Orangepecanwildriceinagartenb2bsidedish Recipes

CRANBERRY AND ORANGE WILD RICE

Cranberry and Orange Wild Rice image

Provided by Sandra Lee

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/2 cup dried cranberries
1 1/4 cups water
1 cup fresh orange juice
1 tablespoon unsalted butter
1 (8-ounce) package long-grain and wild rice (recommended: Uncle Ben's)
1 orange, zested
1/2 cup sliced almonds

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.

ORANGE PECAN WILD RICE (INA GARTEN B2B SIDE DISH)

Orange Pecan Wild Rice (Ina Garten B2b Side Dish) image

This is a recipe from Ina Garten's Back to Basics 2008 cookbook. It is a warm side dish that combines rice, fruit flavors butter and ground black pepper for a flavorful accompaniment to meat or stand alone. Note: don't let it get crunchy, the rice should be tender. if you need help with toasting pecans look at How to Toast Pecans Recipe#2688 It is a combination of a cold salad she made in her store Barefoot Contessa and a warm party dish of her own recipe collection to make the best of both. Unique and fun! Enjoy! ChefDLH

Provided by ChefDLH

Categories < 4 Hours

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 cup wild rice
1 1/4 cups chicken stock, preferably homemade
2 tablespoons unsalted butter
kosher salt
1 cup green seedless grape, halved
1/2 cup scallion, sliced in rounds, white and light green parts (2 scallions)
1 cup pecan halves, toasted and coarsely chopped
1 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
1 teaspoon fresh ground black pepper

Steps:

Place the rice, chicken stock, 1 1/4 cups water, 1 tablespoon butter, and 1 teaspoon salt in a medium saucepan and bring to a boil over medium heat. Cover the pot and lower the heat to simmer ( she pulls the pan halfway off the burner) and cook for about 1 hour, until the rice is tender and the grains begin to burst open. Stir the rice occasionally while it's cooking, scraping the bottom of the pan to prevent it from sticking. Turn off the heat, and allow the rice to steam for about 5 minutes.
Stir the remaining tablespoon of butter into the rice, then add the grapes, scallions, pecans, orange zest, orange juice, 1 teaspoon salt and the pepper and toss. Taste for seasonings and serve hot.

Nutrition Facts : Calories 285.7, Fat 16.7, SaturatedFat 3.7, Cholesterol 11.7, Sodium 76, Carbohydrate 30.3, Fiber 3.8, Sugar 6.9, Protein 7.2

COUNTRY FRESH OMELET ( INA GARTEN BACK TO BASICS)

Country Fresh Omelet ( Ina Garten Back to Basics) image

This is from Ina Garten's 2008 book Back to Basics . Perfect for that breakfast , lunch or brunch. She writes "If you want to serve four people, double the recipe and make it in two pans." I just love how effortless her meals seem yet well put together and presented. She created this after eating a similar omelet in a cafe in Paris. Enjoy! ChefDLH

Provided by ChefDLH

Categories < 60 Mins

Time 33m

Yield 1 omelet, 2 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
3 slices thick-cut bacon, cut into 1-inch pieces
1 cup unpeeled yukon gold potato (1-inch diced)
kosher salt & freshly ground black pepper
5 extra large eggs
3 tablespoons milk
1 tablespoon unsalted butter
1 tablespoon chopped fresh chives

Steps:

Preheat the oven to 350 degrees.
Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.
Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon.
Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set.
Slide onto a plate, divide in half, and serve hot.
NOTE: to double per Ina ,"If you want to serve four people, double the recipe and make it in two pans.".

Nutrition Facts : Calories 427.2, Fat 30.7, SaturatedFat 10.8, Cholesterol 491.6, Sodium 292.8, Carbohydrate 17.8, Fiber 1.4, Sugar 1.2, Protein 19.4

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