CRANBERRY-WALNUT RICE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat the butter over medium heat in a saucepot. Add the orzo and toast until golden. Stir in the rice, add the stock and cranberries. Bring to a boil, and then reduce heat to simmer. Cover and cook until tender, 15 to 18 minutes. Fluff the rice and combine with walnuts and scallions to serve.
NUTTY BROWN RICE
Provided by Andrea Albin
Categories Nut Side Christmas Thanksgiving Quick & Easy Dinner Christmas Eve Brown Rice Nutmeg Simmer Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Bring water to a boil in a heavy medium saucepan. Add rice and 1/4 teaspoon salt, then reduce heat to low and simmer, uncovered, until rice is tender, about 40 minutes. Drain in a sieve.
- Heat butter in a large heavy skillet over medium heat until foam subsides. Add nuts and cook, stirring, until butter and nuts are golden brown, about 4 minutes.
- Add rice and nutmeg to skillet and toss to coat.
BROWN RICE AND WALNUTS
Make and share this Brown Rice and Walnuts recipe from Food.com.
Provided by Audrey M
Categories Brown Rice
Time 37m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 120.8, Fat 3.1, SaturatedFat 0.4, Sodium 157.5, Carbohydrate 20.7, Fiber 1.8, Sugar 1.6, Protein 3
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.
BROWN RICE AND CHICKEN STIR-FRY WITH EDAMAME AND WALNUTS
Steps:
- Stir walnuts in medium nonstick skillet over medium heat until lightly toasted, about 3 minutes. Drizzle 2 tablespoons tamari over walnuts; stir until tamari coats walnuts, about 45 seconds. Cool. (Can be made 3 days ahead. Store at room temperature in airtight container.)
- Combine chicken, 2 tablespoons tamari and honey in medium bowl; toss to coat. Let stand 15 minutes.
- Heat oil in large nonstick skillet over high heat. Add chicken and stir-fry 2 minutes. Add ginger and garlic and stir-fry 30 seconds. Add cooked rice and edamame; reduce heat to medium and stir-fry until heated through, about 5 minutes. Season with salt and pepper. Divide rice mixture among plates. Sprinkle with green onions and walnuts.
WALNUT APPLE RICE
"I have been making this delicious rice dish for many years and get requests for the recipe often," writes Janice Mitchell of Aurora, Colorado. "It's easy to fix when you are in a hurry and goes well with pork dishes."
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion and celery in butter for 3-4 minutes or until tender. Add the water, cider, salt and cinnamon; bring to a boil. Stir in the rice, apple and walnuts. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.
Nutrition Facts : Calories 173 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 232mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 1g fiber), Protein 3g protein.
RICE PILAF WITH FRESH DILL, WALNUTS AND RAISINS
Reminiscent of flavors of the Middle East and surrounding area, in this recipe I substituted basmati rice; or use long grain white rice if basmati is not available. From Bon Appetit September 1997 with a few small changes.
Provided by COOKGIRl
Categories Southwest Asia (middle East)
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- In a saute pan heat up 1 tablespoon olive oil. Saute the basmati rice in the oil for 5 minutes or until light golden brown; stirring constantly.
- Pour in the broth and add the salt. Cook covered over low heat for about 20 minutes or until water is absorbed and rice is tender.
- While the rice is cooking, lightly toast the walnuts then chop coarsely. Chop the dill.
- Fluff the rice with a fork and stir in the walnuts, dill, raisins, lemon zest, vinegar and 1/2 tablespoon olive oil.
- Serve hot.
Nutrition Facts : Calories 352.5, Fat 16.6, SaturatedFat 2, Sodium 396.6, Carbohydrate 47.2, Fiber 3, Sugar 7.9, Protein 6.1
BLACK AND BROWN RICE DRESSING WITH WALNUTS AND PEARS
This recipe is gluten free and contains both sweet and savory flavors. It is also quite pretty due to the contrast of colors from the black rice, brown rice, and the red lentils and optional cranberries. 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 7 cups, 12-14 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 235.7, Fat 6.3, SaturatedFat 1.3, Cholesterol 2.5, Sodium 266.3, Carbohydrate 39.6, Fiber 4, Sugar 6.7, Protein 6.1
WALNUT RICE
"I always get compliments whenever I serve it, and there are never any leftovers. The short prep and cooking time is just an added bonus." -Vera Whisner of Elkton, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 320 calories, Fat 22g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 677mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 2g fiber), Protein 9g protein.
BROWN BASMATI RICE SALAD WITH CELERY, CRANBERRIES AND WALNUTS
A nice salad with an oriental flavour based on my black rice salad recipe: http://www.recipezaar.com/recipe/black-rice-salad-418440
Provided by zenveg
Categories Rice
Time 40m
Yield 1 bowl, 6 serving(s)
Number Of Ingredients 12
Steps:
- Rinse the brown basmati rice with cold water in a sieve.
- Put the drained basmati rice in a saucepan, poor plenty of boiling water over the rice, add the salt and cook the rice according to the package directions so they still have "a bit of a bite".
- Rinse the cooked rice with cold water in a sieve, drain it thoroughly then pour into a bowl.
- Add the chopped walnuts, cranberries and celery.
- Mix the ingredients for the vinaigrette and poor over the rice salad.
Nutrition Facts : Calories 279.8, Fat 14.3, SaturatedFat 1.8, Sodium 304.7, Carbohydrate 34.6, Fiber 3, Sugar 2.5, Protein 4.7
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