Wild And Brown Rice Pilaf With Butternut Squash And Dried Cranberries Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

WILD AND BROWN RICE PILAF WITH BUTTERNUT SQUASH AND DRIED CRANBERRIES



Wild and Brown Rice Pilaf with Butternut Squash and Dried Cranberries image

Categories     Rice     Vegetable     Side     Sauté     Christmas     Thanksgiving     Low Fat     Vegetarian     High Fiber     Cranberry     Butternut Squash     Fall     Healthy     Vegan     Christmas Eve     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped peeled carrot
1 tablespoon minced peeled ginger
1 tablespoon curry powder
1 teaspoon ground cumin
1 garlic clove, minced
3 cups 1/2-inch cubes peeled seeded butternut squash
1 cup wild rice
1 cup long-grain brown rice
1 Fuji apple, peeled, cored, diced
1 cinnamon stick
3 3/4 cups water
2 teaspoons salt
1/2 cup dried cranberries

Steps:

  • Heat oil in heavy large saucepan over medium heat. Add onion and carrot; sauté 5 minutes. Add ginger, curry powder, cumin, and garlic; stir 1 minute. Stir in squash and next 4 ingredients. Add 3 3/4 cups water and salt. Bring to boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is tender, about 45 minutes. Remove from heat. Stir in cranberries. Cover; let stand until cranberries soften, about 10 minutes. Season to taste with salt and pepper. Transfer to bowl. (Can be made 2 hours ahead. Let stand uncovered at room temperature. Cover with plastic wrap; rewarm in microwave.)

WILD RICE AND SQUASH PILAF



Wild Rice and Squash Pilaf image

This pilaf is fantastic with fish or poultry and especially compatible with turkey. Since it's so colorful, I like to think it makes my turkey dressed for the holidays. -Erica Ollmann, San Diego, California

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 10 servings.

Number Of Ingredients 11

1-1/2 cups sliced fresh mushrooms
1-1/2 cups finely chopped peeled winter squash
2 medium onions, finely chopped
1 small green pepper, chopped
2 tablespoons olive oil
2 to 3 garlic cloves, minced
3 cups cooked wild rice
1/2 cup chicken broth or vegetable broth
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon dried savory
1/4 cup sliced almonds, toasted

Steps:

  • In a large saucepan, saute the mushrooms, squash, onions and green pepper in oil until crisp-tender. Add garlic; saute 1 minute longer., Stir in the rice, broth, soy sauce and savory. Cover and cook over medium-low heat for 13-15 minutes or until squash is tender. Stir in almonds.

Nutrition Facts : Calories 118 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 114mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

WILD AND BROWN RICE PILAF WITH CRANBERRIES



Wild and Brown Rice Pilaf with Cranberries image

Categories     Side     Bake     Thanksgiving     High Fiber     Cranberry     Dried Fruit     Fall     Healthy     Brown Rice     Wild Rice     Kidney Friendly     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 11

Brown rice
12 ounces chicken stock
1 1/2 ounces diced onion
6 ounces brown rice
Wild Rice
7 ounces apple cider
12 ounces chicken stock
6 ounces wild rice
2 ounces shallots
2 ounces dried cranberries
2 ounces dry white wine

Steps:

  • 1. Plump the cranberries in the wine for about 20 minutes. Drain the cranberries and reserve the liquid.
  • 2. To make the brown rice, sweat the onions in the reserved cranberry liquid until the onions are translucent. Add the brown rice and stock. Bring the liquid to a boil and cover the pot tightly. Cook in a 350°F(175°C) oven until the rice is tender and has absorbed all the liquid, about 40 minutes.
  • 3. To prepare the wild rice, bring the apple cider, stock and wild rice to a boil in a medium sauce pot. cover the pot tightly, and cook in a 350°F(175°C) oven until the rice is tender and has absorbed all the liquid, about 90 minutes.
  • 4. Place the unpeeled shallots on a bed of coarse salt in a 375°F(190°C) oven until the exterior is very crisp about 20 minutes. Allow the shallots to cool. Remove the skin and shred the flesh.
  • 5. Combine both rices and the plumped cranberries. Garnish with the roasted shallots.

