Wild Rice And Apple Dressing Recipes

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WILD RICE AND APPLE DRESSING



Wild Rice and Apple Dressing image

This recipe makes a dressing with rice and apple mixed in with the usual ingredients. Use a rice cooker for the rice and a food processor to grate or chop vegetables and you can cut the prep time in half.

Provided by Lisa

Categories     Side Dish     Stuffing and Dressing Recipes     Rice Stuffing and Dressing Recipes

Time 1h30m

Yield 16

Number Of Ingredients 12

1 cup brown rice
4 cups water
1 cup instant long grain and wild rice
1 (1 pound) loaf white bread, cut into 1/2-inch cubes
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon garlic powder
4 stalks celery, grated
4 carrots, grated
1 small onion, grated
2 Granny Smith apples - peeled, cored and chopped
1 cup chicken broth

Steps:

  • In a large saucepan or rice cooker, combine the brown rice and water. Bring to a boil, then cover and reduce heat to low. Set a timer for 20 minutes. When that time is up, stir in the instant wild rice. Continue to simmer, covered, until the rice is tender and water has been absorbed, 10 to 15 more minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Spread the bread cubes over a baking sheet and season with sage, thyme, and garlic powder. Bake for 10 minutes, or until bread is lightly toasted and spices are fragrant. Set aside to cool slightly. Leave the oven on.
  • In a large bowl, toss the bread cubes with the celery, carrot, onion, and apples. Stir in the rice until evenly distributed. Pour into a lightly greased 9x13 inch baking dish. Pour the chicken broth evenly over the top. Cover with aluminum foil.
  • Bake for 30 minutes in the preheated oven, or until heated through. Remove the aluminum foil and bake an additional 10 minutes if you like a crispy top.

Nutrition Facts : Calories 156.4 calories, Carbohydrate 32.2 g, Fat 1.4 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 0.3 g, Sodium 296.1 mg, Sugar 4.4 g

CRANBERRY-PECAN WILD RICE STUFFING



Cranberry-Pecan Wild Rice Stuffing image

Mix dried apricots and dried cranberries into this thyme-scented stuffing with crunchy pecans.

Provided by Food Network Kitchen

Time 55m

Yield 6-8

Number Of Ingredients 10

4 tablespoons unsalted butter, plus more, for the dish
1/2 cup finely chopped onion
1/4 cup finely chopped celery
2 teaspoons finely chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
3 cups cooked wild rice
2 tablespoons finely chopped fresh flat-leaf parsley, plus more, for serving
2/3 cup toasted pecan pieces, chopped
1/2 cup dried cranberries
1/3 cup dried apricots, chopped

Steps:

  • Preheat the oven to 350 degrees F and butter a 2-quart baking dish. Heat the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until soft but not brown, about 10 minutes. Add the thyme and a pinch each of salt and pepper and cook for 1 minute more. Remove from the heat and transfer to a large bowl.
  • Add the rice, parsley, pecans, cranberries and apricots to the onion mixture and toss well. Season with salt and pepper. Evenly spread in the prepared baking dish and bake until heated through, about 30 minutes. Sprinkle the top with parsley.

ROAST TURKEY WITH WILD RICE, SAUSAGE, AND APPLE STUFFING



Roast Turkey with Wild Rice, Sausage, and Apple Stuffing image

Provided by Food Network Kitchen

Categories     main-dish

Time 4h15m

Yield 8 servings of 2/3 cup stuffing and 4 ounces skinless turkey

Number Of Ingredients 18

1 cup wild rice
3 cups water
1 1/2 teaspoons kosher salt
2 tablespoons unsalted butter
1 medium onion, chopped
1 cooking apple, such as a Golden Delicious, Gravenstein, or Rome, peeled, cored, and chopped
2 ribs celery with leaves, chopped
2 cloves garlic, chopped
1 tablespoon minced fresh thyme leaves
Pinch ground mace or nutmeg
Freshly ground black pepper
1/2 pound fresh Italian-style turkey sausage, casings removed
1/2 cup pecan pieces, toasted (see Cook's Note)
1/4 cup chopped fresh flat-leaf parsley
1 (8 to 10 pound) turkey, fresh or thawed
4 tablespoons unsalted butter (1/2 stick)
2 teaspoons poultry seasoning
Kosher salt and freshly ground black pepper

