Orange Pecan Wild Rice Food

WILD RICE SALAD

Steps:

• Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes. While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.

WILD RICE SALAD

Steps:

• Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes.
• While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.

WILD RICE STUFFING WITH ORANGE & PECAN

Steps:

• Cook your rice in the chicken broth until all the liquid is absorbed or follow the instructions on the wild rice container Preheat your oven yo 375 degrees F.
• Saute the garlic, shallots& leek in the oil until golden.
• Add celery& saute another 2 minutes.
• Combine the rice with the vegetable mixture, orange zest, pecans, salt& pepper Cut your orange wedges in half and add to the rice mixture, mix lightly.
• Place the stuffing in a lightly greased 2 1/2 quart casserole dish bake uncovered for 30 minutes.

WILD RICE WITH PECANS, RAISINS, AND ORANGE ESSENCE

Steps:

• In a medium pot over high heat, bring 2 cups of water to a boil. Add the wild rice, cover, and reduce the heat to low. Simmer until the rice grains are tender, about 1 hour. Drain the cooked rice and transfer to a bowl to cool.
• Meanwhile, in a second medium pot over high heat, bring remaining 1 cup of water and the white rice to a boil. Cover, reduce the heat to low, and simmer until the rice is tender and all the water is absorbed, about 15 minutes. Remove from the heat and let the rice rest in the pot for 5 minutes. Transfer to a bowl to cool.
• Combine the wild and white rice, then add the pecans, raisins, onions, and mint and toss to combine.
• In a small bowl, whisk together the olive oil, vinegar, orange zest, and juice, then pour it over the rice salad and toss to coat. Cover the salad and let it sit at room temperate for 2 hours. Season with salt and pepper and serve at room temperature.
• DO AHEAD
• The RICE SALAD can be prepared ahead and refrigerated, covered, overnight. Bring to room temperature before serving.

WILD RICE SALAD WITH CRANBERRIES AND PECANS RECIPE

Steps:

• Add rice, salt and 3 1/2 cups water to a pot and bring to a boil. Turn heat down to low, cover and simmer until rice is done, about 50 minutes. Transfer rice to strainer to drain any excess water, then set aside to cool.
• Combine rice with cranberries, pecans, scallions, olive oil, vinegar, orange zest, orange juice, and honey. Season to taste with salt and pepper, then serve.

ORANGE PECAN WILD RICE (INA GARTEN B2B SIDE DISH)

Steps:

• Place the rice, chicken stock, 1 1/4 cups water, 1 tablespoon butter, and 1 teaspoon salt in a medium saucepan and bring to a boil over medium heat. Cover the pot and lower the heat to simmer ( she pulls the pan halfway off the burner) and cook for about 1 hour, until the rice is tender and the grains begin to burst open. Stir the rice occasionally while it's cooking, scraping the bottom of the pan to prevent it from sticking. Turn off the heat, and allow the rice to steam for about 5 minutes.
• Stir the remaining tablespoon of butter into the rice, then add the grapes, scallions, pecans, orange zest, orange juice, 1 teaspoon salt and the pepper and toss. Taste for seasonings and serve hot.

ORANGE SCENTED WILD RICE SALAD WITH TOASTED PECANS AND GOLDEN RA

Steps:

• Rinse the rice in a fine strainer. Combine rice and cooking liquid in a large pan, bring to a boil, reduce heat and simmer for about 30-45 minutes. Be careful not to overcook the rice, you want it to be a little chewy because it will soak up the dressing later. After rice is done cooking, use a fine strainer to rinse rice under cold water. Place rinsed and well-strained rice in a large bowl.
• Toast Pecans in a 375°F oven for 10-12 minutes (reduce time if nuts are chopped), stirring occasionally, until lightly browned. Remove from oven, and cool to room temperature.
• To make dressing, in a small bowl mix together orange zest, orange juice, lemon zest, lemon juice, grated garlic and white distilled vinegar (you can also add a little olive oil if desired).
• In the large bowl with rice, combine golden raisins, chopped parsley, chopped cilantro, and dressing mixture. Add salt and pepper to taste. For best flavor, refrigerate for about 2 hours before serving.
• Mix in toasted pecans immediately before serving so they remain nice and crunchy. Enjoy your healthy and delicious meal!

APRICOT-PECAN WILD RICE

Steps:

• In a nonstick skillet, saute onions and celery in oil for 5 minutes or until tender. Transfer to a large bowl. Stir in the remaining ingredients. , Spoon into a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.

CHICKEN SALAD WITH WILD RICE, PECANS AND GRAPES WITH ORANGE DRES

Steps:

• Preheat oven to 450.
• Spray a large skillet with cooking spray; heat over medium heat until hot. Add chicken, cook 2 minutes on each side or until lightly browned.
• Spray 11x7-inch baking dish with cooking spray. Place chicken in dish. Bake at 450 for 20 minutes or until cooked through. Remove chicken; cool and cut into 1/4-inch strips.
• Combine chicken, rice, green onions, grapes and pecans in large bowl. Toss well and set aside.
• Combine the orange peel and remaining 4 ingredients in small bowl; stir well.
• Pour over salad; toss well.
• Serve salad at room temperature, on lettuce-lined plates, if desired.