CRANBERRY AND ORANGE WILD RICE
Steps:
- Put cranberries in a medium bowl and pour in enough hot tap water to cover. Set aside while you make the rice.
- In a medium pot over medium-high heat, add the water, orange juice, and butter, and bring to a boil. Stir in the rice, and the included contents of the seasoning packet, and return to a boil. Turn the heat to low, cover, and cook until the rice is tender, about 20 to 25 minutes. Drain the cranberries and add them to the rice along with the orange zest, and almonds. Gently stir them in, fluffing the rice. Transfer the rice to a serving bowl, cover and keep warm until ready to serve.
CARAMELIZED ONION AND CRANBERRY RICE
Courtesy of the Ain family.
Provided by Food Network Canada
Categories berries,nuts,quick and easy,rice and grain,side
Time 20m
Yield 12 servings
Number Of Ingredients 11
Steps:
- In large pot, bring rice and broth to boil. Reduce heat to low; cover and cook for about 10 minutes or until rice is tender; set aside.
- In a large skillet, heat oil over medium heat and cook onions and garlic for about 12 minutes or until golden. Stir in vinegar and sugar; cook, stirring for 5 minutes or until glazed and very soft.
- Stir onions, cranberries, and almonds into rice. Season to taste with salt and pepper. Sprinkle with parsley to serve.
CRANBERRY RICE WITH CARMELIZED ONIONS
This is a different spin on an ordinary rice dish. And very colorful with the craisins. I added cooked Chicken to make it a meal.
Provided by Ann McCue
Categories Other Main Dishes
Number Of Ingredients 8
Steps:
- 1. In a large saucepan bring broth to a boil. add the Wild Rice. Reduce heat , cover and simmer for 10 minutes. Add the brown rice, cover and simmer for 45 to 50 minutes or until rice is tender and liquid is absorbed.
- 2. In a large skillet over medium heat, cook the onions and brown sugar in butter until golden brown stirring frequently. Takes about 20 to 30 minutes to get them nice and golden brown. Add the berries, rice and almonds and heat through. add chicken if you want to make it a meal.
CHICKEN WITH CARAMELIZED ONION AND CARDAMOM RICE
A stunningly fragrant one-pot meal, this chicken and rice dish came to The Times from Yotam Ottolenghi and Sami Tamimi's smash hit "Jerusalem: A Cookbook." Spiced with cinnamon, cardamom and whole cloves, its aromatic earthiness is balanced by plenty of herbs - dill, parsley and cilantro - for freshness and tang. And caramelized onions and dried barberries (or currants) contribute a gentle sweetness. This is dinner party food that is at once elegant and supremely comforting.
Provided by Julia Moskin
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Put the sugar and scant 3 tablespoons water in a small saucepan and heat until the sugar dissolves. Remove from the heat, add the barberries, and set aside to soak. If using currants, you do not need to soak them in this way.
- Meanwhile, heat half the olive oil in a large sauté pan for which you have a lid over medium heat. Add the onion, and cook for 10 to 15 minutes, stirring occasionally, until the onion has turned a deep golden brown. Transfer the onion to a small bowl and wipe the pan clean.
- Place the chicken in a large mixing bowl and season with 1½ teaspoons each salt and black pepper. Add the remaining olive oil, cardamom, cloves and cinnamon and use your hands to mix everything together well. Heat the frying pan again and place the chicken and spices in it. Sear chicken for 5 minutes on each side and remove from the pan (this is important as it part-cooks the chicken). The spices can stay in the pan, but don't worry if they stick to the chicken. Remove most of the remaining oil as well, leaving just a thin film at the bottom. Add the rice, caramelized onion, 1 teaspoon salt and plenty of black pepper. Drain the barberries and add them as well. Stir well and return the seared chicken to the pan, pushing it into the rice.
- Pour the boiling water over the rice and chicken, cover the pan, and cook over very low heat for 30 minutes. Take the pan off the heat, remove the lid, quickly place a clean tea towel over the pan, and seal again with the lid. Leave the dish undisturbed for another 10 minutes. Finally, add the herbs and use a fork to stir them in and fluff up the rice. Taste and add more salt and pepper if needed. Serve hot or warm with yogurt mixture if you like.
Nutrition Facts : @context http, Calories 1032, UnsaturatedFat 38 grams, Carbohydrate 82 grams, Fat 56 grams, Fiber 4 grams, Protein 48 grams, SaturatedFat 13 grams, Sodium 1290 milligrams, Sugar 16 grams, TransFat 0 grams
WILD RICE WITH CRANBERRIES AND CARAMELIZED ONIONS
Make and share this Wild Rice With Cranberries And Caramelized Onions recipe from Food.com.
Provided by Geema
Categories Brown Rice
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 384.4, Fat 10.7, SaturatedFat 5.9, Cholesterol 22.9, Sodium 449.8, Carbohydrate 67.6, Fiber 5, Sugar 25.2, Protein 8.1
CRANBERRY RICE WITH CARAMELIZED ONIONS
Cranberry Rice with Caramelized Onions is a wonderful side dish that lets cranberries be the star of the show.
