CRANBERRY RICE PILAF
A fresh tasting rice pilaf recipe flavored with dried cranberries, orange juice and thyme
Provided by ReadySetEat
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Melt Parkay in large skillet over medium-high heat. Add rice; cook 3 minutes or until rice starts to turn golden brown, stirring frequently.
- Carefully add broth, juice, cranberries, thyme and salt to skillet; bring to a boil. Cover skillet, reduce heat to medium-low and cook 18 minutes or until rice is tender. Stir in green onions.
Nutrition Facts : @id https, Calories 244 calories
CRANBERRY, ALMOND & MUSHROOM RICE PILAF
Add cranberries, thyme and almonds to a mushroom rice pilaf for Cranberry, Almond & Mushroom Rice Pilaf, a tasty side dish. Our Cranberry, Almond and Mushroom Rice Pilaf is great for any holiday or part of a weeknight dinner.
Provided by My Food and Family
Categories Grains
Time 32m
Yield 6 servings, about 1 cup each
Number Of Ingredients 8
Steps:
- Heat oil in large skillet on medium heat. Add onions; cook and stir 3 min. Add mushrooms; cook 3 min., stirring occasionally.
- Add all remaining ingredients except nuts; stir. Bring to boil on high heat; cover. Simmer on low heat 10 to 12 min. or until liquid is absorbed.
- Stir in nuts.
Nutrition Facts : Calories 210, Fat 5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
PERSIAN CRANBERRY RICE PILAF
Fragrant, slightly sweet, and delicious, Persian cranberry rice pilaf. This rice pilaf is perfect to serve as a side for Thanksgiving. It's studded with dried cranberries and pistachio and super fragrant from sweet saffron. This saffron rice will be a hit all around!
Provided by Marzia
Categories Dinner
Time 50m
Number Of Ingredients 11
Steps:
- Wash the basmati rice thoroughly and soak in water for 30 minutes. If you've got the time soak for up to 2 hours. The longer you soak, the more tender the rice.
- Heat the ghee or butter over medium heat in a 10-inch skillet. Add the onions and sauté them for 3 -4 minutes until they turn translucent. Add the turmeric, sumac powder, cranberries, and salt. Allow the cranberries to cook for 1 minute, then add the sugar, along with 2 tablespoons of water so the onions and cranberries can soak up the sugar. Allow to cook for 3 minutes or until the cranberries soak up all the liquid, turn off the stove and remove from heat.
- Fill a large pot with water and bring to a boil (see notes). Drain the rice and add to the boiling water and cook on medium heat for 6-8 minutes or until al dente. Drain the rice and rinse under cool running water to stop cooking; drain. Pour the tablespoon of olive oil into the base of the same pot. Add the rice and pour the saffron water over the rice evenly. Top with the cranberry mixture and the pistachios. Wrap the lid of the pot with a thin kitchen towel and cover the pot. This helps build steam to help cook the rice through. Cook the rice on high for 3 minutes, then turn the heat down to super-low and continue to cook for 10 more minutes. Turn off heat and let the rice sit for 5 minutes. Serve warm.
CRANBERRY RICE PILAF
This deliciously different pilaf gets its festive color from tart cranberries, while brown rice provides wholesome flavor. It's excellent alongside poultry.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring the broth, orange juice and sugar to a boil. Stir in the rice, cranberries and butter. Reduce heat; cover and cook for 5-8 minutes or until water is absorbed. Remove from the heat and let stand for 5 minutes. Sprinkle with almonds.
Nutrition Facts : Calories 217 calories, Fat 6g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 269mg sodium, Carbohydrate 37g carbohydrate (10g sugars, Fiber 2g fiber), Protein 4g protein.
RICE PILAF WITH CRANBERRIES
The perfect side dish to poultry and seafood this rice pilaf is super easy to make! With tons of sweet flavor from the cranberries your family will want this rice side dish again and again.
Provided by Lauren Schmidt
Categories Side Dishes
Time 20m
Number Of Ingredients 8
Steps:
- In a small pot that has a lid melt butter over medium-high heat. Add onion to melted butter and sauté 1-2 minutes.
- Add rice, bay leaf, chicken bouillon base to the onions. Sauté 2-3 minutes spreading out the chicken base and slightly toasting the rice.
