Wild Rice Apple Bread Food

WILD RICE DRESSING WITH APPLES AND CHESTNUTS

Steps:

• Cook wild rice in large saucepan of salted boiling water until tender and grains just begin to split, about 45 minutes. Drain. DO AHEAD Can be made 1 day ahead. Cover and chill.
• Preheat oven to 425°F. Butter 13x9x2-inch glass baking dish. Combine cooked rice, chestnuts, and parsley in large bowl. Heat oil in heavy large skillet over medium-high heat. Add sausage and onion and sauté until meat is browned and cooked through, stirring frequently and breaking up meat with fork, about 7 minutes. Add apples and thyme and sauté 5 minutes. Stir in chicken broth, scraping up browned bits. Pour sausage mixture over rice mixture in bowl; stir to combine. Season to taste with salt and pepper. Transfer mixture to prepared baking dish. DO AHEAD Can be made 1 day ahead. Chill. Bake until hot and liquid is almost absorbed, about 15 minutes.

WILD RICE, APPLE, AND DRIED-CRANBERRY STUFFING

Steps:

• Bring water to a boil in a 2-quart heavy saucepan, then add rice and 1/2 teaspoon salt. Reduce heat to low and cook, covered, until rice is tender and most grains are split open, 1 to 1 1/4 hours (not all liquid will be absorbed). Drain well in a colander and spread out in a baking pan to cool completely.
• Put oven rack in upper third of oven and preheat oven to 350°F.
• Spread bread cubes in a shallow baking pan and bake in upper third of oven until dry, about 20 minutes.
• Melt 1 stick butter in a large nonstick skillet over moderate heat, then cook onion and celery, stirring, until softened, about 8 minutes. Add apple and cook, stirring, until crisp-tender, about 5 minutes. Stir in herbs, pepper, and remaining teaspoon salt and cook, stirring, 2 minutes. Transfer to a large bowl and toss with rice, bread, and dried cranberries.
• Increase oven temperature to 450°F and butter a shallow 3-quart baking dish (13 by 9 inches).
• Spread stuffing evenly in baking dish and drizzle with turkey stock and melted butter. Bake, covered tightly with foil, in upper third of oven until heated through, about 20 minutes. Remove foil and bake until top is browned, 10 to 15 minutes more.

CRAN-APPLE WILD RICE

Steps:

• In a 2-qt. microwave-safe dish, combine cranberries and orange juice. Cover and cook on high for 2 minutes; set aside. Meanwhile, prepare rice mix according to package directions., In a large skillet, saute onions and brown sugar in butter for 5-6 minutes. Stir in apple and cinnamon. Reduce heat to medium-low; cook for 25-30 minutes or until onions are caramel in color, stirring occasionally., Drain cranberries; discard juice. Stir in the rice, onion mixture and orange zest.

MINNESOTA WILD RICE BREAD

Steps:

• Bring water to a boil in a small saucepan. Add rice to boiling water and cover. Cook over very low heat until water is absorbed and rice is tender. Cool.
• Preheat oven to 375 degrees F.
• Stir yeast into 1/3 cup warm water and let stand 5 minutes. Stir together milk, butter, honey, salt and oats. Add cooled wild rice to milk mixture.
• Stir together rye flour, whole-wheat flour, bran and 3 1/2 cups of the unbleached flour, using a wooden spoon. Stir in milk and yeast mixture until soft dough forms. Add more of the unbleached flour as needed.
• Turn the dough out onto a floured board and knead until soft and elastic, about 10 minutes. Place dough in greased bowl and turn so that the top is greased. Let rise 2 hours. Punch dough and shape into two loaves. Place in 2 greased 9 1/2 by 5 1/2-inch pans. Let rise again, about 1 hour. Bake for 45 minutes. During last 15 minutes of baking, brush loaves with 1 beaten egg mixed with 1 tablespoon of water and sprinkle with sunflower seeds.

WILD RICE APPLE BREAD

Steps:

• add all ingredients except apple to the machine in this order.
• cook on whole wheat cycle--.
• before the end of last kneading, or at the beep, add apple.

WILD RICE BREAD DRESSING WITH APPLE, NUTS, CRANBERRIES

Steps:

• Put dried cranberries into a small bowl, add liqueur (substitute orange juice, if you prefer).
• Let soak for an hour, then drain excess liqueur (save to deglaze a pan).
• Meanwhile, put wild rice into a saucepan, add water to cover the rice by about an inch.
• Bring to a boil, immediately reduce the heat to low, cover and simmer until tender, and most of the grains have popped open, approximately 40-60 minutes.
• Pour the rice into a colander and drain well.
• Heat oven to 350F degrees.
• Butter a 13x9 inch baking dish.
• In a medium skillet melt the butter over medium-low heat.
• Add the onion and celery, cook until softened, about 5 minutes.
• Scrape the mixture into a large bowl.
• Stir in the orange zest.
• Add the cooked wild rice, cranberries, bread cubes, apple, sage, parsley and pecans.
• Stir to combine.
• Pour in the orange juice and broth.
• Season with salt and pepper.
• Stir to blend, bread cubes should be evenly moistened. Some of the broth may pool at the bottom of the bowl but, will get absorbed as the dressing cooks; or if mixture is too dry add a little more broth it depends on how dry the bread was).
• Pour the dressing mixture into the baking dish.
• Cover with foil.
• Bake until hot throughout, about 50 minutes.
• Remove foil and continue to bake until dressing is crusty on top, another 15-20 minutes.