Categories Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Bring chicken broth to a boil in a large saucepan. Add the wild rice mixture. Cover the saucepan and reduce the heat. Simmer for 10 minutes.
- Add the brown rice, simmer and cover for 45-50 minutes. The rice is done when it's tender and the liquid is absorbed.
- In a large skillet, melt the butter and add the brown sugar and onions. Cook until golden brown, stirring frequently.
- Add the cranberries, grated orange peel, and rice mixture to the onions and heat through.
CRANBERRY SAUCE WITH CARAMELIZED ONIONS
Okay, it's October, but I want Thanksgiving to be now so I can make this! Says the Good Housekeeping Magazine website about this recipe... "Red onions are cooked down until sweet and rich, then simmered with brown sugar and balsamic vinegar -- a perfect match for tart cranberries! Use leftovers as a flavorful topper for turkey sandwiches." Good Housekeeping says that this sauce can be made up to 4 days ahead. (NOTE: I reworded the recipe a teeny bit)
Provided by CorriePDX
Categories Sauces
Time 40m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Heat a nonstick 12-inch skillet over medium heat, the melt margarine. While this is happening, cut the onions into 4 wedges each, then thinly slice the wedges crosswise.
- When the butter is melted, add onions to skillet, and cook 15 to 20 minutes or until onions are dark brown and tender, stirring occasionally.
- Increase heat to medium-high. Stir in cranberries, sugar, vinegar, salt, and 1 cup water; heat to boiling. Reduce heat to medium and cook, uncovered, 12 to 15 minutes or until most cranberries pop and mixture thickens slightly, stirring occasionally. Spoon sauce into serving bowl; cover and refrigerate until well chilled, at least 3 hours.
WILD RICE WITH CRANBERRIES AND CARAMELIZED ONIONS
This is the recipe off of the package of craisins. I am posting this because I haven't found it on this website, and want it for reference. It is so yummy and goes well with pork and turkey.
Provided by Vyxies Kitchen
Categories Brown Rice
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine chicken broth and both rices in a medium saucepan. Boil over med-high heat, then reduce to low. Cover and let simmer for 45 minutes or until rice is tender and the all liquid is absorbed.
- While rice is cooking, melt butter in a medium skillet over medium-high heat. Add onions and brown sugar.
- Cook until liquid is absorbed and onions are soft and translucent. Reduce heat to low. Slowly cook onions, until they are caramel color. Stir in dried cranberries.
- Cover and cook over low heat until cranberries swell. Fold cranberries, onions and orange zest into cooked rice.
Nutrition Facts : Calories 388.5, Fat 10.7, SaturatedFat 5.9, Cholesterol 22.9, Sodium 450.2, Carbohydrate 68.7, Fiber 4.9, Sugar 26.3, Protein 8.1
RICE WITH CARAMELIZED ONIONS AND CRANBERRIES
Make and share this Rice With Caramelized Onions and Cranberries recipe from Food.com.
Provided by tunasushi
Categories Long Grain Rice
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Coop rice in the chicken stock either on the stove top or in a rice cooker. Set aside.
- In a pan, Fry the onions and sugar in 3tbsp butter till limp and all the liquid has evaporated.
- Cook for another 25mins till it caramelizes, stirring often.
- Dump in craisins and cover the pan for 5mins to let everything steam.
- Open the lid, and dump in your cooked rice. Toss Well.
- Turn off the heat and add the remaining 5tbsp of butter. Toss till its melted and incorporated into the rice. Serve.
Nutrition Facts : Calories 535.6, Fat 18.1, SaturatedFat 10.4, Cholesterol 45.5, Sodium 344.8, Carbohydrate 85.4, Fiber 3.3, Sugar 24.3, Protein 9.3
WILD RICE WITH CRANBERRIES AND CARAMELIZED ONION
Make and share this Wild Rice With Cranberries and Caramelized Onion recipe from Food.com.
Provided by RSHDiva
Categories Low Protein
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, combine broth and both rices.
- Bring to a boil over med-high heat.
- Reduce heat to low.
- Cover and simmer 45 minutes, or until rice is tender and liquid is absorbed.
- Meanwhile, in a large skillet, over medium-high heat, melt butter.
- Add onions and brown sugar.
- Cook 6 minutes or until the liquid is absorbed and onions are soft and translucent.
- Reduce heat to low and slowly cook onions, stirring often until they are caramelized.
- Stir in dried cranberries.
- Cover and cook over low heat for another 10 minutes until the cranberries swell.
- Gently fold into the rice mixture. Serves 8.
Nutrition Facts : Calories 335.6, Fat 10.8, SaturatedFat 6.4, Cholesterol 25.4, Sodium 458.2, Carbohydrate 52.9, Fiber 4, Sugar 12.4, Protein 8.1
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