CRANBERRY WILD RICE PILAF



Cranberry Wild Rice Pilaf image

This tender side dish is perfect for the holidays or any time you want to add a special touch. Dried cranberries, currants and almonds serve up color and texture. My co-workers all make this rice pilaf for their families. -Pat Gardetta, Osage Beach, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 8 servings.

Number Of Ingredients 7

3/4 cup uncooked wild rice
3 cups chicken broth
1/2 cup medium pearl barley
1/4 cup dried currants
1 tablespoon butter
1/3 cup sliced almonds, toasted
1/4 cup dried cranberries, chopped

Steps:

  • Preheat oven to 325°. In a saucepan, combine wild rice and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Remove from heat; stir in barley, currants and butter. Transfer to a greased 1-1/2-qt. baking dish. , Bake, covered, until wild rice and barley are tender, 50-60 minutes. Stir in almonds and cranberries.

Nutrition Facts : Calories 166 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 382mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic exchanges

BROWN AND WILD RICE PILAF



Brown and Wild Rice Pilaf image

I created this a few years ago at Thanksgiving as substitute for stuffing for the vegetarians. The whole family has adopted it, as we do not cook a whole turkey anymore, just a turkey breast. I suppose it probably could be used to stuff a turkey. It is a bit of trouble to cook the two rices and the vegetable mixture in separate pans, but I find that the taste and texture turns out much better than when I've tried to cook them together.

Provided by Marlena

Categories     Brown Rice

Time 1h5m

Yield 1 large dish

Number Of Ingredients 12

1/2 cup wild rice
2 cups brown rice (brown jasmine rice is great)
4 1/2 cups vegetable broth or 4 1/2 cups chicken broth
3 -5 leaves fresh sage, finely chopped
1/3-1/2 cup chopped fresh parsley
salt, to taste
pepper, to taste
2 tablespoons olive oil
1 onion, chopped (or 3/4 onion and one shallot)
3 stalks celery, sliced
5 mushrooms, sliced
1 clove minced garlic (optional)

Steps:

  • Boil wild rice in two cups water about 50 minutes until tender.
  • Meanwhile, place brown rice and 4 cups broth in another pot and bring to a boil, then reduce to low heat, cover, and cook for 50 minutes or until done.
  • Pour the olive oil into a sauté pan.
  • When it is hot, add the onion, celery, and mushrooms, and cook for about 5 minutes.
  • Add the parsley and sage, garlic if using, and a sprinkling of salt and pepper, then continue cooking until vegetables are soft.
  • Mix both rices and vegetable mixture, add a bit more vegetable broth if it is too dry, reheat if necessary, and serve.

WILD AND BROWN RICE



Wild and Brown Rice image

A perfect side dish for game birds. May be prepared ahead of time and microwaved just prior to serving.

Provided by munchmn

Categories     Main Dish Recipes

Time 1h40m

Yield 12

Number Of Ingredients 11

1 ½ cups uncooked wild rice
3 cups boiling water
1 cup uncooked brown rice
1 cup diced onion
1 cup diced carrots
¾ cup diced celery
3 (14.5 ounce) cans chicken broth
½ teaspoon ground thyme
¼ teaspoon dried marjoram
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • In heavy saucepan, soak wild rice in boiling water for 30 minutes. Drain; rinse thoroughly.
  • In large skillet or Dutch oven, combine drained wild rice, brown rice, onion, carrots, celery, chicken broth, thyme, marjoram, salt, and black pepper. Bring to a boil over high heat.
  • Reduce heat to low and simmer, covered, until rice is tender and liquid is absorbed, 50 to 60 minutes.

Nutrition Facts : Calories 146.7 calories, Carbohydrate 30.1 g, Cholesterol 2.3 mg, Fat 0.9 g, Fiber 2.4 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 549.7 mg, Sugar 2.3 g

BROWN AND WILD RICE PILAF



Brown and Wild Rice Pilaf image

Make and share this Brown and Wild Rice Pilaf recipe from Food.com.

