Wild Rice With Spicy Pecans Recipes

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WILD RICE WITH SPICY PECANS



Wild Rice With Spicy Pecans image

Make and share this Wild Rice With Spicy Pecans recipe from Food.com.

Provided by 2Bleu

Categories     Rice

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

3 cups water
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup wild rice
2 tablespoons unsalted butter
1/2 cup pecan pieces
1/4 teaspoon cayenne pepper
1 tablespoon maple syrup
1/2 teaspoon salt

Steps:

  • Combine the water, bay leaves, salt, and pepper in a pot with a tight fitting lid.
  • Bring to a boil. Add the rice, reduce to a simmer, and cook for 40 to 45 minutes.
  • When cooked stir in the butter, cover again and keep warm.
  • Combine the pecans, cayenne, maple syrup and salt in a saute pan and quickly cook over low heat until the nuts have lightly toasted.
  • Remove from the heat and combine with the cooked wild rice.

Nutrition Facts : Calories 201.3, Fat 10.7, SaturatedFat 3, Cholesterol 10.2, Sodium 394, Carbohydrate 23.6, Fiber 2.6, Sugar 3, Protein 4.8

WILD RICE WITH SPICY PECANS



Wild Rice with Spicy Pecans image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 9

3 cups water
2 bay leaves
Salt and freshly ground pepper to taste
1 cup wild rice
2 tablespoons unsalted butter
1/2 cup pecan pieces
1/4 teaspoon cayenne pepper
1 tablespoon maple syrup
1/2 teaspoon salt

Steps:

  • Combine the water, bay leaves, salt, and pepper in a pot with a snugfitting lid. Bring to a boil. Add the rice, reduce to a simmer, and cook for 40 to 45 minutes. When cooked stir in the butter, cover again and keep warm.
  • Combine the pecans, cayenne, maple syrup and salt in a saute pan and quickly cook over low heat until the nuts have lightly toasted. Remove from the heat and combine with the cooked wild rice.

APRICOT-PECAN WILD RICE



Apricot-Pecan Wild Rice image

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

1-1/2 cups finely chopped onions
1-1/2 cups finely chopped celery
4 teaspoons canola oil
5 cups cooked wild rice
3/4 pound dried apricots, coarsely chopped
1-1/3 cups reduced-sodium chicken broth
1/2 cup coarsely chopped pecans, toasted
1/2 cup minced fresh parsley
2 teaspoons dried thyme
1 teaspoon rubbed sage
1 teaspoon salt
1/4 teaspoon pepper

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 AND TOASTED PECAN PILAF



Wild Rice and Toasted Pecan Pilaf image

Categories     Onion     Rice     Side     Bake     Pecan     Bell Pepper     Gourmet     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Serves 8

Number Of Ingredients 9

1 cup pecan halves, chopped coarse
2 tablespoons unsalted butter, melted
3/4 teaspoon dried thyme, crumbled
1/4 teaspoon salt
1 large onion, halved lengthwise and sliced thin lengthwise
1 yellow bell pepper, cut into julienne strips
1/4 cup olive oil
2 1/2 cups wild rice (about 1 pound), rinsed well in several changes of water and drained
4 1/2 cups chicken broth

Steps:

  • Preheat the oven to 375°F. In a small baking pan toss the pecans with the butter, the thyme, and the salt until they are coated well and toast them in the middle of the oven for 10 minutes, or until they are crisp and fragrant.
  • In a flameproof casserole cook the onion and the bell pepper in the oil over moderately low heat, stirring, for 5 minutes, or until they are just softened, and with a slotted spoon transfer them to a bowl. Add the rice to the casserole and cook it, stirring constantly, for 1 minute. Stir in the broth, heated to boiling, and salt and pepper to taste and bring the mixture to a boil. Bake the mixture, covered, in the middle of the oven for 40 minutes. Stir in the onion mixture, bake the pilaf, covered, for 30 minutes more, or until the rice is tender and the broth has been absorbed, and stir in the pecans.