Steps:

  • For the stuffing: Combine the wild rice, water, and 1/2 teaspoon of the salt in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender and just bursting, about 30 minutes. (Times may very depending on the brand of rice used.) Drain and set aside.
  • Adjust an oven rack to lowest position and remove other racks. Preheat to 325 degrees F.
  • Melt the butter in a large skillet over medium-high heat. Add the onion, apple, celery, garlic, thyme, mace, remaining 1 teaspoon salt and pepper, to taste. Cook until the vegetables soften, about 5 minutes. Stir in sausage, breaking it up with a wooden spoon and cook until it loses most of its rosy color, but not so much that it's dry, about 5 minutes more. Stir in the cooked wild rice, pecans, and parsley into the vegetable mixture. (This can be made the day before.)
  • For the turkey: Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Melt the butter together with the poultry seasoning. Salt and pepper inside the bird cavity. Loosely add the stuffing to the cavity and set the bird on a rack in a roasting pan, breast-side up, and brush generously with the seasoned butter, then season with salt and pepper. Tent the top of the bird with foil.
  • Roast the turkey for about 2 hours undisturbed. Remove and discard the foil. Baste with the remaining butter. Increase oven temperature to 425 degrees F and continue to roast until an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh, about 20 to 25 minutes more. Remove turkey from oven and tent with foil for 15 minutes before carving.

CRANBERRY WILD RICE DRESSING



Cranberry Wild Rice Dressing image

Rice dressing is a tasty twist to a traditional Thanksgiving dinner. Cranberry sauce adds festive color and a touch of sweetness.

Provided by Taste of Home

Categories     Side Dishes

Time 1h30m

Yield 5 cups.

Number Of Ingredients 11

3 cups chicken broth
1 large onion, chopped
2 celery ribs, thinly sliced
1 cup uncooked brown rice
1/2 cup uncooked wild rice
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 teaspoon chicken bouillon granules
1/2 teaspoon salt
1/4 teaspoon white pepper
1 bay leaf
1 cup whole-berry cranberry sauce

Steps:

  • In a large saucepan, combine the first 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until rice is tender. Remove from the heat; let stand for 5 minutes. Discard bay leaf. Stir in cranberry sauce. , Spoon into a greased 2-qt. baking dish. Cover and bake at 350° for 30-35 minutes or until heated through. If dressing is stuffed into poultry, bake until a thermometer reads 180° for poultry and 165° for dressing.

Nutrition Facts : Calories 259 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 826mg sodium, Carbohydrate 56g carbohydrate (14g sugars, Fiber 3g fiber), Protein 6g protein.

WILD RICE AND ROASTED SQUASH SALAD WITH CIDER VINAIGRETTE



Wild Rice and Roasted Squash Salad With Cider Vinaigrette image

Toothsome wild rice, caramelized roasted veggies and crisp radicchio all shine in this generous salad, which can be served as a hearty side or satisfying lunch. Radicchio adds a pop of color and a punch of bitterness, but a peppery green like arugula would also make a great substitute. This salad is tossed with a generous batch of mustard-cider vinaigrette. If you decide to double the dressing or have any left over, it pairs beautifully with just about any grain or hearty green, and will keep refrigerated for up to three days.

Provided by Yossy Arefi

Categories     dinner, lunch, salads and dressings, vegetables, appetizer, main course, side dish

Time 4h

Yield 4 to 6 servings

Number Of Ingredients 17

Kosher salt and black pepper
3/4 cup uncooked wild rice (about 5 ounces)
3/4 pound peeled kabocha or butternut squash, cut into 3/4-inch pieces (about 3 cups)
2 tablespoons olive oil
1/2 teaspoon smoked paprika
1/2 small head radicchio, thinly sliced
1/2 cup sweetened dried cherries
1/2 cup chopped fresh parsley leaves and tender stems
1/3 cup toasted chopped walnuts
Flaky sea salt
1 cup fresh apple cider
1/4 cup olive oil
1 tablespoon apple cider vinegar
1 teaspoon minced shallot
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste

Steps:

