APPLE-CRANBERRY WILD RICE
Dried apples, cranberries and savory nicely complement the wild rice and leek in this delicious recipe from Marion Karlin of Waterloo, Iowa.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring water and salt to a boil. Stir in the rice. Reduce heat; cover and simmer for 1 hour or until rice is tender. Drain. Stir in savory; set aside., In a large nonstick skillet, saute leek in oil for 1 minute. Stir in cranberries, apples and 3 tablespoons broth. Cover and simmer for 6-8 minutes or until fruit is tender, stirring occasionally., Add rice, onion salt, lemon-pepper and remaining broth. Cook and stir for 1-2 minutes or until liquid is absorbed.
Nutrition Facts :
CRANBERRY-PECAN WILD RICE STUFFING
Mix dried apricots and dried cranberries into this thyme-scented stuffing with crunchy pecans.
Provided by Food Network Kitchen
Time 55m
Yield 6-8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F and butter a 2-quart baking dish. Heat the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until soft but not brown, about 10 minutes. Add the thyme and a pinch each of salt and pepper and cook for 1 minute more. Remove from the heat and transfer to a large bowl.
- Add the rice, parsley, pecans, cranberries and apricots to the onion mixture and toss well. Season with salt and pepper. Evenly spread in the prepared baking dish and bake until heated through, about 30 minutes. Sprinkle the top with parsley.
WILD RICE STUFFING WITH APPLES, PECANS AND CRANBERRIES
Like many Thanksgiving dishes, this pilaf combines sweet and savory foods. Apples and cranberries are high in phenolic acids, which are believed to have antioxidant properties.
Provided by Martha Rose Shulman
Time 3h
Yield Makes about 8 cups, serving 12 to 16
Number Of Ingredients 13
Steps:
- Combine the wild rice with 4 1/2 cups stock or water in one saucepan and the brown rice with 1 1/2 cups stock or water in another smaller saucepan. Add salt to taste and bring to a boil. Reduce the heat, cover and simmer the brown rice for 35 to 40 minutes, until the rice is tender and all of the liquid has been absorbed. Turn off the heat, place a clean kitchen towel over the pot and return the lid. Let sit for 10 to 15 minutes. Simmer the wild rice for 40 to 50 minutes, until the grains have begun to splay. Drain through a strainer if there is liquid in the pot, and return to the pot. Place a clean kitchen towel over the pot and return the lid. Let sit for 10 to 15 minutes.
- While the grains are 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 it is fragrant, another 30 to 60 seconds. Remove from the heat and transfer to a large bowl. Add the cooked grains and stir together.
- Return the skillet to the stove and heat over medium-high heat. Add the butter, and when the foam subsides add the apples. Cook, stirring or tossing in the pan, until lightly colored, about 5 minutes. Remove from the heat and add to the bowl with the grains. Add the remaining ingredients and stir together. Season to taste with salt and pepper. 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.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 4 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 405 milligrams, Sugar 6 grams, TransFat 0 grams
WILD RICE, APPLE, AND DRIED-CRANBERRY STUFFING
Categories Fruit Herb Side Bake Thanksgiving Stuffing/Dressing Cranberry Apple Fall Wild Rice Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Steps:
- Bring water to a boil in a 2-quart heavy saucepan, then add rice and 1/2 teaspoon salt. Reduce heat to low and cook, covered, until rice is tender and most grains are split open, 1 to 1 1/4 hours (not all liquid will be absorbed). Drain well in a colander and spread out in a baking pan to cool completely.
- Put oven rack in upper third of oven and preheat oven to 350°F.
- Spread bread cubes in a shallow baking pan and bake in upper third of oven until dry, about 20 minutes.
- Melt 1 stick butter in a large nonstick skillet over moderate heat, then cook onion and celery, stirring, until softened, about 8 minutes. Add apple and cook, stirring, until crisp-tender, about 5 minutes. Stir in herbs, pepper, and remaining teaspoon salt and cook, stirring, 2 minutes. Transfer to a large bowl and toss with rice, bread, and dried cranberries.
- Increase oven temperature to 450°F and butter a shallow 3-quart baking dish (13 by 9 inches).
- Spread stuffing evenly in baking dish and drizzle with turkey stock and melted butter. Bake, covered tightly with foil, in upper third of oven until heated through, about 20 minutes. Remove foil and bake until top is browned, 10 to 15 minutes more.
