Wild Rice Walnut And Cranberry Tea Bread Food

CRANBERRY-WALNUT RICE

Steps:

• Heat the butter over medium heat in a saucepot. Add the orzo and toast until golden. Stir in the rice, add the stock and cranberries. Bring to a boil, and then reduce heat to simmer. Cover and cook until tender, 15 to 18 minutes. Fluff the rice and combine with walnuts and scallions to serve.

CRANBERRY-WILD RICE BAKE

Steps:

• Heat oven to 350°. Grease square baking dish, 8x8x2 inches. Place wild rice in wire strainer. Run cold water through rice, lifting rice with fingers to clean thoroughly.
• Heat wild rice and water to boiling in 2-quart saucepan, stirring occasionally; reduce heat to low. Cover and simmer 30 minutes; drain.
• Melt butter in 10-inch skillet over medium heat. Cook onion and mushrooms in butter, stirring occasionally, until onion is tender. Mix wild rice and onion mixture in baking dish. Mix broth, salt and garlic; pour over rice mixture.
• Cover and bake 1 1/4 hours. Stir in cranberries. Cover and bake 15 to 20 minutes or until liquid is absorbed.

CRANBERRY WILD RICE BREAD RECIPE - (3.9/5)

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.

CRANBERRY-WALNUT WILD RICE SALAD

Steps:

• Cook rices in separate saucepans as directed on packages. Cool slightly.
• Mix rices, cheese, cranberries, walnuts and onions in medium bowl. Add dressing; mix lightly. Cover.
• Refrigerate at least 1 hour to allow flavors to blend. Serve on lettuce-covered salad plates.

WILD RICE, CRANBERRY AND WALNUT SALAD

Steps:

• Cook rice in a large saucepan of boiling water, following packet directions, until tender. Drain. Set aside to cool (see note).
• Combine rice, cranberries, celery and walnuts in a bowl.
• Place oil and vinegar in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Drizzle over salad. Toss to combine. Serve.

WILD RICE, WALNUT, AND CRANBERRY DRESSING

Steps:

• In a large saucepan with a tight-fitting lid, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened and golden brown, about 8 minutes. Add garlic; cook until fragrant, about 1 minute. Season generously with salt and pepper.
• Add 3 cups water; bring to a boil. Stir in wild-rice blend. Return to a boil; reduce heat to a simmer. Cover; cook over low heat until rice has absorbed all liquid, about 30 minutes. Remove from heat; let stand, covered, for 10 minutes.
• Transfer rice to a large bowl. Stir in walnuts, cranberries, and parsley; season again with salt and pepper. Serve immediately, or hold at room temperature for up to 5 hours.

WILD RICE AND CRANBERRY LOAF (ABM)

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.

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 & CRANBERRY LOAVES

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.

WILD RICE BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

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.