  • Heat the oven to 400 degrees and set a rack in the center of the oven.
  • Prepare the rice: Bring a medium pot of salted water to a boil. Add the wild rice to the boiling water, reduce the heat to a simmer and cook the rice until tender and most grains have split, 40 to 50 minutes. Drain the rice.
  • While the rice cooks, roast the squash: On a baking sheet, toss the squash with the olive oil, paprika and a sprinkle of kosher salt and pepper. Spread the squash into an even layer, then transfer to the oven to roast, stirring a few times, until golden and tender, about 20 to 30 minutes.
  • Meanwhile, make the vinaigrette: In a small saucepan, bring the apple cider to a boil over high. Boil the cider until it has reduced to about 1/4 cup, 10 to 15 minutes. Carefully transfer the cider syrup to a jar with a lid (don't put the lid on yet) and let it cool slightly. Add the olive oil, apple cider vinegar, shallot, mustard, salt and pepper. Screw the lid on tightly and shake vigorously to combine. Taste and season with salt and pepper.
  • Assemble the salad: Add the cooked rice, roasted squash, radicchio, cherries and parsley to a large bowl. Shake the vinaigrette to combine, then drizzle a few tablespoons over the salad and toss gently to combine. Add more vinaigrette to taste. (You may have a bit of extra vinaigrette; refrigerate it for up to 3 days and toss with other greens or grains.)
  • Top the salad with the toasted walnuts and a sprinkle of flaky salt and pepper, and serve immediately.

WILD RICE, APPLE, AND DRIED-CRANBERRY STUFFING



Wild Rice, Apple, and Dried-Cranberry Stuffing image

Categories     Fruit     Herb     Side     Bake     Thanksgiving     Stuffing/Dressing     Cranberry     Apple     Fall     Wild Rice     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 15

4 cups water
1 cup wild rice
1 1/2 teaspoons salt
1/2 pound crusty white bread, cut into 1/2-inch cubes (6 cups)
1 stick (1/2 cup) unsalted butter, plus 2 tablespoons melted unsalted butter or reserved fat from turkey
2 cups diced (1/3 inch) onion
2 cups diced (1/3 inch) celery
2 cups diced (1/3 inch) apple
1/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh sage or 1 1/2 teaspoons dried, crumbled
2 teaspoons finely chopped fresh marjoram or 1/2 teaspoon dried, crumbled
1 teaspoon finely chopped fresh thyme or 1/4 teaspoon dried, crumbled
1/2 teaspoon black pepper
1 cup dried cranberries (5 ounces)
1 cup turkey stock or chicken broth

Steps:

  • Bring water to a boil in a 2-quart heavy saucepan, then add rice and 1/2 teaspoon salt. Reduce heat to low and cook, covered, until rice is tender and most grains are split open, 1 to 1 1/4 hours (not all liquid will be absorbed). Drain well in a colander and spread out in a baking pan to cool completely.
  • Put oven rack in upper third of oven and preheat oven to 350°F.
  • Spread bread cubes in a shallow baking pan and bake in upper third of oven until dry, about 20 minutes.
  • Melt 1 stick butter in a large nonstick skillet over moderate heat, then cook onion and celery, stirring, until softened, about 8 minutes. Add apple and cook, stirring, until crisp-tender, about 5 minutes. Stir in herbs, pepper, and remaining teaspoon salt and cook, stirring, 2 minutes. Transfer to a large bowl and toss with rice, bread, and dried cranberries.
  • Increase oven temperature to 450°F and butter a shallow 3-quart baking dish (13 by 9 inches).
  • Spread stuffing evenly in baking dish and drizzle with turkey stock and melted butter. Bake, covered tightly with foil, in upper third of oven until heated through, about 20 minutes. Remove foil and bake until top is browned, 10 to 15 minutes more.

WILD AND BROWN RICE DRESSING WITH APPLES, PECANS AND CRANBERRIES



Wild and Brown Rice Dressing With Apples, Pecans and Cranberries image

This is a gluten free dressing that combines both savory and sweet elements. The apples and cranberries are a good source of antioxidants. The rice can be made 3 days in advance or even frozen. The entire dish tastes better the second day, so you can make it ahead of time and just reheat the day you are serving it. Adapted from Martha Rose Shulman, "The Very Best of Recipes for Health."

