Black And Brown Rice Dressing With Walnuts And Pears Food

BLACK AND BROWN RICE STUFFING WITH WALNUTS AND PEARS

Steps:

• Cook the black and brown rices separately in 2 parts water or stock with salt to taste, following the directions on the package for timing (brown rice should take 35 to 40 minutes). When the rice is tender, turn off the heat, place clean kitchen towels between the saucepans and their lids, and let sit for 10 to 15 minutes. Transfer to a large bowl.
• While the rice is 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 fragrant, about 30 to 60 seconds. Remove from the heat and add to the bowl with the rice.
• Return the skillet to medium-high heat and add the butter. When the foam subsides, add the pears and cook, tossing in the pan or stirring, until lightly seared and translucent, about 3 minutes. Remove from the heat and add to the rice. Add the remaining ingredients, including the soaked red lentils or dried cranberries if desired, and gently toss together. Taste and adjust seasonings. 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.

BLACK AND BROWN RICE DRESSING WITH WALNUTS AND PEARS

Steps:

• Cook the black and brown rices in separate saucepans, using 1 part rice to 2 parts broth, following package directions for timing (about 35 to 40 minutes); once rice is tender, turn off heat and place a clean kitchen towel under saucepan lids and let rice sit for 10 to 15 minutes.
• Transfer both rices to a large bowl.
• Meanwhile, in a large skillet, heat oil, over medium heat, and add onion; cook, stirring often, until onion starts to soften, about 3 minutes.
• Add celery and a generous pinch of salt, and continue cooking about 3 or 4 minutes more; add garlic, if using, and cook 30 seconds.
• Remove from heat and add to bowl of rice.
• Increase heat under skillet to medium high and add butter; once foaming subsides, add the pears and cook, stirring, until they are lightly seared and translucent, about 3 minutes.
• Add pears to rice.
• Add remaining ingredients to rice and gently toss; taste and adjust seasonings.
• Preheat oven to 325 degrees F; grease a large baking dish with either oil or butter.
• Place rice mixture into prepared baking dish, cover with aluminum foil, and place in oven until heated through, about 20 to 30 minutes.
• NOTE: The rice can be cooked up to 3 days in advance. The stuffing is better if made a day in advance.

WILD RICE DRESSING WITH ROASTED GRAPES AND WALNUTS

Steps:

• Melt butter in heavy large saucepan over medium heat. Add shallots and celery. Cook until soft, stirring frequently, about 8 minutes. Add wild rice, 4 1/2 cups broth, thyme, and 1/2 teaspoon coarse salt; bring to simmer. Cover, reduce heat to medium-low, and simmer 30 minutes. Add brown rice, cover, and simmer until rice is tender but firm, adding more broth by 1/4 cupfuls if dry, about 40 minutes longer. DO AHEAD: Can be made 1 day ahead. Cool slightly; cover and chill. Rewarm over medium-low heat before using, adding more broth by 1/4 cupfuls if dry.
• Meanwhile, preheat oven to 350°F. Place grapes on rimmed baking sheet. Drizzle with oil; toss. Roast grapes until beginning to wrinkle, about 15 minutes. Transfer to bowl; toss with vinegar. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
• Add grapes and any juices, walnuts, and orange peel to hot rice; toss well. Season to taste with salt and pepper.

WALNUT RICE

Steps:

• In a large skillet, saute the walnuts, onion, sesame seeds, salt and garlic powder in butter until onion is tender and sesame seeds are golden brown. Add water and soy sauce; bring to a boil. Stir in broccoli and rice. Cover and remove from the heat. Let stand for 5 minutes or until rice is tender.

WILD AND BROWN RICE DRESSING WITH APPLES, PECANS AND 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.

BROWN RICE AND WALNUTS

Steps:

• Cook the rice using the package directions, omitting the salt and margarine.
• Meanwhile, heat a small skillet over medium-high heat.
• Dry-roast the walnuts for 4 minutes, or until beginning to lightly brown, stirring constantly.
• Transfer the walnuts to a sheet of aluminum foil or a plate to prevent overcooking.
• When the rice is tender, stir in the walnuts and the remaining ingredients.

BROWN RICE DRESSING

Steps:

• In a large pan, heat oil over medium heat.
• Add onion, celery, carrot, garlic and zucchini.
• Cook until onion just starts to brown.
• Add brown rice and cook stirring often for about 1 or 2 minutes.
• Add all other ingredients, heat to boiling, stir, cover and reduce heat to low.
• Allow to simmer for 45-50 minutes; NO PEEKING OR STIRRING!
• Remove from heat and allow to stand for 10 minutes without lifting the lid.
• Fluff with a fork and serve with chicken, turkey or whatever you prefer.

BLACK RICE AND SOY SALAD

Steps:

• In a large bowl, combine the rice, diced bell pepper, walnut pieces and edamame.
• Slice the tofu about 1/2 inch thick, and blot with paper towels. Cut into 1/2-inch dice, and toss with the soy sauce. Add to the rice along with the chives and cilantro.
• Just before serving, toss with the vinaigrette.