Wild Rice And Quinoa Muffins With Cranberries Food

NORTHWOODS MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, buttermilk and butter. Stir in dry ingredients just until moistened. Fold in the rice, blueberries and cranberries. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

WILD RICE, QUINOA & CRANBERRY SALAD

Steps:

• Rinse wild rice thoroughly; drain. In a large saucepan, combine rice and 5 cups broth; bring to a boil. Reduce heat; simmer, covered, 60-70 minutes or until rice is fluffy and tender. Drain if necessary., Meanwhile, in a small saucepan, bring remaining broth to a boil. Add quinoa. Reduce heat; simmer, covered, 15-20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork., Place a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer., Finely grate enough peel from oranges to measure 2 teaspoons; place in a large bowl. Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Working over the same large bowl with orange peel to catch juices, cut along the membrane of each segment to remove fruit. Cut orange sections in half; stir into orange juice and peel. Add cranberries, almonds, parsley, rice, quinoa and onion mixture., In a small bowl, whisk oil, thyme, vinegar, salt and pepper until blended. Pour over rice mixture; toss to coat.

WILD RICE AND QUINOA MUFFINS WITH CRANBERRIES

Steps:

• Preheat the oven to 400 degrees F.
• Lightly spray 10 standard (2 1/2 inch diameter) muffin cups with cooking spray.
• Place the flour, salt, baking powder, and brown sugar in a medium to large bowl.
• Break up any little clumps of sugar with your fingers, and then stir the mixture until thoroughly combined.
• Stir in the granulated sugar, if you like your muffins on the sweet side.
• Add the cooked grains, using a fork or your fingert so separate and distribute them throughout.
• Stir in the dried cranberries.
• Measure the 1 cup milk into a 2-cup liquid measurer.
• Add the egg and vanilla, and beat gently with a fork or a small whisk until smooth.
• Slowly pour this mixture into the dry ingredients, adding the melted butter at the same time.
• Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened.
• Don't overmix; a few lumps are okay.
• Spoon the batter into the prepared muffin cups.
• For smaller muffins, fill the cups about four-fifths full. For larger muffins, fill them up to the top.
• If you have extra batter, spray one or two additional muffin cups with non-stick cooking spray and fill with the remaining batter.
• Bake in the midddle of the oven for 20 to 25 minutes, or until lightly browned on top and a toothpick inserted into the center comes out clean.
• Remove the pan from the oven,then remove the muffins from the pan and place them on a rack to cool.
• Wait at least 30 minutes before serving.

HERBED WILD RICE & QUINOA STUFFING

Steps:

• Place a large pot over medium heat. Add the oil. When hot, add the onions and celery and cook, stirring occasionally, until soft, about 5 minutes. Add the apples, garlic, thyme, and salt. Cook, stirring frequently, for one more minute. Stir in wine, then add broth. Bring to a boil. Stir in the wild rice blend and reduce the heat to medium-low. Simmer, covered, until the rice is tender, about 35 minutes. Stir in the quinoa and cover again. Cook until the quinoa is tender, about 15 more minutes. Stir in the cranberries, pecans, 1/2 cup parsley, and sage. Taste and add additional salt if desired. Remove from heat.
• Preheat oven to 350 degrees Fahrenheit. Rub a large (9-inch x 13-inch is best) casserole dish with a little olive oil. Lightly scoop the rice mixture into the casserole dish, lightly mounding it instead of mashing it down.
• Bake until golden brown, 25-30 minutes. Drizzle with a little more olive oil and sprinkle with remaining chopped parsley. Serve.

WILD RICE-CORN MUFFINS

Steps:

• Heat oven to 400°. Spray 12 medium muffin cups, 2 1/2x1 1/4 inches, with cooking spray, or line with paper baking cups. Mix milk, oil and egg product in large bowl.
• Stir in flour, sugar, cornmeal, baking powder and salt all at once just until flour is moistened. Fold in wild rice and cranberries. Divide batter evenly among muffin cups.
• Bake 20 to 25 minutes or until golden brown. Immediately remove from pan. Serve warm.