CRANBERRY-PECAN WILD RICE STUFFING
Mix dried apricots and dried cranberries into this thyme-scented stuffing with crunchy pecans.
Provided by Food Network Kitchen
Time 55m
Yield 6-8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F and butter a 2-quart baking dish. Heat the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until soft but not brown, about 10 minutes. Add the thyme and a pinch each of salt and pepper and cook for 1 minute more. Remove from the heat and transfer to a large bowl.
- Add the rice, parsley, pecans, cranberries and apricots to the onion mixture and toss well. Season with salt and pepper. Evenly spread in the prepared baking dish and bake until heated through, about 30 minutes. Sprinkle the top with parsley.
WILD RICE WITH CRANBERRIES & PECANS
I love this dish! It is one of my favorite side dishes. It's modified from a recipe by Diane Morgan in her book, The Thanksgiving Table. It can be a side dish, or a stuffing for poultry. It is not sweet at all, but the cranberries give a nice contrast with the rest of the ingredients.
Provided by P48422
Categories Rice
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 250.6, Fat 13.1, SaturatedFat 1.5, Sodium 167, Carbohydrate 30.2, Fiber 6.3, Sugar 2.7, Protein 5.9
WILD RICE, CRANBERRY AND PECAN DRESSING
Make and share this Wild Rice, Cranberry and Pecan Dressing recipe from Food.com.
Provided by Rodger
Categories Rice
Time 1h45m
Yield 1 9X13 pan, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Put water and sugar in medium saucepan over medium heat.
- Heat to simmer, stirring constantly, until sugar is dissolved.
- Add cranberries and cook just until all the cranberries are popped, about 3 minutes.
- Do not overcook; you want the cranberries to stay relatively whole.
- Using a slotted spoon, transfer the cranberries to a medium-size bowl, leaving the cranberry syrup in the saucepan.
- Melt the butter in a large saucepan over medium heat.
- Add onion and celery and cook, stirring often, until softened, about 4 minutes.
- Add wild rice and cook, stirring, for 1 minute.
- Add stock, salt, thyme and pepper.
- Heat to a boil, reduce the heat to low, cover and simmer until rice is tender but pleasantly chewy, about 45 minutes.
- Remove from heat and let stand, covered, for 15 minutes.
- Drain the wild rice of excess cooking liquid, if necessary.
- Add the wild rice mixture and the toasted pecans to the cranberries.
- Toss to mix well.
- Use as a turkey stuffing or bake separately.
- To bake separately, heat the oven to 350 degrees.
- Place in a buttered 13x9 inch baking dish.
- Bake, covered, until heated through, 30 to 40 minutes.
CRANBERRY-WILD RICE STUFFING
Bread stuffing is classic for Thanksgiving, but it isn't the only choice. In this recipe by the cookbook author Nancy Harmon Jenkins, wild rice takes on the starchy role, while sausage and cranberries lend richness and tang. You can mix the elements together one day ahead, then bake just before serving.
Provided by Nancy Harmon Jenkins
Categories side dish
Time 2h15m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Place wild rice in a saucepan and pour over just enough boiling water to cover. Set aside, covered, for one hour. Drain rice. Add fresh boiling water to cover by half an inch, and the bay leaf. Bring to a simmer and cook gently until rice is soft but not mushy, 15 to 20 minutes. Drain well, discard bay leaf, and set aside.
- Heat oven to 350 degrees. Butter a 2-quart gratin dish or a 9x13 baking dish if not stuffing into a turkey.
- Melt 4 tablespoons butter in a sauté pan over medium heat and gently cook the onions until soft, about 7 minutes. Remove skins from sausages and add sausage meat to the pan with the onions. Raise the heat to medium-high and cook, crumbling the sausage with a fork, until it is browned. Remove from the heat and stir in the wild rice.
- Rinse cranberries, picking them over and discarding any that are spoiled. Chop them roughly or process them briefly in a food processor. Add to the sausage-rice mixture and mix well. Add salt, pepper and sage if using and stir to combine. Taste for seasoning.
- Either stuff into a turkey or pour into the prepared dish. Cut the remaining 2 tablespoons of butter into small pieces and dot the top. Cover the dish with foil. Bake for 20 minutes. Remove the foil and bake for an additional 15 to 20 minutes, or until the top is lightly golden. Serve warm.
Nutrition Facts : @context http, Calories 334, UnsaturatedFat 9 grams, Carbohydrate 33 grams, Fat 18 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 285 milligrams, Sugar 3 grams, TransFat 0 grams
WILD RICE, APPLE, AND DRIED-CRANBERRY STUFFING
Categories Fruit Herb Side Bake Thanksgiving Stuffing/Dressing Cranberry Apple Fall Wild Rice Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 15
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.
WILD AND BROWN RICE DRESSING WITH APPLES, PECANS AND CRANBERRIES
This is a gluten free dressing that combines both savory and sweet elements. The apples and cranberries are a good source of antioxidants. The rice can be made 3 days in advance or even frozen. The entire dish tastes better the second day, so you can make it ahead of time and just reheat the day you are serving it. Adapted from Martha Rose Shulman, "The Very Best of Recipes for Health."
Provided by threeovens
Categories Brown Rice
Time 1h30m
Yield 8 cups, 12-16 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, simmer the wild rice in 4 1/2 cups broth, salt to taste, until the grains start to break open; drain off any liquid, return to the pot and stretch a clean kitchen towel beneath the lid and let sit 10 to 15 minutes.
- Meanwhile, in a smaller saucepan, simmer the brown rice, with 1 1/2 cups broth, salt, until tender and all the liquid has been absorbed, 35 to 40 minutes; turn off heat and stretch a clean kitchen towel under the lid and let sit 10 to 15 minutes.
- In a large skillet, heat oil, over medium heat, and cook the onion, stirring often, until it begins to soften, about 3 minutes.
- Add celery and a generous pinch of salt, and continue cooking another 3 or 4 minutes; stir in garlic, if using, and cook 30 seconds.
- Remove from heat and transfer to a large bowl; add rices and toss well.
- Increase the heat in the skillet to medium high and add the butter; when the foaming subsides, add apple, stirring until they begin to caramelize, about 5 minutes.
- Remove from heat and add to the rice mixture; add remaining ingredients, toss and season to taste with salt and pepper.
- Preheat oven to 325 degrees F; grease a large baking dish with butter or oil.
- Transfer rice mixture to baking dish, cover with aluminum foil, and warm in oven for 20 to 30 minutes.
- NOTE: The rices can be cooked up to 3 days in advance. The entire dish is better the second day, so you can make it a day ahead and heat the day you are serving it.
Nutrition Facts : Calories 196.2, Fat 5.6, SaturatedFat 1.3, Cholesterol 2.5, Sodium 391.5, Carbohydrate 30.6, Fiber 3.2, Sugar 4.9, Protein 6.9
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WILD RICE STUFFING WITH CRANBERRIES, APPLES AND PECANS
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Ratings 1Calories 247 per servingCategory Dinner
- In a large pot, combine the wild rice, water, vegetable stock, 4 sage leaves, rosemary and dried bay leaf in a pot. Bring the water to a boil and turn the heat down to medium low. Cover and cook 30 minutes, stirring occasionally.
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- Add apples and cranberries to the onion and celery mixture. Cook 3-4 minutes and then add maple syrup and cook an additional 1-2 minutes over medium heat. Note: If you notice the onions and celery starting to stick to the pan, you can add a little vegetable stock.
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