APPLE-CRANBERRY WILD RICE

Steps:

• In a large saucepan, bring water and salt to a boil. Stir in the rice. Reduce heat; cover and simmer for 1 hour or until rice is tender. Drain. Stir in savory; set aside., In a large nonstick skillet, saute leek in oil for 1 minute. Stir in cranberries, apples and 3 tablespoons broth. Cover and simmer for 6-8 minutes or until fruit is tender, stirring occasionally., Add rice, onion salt, lemon-pepper and remaining broth. Cook and stir for 1-2 minutes or until liquid is absorbed.

WILD RICE BREAD

Steps:

• In a saucepan boil rice in 4 cups water and cook until rice is tender(approx 40-50 minutes).
• Drain and cool.
• Dissolve yeast in 1/2 cup of lukewarm water and 1 teaspoon sugar.
• Add enough flour to make a thin paste.
• Set in a warm place for about 10-15 minutes.
• In a large bowl mix: 4 cups warm water.1/4 cup sugar,molasses,shortening,salt,natural bran,sunflower seeds.
• Add yeast mixture,the cooled rice,sunny boy cereal and rolled oats.
• Add approximately 10 cups white flour,( starting with less) or sufficient to make bread dough and knead the dough well.
• Let rise until double in size (about 2 hours).
• Punch down and form into loaves and again let rise until double in size.
• Bake in 375degreeF for 25-30 minutes or until bread is done. Check by tapping on the base of the loaf with knuckles. If bread sounds hollow it will be done.
• Recipe should make about 4-6 loaves depending on size and shape.
• Note; recipe can be halved using still 1 tablespoon yeast but halving all other ingredients.
• Prep time includes cooking and standing time,approx.

WILD RICE AND APPLE DRESSING

Steps:

• In a large saucepan or rice cooker, combine the brown rice and water. Bring to a boil, then cover and reduce heat to low. Set a timer for 20 minutes. When that time is up, stir in the instant wild rice. Continue to simmer, covered, until the rice is tender and water has been absorbed, 10 to 15 more minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Spread the bread cubes over a baking sheet and season with sage, thyme, and garlic powder. Bake for 10 minutes, or until bread is lightly toasted and spices are fragrant. Set aside to cool slightly. Leave the oven on.
• In a large bowl, toss the bread cubes with the celery, carrot, onion, and apples. Stir in the rice until evenly distributed. Pour into a lightly greased 9x13 inch baking dish. Pour the chicken broth evenly over the top. Cover with aluminum foil.
• Bake for 30 minutes in the preheated oven, or until heated through. Remove the aluminum foil and bake an additional 10 minutes if you like a crispy top.

APPLE WILD RICE BREAKFAST

Steps:

• Core apple and cut into bit size pieces.
• Melt butter in sauté pan.
• Add apple and sauté for 3-4 minutes.
• Add remaining ingredients and heat through.
• Serve in a bowl with cream or milk.

WILD RICE BREAD

Steps:

• Put all ingredients into your bread maker as you do any other recipe.
• Make the dough in the bread machine through the first rise.
• After the first rise take it out and put it into two bread pans.
• Let it rise and then bake at 350 degrees for 33 minutes.

WILD RICE AND APPLE BREAD

Steps:

• Make 1 ½ Pound Recipe with bread machines that use 3 cups flour, or make 2 Pound Recipe with bread machines that use 4 cups flour.Measure carefully, placing all ingredients except apple in bread machine pan in the order recommended by the manufacturer. Add apple at the Raisin/Nut signal.Select Whole Wheat or Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Do not use rapid cycle. Remove baked bread from pan, and cool on wire rack.1 Slice: 155 calories (20 calories from fat) 2g fat (0g saturated) 0mg cholesterol 200mg sodium 32 carbohydrate (3g dietary fiber) 5g proteinSUCCESS TIP Success Tip: If your bread machine doesn't have a Raisin/Nut signal, add the apple 5 to 10 minutes before the last kneading cycle ends. Check your bread machine's use-and-care book to find out how long the last cycle runs.TRY THISRice, such as brown or basmati, can be used instead of the wild rice. Or if you have several types of leftover cooked rice, mix them together for the amount needed in the recipe. This bread is also great when making stuffing.SANDWICH BOARDLayer some fresh turkey, spicy mustard, lettuce and tomato in between thick slices of this bread. You can't find a better sandwich!From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CONTEST-WINNING WILD RICE APPLE SALAD

Steps:

• In a small bowl, combine the wild rice, apple, celery, currants and sunflower kernels. In another bowl, whisk the remaining ingredients. Drizzle over rice mixture; toss to coat. Serve immediately.

APPLE & SAUSAGE WILD RICE

Steps:

• In a large saucepan, heat oil over medium-high heat. Add sausage, celery and onion; cook and stir 4-6 minutes or until tender. , Add rice, apples and garlic; cook and stir 1-2 minutes or until rice is lightly browned. Add cider, broth and pepper; bring to a boil. Reduce heat; simmer, covered, 1 to 1-1/4 hours or until liquid is absorbed and rice is tender. Fluff with a fork.

THREE-GRAIN WILD RICE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, whole wheat flour, rye flour, oats, honey, butter, salt and 2 cups bread flour. Beat until smooth. Stir in wild rice and enough remaining bread flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Transfer to two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Beat egg and cold water; brush over loaves. Bake at 375° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.