Provided by threeovens

Categories     Brown Rice

Time 1h30m

Yield 8 cups, 12-16 serving(s)

Number Of Ingredients 13

1 1/2 cups wild rice
3/4 cup short grain brown rice
6 cups chicken broth
kosher salt & freshly ground black pepper
1 tablespoon extra virgin olive oil
1 onion, minced
1 cup celery, diced
2 garlic cloves, minced (optional)
1 tablespoon butter
2 apples, cored and cut into 1/2-inch dice
1/3 cup pecans, lightly toasted pecans coarsely chopped
2 tablespoons fresh sage, finely chopped
1/3 cup dried cranberries

Steps:

  • In a large saucepan, simmer the wild rice in 4 1/2 cups broth, salt to taste, until the grains start to break open; drain off any liquid, return to the pot and stretch a clean kitchen towel beneath the lid and let sit 10 to 15 minutes.
  • Meanwhile, in a smaller saucepan, simmer the brown rice, with 1 1/2 cups broth, salt, until tender and all the liquid has been absorbed, 35 to 40 minutes; turn off heat and stretch a clean kitchen towel under the lid and let sit 10 to 15 minutes.
  • In a large skillet, heat oil, over medium heat, and cook the onion, stirring often, until it begins to soften, about 3 minutes.
  • Add celery and a generous pinch of salt, and continue cooking another 3 or 4 minutes; stir in garlic, if using, and cook 30 seconds.
  • Remove from heat and transfer to a large bowl; add rices and toss well.
  • Increase the heat in the skillet to medium high and add the butter; when the foaming subsides, add apple, stirring until they begin to caramelize, about 5 minutes.
  • Remove from heat and add to the rice mixture; add remaining ingredients, toss and season to taste with salt and pepper.
  • Preheat oven to 325 degrees F; grease a large baking dish with butter or oil.
  • Transfer rice mixture to baking dish, cover with aluminum foil, and warm in oven for 20 to 30 minutes.
  • NOTE: The rices can be cooked up to 3 days in advance. The entire dish is better the second day, so you can make it a day ahead and heat the day you are serving it.

Nutrition Facts : Calories 196.2, Fat 5.6, SaturatedFat 1.3, Cholesterol 2.5, Sodium 391.5, Carbohydrate 30.6, Fiber 3.2, Sugar 4.9, Protein 6.9

WILD RICE DRESSING WITH APPLES AND CHESTNUTS



Wild Rice Dressing with Apples and Chestnuts image

Categories     Fruit     Onion     Side     Bake     Sauté     Christmas     Thanksgiving     Stuffing/Dressing     Apple     Fall     Winter     Chestnut     Parsley     Wild Rice     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 9

1 cup wild rice
1 (7.25-ounce) jar peeled whole chestnuts, halved
1/2 cup chopped fresh Italian parsley
4 tablespoons olive oil
12 ounces sweet Italian sausage, casings removed, sausage crumbled
1 large onion
2 large Granny Smith apples, unpeeled, cored, cut into 1/2-inch cubes
2 1/2 teaspoons dried thyme
1 cup low-salt chicken broth

Steps:

  • Cook wild rice in large saucepan of salted boiling water until tender and grains just begin to split, about 45 minutes. Drain. DO AHEAD Can be made 1 day ahead. Cover and chill.
  • Preheat oven to 425°F. Butter 13x9x2-inch glass baking dish. Combine cooked rice, chestnuts, and parsley in large bowl. Heat oil in heavy large skillet over medium-high heat. Add sausage and onion and sauté until meat is browned and cooked through, stirring frequently and breaking up meat with fork, about 7 minutes. Add apples and thyme and sauté 5 minutes. Stir in chicken broth, scraping up browned bits. Pour sausage mixture over rice mixture in bowl; stir to combine. Season to taste with salt and pepper. Transfer mixture to prepared baking dish. DO AHEAD Can be made 1 day ahead. Chill. Bake until hot and liquid is almost absorbed, about 15 minutes.

WILD RICE STUFFING WITH APPLES, PECANS AND CRANBERRIES



Wild Rice Stuffing With Apples, Pecans and Cranberries image

Like many Thanksgiving dishes, this pilaf combines sweet and savory foods. Apples and cranberries are high in phenolic acids, which are believed to have antioxidant properties.

