Cranberry Chicken And Wild Rice Food

CRANBERRY CHICKEN AND WILD RICE

Steps:

• Preheat oven to 350°. Place chicken in a 13x9-in. baking dish coated with cooking spray. In a bowl, mix hot water, rice mix and contents of seasoning packet; pour around chicken. , In a small bowl, mix remaining ingredients; pour over chicken. Bake, covered, until a thermometer inserted in chicken reads 165°, 35-45 minutes.

CHICKEN AND CRANBERRY WILD RICE CASSEROLE

Steps:

• Combine diced onion and celery with all but last 3 ingredients in slow cooker. Mix well.
• Top with skinless chicken breast, bone side up.
• Cover and cook on low heat 6-8 hours (less if high setting and/or boneless breasts are used).
• Stir in frozen peas and cranberries and cook on low another 15-30 minutes.
• To serve, sprinkle with fresh, chopped parsley. Let guests serve themselves from the slow cooker.

CREAMY CHICKEN & CRANBERRY-PECAN WILD RICE

Steps:

• Cook rice mix as directed on package. Meanwhile, mix flour, thyme and pepper; use to coat chicken. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165ºF).
• Stir cranberries, nuts and 1/3 cup onions into cooked rice; spoon onto platter. Remove chicken from skillet, reserving drippings in skillet. Place chicken over rice mixture; cover to keep warm.
• Add broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook on medium heat 2 to 3 min. or until cream cheese is melted and sauce is thickened, stirring constantly with whisk. Spoon half the sauce over chicken; sprinkle with remaining onions. Serve remaining sauce on the side.

CREAMY CHICKEN & CRANBERRY-PECAN WILD RICE

Steps:

• Mix flour, thyme and pepper; coat chicken with flour mixture. Heat oil in large skillet on medium heat. Add chicken to skillet, cook 5-7 minutes on each side or until cook through (165 degree).
• Stir cranberries, pecans and 1/3 cup of the onions into cooked rice; spoon onto serving platter. Remove chicken from skillet, reserving drippings in skillet. Place chicken over rice mixture; cover to keep warm.
• Add broth to skillet; stir to break up browned bits from bottom of skillet. Add cream cheese; cook 2-3 minutes or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.
• Spoon some of the sauce over each chicken piece and and garnish with reserved onions.
• Serve remaining sauce on the side.

CRANBERRY CHICKEN WITH WILD RICE

Steps:

• Place the chicken into a 13x9 inch baking dish coated with cooking spray.
• In a small bowl, combine the water, and rice mix with the contents of seasoning packet, and pour around chicken.
• In a small bowl, combine the cranberry sauce, lemon juice, soy sauce, and worcestershire sauce, and pour over the chicken.
• Cover, and bake at 350 degrees for 40-50 minutes or until a meat thermometer reaches 170 degrees.

CRANBERRY WILD RICE DRESSING

Steps:

• In a medium saucepan, combine rice, chicken stock, and seasoning blend and bring to a boil. Cover and reduce to a simmer for 5 minutes. Remove from heat and let rest for 5 minutes or until stock is absorbed. Stir in remaining ingredients and serve warm.

WILD RICE WITH CRANBERRIES AND CARAMELIZED ONIONS

Steps:

• Combine chicken broth and both rices in medium saucepan.
• Bring to a boil over medium-high heat.
• Reduce heat to low.
• Cover and simmer 45 minutes or until rice is tender and the liquid is absorbed.
• Meanwhile, melt butter in a medium skillet over medium-high heat.
• Add onions and brown sugar.
• Cook 6 minutes or until liquid is absorbed and onions are soft and translucent.
• Reduce heat to low and slowly cook onion, stirring often for 25 minutes or until they are caramel color.
• Stir in dried cranberries.
• Cover and cook over low heat for 5 minutes or until cranberries swell.
• Gently fold cranberry mixture and orange zest into cooked rice.

CRANBERRY WILD RICE

Steps:

• in a saucepan combine chicken stock and rices, bring to a boil, then simmer, covered for 45 minutes meanwhile melt butter in a skillet and add onionsand sugar.
• cook at medium for a few minutes until liquid is absorbed, then turn heat to low and carmelize the onions slowly, for 25 minutes, stirring occasionally stir in dried cranberries and cover, cooking on low for 10 minutes or until cranberries plump up add rice to a medium bowl, add onion mixture and toasted pecans.
• season with salt& pepper to taste.