- Add water and cover. Bring to boil, then reduce heat to a simmer. Cook covered 10 minutes until rice is tender.
- Remove from heat, remove the bay leaf from the rice. Gently stir in the cranberries and parsley into the rice, serve immediately.
Nutrition Facts : Calories 198 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 35 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1/4 of the final dish, Sodium 187 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
CRANBERRY AND ALMOND RICE PILAF
I've been making this dish for years - it's different from typical rice pilaf dishes in that the cranberries add the sweetness and the tartness that you don't expect in a savory dish. Oh, and it's super hard to fumble.
Provided by BOGINIA2
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onion in hot oil until tender and translucent, about 5 minutes.
- Stir cranberries and jasmine rice into onion until rice is coated with oil and rice is lightly toasted, about 5 minutes more.
- Pour chicken broth into skillet and season with kosher salt and black pepper.
- Bring rice mixture to a boil over high heat, then cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 22 minutes.
- Remove skillet from heat; stir green onions, cilantro, and almonds into rice mixture. Adjust seasoning if necessary.
Nutrition Facts : Calories 212.6 calories, Carbohydrate 39.4 g, Cholesterol 1.5 mg, Fat 3.9 g, Fiber 1.6 g, Protein 5.1 g, SaturatedFat 0.6 g, Sodium 285.2 mg, Sugar 6.1 g
CRANBERRY WILD RICE PILAF
This tender side dish is perfect for the holidays or any time you want to add a special touch. Dried cranberries, currants and almonds serve up color and texture. My co-workers all make this rice pilaf for their families. -Pat Gardetta, Osage Beach, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. In a saucepan, combine wild rice and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Remove from heat; stir in barley, currants and butter. Transfer to a greased 1-1/2-qt. baking dish. , Bake, covered, until wild rice and barley are tender, 50-60 minutes. Stir in almonds and cranberries.
Nutrition Facts : Calories 166 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 382mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic exchanges
RICE PILAF WITH CRANBERRIES AND PECANS
This rice pilaf is made with a wild rice blend, apples, dried cranberries, pecans and fresh herbs. It's a colorful and hearty addition to any meal and is perfect for the holidays.
Provided by Sara Welch
Categories Side
Time 1h
Number Of Ingredients 10
Steps:
- Combine the wild rice blend and chicken broth in a pot. Cook the rice according to package directions.
- While the rice is cooking, melt the butter in a large skillet over medium heat.
- Add the onion and cook for 4-5 minutes or until softened.
- Add the apples and cook for another 3-4 minutes or until softened.
- Pour the cooked rice into the pan with the onions and apples, then stir to combine.
- Add the dried cranberries, pecans, rosemary and parsley to the pan. Stir until thoroughly mixed. Season to taste with salt and pepper, then serve.
Nutrition Facts : Calories 291 kcal, Carbohydrate 39 g, Protein 5 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 357 mg, Fiber 4 g, Sugar 14 g, ServingSize 1 serving
CRANBERRY RICE
Depending on what you use for rice, this can be a EXTREMELY easy recipe that can compliment any entree from turkey to chicken or even fish! Save time by using precooked, bagged rice pilaf mix; add a few dashes of garlic powder and grated Parmesan, if you like!
Provided by Rel.hearts.food
Categories Side Dish Rice Side Dish Recipes
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Bring the brown rice and 1 1/2 cup of water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and almost all the liquid has been absorbed, 45 to 50 minutes. Mash the cranberry sauce in a small bowl with a fork until almost smooth, and stir the sauce into the brown rice, mixing well to tint the rice a slight pink color. Cover, and let steam for about 5 minutes.
- Place the dried cranberries into a microwave-safe bowl, and cook on high setting in a microwave oven just until hot, about 30 seconds. Stir the cranberries into the rice. Season to taste with salt and black pepper; serve sprinkled with pecans.
Nutrition Facts : Calories 128.6 calories, Carbohydrate 23.4 g, Fat 3.7 g, Fiber 1.9 g, Protein 1.6 g, SaturatedFat 0.4 g, Sodium 3.9 mg, Sugar 8.7 g
RICE AND CRANBERRY PILAF
When white rice wants to turn up the glamour, it turns to whole berry cranberry sauce and toasted almonds, and voilà. A pilaf is born.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield Makes 8 servings, about 2/3 cup each.
