CRANBERRY PECAN CURRY RICE SALAD
Make and share this Cranberry Pecan Curry Rice Salad recipe from Food.com.
Provided by Auntie Mags
Categories Brown Rice
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In large saucepan, bring water and salt to boil.
- Add rices, cover and turn down to a simmer for 20 minutes, stirring occasionally.Add a little more water if it evaporates before 20 minutes.
- Remove from heat, stir, and let stand covered for 5 minutes.
- Add cranberries, stir and let cool to room temperature uncovered.
- Stir in scallions.
- Mix dressing ingredients together (except for pecans) in a small bowl an whisk until incorporated.
- Add to rice mixture and toss to coat.
- Stir in pecans. Adjust salt and pepper to taste.
- Chill in refrigerator for at least 4 hours or preferably overnight.
Nutrition Facts : Calories 539.6, Fat 26.8, SaturatedFat 3.5, Sodium 883.3, Carbohydrate 68.4, Fiber 5.2, Sugar 2.2, Protein 8.6
CURRIED WILD RICE SALAD WITH RAISINS AND PECANS
Cold curried wild rice salad with raisins and pecans is an addictive and easy side dish!
Provided by Kathryn Doherty
Categories Easy Vegetarian Recipes
Time 30m
Number Of Ingredients 13
Steps:
- Cook rice according to package directions, omitting the butter and seasonings. Once rice is cooked, rinse under cold water, drain well and place in a medium bowl.
- Add remaining salad ingredients to bowl and stir to combine.
- To make the vinaigrette, combine all of the ingredients in a small jar or a container with a tight fitting lid. Cover and shake vigorously for 30-45 seconds, until well mixed and the sugar is dissolved.
- Pour vinaigrette over salad and toss to combine.
- Serve or chill until ready to serve.
Nutrition Facts : Calories 412 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 24 grams fat, Fiber 5 grams fiber, Protein 5 grams protein, SaturatedFat 3 grams saturated fat, Sodium 282 grams sodium, Sugar 30 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
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
This is a recipe from Ricardo. It looks so simple that I decided to write it here for my Zaar friends :) It's a recipe inspired from Louisiana.
Provided by Boomette
Categories Long Grain Rice
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan, brown the onions in butter. Add pecans, rice and chicken stock.
- Bring to boil, cover and cook at low heat without stirring, about 20 minutes.
- Stir and adjust seasoning. Serve with poultry or fish.
Nutrition Facts : Calories 328.9, Fat 19.9, SaturatedFat 5.1, Cholesterol 17.4, Sodium 153.8, Carbohydrate 33.1, Fiber 2.8, Sugar 3.4, Protein 6.1
CRANBERRY PECAN RICE PILAF
This is one of my favorite rice recipes. I don't recall where I got it, but it was somewhere online. What I especially like about it, is how very easy it is to make, and the rave reviews it never fails to get!
Provided by cam970 Moore
Categories Brown Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in 2-quart saucepan over medium heat. Add rice. Cook and stir 2 to 3 minutes. Add broth and heat to boiling, stir once or twice. Reduce heat, cover and simmer 15 minutes or until liquid is absorbed. Remove from heat. Stir in cheese, cranberries, pecans and onions. Season to tast w/salt and pepper.
- *to toast pecans (or pine-nuts) spread on small baking sheet. Bake at 350 5-8 minutes (keep an eye they don't burn) or until golden brown. Stir frequently.
Nutrition Facts : Calories 453.8, Fat 23.7, SaturatedFat 9.1, Cholesterol 37.3, Sodium 773, Carbohydrate 44, Fiber 2.7, Sugar 1.7, Protein 16.5
CURRIED PECANS
An excellent snack for most any occasion--holidays, camping, sporting event get togethers, lunchboxes, etc. We can't stop eating them! These make a great gift, just cut a piece of cellophane and wrap into a cone shape tied with a colorful ribbon, or place in a pretty tin. They will be appreciated.
Provided by Brenda.
Categories Lunch/Snacks
Time 1h30m
Yield 1 pound
Number Of Ingredients 7
Steps:
- Preheat oven to 250°F.
- In a medium bowl, mix egg white with water until a bit frothy.
- Stir in the pecans and mix until pecans are well coated with egg white mixture.
- Combine sugar, orange rind, seasoned salt and curry powder in a Ziploc bag.
- Remove pecans from egg white bowl,and add to the bag. Discard any remaining egg white mixture.
- Seal up the bag and shake vigorously to coat pecans with spices.
- Spread nuts onto two baking sheets and place in oven. I line mine with parchment paper.
- Bake pecans for 20 minutes, then remove from oven and stir and spread out on pan again.
- Turn off oven, place pecans back in the oven, and crack oven door. Let them remain there for 45 minutes to 1 hour, or until they are crisp.
- Enjoy!
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