APRICOT-PECAN WILD RICE
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
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 PILAF WITH CRANBERRIES AND PECANS
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
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 CHERRIES
Provided by Claire Robinson
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a large saucepan, add the stock, wild rice and salt and pepper, to taste. Bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes. Cover and simmer, stirring occasionally, until the rice is tender and is beginning to split, about 30 to 40 minutes. Drain of any excess liquid and fold in the cherries, nuts and parsley. Taste for seasoning and adjust if necessary. Transfer the rice to a serving bowl and serve.
WILD RICE WITH DRIED APRICOTS ( W W)
This is a meal in it's self, or great as a side dish with pork, chicken or cornish game hens.The recipe comes from WeightWatchers.com Points value 3.
Provided by Barb G.
Categories Rice
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Saute carrots in butter until lightly browned; add thyme, wild rice, apricots, broth and salt; bring to a low simmer, cover and cook for 25 minutes.
- Stir in long-grain rice and simmer for an additional 20 minutes.
- Sprinkle with chives and serve.
Nutrition Facts : Calories 192, Fat 1.5, SaturatedFat 0.7, Cholesterol 2.5, Sodium 640.7, Carbohydrate 40.1, Fiber 2.6, Sugar 5.6, Protein 5.3
WILD RICE, CHERRIES, APRICOTS AND CHEESY STUFFED ACORN SQUASH
Easy nice comfort food. Acorn squash stuffed with wild rice, cherries, pecans and a creamy cheesy topping. I prefer a blend of wild and white for this, but you can really use any rice if you don't like wild rice. And hey, this is the time to take advantage of the boxed rice. Uncle Bens is what I use, but there are many brands available, and I just use the quick cooking kind, but any will work. My favorite is to serve this with roast chicken, but if you want something lighter ... serve with a fresh green salad topped with roasted pears.
Provided by SarasotaCook
Categories Rice
Time 55m
Yield 4 Squash halves, 4-10 serving(s)
Number Of Ingredients 13
Steps:
- Squash -- Drizzle the olive oil the inside of the squash and sprinkle with sald and pepper. Place flesh side down on a baking sheet lined with parchment or even foil in a 400 degree oven, middle shelf for about 30-40 minutes depending on the size of the squash. Just poke with a knife and it should be tender but no falling apart. Remove from the oven so you can add the stuffing.
- Rice -- As the squash is baking, cook the rice according to the package directions. But as the rice cooks, add if your garlic and shallots, so it will cook right along with the rice. TIP: I always cook my rice in broth rather than water, so if you want to add some more flavor, rather than water, use chicken or vegetable broth.
- Finishing -- Once the rice is done, remove from the heat and stir in the butter, scallions, cherries, apricots and nuts. Then stuff the squash! I fill each squash half way, and then add a little cheese, add the rest of the rice and top with the remainder of the cheese.
- Bake -- 400 degrees for about 15 minutes. This will reheat the squash, rice, and melt the cheese.
- Serve -- ENJOY! 1 squash half per person is healthy and filling. As I mentioned, roast chicken is great with this or go lighter with a salad.
Nutrition Facts : Calories 588.1, Fat 30.4, SaturatedFat 10.3, Cholesterol 34.2, Sodium 333, Carbohydrate 67, Fiber 8.2, Sugar 6.4, Protein 18.9
WILD RICE STUFFING WITH PEARL ONIONS, DRIED CHERRIES AND APRICOTS
Categories Onion Rice Side Thanksgiving High Fiber Stuffing/Dressing Raisin Apricot Cherry Pecan Fall Thyme Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Serves 8 to 10
Number Of Ingredients 10
Steps:
- Melt 2 tablespoons butter in large skillet over medium heat. Add onions and sauté until brown, about 15 minutes. Set aside.
- Bring 4 1/2 cups broth and 1 tablespoon thyme to boil in large saucepan. Add wild rice; bring to boil. Reduce heat; cover and simmer 30 minutes. Add white rice; cover and simmer until all rice is tender and liquid is almost absorbed, about 15 minutes longer.
- Stir dried apricots, dried cherries, raisins and 2 tablespoons thyme into rice mixture; cover and simmer 3 minutes. Stir pearl onions and remaining 4 tablespoons butter into rice. Mix in pecans. Season generously with salt and pepper.
- To bake stuffing in turkey:
- Loosely fill main cavity with cool stuffing. Butter glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 20 minutes.
- To bake all of stuffing in baking dish:
- Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down, and bake until heated through, about 30 minutes.
WILD RICE WITH DRIED FRUIT AND NUTS
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
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
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4/5 (11)Calories 169 per servingTotal Time 5 hrs 30 mins
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