PECAN RICE
Provided by Food Network Kitchen
Time 30m
Number Of Ingredients 0
Steps:
- Cook 1 slice chopped bacon in butter in a saucepan. Add 1/2 small chopped onion and cook until soft. Add 1 1/2 cups basmati rice and cook, stirring, 2 minutes. Add 1 cup chicken broth, 1 1/4 cups water, and salt and pepper to taste. Bring to a simmer and cook, covered, 15 minutes. Add 1/3 cup chopped toasted pecans; cover and let stand 10 minutes. Fluff with a fork.
CRANBERRY-PECAN WILD RICE STUFFING
Mix dried apricots and dried cranberries into this thyme-scented stuffing with crunchy pecans.
Provided by Food Network Kitchen
Time 55m
Yield 6-8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F and butter a 2-quart baking dish. Heat the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until soft but not brown, about 10 minutes. Add the thyme and a pinch each of salt and pepper and cook for 1 minute more. Remove from the heat and transfer to a large bowl.
- Add the rice, parsley, pecans, cranberries and apricots to the onion mixture and toss well. Season with salt and pepper. Evenly spread in the prepared baking dish and bake until heated through, about 30 minutes. Sprinkle the top with parsley.
WILD RICE STUFFING WITH APPLES, PECANS AND CRANBERRIES
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
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, FRUIT, AND PECAN STUFFING
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
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.
TRADITIONAL RICE STUFFING
My mother passed this recipe on to her daughters as it was passed on to her from her mother. It is a delicious alternative to traditional bread stuffing, and my family always requests it when a chicken or turkey is on the menu. It will be a stunning addition to your Sunday night dinner table. As with any good recipe, adjust the seasonings to your taste. This recipe quantity is for an approximately 5-pound chicken.
Provided by Sheila Kampman
Categories Side Dish Stuffing and Dressing Recipes Rice Stuffing and Dressing Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Heat butter in a large saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add water, dill weed, poultry seasoning, parsley, ground black pepper, chicken bouillon, and rice; bring to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is just slightly undercooked, 12 to 14 minutes. Stir, taste, and adjust seasonings if desired. Cool completely before using to stuff a chicken.
Nutrition Facts : Calories 131.6 calories, Carbohydrate 21.4 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 2.5 g, Sodium 393.1 mg, Sugar 2.3 g
CRANBERRY PECAN BROWN RICE STUFFING
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
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
BROWN RICE AND PECAN STUFFING
Provided by Florence Fabricant
Categories side dish
Time 45m
Yield About 8 cups, enough for a 12-pound turkey
Number Of Ingredients 11
Steps:
- Toast the pecans by tossing them over medium-high heat in a heavy, dry skillet or baking them in a toaster oven until golden brown. Do not allow them to burn. Remove from the pan and set aside.
- Heat the oil in a heavy saucepan. Add the onion and celery and saute over low heat until soft and just beginning to brown. Stir in the thyme, sage and rice. Add the pecans. Add the stock, bring to a boil and boil for two minutes. Lower heat, cover and cook until the liquid is absorbed, about 20 minutes. The rice will still be a little firm, but it will continue cooking when it is stuffed into the poultry.
- Season the mixture with parsley, lemon juice and salt and pepper. Set aside or refrigerate until ready to use to stuff the turkey. When stuffing, do not pack the mixture tightly because the rice will continue to expand.
Nutrition Facts : @context http, Calories 280, UnsaturatedFat 11 grams, Carbohydrate 36 grams, Fat 13 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 390 milligrams, Sugar 3 grams, TransFat 0 grams
PECAN-RICE STUFFING
Why choose between a rice dish and stuffing when you can have both-subtly flavored with sun-dried tomato dressing and spiked with toasted pecan pieces.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Bring water, dressing and margarine to boil in saucepan.
- Stir in stuffing mix; cover. Remove from heat; let stand 5 min.
- Fluff with fork. Stir in rice and nuts.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
BEST EVER RICE STUFFING
Once you taste this scrumptious stuffing you'll understand why we call it the 'best ever.' It's amazing how pecans and an orange add a flavorful twist to rice stuffing.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- In a saucepan, saute rice in butter until brown, stirring frequently.
