Cranberry Pecan Wild Rice Stuffing Food

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WILD RICE WITH CRANBERRIES & PECANS



Wild Rice with Cranberries & Pecans image

I love this dish! It is one of my favorite side dishes. It's modified from a recipe by Diane Morgan in her book, The Thanksgiving Table. It can be a side dish, or a stuffing for poultry. It is not sweet at all, but the cranberries give a nice contrast with the rest of the ingredients.

Provided by P48422

Categories     Rice

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 16

3/4 cup wild rice
3/4 cup medium barley
1 3/4 cups vegetable broth (or chicken broth)
1/4 teaspoon salt
2 cups water
3 tablespoons olive oil
1 large yellow onion, finely chopped (about 12 oz.)
2 cloves garlic, minced
2 stalks celery, finely chopped
1 large carrot, peeled and finely chopped
1/4 teaspoon salt
1 tablespoon minced fresh sage
1 tablespoon fresh thyme leave
1/2 cup minced parsley
3/4 cup chopped pecans, toasted
3/4 cup dried cranberries (the sweetened kind)

Steps:

  • Combine the rice, barley, salt, broth and water in a saucepan, bring to a boil, reduce the heat to a simmer, partially cover and cook, stirring occasionally, until the rice is tender, about 40 minutes.
  • If any liquid is still remaining after the rice is cooked, drain the rice.
  • Heat the olive oil and saute the onion, garlic, celery and carrot until slightly soft but not brown about 3 minutes.
  • Sprinkle with the salt, cover the pan, adjust the heat to med-low and cook the vegetables until crisp-tender, 5 minutes longer.
  • Add the sage, thyme and parsley and saute 1 minute more.
  • Remove from heat.
  • Mix in the rice, the pecans and the cranberries.
  • Taste and adjust the salt and pepper to taste.
  • Note 1- substitutions: you can substitute any nut for the pecans (try walnuts or hazelnuts).
  • You can use all wild rice or all barley.
  • Note 2- this recipe was originally a stuffing recipe, but I like it as a side dish.
  • You can certainly use it to stuff poultry, though.

Nutrition Facts : Calories 250.6, Fat 13.1, SaturatedFat 1.5, Sodium 167, Carbohydrate 30.2, Fiber 6.3, Sugar 2.7, Protein 5.9

CRANBERRY-PECAN BROWN RICE STUFFING



Cranberry-Pecan Brown Rice Stuffing image

Make and share this Cranberry-Pecan Brown Rice Stuffing recipe from Food.com.

Provided by Skippy BW

Categories     Brown Rice

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup brown rice
1/2 cup dried cranberries
1 teaspoon dried orange peel
1/2 cup vegetable broth
1 tablespoon margarine
1/2 cup celery, finely chopped
2 tablespoons shallots, finely chopped (substitute with onions if you want)
1/4 cup parsley, chopped
1 teaspoon poultry seasoning
1/2 cup toasted pecans, chopped
salt & pepper

Steps:

  • Prepare rice according to package directions.
  • In a medium microwave safe bowl, mix cranberries,orange peel with vegetable broth and microwave on high for 2 minutes. Set aside.
  • Heat a large sauce pan over high heat and add margarine. Stir in celery,shallots and poultry seasoning. Sauté for 3 minutes.
  • Stir in cranberries, orange peel, vegetable broth, pecans, parsley, and rice and cook over medium heat for 3 or more minutes or until liquid is gone.

Nutrition Facts : Calories 304.4, Fat 14.1, SaturatedFat 1.6, Sodium 49.6, Carbohydrate 40.9, Fiber 3.9, Sugar 1.7, Protein 5.4

CRANBERRY-WILD RICE STUFFING



Cranberry-Wild Rice Stuffing image

Bread stuffing is classic for Thanksgiving, but it isn't the only choice. In this recipe by the cookbook author Nancy Harmon Jenkins, wild rice takes on the starchy role, while sausage and cranberries lend richness and tang. You can mix the elements together one day ahead, then bake just before serving.

