CREAMY CHICKEN & CRANBERRY-PECAN WILD RICE
The chicken and rice skillet you cook on weeknights gets upgraded with cranberries and pecans to deliver a weekend dish that wows.
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 6 servings.
Number Of Ingredients 10
Steps:
- Cook rice mix as directed on package. Meanwhile, mix flour, thyme and pepper; use to coat chicken. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165ºF).
- Stir cranberries, nuts and 1/3 cup onions into cooked rice; spoon onto platter. Remove chicken from skillet, reserving drippings in skillet. Place chicken over rice mixture; cover to keep warm.
- Add broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook on medium heat 2 to 3 min. or until cream cheese is melted and sauce is thickened, stirring constantly with whisk. Spoon half the sauce over chicken; sprinkle with remaining onions. Serve remaining sauce on the side.
Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 0 g
PECAN RICE PILAF
This is one of my stand-by side dishes, which can complement most meat and meatless entrees. It is special enough for company and quick enough for weeknights.-Jacqueline Oglesby, Spruce Pine, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute pecans in 2 tablespoons butter until toasted; remove from the pan and set aside., In the same pan, saute onion in remaining butter until tender. Add rice; cook and stir until rice is lightly browned, 3-4 minutes. Stir in the broth, 2 tablespoons parsley, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Add carrots; simmer until rice is tender, 3-5 minutes longer. Stir in toasted pecans and remaining parsley. Fluff with a fork. Freeze option: Reserving pecans for later, freeze cooled pilaf in a freezer container. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish, adding 2-3 tablespoons water to moisten, until heated through. Toast pecans; add to pilaf.
Nutrition Facts : Calories 313 calories, Fat 16g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 623mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
PECAN RICE
Pecans sauteed with onion, parsley, basil and ginger make plain brown rice come to life with rich, nutty flavor.
Provided by Deborah Westbrook
Categories Side Dish Rice Side Dish Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat to low, cover and simmer for 40 minutes.
- When rice is done, melt margarine in a small skillet over medium heat. Saute onions, pecans, parsley, basil, ginger, pepper and salt. When onions are tender stir mixture into rice and mix well.
Nutrition Facts : Calories 279.8 calories, Carbohydrate 31 g, Fat 16.1 g, Fiber 3.8 g, Protein 4.3 g, SaturatedFat 2 g, Sodium 210 mg, Sugar 1.2 g
PECAN RICE
Provided by Food Network Kitchen
Time 30m
Number Of Ingredients 0
Steps:
- Cook 1 slice chopped bacon in butter in a saucepan. Add 1/2 small chopped onion and cook until soft. Add 1 1/2 cups basmati rice and cook, stirring, 2 minutes. Add 1 cup chicken broth, 1 1/4 cups water, and salt and pepper to taste. Bring to a simmer and cook, covered, 15 minutes. Add 1/3 cup chopped toasted pecans; cover and let stand 10 minutes. Fluff with a fork.
CHICKEN AND WILD RICE WITH PECANS
I found this recipe in a Southern Living cookbook. The rice that is used in this recipe really gives it a unique flavor. This is just a great combination of flavors and will be a new company's coming entree for me. I hope that you enjoy this wonderful dish.
Provided by Jenny Powers
Categories Casseroles
Time 25m
Number Of Ingredients 12
Steps:
- 1. Cook the wild rice blend according to directions. It takes about 45 mins, but is so worth it.
- 2. Remove the root and outer layers from the leek. Leave about 3 inches of the green part. Wash throughly. Slice the length in half, next cut the halves in half so you have 4 pieces. Chop them up fine, rinse well and drain on paper towels.
- 3. Preheat the oven to 350 degrees. Melt the butter in a large skillet over medium low heat. Add chopped leek and cook until lightly browned ( what a fragrant aroma), Add the mushrooms and cook until tender, about 15 minutes. Add the wine and continue to cook for about 10 minutes.
- 4. Combine cooked rice with the leek and mushroom mixture. Add chicken, sour cream, salt and pepper. Transfer to a greased 11x7 casserole dish. Top with the cheese, cook for 15 mins. Remove the casserole and top with the pecans and cook for 10 to 15 more minutes.
WILD RICE STUFFING WITH ORANGE & PECAN
This is a fabulous side dish to serve at a BBQ, especially with chicken or seafood. You can also use this to stuff squash - precook the squash fill the cavity with this stuffing bake 25 minutes Some wild rice are partially cooked before packaging so check the instructions on the box you may need less liquid when cooking the rice The recipe was originally from the cookbook 1,000 Low Fat Recipes. The recipe lends itself well to make ahead and reheat - Cover if reheating. If you wish this to be vegetarian use vegetable stock in place of the chicken stock.
Provided by Bergy
Categories Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook your rice in the chicken broth until all the liquid is absorbed or follow the instructions on the wild rice container Preheat your oven yo 375 degrees F.
- Saute the garlic, shallots& leek in the oil until golden.
- Add celery& saute another 2 minutes.
- Combine the rice with the vegetable mixture, orange zest, pecans, salt& pepper Cut your orange wedges in half and add to the rice mixture, mix lightly.
- Place the stuffing in a lightly greased 2 1/2 quart casserole dish bake uncovered for 30 minutes.
