Creamy Chicken Cranberry Pecan Wild Rice Recipes

CRANBERRY CHICKEN AND WILD RICE

Steps:

• Preheat oven to 350°. Place chicken in a 13x9-in. baking dish coated with cooking spray. In a bowl, mix hot water, rice mix and contents of seasoning packet; pour around chicken. , In a small bowl, mix remaining ingredients; pour over chicken. Bake, covered, until a thermometer inserted in chicken reads 165°, 35-45 minutes.

CRANBERRY-PECAN WILD RICE STUFFING

Steps:

• Preheat the oven to 350 degrees F and butter a 2-quart baking dish. Heat the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until soft but not brown, about 10 minutes. Add the thyme and a pinch each of salt and pepper and cook for 1 minute more. Remove from the heat and transfer to a large bowl.
• Add the rice, parsley, pecans, cranberries and apricots to the onion mixture and toss well. Season with salt and pepper. Evenly spread in the prepared baking dish and bake until heated through, about 30 minutes. Sprinkle the top with parsley.

CREAMY CHICKEN & CRANBERRY-PECAN WILD RICE

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.

CRANBERRY WILD RICE

Steps:

• Cook onion in butter in 10" skillet until tender but not brown.
• Break up cranberry sauce with a fork and add enough water to cranberry sauce to make 4¼ cups.
• Add cranberry sauce, rice and seasoning packets to skillet; stir. Bring to a boil.
• Cover tightly and cook over low heat until all liquid is absorbed; about 25 minutes. Stir in celery. Serve.

CRANBERRY WILD RICE

Steps:

• in a saucepan combine chicken stock and rices, bring to a boil, then simmer, covered for 45 minutes meanwhile melt butter in a skillet and add onionsand sugar.
• cook at medium for a few minutes until liquid is absorbed, then turn heat to low and carmelize the onions slowly, for 25 minutes, stirring occasionally stir in dried cranberries and cover, cooking on low for 10 minutes or until cranberries plump up add rice to a medium bowl, add onion mixture and toasted pecans.
• season with salt& pepper to taste.

WILD RICE, CRANBERRY AND PECAN DRESSING

Steps:

• Put water and sugar in medium saucepan over medium heat.
• Heat to simmer, stirring constantly, until sugar is dissolved.
• Add cranberries and cook just until all the cranberries are popped, about 3 minutes.
• Do not overcook; you want the cranberries to stay relatively whole.
• Using a slotted spoon, transfer the cranberries to a medium-size bowl, leaving the cranberry syrup in the saucepan.
• Melt the butter in a large saucepan over medium heat.
• Add onion and celery and cook, stirring often, until softened, about 4 minutes.
• Add wild rice and cook, stirring, for 1 minute.
• Add stock, salt, thyme and pepper.
• Heat to a boil, reduce the heat to low, cover and simmer until rice is tender but pleasantly chewy, about 45 minutes.
• Remove from heat and let stand, covered, for 15 minutes.
• Drain the wild rice of excess cooking liquid, if necessary.
• Add the wild rice mixture and the toasted pecans to the cranberries.
• Toss to mix well.
• Use as a turkey stuffing or bake separately.
• To bake separately, heat the oven to 350 degrees.
• Place in a buttered 13x9 inch baking dish.
• Bake, covered, until heated through, 30 to 40 minutes.

CRANBERRY WILD RICE

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.