CRANBERRY APPLE PECAN WILD RICE PILAF
Easy one pot Cranberry Apple Pecan Wild Rice Pilaf simmered in herb seasoned chicken broth and apple juice and riddled with sweet dried cranberries, apples and roasted pecans for an unbelievable savory sweet side dish perfect for the holidays. Everyone always asks for this recipe!
Provided by Jen
Categories Side Dish
Time 1h8m
Number Of Ingredients 16
Steps:
- Bring broth, apple juice Dijon, 1 tablespoon butter, salt, pepper, dried thyme, oregano, parsley and bay leaf to a boil in a large nonstick skillet.
- Add rice, cover and reduce heat to low (dial should be just above lowest LOW setting). Simmer 45-60 minutes, or until rice is tender and almost all of the liquid has been absorbed, stirring occasionally and replacing lid. Add additional water if needed if rice has absorbed all the liquid and is still not done cooking. Check for doneness at 45 minutes. Once cooked, drain rice and leave in fine hole strainer.
- To the now empty pan, melt 2 tablespoons butter over medium heat. Increase heat to medium high and add onions and apples; saute for 5-7 minutes, or until onions and apples are tender. Add garlic and saute for 30 more seconds.
- Return rice to skillet along with cranberries and pecans. Add apple cider vinegar a little at a time to taste if desired for more tang (I use 2 teaspoons). Toss to evenly combine. Season with additional salt and pepper to taste. Garnish as desired.
CRANBERRY-APPLE WILD RICE
Make and share this Cranberry-Apple Wild Rice recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a saucepan over medium heat; add in onion and thyme; stir/saute until the onion softens, about 3 minutes.
- Add in salt, pepper, cranberries, apple, broth, and cream; simmer 3 minutes, until the apple begins to plump up.
- Stir in the wild rice.
- Coat the inside of a 13x9 inch baking dish with cooking spray; transfer rice mixture to dish.
- Bake in preheated 350 degree oven, covered, for 20 minutes, or until heated through; serve hot.
- OAMC instructions-after step 4, cool, cover, and refrigerate for up to 2 days or freeze for up to 1 month.
- Defrost casserole in the refrigerator overnight, if necessary.
- Preheat oven to 350 degrees; let casserole come to room temperature for about 30 minutes.
- Bake, covered, for 20 minutes, or until heated through; serve hot.
Nutrition Facts : Calories 190.8, Fat 8.1, SaturatedFat 4.9, Cholesterol 20.3, Sodium 460.8, Carbohydrate 26.6, Fiber 2.8, Sugar 5.4, Protein 4.6
CRANBERRY WILD RICE
Nuts are a wonderful source of protein and nutrition so I look for ways to add them to all of my dishes. The addition of cranberries in this recipe makes it perfect for fall.-Dawn Bryant, Thedford, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring water and rice to a boil. Reduce heat; simmer, uncovered, for 50-60 minutes or until rice is tender., In a large skillet, saute the onion, cranberries and thyme in oil until onion is tender. Add garlic; cook 1 minute longer. Drain rice if needed; stir in onion mixture and pine nuts.
Nutrition Facts : Calories 238 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 42g carbohydrate (11g sugars, Fiber 3g fiber), Protein 6g protein.
WILD AND BROWN RICE DRESSING WITH APPLES, PECANS AND CRANBERRIES
This is a gluten free dressing that combines both savory and sweet elements. The apples and cranberries are a good source of antioxidants. 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 8 cups, 12-16 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 196.2, Fat 5.6, SaturatedFat 1.3, Cholesterol 2.5, Sodium 391.5, Carbohydrate 30.6, Fiber 3.2, Sugar 4.9, Protein 6.9
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- Set a large saucepan over medium heat. Add in the butter. When melted, add in the shallots and apple. Cook for about 5 minutes, until tender.
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CRANBERRY APPLE PECAN WILD RICE PILAF - THE …
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- You will prepare the wild rice according to the directions on the package with a few changes. If it calls for water, use chicken broth in place of water. You will add 2 tablespoons of butter, along with black pepper, oregano and thyme to the chicken broth then add wild rice and cook according to package directions. Mine cooked for around 50 minutes
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