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
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.
CRANBERRY RICE WITH CARAMELIZED ONIONS
Rice provides so many options to a creative cook-the stir-in ideas are endless. In this recipe, dried cranberries star. Their sweet-tart flavor accents my rice combination and gives a festive feel to everyday meals.
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 4 servings.
Number Of Ingredients 8
Steps:
- 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 45-50 minutes or until rice is tender and liquid is absorbed., In a large skillet over medium heat, cook the onions and brown sugar in butter until golden brown, stirring frequently. Add the cranberries, orange zest and rice; heat through.
Nutrition Facts : Calories 400 calories, Fat 10g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 674mg sodium, Carbohydrate 74g carbohydrate (29g sugars, Fiber 6g fiber), Protein 8g protein.
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 ORANGE RICE
This is a good side dish when you're sick of the same old, same old. Be warned, it has a very strong cranberry flavor. If you don't like cranberries you won't like this!
Provided by Shaye
Categories Oranges
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Bring orange juice to a boil on a large saucepan, remove from heat.
- Stir in rice, cranberries, almonds and parsley.
- Cover and let stand 10 minutes.
- Fluff rice with fork before serving.
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.
RICE PILAF WITH CRANBERRIES
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
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.
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.
CRANBERRY RICE KRISPIES SQUARES
I love Craisins, so adding them to the traditional Rice Krispies square seemed like a perfect combination! These are a great snack. I am sure any dried fruit would be a wonderful addition.
Provided by Shannon 24
Categories Bar Cookie
Time 12m
Yield 24 serving(s)
Number Of Ingredients 4
Steps:
- In a bowl measure out Rice Krispies and craisins. Set aside.
- Melt margarine in a separate bowl.
- Add marshmallows to margarine and melt.
- Add rice Krispies and Craisins to marshmallow mixture.
- Press into a greased 9x13-inch pan.
- Refrigerate and cut into squares.
Nutrition Facts : Calories 78.4, Fat 2, SaturatedFat 0.4, Sodium 87, Carbohydrate 15, Fiber 0.2, Sugar 7.4, Protein 0.6
RICE CREAM WITH CRANBERRIES
Steps:
- Cover rice with an inch of water in a heavy saucepan. Bring to a boil, remove from heat, drain and return rice to the saucepan. Add two cups of the milk.
- Cook the rice and the milk over very low heat, stirring from time to time until the rice is tender and the mixture is thick. Add additional cup of milk or a little more if necessary and continue cooking until the mixture is thick. Cooking time should be about 40 minutes. Stir in one-half cup of the sugar and the vanilla. Cool then refrigerate the rice.
- Meanwhile, simmer the cranberries with one cup of water and the remaining three-quarters cup sugar for about 15 minutes, until the cranberries are very tender. Remove from heat, stir in the kirsch and refrigerate until ready to serve.
- Whip the cream until it holds a peak but is not excessively stiff. Stir the rice mixture and gently fold in the whipped cream. Transfer rice mixture to a serving dish or to individual goblets and serve with cranberry sauce. The sauce can be served on the side or spooned directly on top of the dessert.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 4 grams, Carbohydrate 39 grams, Fat 11 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 7 grams, Sodium 42 milligrams, Sugar 30 grams
CRANBERRY RICE SALAD
Our home economists devised this make-ahead recipe with the hectic holidays in mind. Cranberries and green onions add a bit of color.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- Cook rice according to package directions; drain and rinse with cold water. In a large bowl, combine the rice, cranberries and green onions. , In a small bowl, combine the sugar, minced onion, poppy seeds and paprika; whisk in the vinegars and oil. Drizzle over rice mixture and toss to coat. Cover and refrigerate for up to 2 hours. Just before serving, stir in the almonds.
Nutrition Facts : Calories 345 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 53g carbohydrate (18g sugars, Fiber 3g fiber), Protein 6g protein.
CARDAMOM CRANBERRY RICE PUDDING
Evaporated fat-free milk makes this Cardamom Cranberry Rice Pudding taste rich and creamy without added fat.
Provided by Annacia
Categories Dessert
Time 33m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, stir together the water, uncooked rice, and salt. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until rice is tender and most of the liquid is absorbed.
- Stir evaporated milk, honey, and the 1/4 teaspoon cardamom into cooked rice. Bring just to boiling; reduce heat to medium-low. Cook, uncovered, about 5 minutes or until mixture is thick and creamy, stirring frequently.
- Just before serving, stir in cranberries and, if desired, pecans. If desired, sprinkle warm pudding with additional cardamom and serve with yogurt. Makes 6 (1/2-cup) servings.
- Tip: For softer cranberries, place dried cranberries in a small bowl; cover with boiling water. Let stand for 5 minutes. Drain well before stirring into rice pudding.
Nutrition Facts : Calories 176.4, Fat 0.3, SaturatedFat 0.1, Cholesterol 1.7, Sodium 92, Carbohydrate 37, Fiber 1, Sugar 8.2, Protein 5.8
CRANBERRY WILD RICE
a great side dish for roast chicken or beef, this can also be used as a stuffing. this recipe is from a taste of home
Provided by chia2160
Categories Brown Rice
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
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
BROWN RICE WITH CRANBERRIES AND ALMONDS
I'm always looking to switch things up during the holiday season. This brown rice with cranberries and almonds dish is just the ticket. It is on the lighter side and uses ingredients I always have on hand. —Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large saucepan, bring broth to a simmer; reduce heat to low and keep hot. In a large skillet, heat butter over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add rice, bulgur and almonds; cook and stir until rice is lightly browned and has a nutty aroma, 2-3 minutes., Transfer to a greased 13x9-in. baking dish. Stir in cranberries, 1/2 cup parsley, green onions, salt and pepper. Stir in hot broth. Bake, covered, 45 minutes. Uncover and continue to cook until liquid is absorbed and rice is tender, 30-35 minutes longer. Remove from oven and fluff with a fork. Cover; let stand 5-10 minutes. Sprinkle with remaining parsley before serving.
Nutrition Facts : Calories 207 calories, Fat 8g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 658mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
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