Number Of Ingredients 5
Steps:
- Pour broth and juice into medium saucepan. Bring to boil on medium-high heat.
- Stir in rice and cranberry sauce; return to boil. Cover.
- Remove from heat. Let stand 5 min. Stir in almonds.
Nutrition Facts : Calories 250, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
CRANBERRY RICE PILAF
Steps:
- In a small saute pan over medium heat, add orzo and toss and cook for five minutes until it is nicely browned. Remove to a plate to cool.
- Use same pan over medium heat and add almonds and cook for three minutes tossing often until they are lightly browned. Remove to a plate to cool and pick out any that browned too much.
- In a 3-quart sauce pan that has a tight-fitting lid, add butter and oil over medium high heat.
- Once melted, add onions, celery and garlic and saute for four minutes.
- Lower heat to medium, add the raw white rice and stir into the onion celery mixture. Cook for two minutes stirring often then add the thyme, pepper, zest, cranberries and the browned orzo and stir and cook for one minute.
- Add the stock, orange juice and minced parsley stems and bring to a boil. Then reduce to low, cover and cook fifteen minutes. (I leave my pan half off the heat to make sure the rice does not stick if the liquid evaporates too quickly)
- After 15 minutes, remove cover, fluff with a fork and stir in the chopped parsley leaves and reserved almonds.
- Fluff again, taste for seasoning and serve.
Nutrition Facts : Calories 322 calories, Sugar 18.6 g, Sodium 141.2 mg, Fat 12.2 g, SaturatedFat 3.7 g, TransFat 0 g, Carbohydrate 48.3 g, Fiber 3.3 g, Protein 7.1 g, Cholesterol 14.1 mg
PIONEER WOMAN RICE PILAF
Simple, yet tastier than plain rice. Great option when you're looking for a side dish.
Provided by Retired Introvert
Categories Side Dish
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium heat.
- Add the onion, celery and carrots and saute until they start to soften, about 4 minutes.
- Add the wine (or broth), stir and cook until the liquid has reduced by about half.
- Add the bay leaf, the rice, the broth and salt and pepper to taste.
- Reduce the heat to low, cover the pot and let the rice simmer for 18-20 minutes, until the liquid has absorbed and the rice is perfectly cooked.
- Turn off the heat and with a fork, lightly fluff the rice. Remove the bay leaf.
- Sprinkle with minced fresh parsley, if desired, and serve.
CRANBERRY WILD RICE PILAF
A lovely long grain and wild rice pilaf with touches of fruits and nuts. Perfect for serving with chicken and turkey. Different from the usual stuffings. Cook time is concurrent.
Provided by PalatablePastime
Categories Rice
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, bring 6 cups of the broth and 6 cups of water to a boil; add wild rice and return to a boil.
- Reduce heat and simmer uncovered, stirring occasionally, until rice is tender but firm, about 35-40 minutes.
- In another saucepan, saute the onions in the butter until tender, about 10-12 minutes.
- Add the spices and stir until aromatic, then add the remaining broth and 3 cups of water, the cranberries, raisins, and orange zest.
- Season with salt and pepper, bring to a boil, then add the white rice and reduce heat to low, cover, and cook until rice is tender, about 20 minutes.
- Drain the wild rice.
- Remove the bay leaves from the white rice and discard.
- Mix together both rices and stir in the pine nuts; adjust seasonings if necessary.
- Serve hot.
Nutrition Facts : Calories 454.4, Fat 12.4, SaturatedFat 4.2, Cholesterol 15.2, Sodium 59.5, Carbohydrate 81.2, Fiber 5.1, Sugar 23.9, Protein 8.9
ALMOND CRANBERRY RICE PILAF
Provided by Valerie Bertinelli
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the almonds and cook, stirring constantly, until golden and nutty smelling, about 3 minutes. Transfer to a small bowl and reserve.
- Melt the remaining 2 tablespoons butter in the saucepan and add the onions. Cook, stirring occasionally, until softened, about 5 minutes. Add the rice and cranberries and cook, stirring, until well coated, about 1 minute. Add the chicken broth, 1 1/2 cups water, 1/2 teaspoon salt, and pepper to taste, and increase the heat to medium-high. Bring to a boil, then cover and reduce the heat to low. Cook until all the liquid has been absorbed, about 18 minutes. Take off the heat and let stand, covered, for 5 minutes. Stir in half of the reserved almonds and the parsley, and season with salt and pepper. Garnish with the remaining toasted almonds.
