Wild Rice Pilaf With Pecans Dried Cranberries Atk Recipes

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WILD-RICE PILAF WITH CRANBERRIES AND PECANS



Wild-Rice Pilaf with Cranberries and Pecans image

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

2 tablespoons extra-virgin olive oil
1 shallot, finely chopped (1/4 cup)
1 cup wild rice
3 cups homemade or store-bought low-sodium chicken stock
1/2 cup pecans
1/4 cup dried cranberries
1/4 cup golden raisins, coarsely chopped
2 tablespoons chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper

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 PILAF WITH PECANS & DRIED CRANBERRIES ATK



Wild Rice Pilaf With Pecans & Dried Cranberries ATK image

Make and share this Wild Rice Pilaf With Pecans & Dried Cranberries ATK recipe from Food.com.

Provided by KateL

Categories     Long Grain Rice

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 3/4 cups reduced-sodium chicken broth
1/4 cup water
2 bay leaves
4 sprigs fresh thyme, tied in bundle with kitchen twine
1 cup wild rice, picked over and rinsed
1 1/2 cups long-grain white rice
3 tablespoons unsalted butter
1 onion, chopped fine
1 large carrot, peeled and chopped fine
1 teaspoon salt
2 1/4 cups water
4 sprigs fresh thyme, tied in bundle with kitchen twine
3/4 cup dried cranberries
3/4 cup pecans, toasted and chopped coarse
4 1/2 teaspoons fresh parsley, minced
salt and pepper, to taste

Steps:

  • WILD RICE:.
  • Bring broth, 1/4 cup water, bay leaves and 1 bundle thyme to boil in medium saucepan over medium-high heat.
  • Add wild rice, cover, and reduce heat to low. Simmer until rice is plump and tender and has absorbed most of the liquid, 35-45 minutes. (NOTE: Wild rice goes from tough to pasty very quickly, so begin checking the rice at the 35-minute mark and drain the rice as soon as it is tender.).
  • Drain rice in fine-mesh strainer to remove excess liquid. Remove bay leaves and thyme sprigs. Return wild rice to now-empty saucepan, cover, and set aside.
  • WHITE RICE:.
  • While wild rice is cooking, place white rice in medium bowl and add enough water to cover by 2 inches. Using hands, gently swish grains to release excess starch. Carefully pour off water, leaving rice in bowl. Repeat rinsing 4-5 times, until water runs almost clear. Drain rice in fine-mesh strainer.
  • Melt butter in medium saucepan over medium-high heat. Add onion, carrot, and 1 teaspoon salt and cook, stirring frequently, until vegetables are softened but not browned, about 4 minutes.
  • Add rinsed and drained white rice and stir to coat grains with butter. Cook, stirring frequently, until grains begin to turn translucent, about 3 minutes.
  • Meanwhile, bring 2 1/4 cups water to boil in small saucepan or in microwave.
  • Add boiling water and second thyme bundle to white rice and return to boil. Reduce heat to low, sprinkle cranberries over white rice, and cover.
  • Simmer until all liquid is absorbed, 16-18 minutes.
  • Off heat, remove thyme sprigs and fluff rice with fork.
  • GARNISH:.
  • Combine wild rice, white rice mixture, pecans, and parsley in large bowl and toss with rubber spatula.
  • Season with salt and pepper to taste; serve immediately.

Nutrition Facts : Calories 438.7, Fat 16.6, SaturatedFat 4.8, Cholesterol 15.3, Sodium 426.3, Carbohydrate 64.1, Fiber 4.8, Sugar 3.2, Protein 10.3

WILD RICE PILAF WITH CRANBERRIES



Wild Rice Pilaf With Cranberries image

Provided by Florence Fabricant

Categories     side dish

Time 2h

Yield 8 - 10 servings

Number Of Ingredients 9

2 cups small fresh chanterelles or coarsely diced shiitake mushroom caps
1/2 cup chopped celery
1 cup finely chopped onion
2 cups small fresh chanterelles or coarsely diced shiitake mushroom caps
1 cup dried cranberries
2 cups wild rice
5 1/2 cups chicken or turkey stock
Salt and freshly ground black pepper
4 tablespoons butter or vegetable oil, or a mixture

Steps:

  • Preheat oven to 350 degrees.
  • In a heavy ovenproof casserole, heat the butter or oil. Add the celery and onion and saute over medium heat until tender. Stir in the mushrooms and cranberries and saute until softened.
  • Stir in the wild rice and the stock. Bring to a simmer and season with salt and pepper.
  • Put in the oven and bake one hour and 15 minutes. Remove from the oven and set aside, covered, for 15 minutes before serving.

Nutrition Facts : @context http, Calories 267, UnsaturatedFat 6 grams, Carbohydrate 42 grams, Fat 8 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 535 milligrams, Sugar 12 grams, TransFat 0 grams

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