Provided by Nancy Harmon Jenkins

Categories     side dish

Time 2h15m

Yield 12 servings

Number Of Ingredients 9

1 pound wild rice
1 bay leaf
6 tablespoons butter, more for greasing baking dish
2 medium yellow onions, diced
4 Italian-style sweet fennel sausages
3 cups cranberries (258 grams)
2 teaspoons kosher salt (12 grams), or to taste
1 teaspoon black pepper
2 to 3 teaspoons chopped fresh sage (optional)

Steps:

  • Place wild rice in a saucepan and pour over just enough boiling water to cover. Set aside, covered, for one hour. Drain rice. Add fresh boiling water to cover by half an inch, and the bay leaf. Bring to a simmer and cook gently until rice is soft but not mushy, 15 to 20 minutes. Drain well, discard bay leaf, and set aside.
  • Heat oven to 350 degrees. Butter a 2-quart gratin dish or a 9x13 baking dish if not stuffing into a turkey.
  • Melt 4 tablespoons butter in a sauté pan over medium heat and gently cook the onions until soft, about 7 minutes. Remove skins from sausages and add sausage meat to the pan with the onions. Raise the heat to medium-high and cook, crumbling the sausage with a fork, until it is browned. Remove from the heat and stir in the wild rice.
  • Rinse cranberries, picking them over and discarding any that are spoiled. Chop them roughly or process them briefly in a food processor. Add to the sausage-rice mixture and mix well. Add salt, pepper and sage if using and stir to combine. Taste for seasoning.
  • Either stuff into a turkey or pour into the prepared dish. Cut the remaining 2 tablespoons of butter into small pieces and dot the top. Cover the dish with foil. Bake for 20 minutes. Remove the foil and bake for an additional 15 to 20 minutes, or until the top is lightly golden. Serve warm.

Nutrition Facts : @context http, Calories 334, UnsaturatedFat 9 grams, Carbohydrate 33 grams, Fat 18 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 285 milligrams, Sugar 3 grams, TransFat 0 grams

WILD RICE, FRUIT, AND PECAN STUFFING



Wild Rice, Fruit, and Pecan Stuffing image

Cooking times for wild rice vary from brand to brand by as much as 30 minutes. We recommend using Grey Owl Canadian Lake (greyowlwildrice.com).

Provided by Sarah Dickerman

Categories     Fruit     Side     Thanksgiving     Dinner     Stuffing/Dressing     Cranberry     Apricot     Pecan     Fall     Healthy     Low Cholesterol     Wild Rice     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 16

1 1/2 tablespoons olive oil
3 large celery stalks, finely chopped
1 cup finely chopped onion
1 garlic clove, thinly sliced
1 1/2 cups wild rice
2 cups low-salt chicken or turkey broth
1 bay leaf
1 teaspoon kosher salt plus more
3/4 cup (3 ounces) pecans
1/2 cup dried cranberries
1/4 cup (about 3 ounces) dried apricots, coarsely chopped
1/4 cup (about 2 1/2 ounces) golden raisins
Freshly ground black pepper
1/2 cup (about 4 ounces) fresh cranberries, thinly sliced
1 1/2 cups thinly sliced small celery stalks (from celery heart)
1/2 cup celery leaves from celery heart, coarsely chopped

Steps:

  • Heat oil in a large saucepan over medium heat. Add chopped celery and onion; cook, stirring occasionally, until softened and almost translucent, about 8 minutes. Stir in garlic; cook, stirring often, until fragrant, about 2 minutes. Add wild rice; stir for 1 minute. Add broth, bay leaf, 1 teaspoon salt, and 1 1/2 cups water; increase heat and bring to a boil. Reduce heat to medium-low, cover, and simmer for 30 minutes. Uncover, stir, and continue cooking, uncovered, stirring occasionally, until liquid is absorbed and rice is tender, 20-40 minutes.
  • Meanwhile, preheat oven to 325°F. Spread out pecans on a rimmed baking sheet. Toast until fragrant, 5-7 minutes. Let cool; coarsely chop. DO AHEAD: Can be made 1 day ahead. Store nuts airtight at room temperature. Let stuffing cool, then cover and chill. Rewarm over medium heat, adding water by tablespoonfuls if too dry, before continuing.
  • Discard bay leaf. Stir in dried cranberries, apricots, and raisins. Let sit, covered, for 5 minutes.
  • Season rice to taste with salt and pepper. Fold pecans, sliced cranberries, and sliced celery into mixture. Garnish with celery leaves.

