WILD RICE WITH SPICY PECANS
Steps:
- Combine the water, bay leaves, and salt and pepper to taste in a pot with a snug-fitting lid. Bring to a boil. Add the rice, reduce to a simmer, and cook 40 to 45 minutes.
- Combine the remaining ingredients in a saute pan and saute over low heat until the nuts have toasted lightly. Remove from the heat and combine with the cooked wild rice. Serve with game, poultry, roasted lake trout, or whitefish.
ROASTED GRAPE, CARROT & WILD RICE SALAD WITH BALSAMIC MAPLE DRESSING
Enjoy the contrasting flavours and textures of this vegetarian rice salad with nuts, feta cheese and sweet dressing
Provided by Cassie Best
Categories Lunch, Main course, Side dish
Time 1h5m
Number Of Ingredients 12
Steps:
- Cook the rice following pack instructions. Meanwhile, heat oven to 200C/180C fan/gas 6. Place the carrots and grapes on a large baking tray, keeping the grapes at one end and the carrots at the other (the grapes will bleed some of their juice onto the tray, which will stain the carrots). Drizzle the carrots with the oil and season. Roast for 10 mins, then remove from the oven and set aside to cool a little. When the rice is cooked, drain and run under the cold tap to cool a little, then set aside to drain completely.
- Bring a saucepan of water to the boil, add the beans and cook for 2 mins or until just tender. Drain and set aside to cool a little. In a large bowl, whisk the dressing ingredients together with some seasoning. Add the rice, carrots, beans, pecans, rocket and half the feta, and toss everything together. Transfer to a serving plate, then scatter over the remaining feta and the roasted grapes. Drizzle any juice from the baking tray over the salad and serve.
Nutrition Facts : Calories 446 calories, Fat 25 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.3 milligram of sodium
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
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