Provided by Dancer

Categories     Rice

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup uncooked brown rice
1/2 cup uncooked wild rice
1/2 cup finely chopped onion
1/2 cup diced celery
1/4 cup soft-tub margarine
1/2 cup sliced mushroom
1/4 teaspoon sage
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
3 1/2 cups chicken stock

Steps:

  • Cook and stir in brown rice, wild rice, onion and celery in margarine until onion is tender.
  • Stir in mushrooms, sage, marjoram, thyme and stock.
  • Heat to boiling, stirring occasionally.
  • Pour into ungreased 1 1/2-quart casserole.
  • Cover tightly.
  • Bake in 350-degree oven until all liquid is absorbed, about 1 hour.

More about "wild and brown rice pilaf with butternut squash and dried cranberries recipes"

SPICED WILD RICE PILAF WITH BUTTERNUT SQUASH & DRIED …
spiced-wild-rice-pilaf-with-butternut-squash-dried image
2010-12-09 Wild Rice Pilaf with Butternut Squash & Dried Cranberries: Try this delicious vegan holiday side dish recipe!
From sheknows.com


WILD AND BROWN RICE PILAF WITH BUTTERNUT SQUASH AND …
2002-11-01 Heat oil in heavy large saucepan over medium heat. Add onion and carrot; sauté 5 minutes. Add ginger, curry powder, cumin, and garlic; stir 1 minute.
From bonappetit.com
4.1/5 (14)
Servings 8


SPICED WILD RICE PILAF WITH BUTTERNUT SQUASH AND DRIED CRANBERRIES
2018-06-14 Heat oil, onion and carrot in a deep skillet or saucepan with lid. Cook and stir over medium heat 5 minutes or until softened. Add ginger, curry powder, cumin and garlic; cook and stir for 1 minute.
From recipelion.com
Category Thanksgiving Recipes
Estimated Reading Time 50 secs


WILD RICE PILAF WITH MUSHROOM AND BUTTERNUT SQUASH
Add Wild Rice (1 1/2 cups) and Ground Coriander (1 tsp) . Stir to combine. Step 3. Add Vegetable Broth (2 1/2 cups) and cook according to the direction on the package. Step 4. In a nonstick shallow pan over medium-high heat, add Olive Oil (1 Tbsp) . Once hot, add remaining Garlic (2 cloves) and Yellow Onion (1/2) .
From sidechef.com


WILD AND BROWN RICE PILAF WITH BUTTERNUT SQUASH AND …
Current Pricing Plan. We recommend you check the details of Pricing Plans before changing. Click Here
From friendseat.com


CRANBERRY WILD RICE PILAF RECIPE - CIAOFLORENTINA
Sautee with a pinch of sea salt until translucent. Stir in the grated carrot, thyme, oregano, sage, rosemary, bay leaves and red pepper flakes. Add the wild rice mix and mix well to combine. Allow it to toast together with the aromatics for a couple of minute. Add in the chopped bell pepper and 1 cup of the cranberries.
From ciaoflorentina.com


WARM BROWN RICE & BUTTERNUT SQUASH | RECIPES - BAREFOOT CONTESSA
Place the butternut squash on a sheet pan. Add 2 tablespoons of the olive oil, 1 tablespoon of the maple syrup, 2 teaspoons salt, and 1 teaspoon pepper. Toss together, spread out in a single layer, and roast for 30 minutes, tossing twice, until tender and starting to brown. Meanwhile, in a large saucepan, combine the rice, 3¼ cups water, and ...
From barefootcontessa.com


RECIPE4LIVING.COM SPICED WILD RICE PILAF WITH BUTTERNUT SQUASH …
Keto & Health Insights for Recipe4living.com Spiced Wild Rice Pilaf With Butternut Squash And Dried Cranberries Recipes Recipe. Net Carbs are 16% of calories per serving, at 47g per serving.This food is at the upper limits (extremely risky) of what's considered keto-friendly and much higher than standard net carb guidelines for the keto diet. You risk kicking yourself out of …
From ketofoodist.com


