WILD RICE & CRANBERRY LOAVES
This is an incredibly fragrant bread with lots of texture from wild rice and dried cranberries. It's hearty enough for sandwiches, but with a touch of honey, I could even eat this for dessert! -Barbara Miller, Oakdale, Minnesota
Provided by Taste of Home
Time 1h20m
Yield 2 loaves (16 servings each).
Number Of Ingredients 14
Steps:
- In a large bowl, mix the first seven ingredients and 1-1/2 cups bread flour. In a small saucepan, heat milk, water, molasses and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Stir in cranberries, rice and enough remaining bread flour to form a stiff dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rest 10 minutes. , Punch down dough. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans, seam side down. Cover with kitchen towels; let rise in a warm place until almost doubled, about 20 minutes. Preheat oven to 350°. , Bake 40-45 minutes or until golden brown. Cool in pans 10 minutes. Remove to wire racks to cool.
Nutrition Facts :
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 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.
CRANBERRY AND ORANGE WILD RICE
Steps:
- Put cranberries in a medium bowl and pour in enough hot tap water to cover. Set aside while you make the rice.
- In a medium pot over medium-high heat, add the water, orange juice, and butter, and bring to a boil. Stir in the rice, and the included contents of the seasoning packet, and return to a boil. Turn the heat to low, cover, and cook until the rice is tender, about 20 to 25 minutes. Drain the cranberries and add them to the rice along with the orange zest, and almonds. Gently stir them in, fluffing the rice. Transfer the rice to a serving bowl, cover and keep warm until ready to serve.
WILD RICE, WALNUT, AND CRANBERRY TEA BREAD
Steps:
- Preheat the oven to 325°F.
- Lightly oil a 4- by 8-inch loaf pan and set aside. Mix together the cooked rice, egg, agave nectar, vanilla extract, canola oil, and orange zest. In a separate bowl, mix the flour, baking powder, and salt. Combine the wet and dry mixtures, then fold in the cranberries and walnuts. Pour the batter into the prepared loaf pan. Bake for 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. Let cool in the pan for 5 minutes, then turn out onto a rack to cool completely. Store in the refrigerator, tightly wrapped.
CRANBERRY WILD RICE PILAF
A lovely long grain and wild rice pilaf with touches of fruits and nuts. Perfect for serving with chicken and turkey. Different from the usual stuffings. Cook time is concurrent.
Provided by PalatablePastime
Categories Rice
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, bring 6 cups of the broth and 6 cups of water to a boil; add wild rice and return to a boil.
- Reduce heat and simmer uncovered, stirring occasionally, until rice is tender but firm, about 35-40 minutes.
- In another saucepan, saute the onions in the butter until tender, about 10-12 minutes.
- Add the spices and stir until aromatic, then add the remaining broth and 3 cups of water, the cranberries, raisins, and orange zest.
- Season with salt and pepper, bring to a boil, then add the white rice and reduce heat to low, cover, and cook until rice is tender, about 20 minutes.
- Drain the wild rice.
- Remove the bay leaves from the white rice and discard.
- Mix together both rices and stir in the pine nuts; adjust seasonings if necessary.
- Serve hot.
Nutrition Facts : Calories 454.4, Fat 12.4, SaturatedFat 4.2, Cholesterol 15.2, Sodium 59.5, Carbohydrate 81.2, Fiber 5.1, Sugar 23.9, Protein 8.9
CRANBERRY WILD RICE BREAD RECIPE - (3.9/5)
Provided by á-29897
Number Of Ingredients 17
Steps:
- To make the bread, whisk together the flours, yeast and salt. Add the water, molasses and olive oil. (NOTE: The butter is for brushing the top after rising and does not go IN the dough). Mix together until everything is incorporated and knead until smooth. This took me about 7 minutes. You could also use a mixer with a dough hook to do this. Add the chopped dried cranberries and cooked wild rice blend. (I wouldn't use straight wild rice in this bread although there are some that call for it. Be sure to cook the rice completely and cool it before adding it to this dough. If it's firm before baking, it will be crunchy after baking and that's not very appetizing :) Knead until everything is incorporated evenly. Lightly spray or oil a bowl and place the dough to rest for 1-1/2 hours. Cover with a lint-free towel (or plastic wrap). Spray a loaf pan with cooking spray. Lightly punch down the dough and place into the loaf pan. Be sure your pan is only filled ⅔ full. I found that I had a slightly smaller than average loaf pan and once risen, it went over the edges a bit. If you have to much dough, you could always make a couple of muffins out of the surplus. Cover the loaf pan and place in a warm area to rise again for 1 hour. Meanwhile, preheat your oven to 375 degrees. Brush with the melted margarine. Bake for 40-50 minutes. Oven temperatures vary greatly, so start with 40 and keep an eye on it. You'll want a skewer or toothpick inserted to come out clean. Allow to cool for 20 minutes in the pan. This is important for it to hold it's shape. Don't let it sit too long or it will begin to soften from the steam. Transfer to a wire rack to cool completely. Wrap in foil and refrigerate if not serving immediately. To make the cranberry butter, place fresh cranberries in the bowl of a food processor and puree. Add the vegan margarine (room temperature blends best). Add the orange juice and zest. Blend to combine. Taste and add agave to desired sweetness. Serve immediately or refrigerate until ready to use.
WILD RICE AND CRANBERRY LOAF (ABM)
Make and share this Wild Rice and Cranberry Loaf (ABM) recipe from Food.com.
Provided by dicentra
Categories Breads
Time 1h35m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Place everything except cranberries in bread machine in order recommended by the manufacturer. Add cranberries during the "add-in" cycle.
- Variation: substitute sunflower seeds or unsalted peanuts for the pine nuts and dried blueberries or sour cherries for the dried cranberries.
Nutrition Facts : Calories 2931.3, Fat 51.2, SaturatedFat 5.3, Cholesterol 8, Sodium 3741.8, Carbohydrate 532.8, Fiber 21.9, Sugar 61.3, Protein 82.1
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