CRANBERRY PECAN BROWN RICE STUFFING



Cranberry Pecan Brown Rice Stuffing image

This stuffing also makes an excellent and flavorful side dish.

Provided by Minute Rice

Categories     Trusted Brands: Recipes and Tips     Minute® Rice

Yield 8

Number Of Ingredients 11

2 cups Minute® Brown Rice, uncooked
½ cup dried cranberries
1 teaspoon dried orange peel
½ cup chicken stock
1 tablespoon margarine
½ cup celery, finely chopped
2 tablespoons shallots, finely chopped
1 teaspoon poultry seasoning
½ cup pecans, chopped and toasted
¼ cup fresh parsley, chopped
1 pinch salt and ground black pepper, to taste

Steps:

  • Prepare rice according to package directions.
  • In a medium microwave safe bowl, mix cranberries and orange peel with chicken stock and microwave on high for 2 minutes. Set aside. Heat a large sauce pan over high heat and add margarine.
  • Stir in celery, shallot and poultry seasoning and saute 3 minutes. Stir in cranberry mixture, pecans, parsley and rice and cook over medium heat for 3 more minutes or until all liquid is absorbed.

Nutrition Facts : Calories 166.4 calories, Carbohydrate 25.2 g, Cholesterol 0.3 mg, Fat 7.5 g, Fiber 2.3 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 35.2 mg, Sugar 5.5 g

WILD RICE, CRANBERRY AND PECAN DRESSING



Wild Rice, Cranberry and Pecan Dressing image

Make and share this Wild Rice, Cranberry and Pecan Dressing recipe from Food.com.

Provided by Rodger

Categories     Rice

Time 1h45m

Yield 1 9X13 pan, 8-10 serving(s)

Number Of Ingredients 13

1 cup sugar
1 cup water
1 (12 ounce) package fresh cranberries
4 tablespoons unsalted butter
1 large onion, finely chopped
2 large celery ribs, finely chopped
2 cups wild rice, well rinsed
5 cups homemade turkey broth or 5 cups canned chicken broth
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon fresh ground pepper
1/2 teaspoon savory
1 cup coarsely chopped pecans, toasted

Steps:

  • Put water and sugar in medium saucepan over medium heat.
  • Heat to simmer, stirring constantly, until sugar is dissolved.
  • Add cranberries and cook just until all the cranberries are popped, about 3 minutes.
  • Do not overcook; you want the cranberries to stay relatively whole.
  • Using a slotted spoon, transfer the cranberries to a medium-size bowl, leaving the cranberry syrup in the saucepan.
  • Melt the butter in a large saucepan over medium heat.
  • Add onion and celery and cook, stirring often, until softened, about 4 minutes.
  • Add wild rice and cook, stirring, for 1 minute.
  • Add stock, salt, thyme and pepper.
  • Heat to a boil, reduce the heat to low, cover and simmer until rice is tender but pleasantly chewy, about 45 minutes.
  • Remove from heat and let stand, covered, for 15 minutes.
  • Drain the wild rice of excess cooking liquid, if necessary.
  • Add the wild rice mixture and the toasted pecans to the cranberries.
  • Toss to mix well.
  • Use as a turkey stuffing or bake separately.
  • To bake separately, heat the oven to 350 degrees.
  • Place in a buttered 13x9 inch baking dish.
  • Bake, covered, until heated through, 30 to 40 minutes.