Provided by Martha Rose Shulman

Time 3h

Yield Makes about 8 cups, serving 12 to 16

Number Of Ingredients 13

1 1/2 cups wild rice
3/4 cup short-grain brown rice
6 cups vegetable stock or water
Salt to taste
1 tablespoon extra virgin olive oil
1 small or medium onion, finely chopped
1 cup diced celery
2 garlic cloves, minced (optional)
1 tablespoon butter
2 apples, cored and cut in 1/2-inch dice
1/3 cup lightly toasted pecans, coarsely chopped
2 tablespoons finely chopped fresh sage
1/3 cup dried cranberries

Steps:

  • Combine the wild rice with 4 1/2 cups stock or water in one saucepan and the brown rice with 1 1/2 cups stock or water in another smaller saucepan. Add salt to taste and bring to a boil. Reduce the heat, cover and simmer the brown rice for 35 to 40 minutes, until the rice is tender and all of the liquid has been absorbed. Turn off the heat, place a clean kitchen towel over the pot and return the lid. Let sit for 10 to 15 minutes. Simmer the wild rice for 40 to 50 minutes, until the grains have begun to splay. Drain through a strainer if there is liquid in the pot, and return to the pot. Place a clean kitchen towel over the pot and return the lid. Let sit for 10 to 15 minutes.
  • While the grains are cooking, prepare the remaining ingredients. Heat the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until the onion begins to soften, about 3 minutes. Add the celery and a generous pinch of salt, and continue to cook until the onion is completely tender, another 3 to 4 minutes. Stir in the garlic and cook, stirring, until it is fragrant, another 30 to 60 seconds. Remove from the heat and transfer to a large bowl. Add the cooked grains and stir together.
  • Return the skillet to the stove and heat over medium-high heat. Add the butter, and when the foam subsides add the apples. Cook, stirring or tossing in the pan, until lightly colored, about 5 minutes. Remove from the heat and add to the bowl with the grains. Add the remaining ingredients and stir together. Season to taste with salt and pepper. Transfer to a lightly oiled or buttered baking dish and cover with foil.
  • Warm the stuffing in a 325-degree oven for 20 to 30 minutes before serving.

Nutrition Facts : @context http, Calories 161, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 4 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 405 milligrams, Sugar 6 grams, TransFat 0 grams

APPLE-CRANBERRY WILD RICE



Apple-Cranberry Wild Rice image

Dried apples, cranberries and savory nicely complement the wild rice and leek in this delicious recipe from Marion Karlin of Waterloo, Iowa.

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 6 servings.

Number Of Ingredients 11

2-3/4 cups water
1/4 teaspoon salt
2/3 cup uncooked wild rice
1 teaspoon dried savory
1small leek (white portion only), coarsely chopped
1 teaspoon olive oil
1/3 cup dried cranberries
1/4 cup chopped dried apples
6 tablespoons chicken broth, divided
1/2 teaspoon onion salt
1/2 teaspoon lemon-pepper seasoning

Steps:

  • In a large saucepan, bring water and salt to a boil. Stir in the rice. Reduce heat; cover and simmer for 1 hour or until rice is tender. Drain. Stir in savory; set aside., In a large nonstick skillet, saute leek in oil for 1 minute. Stir in cranberries, apples and 3 tablespoons broth. Cover and simmer for 6-8 minutes or until fruit is tender, stirring occasionally., Add rice, onion salt, lemon-pepper and remaining broth. Cook and stir for 1-2 minutes or until liquid is absorbed.

Nutrition Facts :

APPLE WALNUT RICE STUFFING (VEGAN)



Apple Walnut Rice Stuffing (Vegan) image

This is a recipe from a 1987 issue of Better Homes & Gardens, from a Tyson chicken ad. It's meant to be stuffing for cornish game hens but because I don't eat meat and poultry, this serves as a nice vegetarian side dish (non-vegans can use butter for a richer flavor.) This would be great for Thanksgiving, Christmas, or any other feast. I don't normally keep storebought wild rice on hand so I used 1/3 cup each brown rice, black rice, and long-grain yellow rice. The ingredients were listed in the ad but no actual instructions were...so my instructions pretty much work, I had to add the extra 2 TB oil for cooking the onion; it wasn't originally listed. I chose those two oils based on what was on hand and what I thought would have the most interesting flavors.