CRANBERRY RICE PILAF
Tangy and tart cranberries and apples pair with nutty, wild rice to bring out festive flavors in Cranberry Rice Pilaf. The easy rice recipe is the perfect side dish for any of your fall and Christmas dinner!
Provided by Deanne Frieders - This Farm Girl Cooks
Categories Side Dish
Time 55m
Number Of Ingredients 11
Steps:
- Add chicken broth and wild rice blend to a medium saucepan. Turn heat to medium high until the mixture comes to a boil. Reduce heat to low, add the lid and simmer for 45 minutes. Do not remove the lid during cooking time.
- While the rice cooks, add butter to a large 12" skillet over medium heat. Add the stick of butter to a large 12" skillet and turn on the heat to medium. Add the diced shallots and cook for 3 minutes until translucent.
- Add the diced apples, cranberries and pecans and turn off the heat. Stir gently to combine.
- Once the rice has cooked, stir the rice into the skillet and mix. Sprinkle with the fresh herbs and season with salt and pepper to taste.
Nutrition Facts : Calories 254 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 6 milligrams cholesterol, Fat 12 grams fat, Fiber 5 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 514 grams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
CRANBERRY PECAN RICE PILAF
This is one of my favorite rice recipes. I don't recall where I got it, but it was somewhere online. What I especially like about it, is how very easy it is to make, and the rave reviews it never fails to get!
Provided by cam970 Moore
Categories Brown Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in 2-quart saucepan over medium heat. Add rice. Cook and stir 2 to 3 minutes. Add broth and heat to boiling, stir once or twice. Reduce heat, cover and simmer 15 minutes or until liquid is absorbed. Remove from heat. Stir in cheese, cranberries, pecans and onions. Season to tast w/salt and pepper.
- *to toast pecans (or pine-nuts) spread on small baking sheet. Bake at 350 5-8 minutes (keep an eye they don't burn) or until golden brown. Stir frequently.
Nutrition Facts : Calories 453.8, Fat 23.7, SaturatedFat 9.1, Cholesterol 37.3, Sodium 773, Carbohydrate 44, Fiber 2.7, Sugar 1.7, Protein 16.5
RICE PILAF WITH CRANBERRIES
Provided by Food Network
Number Of Ingredients 1
Steps:
- Cook 1 1/4 cups wild rice blend in chicken broth with 1/2 cinnamon stick, as the label directs. Cook 1/2 minced onion in a skillet with 3 tablespoons butter, 5 minutes. Add 1/3 cup sliced almonds and cook 2 minutes. Add 1/3 cup dried cranberries and cook 2 more minutes. Toss with the rice. Top with chopped parsley.
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- Heat olive oil in a large skillet or saucepan over medium heat. Add onion an cook until tender, about 5 minutes.
- Add cranberries and rice to pan and cook about 5 minutes more, stirring often, until rice is lightly toasted. Pour chicken broth into pan and season with salt and pepper, to taste.
- Bring rice to a boil over high heat, then cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 22-25 minutes.
- Remove pan from heat and stir in green onions, cilantro, and toasted almonds. Season with additional salt and pepper, if needed.
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- In a large pan heat the olive oil and add the diced onion and minced garlic. Cook until soft, about three minutes.
- Roughly chop the cauliflower into smaller pieces and add to a food processor. Pulse until fine. You may have to do this in stages.
- Add the cauliflower to the onion pan along with the diced carrots, cumin, paprika, rosemary, thyme, nutmeg, salt, pepper, cranberries and pumpkin seeds.
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- First, cook the rice (separately) according to package directions, using chicken stock instead of water.
- Meanwhile, melt butter and sautee the apple and onion until soft, for 3 or 4 minutes. Let them cool.
- Once the rice is cooked, combine all 3 different kinds of rice in a bowl and mix gently. Add the apple and onion mixture, and the cranberries. Toss until combined.
- Check for seasoning, you may need to add salt - depending on how you seasoned your rice originally.
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