BROWN RICE WITH HAZELNUTS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Toast nuts in a small pan over low heat then remove from heat and reserve.
- Bring 3 cups stock and 2 tablespoons butter to a boil. Add rice, stir, then return to boil, cover and reduce heat. Simmer rice 17 to18 minutes, until tender and liquid is absorbed. Remove from heat. Add nuts and parsley as you fluff rice with fork. Transfer to serving dish.
HAZELNUT WILD RICE MUFFINS
Steps:
- 1. In a medium saucepan, cover the rice with 1 inch of water. Cover and simmer over moderately low heat until tender, about 20 minutes. Drain and cool. 2. Preheat oven to 400. Butter a 12-cup muffin pan. In a pie plate, toast the nuts 10 min, until the skins blister. Rub off skins in a kitchen towel, and finely chop nuts. Raise oven to 425. 3. In medium bowl, beat melted butter, eggs, and sugar. Stir in the cooked rice, the onion, and the nuts. 4. In another bowl, sift together flour, b.p., and salt. Stir dry ingredients into wet just intil incorporated. 5. Fill muffin cups 2/3 full. Bake at 425 for about 20 minutes, until golden brown. Let cool in pan 2 min, turn onto rack. Muffins can be frozen 1 month.
WILD RICE STUFFING WITH HAZELNUTS AND DRIED CRANBERRIES
Categories Nut Rice Side Bake Thanksgiving Cranberry Dried Fruit Fall Hazelnut Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 12 to 16 servings
Number Of Ingredients 11
Steps:
- Melt 1/2 cup butter in heavy large pot over medium-high heat. Add onions and garlic and sauté until tender, about 4 minutes. Add chicken broth. Bring to boil. Add wild rice. Reduce heat to medium-low. Cover and simmer 30 minutes. Mix in brown rice; cover and simmer until rice is just tender and most liquid is absorbed, about 30 minutes longer.
- Stir cranberries, parsley and thyme into rice. Cover and cook until liquid is absorbed, about 5 minutes longer. Mix in hazelnuts and green onions. Season generously with salt and pepper.
- To bake stuffing in turkey:
- Loosely fill main cavity with stuffing. Butter ceramic 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 30 minutes.
- To bake all of stuffing in baking dish:
- Preheat oven to 350°F. Butter 15x10x2-inch glass or ceramic baking dish. Transfer stuffing to prepared dish. Cover dish with buttered foil, buttered side down; bake stuffing until heated through, about 40 minutes.
WILD RICE-CORN MUFFINS
Betty Crocker's Heart Healthy Cookbook shares a recipe! Bake these delicious wild rice and cornmeal muffins with a fruity hint to them - serve warm in just 35 minutes!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 400°. Spray 12 medium muffin cups, 2 1/2x1 1/4 inches, with cooking spray, or line with paper baking cups. Mix milk, oil and egg product in large bowl.
- Stir in flour, sugar, cornmeal, baking powder and salt all at once just until flour is moistened. Fold in wild rice and cranberries. Divide batter evenly among muffin cups.
- Bake 20 to 25 minutes or until golden brown. Immediately remove from pan. Serve warm.
Nutrition Facts : Calories 150, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Muffin, Sodium 170 mg, Sugar 9 g, TransFat 0 g
HAZELNUT-PEAR MUFFINS
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h20m
Yield Makes 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Line 16 cups oftwo 12-cup muffin tins with baking cups,and lightly coat each with cooking spray.
- Whisk together sugar, flours, baking soda,and 1/4 teaspoon salt in a large bowl. Whisktogether milk, yogurt, eggs, and orange zestand juice in a medium bowl. Fold milkmixture into flour mixture, then gently foldin pears until combined.
- Spoon batter into baking cups until eachis three-quarters full. Sprinkle with hazelnuts.Bake until a toothpick inserted into thecenter of each comes out clean, about 20 minutes.Transfer pans to wire racks, and letcool for 10 minutes. Turn out muffins ontoracks, and let cool completely.
Nutrition Facts : Calories 146 g, Cholesterol 27 g, Fat 3 g, Fiber 2 g, Protein 4 g, Sodium 130 g
WILD RICE, MUSHROOM, AND HAZELNUT STUFFING
Make and share this Wild Rice, Mushroom, and Hazelnut Stuffing recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 2h15m
Yield 10 cups
Number Of Ingredients 12
Steps:
- Add the dried cherries to a small bowl and add in the port wine; let stand while making the stuffing.
- Bring a big pot of lightly salted water to a boil over high heat; add in the wild rice; decrease heat to medium.
- Boil uncovered until the rice is barely tender (some of the grains may have burst), about 45 minutes.
- Drain the rice into a sieve and rinse under cold water until cooled; drain well and place in a large bowl.
- In a very large skillet or flameproof casserole, melt 2 tablespoons of butter over medium heat.
- Add in the leeks and cook/stir often, until tender, about 5 minutes; add to the wild rice.
- In the same skillet, melt the remaining 2 tablespoons butter; add in the mushrooms and cook over med-high heat, stirring occasionally, until the mushrooms give off their juices, about 5 minutes.
- Add in the port with cherries and the poultry seasoning and boil until the liquid is reduced to about 1/2 cup, 6-8 minutes.
- Stir the mushrooms and port into the bowl of wild rice; add in the hazelnuts, parsley, salt, and pepper; mix well.
- Transfer to a lightly buttered casserole, drizzle with broth, cover, and bake in preheated 350° oven until heated, about 30 minutes (for crustier stuffing, remove cover for last 15 minutes of cook time).
WILD RICE HAZELNUT MUFFINS
Make and share this Wild Rice Hazelnut Muffins recipe from Food.com.
Provided by dicentra
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In saucepan, cook wild rice until done, about 45 minutes. Drain and let cool.
- Preheat oven to 425.
- In large bowl, combine dry ingredients.
- In blender process flax seeds and 1/3 cup water until thickened and frothy. Add sugar and oil and process until well blended.
- Add the flax mixture to the flour mixture and stir until just blended. Stir in rice, onions and hazelnuts.
- Divide batter into muffin cups. Bake 19-22 minutes.
Nutrition Facts : Calories 186.8, Fat 10.4, SaturatedFat 1.1, Sodium 241.3, Carbohydrate 20.7, Fiber 2.2, Sugar 3.4, Protein 3.9
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- In a medium saucepan, cover the wild rice with 1 inch of water. Cover the saucepan and simmer the wild rice over moderately low heat until tender, about 20 minutes. Drain and let cool.
- Preheat the oven to 400°. Butter a 12-cup muffin pan. In a pie plate, toast the hazelnuts in the oven for about 10 minutes, or until the skins blister. Transfer the nuts to a kitchen towel and rub off the skins. Finely chop the nuts. Raise the oven temperature to 425°.
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