Cranberry Nut Wild Rice Recipes

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CRANBERRY WILD RICE PILAF



Cranberry Wild Rice Pilaf image

Thanksgiving cranberry wild rice pilaf. 1 Pot, Easy, healthy + gluten free!

Provided by Florentina

Categories     Side Dish

Time 1h

Number Of Ingredients 18

1.5 cup wild rice mix (( brown & black rice))
1.2 yellow onion ( - diced)
1 bell pepper (- diced)
1 carrot (- grated )
1/2 cup dried cranberries (( i love the orange flavored))
1/3 cup dried cranberries (- for garnish)
1/3 cup vegan white wine
3 cups low sodium vegetable stock or water
2 leaves bay
1 sprig rosemary
1 sprig sage
8 sprigs thyme
3 sprigs oregano
1 tbsp dried oregano
1 pinch red pepper flakes
1 pinch sea salt (- to your taste)
2 tsp olive oil
1/4 cup fresh herbs (- chopped)

Steps:

  • Heat up a large deep skillet or pot over medium low flame. Add the olive oil ( or a splash of water ) and the chopped onion. Sautee with a pinch of sea salt until translucent.
  • Stir in the grated carrot, thyme, oregano, sage, rosemary, bay leaves and red pepper flakes. Add the wild rice mix and mix well to combine. Allow it to toast together with the aromatics for a couple of minute.
  • Add in the chopped bell pepper and 1 cup of the cranberries. Pour in the vegetable stock or water, stir and taste for seasonings. Add more sea salt to your taste.
  • Bring the pilaf to a simmer, cover with a tight lid and cook on low flame for 50 minutes.
  • Turn off the flame but do not remove the lid. Allow the rice to sit covered for 10 to 15 minutes and continue cooking in its own steam.
  • Discard the bay leaves and the woody sprigs from the herbs. Use a fork and gently fluff up the rice.
  • Serve warm or cold garnished with the remaining cranberries and fresh herbs.

Nutrition Facts : Calories 368 kcal, Carbohydrate 75 g, Protein 10 g, Fat 3 g, Sodium 39 mg, Fiber 8 g, Sugar 21 g, ServingSize 1 serving

CRANBERRY WILD RICE



Cranberry Wild Rice image

Nuts are a wonderful source of protein and nutrition so I look for ways to add them to all of my dishes. The addition of cranberries in this recipe makes it perfect for fall.-Dawn Bryant, Thedford, Nebraska

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 4 servings.

Number Of Ingredients 8

4 cups water
3/4 cup uncooked wild rice
1 small red onion, chopped
1/2 cup chopped dried cranberries
1 teaspoon dried thyme
1 tablespoon olive oil
3 garlic cloves, minced
2 tablespoons pine nuts, toasted

Steps:

  • In a large saucepan, bring water and rice to a boil. Reduce heat; simmer, uncovered, for 50-60 minutes or until rice is tender., In a large skillet, saute the onion, cranberries and thyme in oil until onion is tender. Add garlic; cook 1 minute longer. Drain rice if needed; stir in onion mixture and pine nuts.

Nutrition Facts : Calories 238 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 42g carbohydrate (11g sugars, Fiber 3g fiber), Protein 6g protein.

CRANBERRY-WILD RICE BAKE



Cranberry-Wild Rice Bake image

Enjoy this delicious rice and cranberries recipe - perfect for a side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h20m

Yield 8

Number Of Ingredients 9

1 cup uncooked wild rice
2 1/2 cups water
1 tablespoon butter or margarine
1 medium onion, chopped (1/2 cup)
1 cup sliced mushrooms
2 1/2 cups Progresso™ chicken broth (from 32-ounce carton), heated
1/4 teaspoon salt
2 cloves garlic, finely chopped
1 cup dried cranberries

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.

Nutrition Facts : Calories 155, Carbohydrate 35 g, Cholesterol 5 mg, Fiber 7 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 410 mg

WILD RICE & CRANBERRY LOAVES



Wild Rice & Cranberry Loaves image

This is an incredibly fragrant bread with lots of texture from wild rice and dried cranberries. It's hearty enough for sandwiches, but with a touch of honey, I could even eat this for dessert! -Barbara Miller, Oakdale, Minnesota

Provided by Taste of Home

Time 1h20m

Yield 2 loaves (16 servings each).

Number Of Ingredients 14

2 cups whole wheat flour
2 packages (1/4 ounce each) quick-rise yeast
1 tablespoon sugar
1 tablespoon grated orange zest
2 teaspoons aniseed
1 teaspoon salt
1 teaspoon caraway seeds
4 to 4-1/2 cups bread flour
2 cups 2% milk
1/2 cup water
1/4 cup molasses
2 tablespoons butter
1 cup dried cranberries
1 cup cooked wild rice, cooled

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.

Nutrition Facts :

CRANBERRY WILD RICE PILAF



Cranberry Wild Rice Pilaf image

A lovely long grain and wild rice pilaf with touches of fruits and nuts. Perfect for serving with chicken and turkey. Different from the usual stuffings. Cook time is concurrent.

Provided by PalatablePastime

Categories     Rice

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 14

9 cups vegetable broth
1 1/3 cups wild rice, rinsed
1/4 cup butter
3 large onions, chopped
3/4 teaspoon ground cardamom
1 teaspoon ground allspice
2 bay leaves
1 cup craisins (dried cranberries)
1 cup golden raisin
2 teaspoons grated orange zest
salt
black pepper
1 1/2 cups long grain rice
1/2 cup pine nuts, toasted

Steps:

  • In a large saucepan, bring 6 cups of the broth and 6 cups of water to a boil; add wild rice and return to a boil.
  • Reduce heat and simmer uncovered, stirring occasionally, until rice is tender but firm, about 35-40 minutes.
  • In another saucepan, saute the onions in the butter until tender, about 10-12 minutes.
  • Add the spices and stir until aromatic, then add the remaining broth and 3 cups of water, the cranberries, raisins, and orange zest.
  • Season with salt and pepper, bring to a boil, then add the white rice and reduce heat to low, cover, and cook until rice is tender, about 20 minutes.
  • Drain the wild rice.
  • Remove the bay leaves from the white rice and discard.
  • Mix together both rices and stir in the pine nuts; adjust seasonings if necessary.
  • Serve hot.

Nutrition Facts : Calories 454.4, Fat 12.4, SaturatedFat 4.2, Cholesterol 15.2, Sodium 59.5, Carbohydrate 81.2, Fiber 5.1, Sugar 23.9, Protein 8.9

CRANBERRY WILD RICE PILAF



Cranberry Wild Rice Pilaf image

This tender side dish is perfect for the holidays or any time you want to add a special touch. Dried cranberries, currants and almonds serve up color and texture. My co-workers all make this rice pilaf for their families. -Pat Gardetta, Osage Beach, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 8 servings.

Number Of Ingredients 7

3/4 cup uncooked wild rice
3 cups chicken broth
1/2 cup medium pearl barley
1/4 cup dried currants
1 tablespoon butter
1/3 cup sliced almonds, toasted
1/4 cup dried cranberries, chopped

Steps:

  • Preheat oven to 325°. In a saucepan, combine wild rice and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Remove from heat; stir in barley, currants and butter. Transfer to a greased 1-1/2-qt. baking dish. , Bake, covered, until wild rice and barley are tender, 50-60 minutes. Stir in almonds and cranberries.

Nutrition Facts : Calories 166 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 382mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic exchanges

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