- Stir in contents of seasoning packet and orange zest.
- Mix together the orange juice and enough water to equal 2-1/3 cups water and add to rice.
- Bring to a boil, cover and simmer until liquid is absorbed, about 25 minutes.
- Stir in toasted pecans.
Nutrition Facts : Calories 324.8 calories, Carbohydrate 38.9 g, Cholesterol 15.3 mg, Fat 16.5 g, Fiber 3.3 g, Protein 6.3 g, SaturatedFat 4.6 g, Sodium 541.6 mg, Sugar 5.6 g
GLAZED CORNISH HENS WITH PECAN-RICE STUFFING
Cornish hens bake up with a lovely golden brown shine when they are basted with my sweet and tangy glaze. The traditional rice stuffing has some added interest with crunchy pecans and sweet golden raisins.-Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Tuck wings under hens; tie drumsticks together. Rub skin with butter; sprinkle with salt and pepper. Place hens breast side up in a shallow roasting pan., Bake, uncovered, at 350° for 1 hour. Meanwhile, place apple juice in a small saucepan. Bring to a boil; cook until reduced by half. Remove from heat. Stir in honey and mustard. Set aside 1/2 cup for serving., Brush hens with apple mixture. Bake, basting occasionally with pan drippings, until a thermometer reads 180°, 25-35 minutes longer. Cover hens loosely with foil if they brown too quickly., For pecan rice, heat butter in a large saucepan over medium heat. Add rice, cumin and curry; cook and stir until rice is lightly browned, 2-3 minutes. Stir in broth. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, 15-20 minutes. Stir in pecans, onions and raisins., Cover hens; let stand 10 minutes before serving. Serve with rice and reserved sauce.
Nutrition Facts : Calories 1075 calories, Fat 68g fat (20g saturated fat), Cholesterol 371mg cholesterol, Sodium 905mg sodium, Carbohydrate 48g carbohydrate (16g sugars, Fiber 3g fiber), Protein 65g protein.
SAUSAGE AND PECAN RICE STUFFING
This is great. It is my own creation because I don't care for traditonal thanksgiving stuffing. I have been making it for about 5 or 6 years now. I've served it every Thanksgiving to large groups of people and everyone loves it! Even my brother-in-law who doesn't like pecans. It tastes great reheated for breakfast or lunch I've even used it to stuff the turkey!!
Provided by HopeMarie
Categories One Dish Meal
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Crumble sausage brown over medium high heat until no longer pink inside.
- Drain saving 2 Tablespoons of drippings and all of the brown bits.
- Set sausage aside.
- To drippings add chopped onion saute for about a minute.
- Add pecans and saute for about 1 minute more.
- Add half of the maple syrup and half of the apple juice.
- Cook until reduce stirring often to keep from buning.
- Set aside.
- In same dish cook rice according to package instuctions.
- After rice is done chop sausage VERY fine and stir sausage,pecans,onion,apple juice and maple syrup into rice.
- Cook until all of liquid is gone stirring often to prevent burning.
- Add a dash of cayenne pepper if desired.
Nutrition Facts : Calories 336.2, Fat 28, SaturatedFat 7.5, Cholesterol 63.6, Sodium 567.8, Carbohydrate 5.4, Fiber 1.1, Sugar 3.3, Protein 15.7
WILD RICE & PECAN STUFFING FOR POULTRY
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
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
WILD RICE STUFFING WITH ORANGE & PECAN
This is a fabulous side dish to serve at a BBQ, especially with chicken or seafood. You can also use this to stuff squash - precook the squash fill the cavity with this stuffing bake 25 minutes Some wild rice are partially cooked before packaging so check the instructions on the box you may need less liquid when cooking the rice The recipe was originally from the cookbook 1,000 Low Fat Recipes. The recipe lends itself well to make ahead and reheat - Cover if reheating. If you wish this to be vegetarian use vegetable stock in place of the chicken stock.
Provided by Bergy
Categories Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 260.1, Fat 12.3, SaturatedFat 1.3, Sodium 335.8, Carbohydrate 32.2, Fiber 4.7, Sugar 6.7, Protein 8.2
CRANBERRY-PECAN BROWN RICE STUFFING
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
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
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