Provided by the80srule

Categories     < 4 Hours

Time 1h5m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

1 cup wild rice
2 tablespoons sunflower oil (any oil of your choice works(for cooking the rice)
1 celery heart, minced (with leaves still on)
1 small white onion, finely chopped
2 tablespoons olive oil (any oil of your choice works(for sauteeing the onion)
1/4 cup chopped walnuts
2 mcintosh apples, cored and chopped
2 tablespoons port wine
1 teaspoon dried parsley

Steps:

  • Boil 2 cups of water in a large saucepan with a few shakes of table salt, and put the rice in it. Stir in the oil and cover, let cook on medium heat for 15-20 minutes or until an "al dente" texture.
  • While the rice is cooking, turn on another burner and sautee the chopped onion in 2 TB oil of your choice until somewhat translucent, about 15-20 minutes.
  • Turn the burners off to but leave the saucepan on with the rice and water. Fluff up with a wodden spoon or fork to evenly distribute the oil and you'll need the extra water too.
  • In a small bowl, combine the port and parsley.
  • Pour the sauteed onion, chopped celery, chopped apple, walnut bits, into the rice pan and mix.,
  • Pour on the port and parsley mixture, and blend well.
  • Turn the saucepan's burner back on, on medium-low heat, and cover again. Let cook another 8-10 minutes.
  • Uncover, fluff with a wooden spoon or fork, and let stand for 5 minutes prior to serving or stuffing.

Nutrition Facts : Calories 367, Fat 18.9, SaturatedFat 2.4, Sodium 13.3, Carbohydrate 43.6, Fiber 5, Sugar 9.9, Protein 7.5

APPLE CIDER CHICKEN WITH WILD RICE



Apple Cider Chicken with Wild Rice image

Apple slices, cider, thyme and mustard bring incredible, rich flavors to this easy chicken dinner. Wild or brown rice makes a perfect side dish.

Provided by Nestle(R) Beneful(R)

Categories     Trusted Brands: Recipes and Tips     Nestle® Beneful®

Time 35m

Yield 4

Number Of Ingredients 14

3 skinless, boneless chicken breast halves, cut in half lengthwise to make thin cutlets
salt and ground black pepper to taste
1 tablespoon canola oil or other neutral-flavor cooking oil
¼ cup shallots, minced
1 tablespoon apple cider vinegar
2 cups sweet apple cider
1 tart apple, such as Granny Smith - peeled, cored and thinly sliced
1 sweet apple, such as Gala or Fuji - peeled, cored and thinly sliced
1 cup chicken broth
3 teaspoons cornstarch
2 tablespoons fresh thyme leaves
1 teaspoon Dijon mustard
salt and pepper to taste
3 cups cooked wild rice or brown rice, or combination of the two

Steps:

  • Season chicken cutlets with salt and pepper.
  • Get a skillet very hot. Once it is hot, add oil to it and brown the chicken on both sides. Cook for about 5 minutes on each side, until it's a nice, golden color. Remove from the pan and set aside on a plate. It's okay that it's undercooked, it will finished cooking in the sauce.
  • Over high heat, brown the shallots.
  • Add cider vinegar and scrape the bottom of the pan, getting all the shallots and any leftover browned chicken bits.
  • Before the vinegar evaporates, add the cider and the apple slices. Let this reduce on high for about 3 minutes. The apples and shallots will get very tender.
  • While they reduce, mix the chicken broth and the cornstarch until there are no lumps left, then slowly add it to the bubbling cider and apples, stirring all the time while the sauce thickens.
  • Mix in thyme, mustard, salt and pepper.
  • Return the chicken and its juices back into the sauce, turn down to medium-low and summer for at least 10 minutes, or until the chicken is cooked all the way through. Serve with hot cooked rice.

