Wild Rice Pilaf With Dried Cranberries And Pecans Food

WILD-RICE PILAF WITH CRANBERRIES AND PECANS

Steps:

• Heat oil in a medium saucepan over medium heat. Add shallot, and cook, stirring occasionally, until tender, about 3 minutes. Add rice, and cook for 1 minute. Add chicken stock, and bring to a boil. Reduce heat, and simmer, covered, until rice is tender and starting to burst, 45 to 50 minutes. Drain any excess liquid. Transfer to a bowl.
• While rice cooks, preheat oven to 400 degrees. Arrange pecans on a rimmed baking sheet, and toast until browned and fragrant, about 8 minutes. Let cool. Coarsely chop pecans.
• Add toasted pecans, cranberries, raisins, and parsley to rice. Season with salt and pepper. Serve warm or at room temperature.

CRANBERRY WILD RICE PILAF

Steps:

• Preheat oven to 325°. In a saucepan, combine wild rice and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Remove from heat; stir in barley, currants and butter. Transfer to a greased 1-1/2-qt. baking dish. , Bake, covered, until wild rice and barley are tender, 50-60 minutes. Stir in almonds and cranberries.

WILD RICE PILAF WITH PECANS & DRIED CRANBERRIES ATK

Steps:

• WILD RICE:.
• Bring broth, 1/4 cup water, bay leaves and 1 bundle thyme to boil in medium saucepan over medium-high heat.
• Add wild rice, cover, and reduce heat to low. Simmer until rice is plump and tender and has absorbed most of the liquid, 35-45 minutes. (NOTE: Wild rice goes from tough to pasty very quickly, so begin checking the rice at the 35-minute mark and drain the rice as soon as it is tender.).
• Drain rice in fine-mesh strainer to remove excess liquid. Remove bay leaves and thyme sprigs. Return wild rice to now-empty saucepan, cover, and set aside.
• WHITE RICE:.
• While wild rice is cooking, place white rice in medium bowl and add enough water to cover by 2 inches. Using hands, gently swish grains to release excess starch. Carefully pour off water, leaving rice in bowl. Repeat rinsing 4-5 times, until water runs almost clear. Drain rice in fine-mesh strainer.
• Melt butter in medium saucepan over medium-high heat. Add onion, carrot, and 1 teaspoon salt and cook, stirring frequently, until vegetables are softened but not browned, about 4 minutes.
• Add rinsed and drained white rice and stir to coat grains with butter. Cook, stirring frequently, until grains begin to turn translucent, about 3 minutes.
• Meanwhile, bring 2 1/4 cups water to boil in small saucepan or in microwave.
• Add boiling water and second thyme bundle to white rice and return to boil. Reduce heat to low, sprinkle cranberries over white rice, and cover.
• Simmer until all liquid is absorbed, 16-18 minutes.
• Off heat, remove thyme sprigs and fluff rice with fork.
• GARNISH:.
• Combine wild rice, white rice mixture, pecans, and parsley in large bowl and toss with rubber spatula.
• Season with salt and pepper to taste; serve immediately.

WILD RICE PILAF WITH PISTACHIOS AND CRANBERRIES

Steps:

• Heat in 4 quart saucepan 4 cups of water and 2 cups wild rice. Bring to boil and lower heat and cover to simmer for about 35 - 40 minutes.
• Add cranberries and cook for another minute. Drain if necessary and keep rice covered and warm until ready for next step.
• Melt butter in heavy 5 quart Dutch oven and add onions, celery and carrots and saute for approximately 13 minutes.
• Transfer these vegetables to a bowl and keep warm until next rice mixture is done.
• In same Dutch oven, ADD chicken broth, remaining 2 cups of water and "white rice" and bring to a boil and then cover for about 16 - 18 minutes until all water is absorbed.
• Stir into white rice in Dutch oven, wild-rice mixture, vegetable mixture, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper; cook on medium-low until pilaf is heated through.
• Just before serving, gently stir chopped parsley and pistachio nuts into pilaf until evenly distributed. Transfer to large serving bowl. Makes about 13 cups.

RICE PILAF WITH PECANS

Steps:

• Heat oil in a large Dutch oven over medium-high heat. Add carrot and onion; sauté 5 minutes.
• Add broth and orange juice, and bring to a boil. Add rice, raisins, sugar, salt, and cinnamon.
• Cover, reduce heat, and simmer for 20 minutes or until liquid is absorbed. Sprinkle with pecans.

WILD RICE WITH CRANBERRIES & PECANS

Steps:

• Combine the rice, barley, salt, broth and water in a saucepan, bring to a boil, reduce the heat to a simmer, partially cover and cook, stirring occasionally, until the rice is tender, about 40 minutes.
• If any liquid is still remaining after the rice is cooked, drain the rice.
• Heat the olive oil and saute the onion, garlic, celery and carrot until slightly soft but not brown about 3 minutes.
• Sprinkle with the salt, cover the pan, adjust the heat to med-low and cook the vegetables until crisp-tender, 5 minutes longer.
• Add the sage, thyme and parsley and saute 1 minute more.
• Remove from heat.
• Mix in the rice, the pecans and the cranberries.
• Taste and adjust the salt and pepper to taste.
• Note 1- substitutions: you can substitute any nut for the pecans (try walnuts or hazelnuts).
• You can use all wild rice or all barley.
• Note 2- this recipe was originally a stuffing recipe, but I like it as a side dish.
• You can certainly use it to stuff poultry, though.