BUTTERNUT CRANBERRY RICE PILAF - $5 DINNERS | RECIPES & MEAL PLANS
2014-10-15 Instructions. Preheat oven to 400 F. Add 1/4 inch of water to a 9x13 inch glass baking dish. Slice the top off the butternut squash, then cut it in half, lengthwise. Place the 2 pieces, flesh side up in the baking dish. Roast for 1 hour, or until flesh is soft all the way through.
From 5dollardinners.com


AUTUMN RICE PILAF WITH BUTTERNUT SQUASH - JAMIE GELLER
2011-10-27 Preparation. 1. Heat oil in a large pan or pot, and sauté onions on medium-high heat until translucent, for 3 to 5 minutes. Add garlic and sauté for 1 minute more. 2. Add celery, squash, and spices. Sauté for 3 minutes, stirring often. Add orzo and rice; brown for 1 minute. 3.
From jamiegeller.com


WILD RICE PILAF WITH BUTTERNUT SQUASH, CRANBERRIES, AND …
Preparation. Heat oven to 400 degrees. Toss the butternut squash with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Spread the squash on …
From onegreenplanet.org


BUTTERNUT SQUASH AND WILD RICE PILAF - THE HEALTHY MAVEN
2021-10-11 Preheat oven to 400 degrees F. Cook rice according to package instructions or using instructions above. Cook onion and butternut squash in oven for 15 mins and then flip and cook for another 10 mins. Combine rice with butternut squash-onion mixture. Top with almonds, cranberries and vinegar, honey and spices. Stir until well-combined. Serve warm.
From thehealthymaven.com


WILD RICE PILAF WITH BUTTERNUT SQUASH - ONE LOVELY LIFE
2020-11-18 Add squash and a pinch of salt and pepper, and cook 10-12 minutes, or until squash is softened and turning golden on the sides. Add kale and cook an additional 2-3 minutes, or until kale has wilted down. Remove from the heat. When the rice is finished cooking, add the squash/kale mixture to the rice.
From onelovelylife.com


MUSHROOM AND WILD RICE PILAF - BOWL OF DELICIOUS
2022-05-12 Add the fresh oregano (1 tablespoon), raisins (½ cup), and slivered almonds (½ cup) to the pot.Stir to coat. Add the wild rice blend (1 cup) and stir to coat in all the butter and spices for about 30 seconds to 1 minute. Pour in the broth (2 cups), bring to a boil, cover, and simmer on low for 10-15 minutes (or until rice is fully cooked, double check the package instructions, see …
From bowlofdelicious.com


WILD RICE PILAF RECIPE WITH DRIED CRANBERRIES AND PECANS - Z LIVING
2018-10-01 Instructions. To a large pot, add the chicken broth, apple juice, butter, salt, pepper, oregano, and rosemary. Stir together to combine then bring to a boil over high heat. Stir in the wild rice, then reduce the heat to low. Simmer the rice for about 45 minutes or until the rice is tender. Make sure to periodically check the rice throughout the ...
From zliving.com


WILD RICE PILAF RECIPE WITH BUTTERNUT SQUASH – TOP BREAKING …
2021-10-22 Spruce up your rice pilaf for fall with this Wild Rice Pilaf recipe with butternut squash! A delicious whole-grain salad made with wild rice, squash, almonds, cranberries and a simple balsamic vinaigrette for an easy dinner side dish or meal. Every October C and I try to make our way to Minnesota to visit family. This will be the first year we ...
From top-breakingnews.com


WILD RICE PILAF WITH BUTTERNUT SQUASH, CRANBERRIES AND PECANS
2011-11-06 1/4 cup freshly squeezed lemon juice. 1/4 cup freshly squeezed orange juice. 1 tablespoon minced fresh ginger. Salt and pepper to taste. Heat oven to 400 degrees. Toss the butternut squash with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Spread the squash on two baking sheets.
From whatwouldcathyeat.com