Nutrition Facts : Calories 362.3 calories, Carbohydrate 56.2 g, Cholesterol 45.1 mg, Fat 5.9 g, Fiber 4 g, Protein 22.2 g, SaturatedFat 0.8 g, Sodium 404.5 mg, Sugar 22.9 g

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From cook.me


WILD RICE SALAD WITH DRIED CRANBERRIES, PICKLED APPLES, AND …
2018-12-04 Drain cranberries and add to rice. Using a slotted spoon, transfer pickled apples to wild rice, reserving the pickling brine. Add parsley, tarragon, chives, and pecans to rice. Stir to combine. Season with salt and pepper. Mix in 1 tablespoon reserved pickling brine at a time until salad tastes bright and flavorful. Serve.
From seriouseats.com


WILD RICE DRESSING RECIPE | MYRECIPES
Add the wild rice and brown rice, reduce heat to low, and cover. Simmer until tender, about 45 minutes. Melt the butter in a large skillet over medium-low heat. Add the onion and celery and cook for 10 minutes. Add the cooked rice, parsley, sage, pecans, apricots or cranberries, salt, and pepper and toss. Transfer to a buttered casserole. Cover and bake for 25 minutes.In Advance: …
From myrecipes.com


WILD RICE AND APPLE DRESSING - RICE STUFFING AND DRESSING RECIPES
1 cup brown rice; 4 cups water; 1 cup instant long grain and wild rice; 1 (1 pound) loaf white bread, cut into 1/2-inch cubes; 1 teaspoon dried sage; 1 teaspoon dried thyme; 1 teaspoon garlic powder; 4 stalks celery, grated; 4 carrots, grated; 1 small onion, grated; 2 Granny Smith apples - peeled, cored and chopped; 1 cup chicken broth
From worldrecipes.org


SAUSAGE, APPLE & WILD RICE STUFFING RECIPE | EATINGWELL
Ingredients. Ingredient Checklist. ½ cup wild rice, rinsed. ½ pound hot turkey breakfast sausage (such as Jennie-O), removed from casings, if necessary. 2 tablespoons olive oil, divided. 8 ounces baby portobello mushrooms, thinly sliced. ½ cup chopped onion. 1 …
From eatingwell.com


WILD RICE AND APPLE DRESSING - RECIPESRUN
In a large saucepan or rice cooker, combine the brown rice and water. Bring to a boil, then cover and reduce heat to low. Set a timer for 20 minutes.
From recipesrun.com


RICE STUFFING AND DRESSING RECIPES - WORLDRECIPES.ORG
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From worldrecipes.org


WILD RICE VEGAN STUFFING WITH ROASTED SWEET POTATO & APPLE
2018-11-13 Heat the olive oil in a large, deep skillet over medium heat. Add the onion, celery, and shallot. Cook, stirring often, for 5-8 minutes, or until the onion is soft and clear. Stir in the rosemary and thyme. Fold in the cooked rice, sweet potatoes, and apple. Add the 1/2 teaspoon salt and the vegetable broth.
From thefullhelping.com


WILD RICE AND APPLE STUFFING WITH SAUSAGE - JONES DAIRY FARM
Add Southern Comfort and cook 1 more minute. In large bowl, add cooked rice mixture, toasted pecans, caramelized onions, cooked sausage mixture, parsley, Bouquet Garni and ice water.Mix well. Pour mixture into greased 1.5-quart casserole. Bake at 375°F for 30 minutes until heated thoroughly and golden on top. 1/2 cup pecans, chopped 1 1/2 cups ...
From jonesdairyfarm.com


WILD RICE AND APPLE DRESSING | RECIPE | WILD RICE, RICE, MUSHROOM …
Dec 17, 2020 - This recipe makes a unique holiday dressing, with wild rice and chopped apple mixed in with the bread, celery, sage, and onion. Dec 17, 2020 - This recipe makes a unique holiday dressing, with wild rice and chopped apple mixed in with the bread, celery, sage, and onion. Pinterest. Today. Explore . When autocomplete results are available use up and down …
From pinterest.com


WILD RICE STUFFING RECIPE FOR TURKEY (GLUTEN FREE) - FOOLPROOF LIVING
2020-11-24 Place the cooked apples and wild rice blend into the bowl with the onion and celery mixture. Add in the pecans, cranberries, and sage. Give it a toss. Transfer the mixture to a casserole dish and warm in the preheated oven for 20-25 minutes. Garnish with pomegranate arils (if using) and chopped sage.
From foolproofliving.com