LEMON-PECAN WILD RICE



Lemon-Pecan Wild Rice image

Rice is a unique accompaniment to turkey ro any number of meaty entrees. This dish has just the right amount of lemon and nutty flavor. -Diane Kensinger, Manheim, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 4-6 servings.

Number Of Ingredients 8

3 cups chicken or vegetable broth
1 cup uncooked wild rice
1 tablespoon butter
3 tablespoons thinly sliced green onion
2 tablespoons minced fresh parsley
1 tablespoon grated lemon zest
1 tablespoon lemon juice
1/2 cup chopped pecans, toasted

Steps:

  • In a large saucepan, bring the broth, rice and butter to a boil. Reduce heat; cover and simmer for 50-60 minutes or until rice is tender. , Stir in the onions, parsley, lemon zest and juice. Stir in pecans.

Nutrition Facts : Calories 209 calories, Fat 10g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 486mg sodium, Carbohydrate 26g carbohydrate (1g sugars, Fiber 3g fiber), Protein 6g protein.

WILD RICE WITH PECANS, RAISINS, AND ORANGE ESSENCE



Wild Rice with Pecans, Raisins, and Orange Essence image

Categories     Salad     Rice     Orange     Raisin     Pecan     Wild Rice     Simmer     Boil

Yield Makes 4 to 6 servings

Number Of Ingredients 10

3 cups water
1/2 cup long-grain wild rice
1/2 cup long-grain white rice
1 cup pecans, toasted and coarsely chopped
1 cup golden raisins
4 green onions (white and light green parts only), thinly sliced on a diagonal
1/4 cup (loosely packed) fresh mint leaves, finely chopped
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
Zest and juice of 1 large orange

Steps:

  • In a medium pot over high heat, bring 2 cups of water to a boil. Add the wild rice, cover, and reduce the heat to low. Simmer until the rice grains are tender, about 1 hour. Drain the cooked rice and transfer to a bowl to cool.
  • Meanwhile, in a second medium pot over high heat, bring remaining 1 cup of water and the white rice to a boil. Cover, reduce the heat to low, and simmer until the rice is tender and all the water is absorbed, about 15 minutes. Remove from the heat and let the rice rest in the pot for 5 minutes. Transfer to a bowl to cool.
  • Combine the wild and white rice, then add the pecans, raisins, onions, and mint and toss to combine.
  • In a small bowl, whisk together the olive oil, vinegar, orange zest, and juice, then pour it over the rice salad and toss to coat. Cover the salad and let it sit at room temperate for 2 hours. Season with salt and pepper and serve at room temperature.
  • DO AHEAD
  • The RICE SALAD can be prepared ahead and refrigerated, covered, overnight. Bring to room temperature before serving.

WILD RICE WITH PECANS AND MUSHROOMS



Wild Rice with Pecans and Mushrooms image

Make and share this Wild Rice with Pecans and Mushrooms recipe from Food.com.

Provided by GinnyP

Categories     Rice

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 8

1/2 lb wild rice
3 cups water
1 1/2 teaspoons salt
1 1/2 cups sliced mushrooms
1/2 cup butter
fresh ground black pepper (optional)
1/2 cup coarsely broken toasted pecans
chopped parsley (to garnish)

Steps:

  • Soak rice overnight in water.
  • Drain, wash well, and put in a medium saucepan.
  • Cover with water, add salt, and bring to a boil.
  • Reduce heat to low, cover, and cook about 1 hour, or until tender; drain if necessary.
  • Saute mushrooms in butter, add pepper, and pour over rice.
  • Add pecans, toss, and garnish with parsley before serving.

Nutrition Facts : Calories 253, Fat 16.8, SaturatedFat 7.8, Cholesterol 30.5, Sodium 522.2, Carbohydrate 22.6, Fiber 2.5, Sugar 1.2, Protein 5.3

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