RICE PILAF WITH CRANBERRIES AND PECANS - DINNER AT THE ZOO
2018-10-11 While the rice is cooking, melt the butter in a large skillet over medium heat. Add the onion and cook for 4-5 minutes or until softened. Add the apples and cook for another 3-4 minutes or until softened. Pour the cooked rice into the pan with the onions and apples, then stir to combine. Add the dried cranberries, pecans, rosemary and parsley ...
From dinneratthezoo.com


WILD AND BROWN RICE PILAF WITH BUTTERNUT SQUASH, CRANBERRIES
Side dish recipe for Wild And Brown Rice Pilaf With Butternut Squash, Cranberries - Heat oil in heavy large saucepan over medium heat. Add onion and carrot; saute 5 minutes. Add ginger, curry powder, cumin, and garlic; stir 1 minute. Stir in squash and next 4 ingredients. Add 3 3/4...
From cookingindex.com


WILD RICE PILAF WITH SQUASH, CRANBERRIES AND PECANS
2013-11-08 Place wild rice or rice mix in medium sauce pan with 2 cups water. Bring to boil, reduce heat and cook 45-50 minutes, covered. The rice should be cooked, but firm. Cook squash by any of the following methods. Steam for 15 minutes. Or boil in water for 10 minutes. You can also roast the squash in a 450F for 20-25 minutes.
From gooddinnermom.com


WILD RICE PILAF | KITCHN
2019-05-01 Wild Rice Pilaf with Squash, Pecans, and Cranberries. Print Recipe. Wild rice studded with butternut squash, pecans, and dried cranberries, which can be enjoyed warm or cold. Yield Serves 8 to 10. Prep time 15 minutes. Cook time 50 minutes to …
From thekitchn.com


WILD RICE & BUTTERNUT CASSEROLE WITH CRANBERRIES AND PECANS
In a large mixing bowl, toss the remaining tablespoon of olive oil, the fresh (or dried) cranberries, pecans, and herbs with the remaining salt and pepper. Add the rice and mix well. Add the roasted butternut squash and toss to combine. Turn the mixture out into the prepared casserole dish.
From notentirelyaverage.com


BUTTERNUT SQUASH WILD RICE PILAF WITH CRANBERRIES
2017-08-18 Place squash cubes and onions on a greased baking pan. Roast for 40-50 min, stirring every 10-15 min, until soft. (This can be done ahead of time.) In a medium saucepan, mix together water, rice, orzo, cranberries, thyme, and white pepper. Bring to a boil and simmer, covered, for 40 minutes, until the wild rice splits open and is tender.
From curiouscuisiniere.com


BUTTERNUT SQUASH RICE PILAF - SWEET PEA
2021-11-18 Add onion and garlic and saute 2 minutes until soft. Add almonds and cook 1-2 minutes until golden brown. Add rice, cumin, and oregano and stir to coat. Add broth and bring to a boil. Reduce heat to low and cook 30 minutes. Add squash. Continue cooking for 15 - 20 minutes or until rice is completely cooked and squash is tender.
From virginiasweetpea.com


RICE PILAF WITH BUTTERNUT SQUASH AND CRANBERRIES - ABUNDANCE HILL
Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is tender, about 45 minutes. Taste and add more water if necessary. Remove from heat. Gently stir in squash, apple and cranberries. Cover; let stand until cranberries soften, about 10 minutes. Season to taste with salt and pepper. Transfer to a microwaveable serving dish (Can be made 2 hours …
From abundancehill.com


WILD RICE PILAF WITH BUTTERNUT SQUASH, CRANBERRIES, AND PECANS
Place the dried cranberries in a bowl with the warm water and vinegar. Let sit for 10 minutes, then drain. In a medium bowl, whisk together the remaining olive oil, lemon zest, cumin, cardamom, cinnamon, orange juice, lemon juice and fresh ginger. Add the onions and garlic, cranberries, parsley, pecans and dressing to the wild rice and stir.
From davidbernsteinmd.com


BROWN RICE PILAF WITH CRANBERRIES - THERESCIPES.INFO
Instructions Checklist Step 1 Cook the rice blend according to the package directions. Fold in the cranberries, cover, and let stand for 10 minutes. Step 2 Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring frequently, until tender, 5 to 7 minutes.
From therecipes.info