OYSTER AND RICE DRESSING RECIPE - THERESCIPES.INFO
Deep South Dish: Oyster Rice Dressing top www.deepsouthdish.com. Stir in the rice, salt, pepper and Cajun/Creole seasoning; mix well, taste and adjust seasonings. Remove from heat and stir in oysters.Transfer the dressing into the prepared baking dish, but don't pack. Bake, uncovered, for about 35-45 minutes, or until heated through, most of the liquid has been …
From therecipes.info


WILD RICE, RAISIN AND APPLE STUFFING - A PRETTY LIFE IN THE SUBURBS
In the meantime, in a frying pan, cook the celery and onion in the butter until tender. Stir in the sage, thyme, salt & pepper, apples, raisins and chickpeas and cook for about 1 minute more. Stir in the rice. Mix well. Serve and enjoy! Keywords: …
From aprettylifeinthesuburbs.com


WILD RICE BREAD STUFFING RECIPE - RECIPETIPS.COM
Stuff the bird with the stuffing or bake in a 2 quart baking dish for 30 minutes at 350° F. or until browned. In a medium bowl, combine salt, cayenne, white pepper, nutmeg, cloves and allspice. Add the pecans and toss well to coat. Drizzle melted butter over the pecans and mix well.
From recipetips.com


WILD RICE AND CRANBERRY AND APPLE DRESSING : OPTIMAL RESOLUTION …
Wild Rice Apple Cranberry Stuffing - Reservations at ... great reservations.marketofchoice.com. Wild Rice Apple Cranberry Stuffing. $ 10.99. 1.25 lb package - Hearty vegetarian stuffing with bread cubes, wild rice blend, apples, cranberries, onions, herbs and spices. Serves 2-4. Heating instructions: Place in baking dish or pan and cover ...
From recipeschoice.com


WILD RICE DRESSING EMERIL - ALL INFORMATION ABOUT HEALTHY RECIPES …
Wild Rice And Cornbread Dressing | Emerils.com best www.emerils.com. Wild Rice And Cornbread Dressing | Emerils.com Recipe Wild Rice And Cornbread Dressing Yield: 6 servings Ingredients 2 1/2 cups chicken stock 2 cups water 1 cup wild rice 1 tablespoon olive oil 1 cup finely chopped yellow onion 1/2 cup finely chopped celery 1 teaspoon salt 1/2 teaspoon …
From therecipes.info


10 BEST SWEET POTATO AND WILD RICE RECIPES | YUMMLY
2022-05-05 Wild Rice with Apples, Kale & Cider Vinaigrette Oat Sesame. sweet potato, extra-virgin olive oil, Dijon mustard, apple cider vinegar and 13 more. Slow Cooker Sweet Potato Wild Rice Soup. Pretty Bee. green chiles, chicken broth, brown rice, wild rice, garlic powder and 9 …
From yummly.com


WILD RICE AND APPLE DRESSING - RECIPES — CULTIVATE CALIFORNIA
In a large saucepan or rice cooker, combine the brown and wild rice and water. Bring to a boil, then cover and reduce heat to low. Set a timer for 30-35 minutes or until tender Bring to a boil, then cover and reduce heat to low.
From cultivatecalifornia.com


APPLE-WILD RICE SALAD WITH BLUE CHEESE AND CALVADOS DRESSING …
2005-11-30 1 large Granny Smith apple. 2 cups cooked wild rice. ½ cup toasted pecans, chopped fine. ½ to 1 cup crumbled Maytag blue cheese. 1. Simmer the cranberries in one-half cup Calvados in a small ...
From latimes.com


WILD RICE AND APPLE DRESSING | TASTY KITCHEN: A HAPPY RECIPE …
2009-07-27 In a medium saucepan, combine wild rice and chicken broth. Bring to a boil. Cover and simmer for 20 minutes. Add rice, and cover and simmer for 25 minutes. In a skillet, cook onion and celery in the butter. In a large bowl, combine the rice and onion mixtures. Add the remaining ingredients and mix well. Place in a 2 quart casserole.
From tastykitchen.com


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