WILD RICE-PECAN PATTIES
You won't need much time to prepare these elegant rice patties. The combination of wild rice, pecans and mushrooms is outstanding!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 24m
Yield 4
Number Of Ingredients 8
Steps:
- Mix all ingredients except oil.
- Heat oil in 10-inch skillet over medium heat. Scoop wild rice mixture by 1/3 cupfuls into skillet; flatten to 1/2 inch. Cook about 6 minutes, turning once, until light brown. Remove patties from skillet. Cover and keep warm while cooking remaining patties.
Nutrition Facts : Calories 335, Carbohydrate 41 g, Cholesterol 105 mg, Fat 3, Fiber 4 g, Protein 11 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 460 mg
WILD RICE PATTIES
My family doesn't care for leftover wild rice, but this one left them wanting more! Like potato pancakes, but with wild rice instead of potatoes.
Provided by K-Lee
Categories 100+ Everyday Cooking Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Stir rice, eggs, tapioca, green onion, and salt together in a bowl.
- Heat oil in a skillet over medium high heat.
- Spoon about 1/3 cup of the rice mixture into hot oil; fry until well-browned, 3 to 4 minutes per side. Remove to a plate lined with paper towels to drain. Repeat until all batter is used.
Nutrition Facts : Calories 306.9 calories, Carbohydrate 45 g, Cholesterol 93 mg, Fat 10 g, Fiber 3.9 g, Protein 11.4 g, SaturatedFat 1.9 g, Sodium 188.4 mg, Sugar 1.9 g
WILD RICE-PECAN PATTIES WITH RED ONION CHUTNEY
Dinner ready in 40 minutes! Serve these delicious wild rice-pecan patties with red onion chutney - a crunchy meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 5
Number Of Ingredients 15
Steps:
- In 2-quart saucepan, heat 1 tablespoon oil over medium heat. Cook onion in oil about 6 minutes, stirring frequently, until onion is tender. Stir in remaining chutney ingredients. Heat to boiling; reduce heat to low. Cook 20 to 25 minutes or until dried fruits are plump and mixture has thickened; remove from heat.
- Meanwhile, cook wild rice in water as directed on package, drain if necessary. In large bowl, mix cooked wild rice and remaining patty ingredients except oil.
- In 12-inch skillet, heat 2 tablespoons oil over medium heat. Scoop wild rice mixture by 1/3 cupfuls into skillet; flatten to 1/2 inch. Cook about 3 minutes on each side or until light brown. Remove patties from skillet; cover and keep warm while cooking remaining patties. Serve with chutney.
Nutrition Facts : Calories 400, Carbohydrate 52 g, Cholesterol 125 mg, Fat 2 1/2, Fiber 4 g, Protein 9 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 29 g, TransFat 0 g
WILD RICE SALAD
Provided by Ina Garten
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
APRICOT-PECAN WILD RICE
Dried apricots add sweetness and color to this dish. Seasoned with sage and thyme, the down-home dish is sure to have guests asking for seconds at your house, too.-Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 12 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 204 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 282mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
WILD RICE WITH SPICY PECANS
Make and share this Wild Rice With Spicy Pecans recipe from Food.com.
Provided by 2Bleu
Categories Rice
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the water, bay leaves, salt, and pepper in a pot with a tight fitting lid.
- Bring to a boil. Add the rice, reduce to a simmer, and cook for 40 to 45 minutes.
- When cooked stir in the butter, cover again and keep warm.
- Combine the pecans, cayenne, maple syrup and salt in a saute pan and quickly cook over low heat until the nuts have lightly toasted.
- Remove from the heat and combine with the cooked wild rice.
Nutrition Facts : Calories 201.3, Fat 10.7, SaturatedFat 3, Cholesterol 10.2, Sodium 394, Carbohydrate 23.6, Fiber 2.6, Sugar 3, Protein 4.8
WILD-RICE PECAN PATTIES
As per Betty Crocker "These patties are absolutely delicious served in sandwich buns with cranberry sauce". Or can be served with steamed broccoli on the side. Taken from Betty's Quick and Easy cookbook. I haven't tried them yet, but will soon.
Provided by jonesies
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together except oil.
- Heat oil in 10-inch skillet over medium heat.
- Scoop wild rice mixture by 1/3 cupfuls into skillet; flatten to 1/2 inch thick.
- Cook about 3 minutes on each side or until light brown.
- Remove patties from skillet; cover and keep warm while cooking remaining patties.
Nutrition Facts : Calories 482.2, Fat 17.1, SaturatedFat 2.4, Cholesterol 105.8, Sodium 120.1, Carbohydrate 68.4, Fiber 6.5, Sugar 3.7, Protein 17.3
WILD RICE AND TOASTED PECAN PILAF
Categories Onion Rice Side Bake Pecan Bell Pepper Gourmet Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F. In a small baking pan toss the pecans with the butter, the thyme, and the salt until they are coated well and toast them in the middle of the oven for 10 minutes, or until they are crisp and fragrant.
- In a flameproof casserole cook the onion and the bell pepper in the oil over moderately low heat, stirring, for 5 minutes, or until they are just softened, and with a slotted spoon transfer them to a bowl. Add the rice to the casserole and cook it, stirring constantly, for 1 minute. Stir in the broth, heated to boiling, and salt and pepper to taste and bring the mixture to a boil. Bake the mixture, covered, in the middle of the oven for 40 minutes. Stir in the onion mixture, bake the pilaf, covered, for 30 minutes more, or until the rice is tender and the broth has been absorbed, and stir in the pecans.
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