Curried Pecan Rice Recipes

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CRANBERRY PECAN CURRY RICE SALAD



Cranberry Pecan Curry Rice Salad image

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

1 1/2 cups long grain brown rice, uncooked
1/3 cup wild rice, uncooked
3 cups water
1 1/2 teaspoons salt
1/2 cup dried cranberries
1 scallion, finely chopped
1/3 cup extra virgin olive oil
4 tablespoons lemon juice
2 teaspoons curry powder
1/3 cup pecans, coarsely chopped
salt and pepper

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



Curried wild rice salad with raisins and pecans image

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

1 6 oz. box Uncle Ben's® Long Grain + Wild Rice Original Recipe
1/2 cup radishes, finely diced
1/2 cup red onions, finely diced
1/2 cup pecans, toasted and chopped
1/2 cup fresh parsley, chopped
1/2 cup raisins
1/2 cup golden raisins
1/4 cup extra-virgin olive oil
3 tablespoons white wine vinegar
1 1/2 tablespoons granulated sugar
1 tablespoon curry powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

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



Pecan Rice Pilaf image

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

1 cup chopped pecans
5 tablespoons butter, divided
1 small onion, chopped
2 cups uncooked long grain rice
1 carton (32 ounces) chicken broth
3 tablespoons minced fresh parsley, divided
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1 cup shredded carrots

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



Pecan Rice image

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

2 onions, minced
3 tablespoons butter
1 cup pecans, toasted
1 cup long grain rice
1 3/4 cups chicken stock
salt

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



Cranberry Pecan Rice Pilaf image

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

2 tablespoons butter or 2 tablespoons margarine
1 cup uncooked rice
1 (14 1/2 ounce) can chicken broth
1 cup grated parmesan cheese
1/2 cup dried cranberries
1/2 cup chopped pecans, toasted (I've also used pine nuts and even prefer them)
1/4 cup sliced green onion
salt & fresh ground pepper

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



Curried Pecans image

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

1 lb pecans, whole
1 egg white
1 tablespoon water
2 tablespoons sugar
2 teaspoons orange rind, finely grated
1 teaspoon seasoning salt (such as Lawry's)
1 teaspoon mild curry powder (sometimes I use 1/2 hot- 1/2 mild for a little more kick)

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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