Nutrition Facts : Calories 260.1, Fat 12.3, SaturatedFat 1.3, Sodium 335.8, Carbohydrate 32.2, Fiber 4.7, Sugar 6.7, Protein 8.2
CREAMY CHICKEN & CRANBERRY-PECAN WILD RICE
Recipe as published in Kraft Food & Family magazine. As these are many of our favorite flavors I thought I would post this. This is a very pretty presentation as well and would be great to serve to company.
Provided by CindiJ
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix flour, thyme and pepper; coat chicken with flour mixture. Heat oil in large skillet on medium heat. Add chicken to skillet, cook 5-7 minutes on each side or until cook through (165 degree).
- Stir cranberries, pecans and 1/3 cup of the onions into cooked rice; spoon onto serving platter. Remove chicken from skillet, reserving drippings in skillet. Place chicken over rice mixture; cover to keep warm.
- Add broth to skillet; stir to break up browned bits from bottom of skillet. Add cream cheese; cook 2-3 minutes or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.
- Spoon some of the sauce over each chicken piece and and garnish with reserved onions.
- Serve remaining sauce on the side.
Nutrition Facts : Calories 354.3, Fat 24.1, SaturatedFat 7.1, Cholesterol 106.8, Sodium 230.7, Carbohydrate 6.7, Fiber 1.8, Sugar 2, Protein 28.2
WILD-RICE PILAF WITH CRANBERRIES AND PECANS
Wild rice marries with pecans and dried cranberries in an updated pilaf.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 9
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.
More about "chicken and wild rice with pecans recipes"
ONE POT CRANBERRY APPLE PECAN WILD RICE PILAF (PERFECT FOR ...
From carlsbadcravings.com
Reviews 111Category Side DishServings 6Estimated Reading Time 8 mins
- Bring broth, apple juice Dijon, 1 tablespoon butter, salt, pepper, dried thyme, oregano, parsley and bay leaf to a boil in a large nonstick skillet.
- Add rice, cover and reduce heat to low (dial should be just above lowest LOW setting). Simmer 45-60 minutes, or until rice is tender and almost all of the liquid has been absorbed, stirring occasionally and replacing lid. Add additional water if needed if rice has absorbed all the liquid and is still not done cooking. Check for doneness at 45 minutes. Once cooked, drain rice and leave in fine hole strainer.
- To the now empty pan, melt 2 tablespoons butter over medium heat. Increase heat to medium high and add onions and apples; saute for 5-7 minutes, or until onions and apples are tender. Add garlic and saute for 30 more seconds.
- Return rice to skillet along with cranberries and pecans. Add apple cider vinegar a little at a time to taste if desired for more tang (I use 2 teaspoons). Toss to evenly combine. Season with additional salt and pepper to taste. Garnish as desired.
CHICKEN WITH ORANGE-PECAN RICE RECIPE - PILLSBURY.COM
From pillsbury.com
3/5 (37)Category EntreeServings 2Total Time 45 mins
- In pan, mix 1/2 cup of the rice, 1/2 of the seasoning packet from rice mix, orange juice, pecans and cranberries. Place chicken on rice mixture; sprinkle with paprika.
- Cover with foil. Bake 30 to 35 minutes. Remove foil, stir and bake an additional 5 minutes or until liquid is absorbed and juice of chicken is clear when center of thickest part is cut (165°F).
PECAN CHICKEN AND WILD RICE RECIPES | PECAN CHICKEN AND ...
From beliefnet.com
Author BeliefnetEstimated Reading Time 2 mins
10 BEST CHICKEN WILD RICE CASSEROLE RECIPES | YUMMLY
From yummly.com
10 BEST BAKED CHICKEN BREASTS AND WILD RICE RECIPES | YUMMLY
From yummly.com
WILD RICE PILAF WITH MUSHROOMS AND PECANS - CONNOISSEURUS VEG
From connoisseurusveg.com
5/5 (3)Total Time 1 hr 15 minsCategory SideCalories 261 per serving
RICE PILAF WITH CRANBERRIES AND PECANS RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory Rice & RisottoServings 6Total Time 1 hr
- Combine the wild rice blend and chicken broth in a pot. Cook the rice according to package directions.
CORNISH HENS WITH WILD RICE, CRANBERRIES, AND PECANS | RECIPE
From kosher.com
Servings 4Category Mains
WILD RICE CHICKEN SALAD WITH TOASTED PECANS | HY-VEE
From hy-vee.com
4.5/5 (2)Calories 270 per servingServings 8
PECAN BUTTERNUT SQUASH CHICKEN AND WILD RICE | GLUTEN FREE ...
From feelinfabulouswithkayla.com
Reviews 2Category Lunch, DinnerServings 5Total Time 55 mins
@I | TWITTER
CHICKEN AND WILD RICE WITH PECANS | RECIPE | RECIPES ...
From pinterest.com
WILD RICE WITH PECANS AND CHERRIES | BETTER HOMES & GARDENS
From suropanchi.com
CHICKEN AND WILD RICE WITH PECANS RECIPES
From tfrecipes.com
WILD RICE STUFFING FOR CHICKEN - ALL INFORMATION ABOUT ...
From therecipes.info
20+ SLOW-COOKER DUMP DINNER RECIPES | EATINGWELL
From eatingwell.com
CHICKEN AND WILD RICE WITH PECANS | RECIPE | CHICKEN AND ...
From pinterest.com
WILD RICE AND CHICKEN SALAD - J.W. RENFROE PECAN CO.
From renfroepecan.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love