SPICED WILD RICE PILAF WITH BUTTERNUT SQUASH AND DRIED CRANBERRIES ...
Dec 16, 2013 - spiced wild rice pilaf with butternut squash and dried cranberries. Dec 16, 2013 - spiced wild rice pilaf with butternut squash and dried cranberries . Dec 16, 2013 - spiced wild rice pilaf with butternut squash and dried cranberries. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to …
From pinterest.com


WILD RICE PILAF WITH ROASTED BUTTERNUT SQUASH - STARSEED KITCHEN
2019-11-26 Instructions. Preheat oven to 350 degrees. Small diced butternut squash into 1-inch bite size pieces. Place on baking sheet with parchment paper. Toss with olive oil, and sprinkle with ¼ teaspoon sea salt and coarse black pepper. Roast for 15-20 minutes, till cooked through and lightly browned.
From starseedkitchen.com


HONEYNUT SQUASH STUFFED WITH CRANBERRY WILD RICE PILAF
2021-10-12 Instructions. Preheat oven to 400° F. Place squash halves, cut side down, on a lined baking sheet, and bake for 40-45 minutes, until very soft. Meanwhile, combine apple cider, water, wild rice, and 2 thyme sprigs in a pot, and bring to a boil. Reduce heat to medium-low, and continue to simmer for about 35 minutes, until the rice is soft.
From beingnutritious.com


SPICED WILD AND BROWN RICE PILAF WITH BUTTERNUT SQUASH AND DRIED ...
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) ...
From eatyourbooks.com


WILD RICE PILAF WITH DRIED CRANBERRIES - GOOD HOUSEKEEPING
2007-06-25 Stir in dried cranberries; heat 1 minute. Drain wild-rice mixture, if necessary. Meanwhile, in 5-quart Dutch oven, melt margarine or butter over medium-high heat. Add carrots, celery, fennel, and ...
From goodhousekeeping.com


WILD RICE AND BUTTERNUT SQUASH PILAF - HEATHER CAREY
Directions. Preheat the oven to 400 degrees F. Place squash on a baking sheet and drizzle with 2 tablespoons of the olive oil. Add a generous sprinkle of coarse salt and pepper and toss together. Place in the oven and roast for 45 minutes. Meanwhile, boil 6 cups of water in a large pot with a generous sprinkle of salt.
From heathercarey.com


WILD RICE PILAF WITH SQUASH, CRANBERRIES AND PECANS - PINTEREST
2 tablespoons olive oil 2 tablespoons shallots, chopped 1 cup RiceSelect Jasmati rice 2 cups chicken broth 1/3 cup dry white wine 1 cup fresh mushrooms, sliced 2 tablespoons unsalted butter 1/2 cup Parmesan cheese, grated Directions: In a medium sauce pan over medium high heat add the olive oil, shallots and cook until soft approx. 4-5 minutes.
From pinterest.com


WILD RICE WITH BUTTERNUT SQUASH - CARLSBAD CRAVINGS
While rice is cooking, preheat oven to 400 degrees F. Add butternut squash to a foil lined baking sheet (for easy cleanup). Drizzle squash with olive oil and season with salt and pepper. Toss squash until evenly coated then line in a single layer. …
From carlsbadcravings.com


WILD RICE AND DRIED CRANBERRY PILAF | BLUE FLAME KITCHEN
2019-07-02 2 cups wild rice, rinsed and drained; 1 tsp salt; 2 tbsp salted butter; 1 cup finely chopped onion; 1 cup canned chicken broth; 1/2 cup dried cranberries; 1 tsp thyme, crumbled; 1 tsp salt; 1 tsp freshly ground pepper; Directions. Combine water, wild rice and 1 tsp salt in a large saucepan. Bring to a boil over medium heat. Reduce heat and ...
From atcoblueflamekitchen.com


WILD RICE WITH BUTTERNUT SQUASH, CRANBERRIES AND PECANS - FOOD52
2011-11-14 Directions. Heat oven to 400 degrees. Toss the butternut squash with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Spread the squash on two baking sheets.
From food52.com


Related Search