CREAMY CHICKEN & CRANBERRY-PECAN WILD RICE



Creamy Chicken & Cranberry-Pecan Wild Rice image

Recipe as published in Kraft Food & Family magazine. As these are many of our favorite flavors I thought I would post this. This is a very pretty presentation as well and would be great to serve to company.

Provided by CindiJ

Categories     Chicken Breast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons flour
1/2 teaspoon dried thyme leaves
1/2 teaspoon black pepper
6 small boneless skinless chicken breast halves (1-1/2 lb)
2 tablespoons canola oil
1/2 cup dried cranberries
1/2 cup pecan pieces, toasted
6 green onions, sliced, divided
1 (6 ounce) package long grain and wild rice blend, side dish prepared as directed on package
1 cup reduced-sodium fat-free chicken broth
6 ounces Philadelphia Cream Cheese, cubed

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.

Nutrition Facts : Calories 354.3, Fat 24.1, SaturatedFat 7.1, Cholesterol 106.8, Sodium 230.7, Carbohydrate 6.7, Fiber 1.8, Sugar 2, Protein 28.2

WILD RICE STUFFING WITH APPLES, PECANS AND CRANBERRIES



Wild Rice Stuffing With Apples, Pecans and Cranberries image

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

1 1/2 cups wild rice
3/4 cup short-grain brown rice
6 cups vegetable stock or water
Salt to taste
1 tablespoon extra virgin olive oil
1 small or medium onion, finely chopped
1 cup diced celery
2 garlic cloves, minced (optional)
1 tablespoon butter
2 apples, cored and cut in 1/2-inch dice
1/3 cup lightly toasted pecans, coarsely chopped
2 tablespoons finely chopped fresh sage
1/3 cup dried cranberries

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 & PECAN STUFFING FOR POULTRY



Wild Rice & Pecan Stuffing for Poultry image

Make and share this Wild Rice & Pecan Stuffing for Poultry recipe from Food.com.

Provided by Bergy

Categories     Chicken

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 14

7 cups chicken broth or 7 cups vegetable broth
1 bay leaf
1 1/2 cups wild rice
1 1/2 cups long grain rice (basmati)
1/2 cup butter
2 large onions, chopped
1 1/2 cups celery, chopped
1/2 lb mushroom, cleaned & sliced
4 garlic cloves, peeled and minced
2 teaspoons dried thyme
1/4 cup madeira wine
2 eggs, beaten
1 cup toasted pecans, chopped
3/4 cup fresh parsley, finely chopped

Steps:

  • Bring 6 1/2 cups of the broth and the bay leaf to a boil (use a fairly large saucepan).
  • Add wild rice and simmer the wild rice covered for 30 minutes, add long grain rice, keep covered and cook for apprx 20 minutes more.
  • Watch that the rice does not burn because the stock will be absorbed (if necessary add a touch of water if the rice is not cooked) Transfer the rice to a large bowl.
  • Melt the butter in a skillet, add onions& celery, saute for 10 minutes.
  • Add mushrooms, garlic & thyme, continue sauteing until the mushrooms are tender (8 minutes) Add Madeira, bring to a boil.
  • Pour mushroom mixture over the rice.
  • Stir in the beaten eggs and remaining 1/2 cup stock.
  • Add pecans & parsley.
  • mix well.
  • Ready to stuff your favorite bird as soon as it has cooled.

Nutrition Facts : Calories 345.1, Fat 16.4, SaturatedFat 6, Cholesterol 55.6, Sodium 528.4, Carbohydrate 39.7, Fiber 3.4, Sugar 3.1, Protein 10.5

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From threeolivesbranch.com


RICE WITH CRANBERRIES - THERESCIPES.INFO
https://www.allrecipes.com › recipe › 220675 › cranberry-and-almond-rice-pilaf. All information about healthy recipes and cooking tips
From therecipes.info


