasted coconut if desired.

Nutrition Facts : Calories 347 calories, Fat 15g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 900mg sodium, Carbohydrate 50g carbohydrate (16g sugars, Fiber 2g fiber), Protein 5g protein.

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

VEGETARIAN WILD RICE PILAF



Vegetarian Wild Rice Pilaf image

This dish has a wonderful nutty flavour and the combination of wild rice, long grain brown rice and dried fruit is a very nice companion to poultry dishes, including Thanksgiving turkey! This dish requires a couple extra pots for preparation, but it is well worth the effort. Like all rice dishes, this one must be made with well-flavored stock. If you don't have time to make your own, use a carton or can of good quality vegetable stock. If using dried parsley, I add it to the long grain rice as it cooks. If using fresh, I add it before serving. Recipe from "The Big Bean Book".

Provided by kitty.rock

Categories     < 4 Hours

Time 1h5m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 10

1 cup wild rice
3 tablespoons butter
1 medium onion, finely diced
1 cup long grain brown rice, rinsed before cooking (I used Basmati)
2 cups vegetable stock
3/4 cup slivered almonds or 3/4 cup sliced almonds
2/3 cup golden raisin (sultanas)
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
kosher sea salt, to taste
ground black pepper, to taste

Steps:

  • Bring a pan of water to boil, add enough water to cook wild rice as directed. Add salt to pan and lower heat, cover and simmer gently for 45-60 minutes, until the rice is tender.
  • If all liquid is not absorbed by the rice, drain well.
  • While wild rice is cooking, melt 1 tablespoon butter in another pan.
  • Add the onion and cook over medium heat for about 1 minute or until onion is softened and translucent.
  • Stir in the long grain rice and cook for 1 minute more.
  • Add the vegetable stock and bring to a boil. Add the parsley. Cover and simmer gently for 30-45 minutes, until the rice is tender and the liquid has been absorbed.
  • melt the remaining 2 tablespoons butter in a small frying pan. Add the almonds and cook until they are just golden brown. Set aside.
  • Add the wild rice mixture to the long grain rice mixture (I do this in the pan so everything stays warm). Add the almonds and raisins and stir to mix well.
  • Taste and adjust the seasoning if necessary.
  • Transfer to a warmed serving dish, sprinkle with fresh parsley and serve.

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