Wild Rice With Dried Fruit And Nuts Food

WILD RICE AND CHANTERELLE SALAD WITH DRIED FRUIT, GOAT CHEESE, AND WALNUTS

Steps:

• To prepare the rice: Wash the rice under cold water for 2 minutes. Bring 8 cups of water to a boil and add the salt, bay leaf, and thyme. Add the washed rice to the boiling water and simmer for 40 minutes, or until tender. Drain the rice and remove the bay leaf and thyme; let cool. (This can be done 1 day ahead of time and refrigerated.) You should have 7 cups cooked rice.
• In a large skillet, heat the grapeseed or canola oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 5 to 6 minutes, or until lightly browned. Remove from heat, drain well, and set aside.
• To make the vinaigrette: In a small bowl whisk together the olive oil, vinegar, shallots, fennel, cumin, thyme, and pepper and season with salt. Add the dried fruits.
• In a salad bowl, combine the cooled wild rice, cooked mushrooms, and walnuts. Toss with the vinaigrette and fruits.
• To serve, portion the salad onto a large platter, top with the greens, and sprinkle with the goat cheese.

BASMATI RICE PILAF WITH DRIED FRUITS AND ALMONDS

Steps:

• Place the rice in a medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish the grains to release any excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat four to five times, until the water runs almost clear. Using a fine mesh strainer, drain the water from rice. Place the strainer over a bowl and set aside.
• Melt the butter in a pot over medium-low heat. Add the onion and cook, stirring regularly, until softened but not browned, about 4 minutes. Add the cumin, turmeric, cinnamon, and garlic and cook, stirring constantly, until fragrant, about 30 seconds longer. Add the rice to the pot, and cook, stirring constantly, for about 3 minutes. Add the water, salt, and pepper and bring to a boil. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, 15 to 18 minutes. Off the heat, remove the lid and sprinkle the dried fruit over the rice (do not mix in). Place the lid over the pot and let stand for 10 minutes. Toss in the toasted almonds, fluff the rice with a fork, and serve.

WILD RICE WITH DRIED FRUIT AND NUTS

Steps:

• Thinly slice scallions, separating white and green parts. In a medium saucepan, heat olive oil over medium-high. Add scallion whites and cook, stirring often, until soft, 3 minutes; season with salt and pepper. Add wild rice and cook according to package instructions.
• Meanwhile, in a small saucepan, combine vinegar, dried cherries, and 2 tablespoons water. Bring to a boil over medium-high. Reduce to a simmer and cook until vinegar is almost absorbed, 3 minutes. Transfer to a bowl and add rice mixture, scallion greens, and chopped pecans. Stir well to combine and season to taste with salt and pepper. Serve warm or at room temperature.

WILD RICE WITH DRIED FRUIT

Steps:

• In a 2-quart pot of boiling salted water, add the rice and cook until the grains begin to puff and break open, about 40 minutes to 1 hour. Drain and refresh in cold water. Season with salt and pepper.
• Heat the oil in a 2-quart saucepan. Add the leek and cook for 1 minute. Add 3 tablespoons of the stock, the cranberries, and pears and cook, covered, stirring occasionally, until soft, about 8 minutes. Add the rice and remaining stock, raise the heat to high, and cook, stirring, 1 to 2 minutes. Season with salt and pepper and serve.

JEWELED RICE WITH DRIED FRUIT

Steps:

• Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a large sieve.
• Bring water and salt to a boil in a 6-quart heavy pot, then add rice and boil, uncovered, stirring occasionally, 5 minutes from time water returns to boil. Drain rice in sieve.
• Toss together dried fruit in a bowl. Melt 6 tablespoons butter with cardamom and pepper in cleaned and dried pot, stirring to combine, then alternately layer rice and dried fruit over it, beginning and ending with rice and mounding loosely. Make 5 or 6 holes in rice to bottom of pot with round handle of a wooden spoon, then cover pot with a kitchen towel and a heavy lid. Fold edges of towel up over lid (to keep towel from burning) and cook rice over moderately low heat, undisturbed, until tender and a crust forms on bottom, 30 to 35 minutes. Remove from heat and let rice stand, tightly covered and undisturbed, at least 30 minutes.
• Heat remaining 2 tablespoons butter in a small skillet over moderate heat and cook pistachios, stirring, until lightly browned, 2 to 3 minutes.
• Spoon loose rice onto a platter, then break crust into 1-inch pieces and scatter over rice. Sprinkle with pistachios.

APRICOT-PECAN WILD RICE

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.

CRANBERRY-NUT WILD RICE

Steps:

• Cook wild rice according to package directions; drain if necessary. In a large skillet, saute onions in 1 tablespoon oil until tender. Stir in the rice, cranberries, nuts and remaining oil; heat through. Season with salt and pepper.

WILD RICE SALAD WITH DRIED FRUITS AND NUTS

Steps:

• Bring stock to a boil, add rice and cook, covered, for about 45 minutes or until grains split.
• (Rice can be drained and refrigerated for up to 2 days).
• Whisk together all dressing ingredients except oils.
• Add oils last; whisk vigorously until the mixture emulsifies.
• (Store dressing 3 - 4 days in fridge).
• Toast nuts in a dry frying pan over medium heat, taking care not to scorch them.
• Cool, then roughly chop.
• A few hours before serving, toss everything together in a large bowl with just enough dressing to lightly coat.
• Taste and season.
• P.S. the recipe called for 1/4 cup olive oil but we found that too much.

WARM WILD RICE SALAD WITH DRIED FRUIT AND NUTS

Steps:

• Soak wild rice in a bowl of water overnight.
• Rinse and place rice in a medium-sized pot with water or broth.
• Bring to a boil over high heat.
• Reduce heat to low, cover, and simmer for 45 minutes or until liquid is absorbed.
• Remove from heat and set aside.
• In a large bowl, combine remaining ingredients.
• Add rice and toss to coat.
• Serve immediately or let cool and refrigerate for up to 3 days.
• From recipe creator - If making ahead, reheat rice salad on the stove top or bake at 350 degrees F. in a covered casserole dish for 20 minutes. (untried by me as of yet).
• *Cook's note: For best results, soak dried fruit in hot water or warm juice for 15 minutes or more to rehydrate slightly and give the fruit a juicier, chewy texture.