WILD RICE STUFFING WITH CRANBERRIES, BACON & PECANS RECIPE - FOOD ...
WILD RICE STUFFING WITH CRANBERRIES, BACON & PECANS Serves 8. 1 1/4 cups uncooked wild rice 4 slices bacon, cut into 1-inch pieces 1 cup chopped onion 1 can (14 ounces) chicken broth 1/2 cup water 2 tablespoons dry sherry (optional) 1 teaspoon dried thyme, crushed 2 cups chopped fennel or celery 3/4 cup dried cranberries or chopped dried apricots
From foodreference.com


CRANBERRY PECAN WILD RICE STUFFING - YUMMY RECIPES
Cranberry and pecan wild rice casserole is not only a tasty addition to your Thanksgiving celebration, but it’s also a fuss-free side dish with easy prep and a short list of ingredients. Just combine the wild and long grain rice, broth, orange juice and zest in a baking dish, bake in the oven until tender and fluffy, and stir in the cranberries and toasted pecans at the last 10 …
From yummmy.pinrecipes.today


BAKED ACORN SQUASH WITH WILD RICE, PECAN, AND CRANBERRY STUFFING …
Add chopped pecans, dried cranberries and ricotta salata and stir to combine. Season to taste with salt and pepper. Stuff each acorn squash with about 1/4 of stuffing mixture, packing stuffing into squash cavity and mounding it slightly. Drizzle each squash with 1/2 teaspoon olive oil and bake until squash is tender and stuffing browns slightly ...
From seriouseats.com


CRANBERRY PECAN CAULIFLOWER RICE STUFFING | PEACE LOVE AND LOW CARB
Meanwhile, heat the butter in a large skillet over medium heat. Add the shallot and sauté until it is soft and translucent. Add the stock to the skillet and, using a rubber spatula, scrape and mix in any bits that are stuck to the bottom of the pan. Add the riced cauliflower, thyme, bay leaf, salt, and pepper to the skillet.
From peaceloveandlowcarb.com


CRANBERRY AND PECAN RICE STUFFING RECIPE - MINUTE® RICE
Step 2. In a medium, microwave-safe bowl, mix together chicken broth, cranberries and orange zest and microwave on HIGH for 2 minutes. Set aside. Step 3. Heat a large saucepan over high heat and add butter. Stir in celery, shallots and poultry seasoning and sauté for 3-5 minutes, or until just starting to soften. Step 4.
From minuterice.com


WILD RICE STUFFING WITH CRANBERRIES, PECANS, AND SWEET POTATOES
Our favorite wild rice stuffing is made with a wild rice blend cooked in a flavorful broth then mixed with cranberries, pecans, and sweet potatoes.https://ww...
From youtube.com


WILD RICE DRESSING WITH CRANBERRIES, CHERRIES, AND PECANS
Instructions. Grease the bottom and sides of a 9" x 13" baking dish with butter. Set aside. Heat oven to 350 degrees farenheit. In a medium pot, bring chicken stock and water to a boil. Add wild rice mix, stir, lower heat to low, cover, and let simmer for 30 minutes until rice is fluffy and liquid is absorbed.
From urbanblisslife.com


CRANBERRY PECAN WILD RICE STUFFING - ALL INFORMATION ABOUT HEALTHY ...
Cranberry Pecan Wild Rice Stuffing - Onion Rings & Things new www.onionringsandthings.com. Cranberry Pecan Wild Rice Stuffing is a festive addition to your Thanksgiving celebration. Loaded with tart cranberries, toasted pecans, and orange zest, it makes a fantastic side dish or turkey stuffing. Prep Time 10 mins. Cook Time 1 hr. Total Time …
From therecipes.info


WILD RICE STUFFING W/ APPLES, CRANBERRIES, & TOASTED PECANS
Preheat the oven to 350°F. Add the rice and vegetable broth to a medium saucepan, bring to a boil, then simmer on low, covered, for 35-40 minutes. Set aside. Meanwhile, in a cast iron skillet, heat the olive oil over medium heat and sauté the onion, mushrooms, and celery for 8-10 minutes. Add the garlic and apples, and sauté another minute.
From katiesconsciouskitchen.com


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