Stir Fried Wild Rice With Apples And Sun Dried Cherries Recipes

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CHERRY WILD RICE



Cherry Wild Rice image

A friend cooked this at our weekly poker game and it was wonderful! I made it for a few other friends and they said it was the best rice they've ever had!

Provided by TANYABOP

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 1h11m

Yield 4

Number Of Ingredients 10

2 ½ cups water, divided
½ cup wild rice
¼ cup brown rice
1 cup pitted and sliced cherries
½ cup brown sugar
¼ cup sliced almonds
½ cup sliced celery
⅓ cup fresh orange juice
2 tablespoons red wine vinegar
1 teaspoon grated orange zest

Steps:

  • Bring 2 cups water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered, about 5 minutes more.
  • Bring 1/2 water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 45 minutes.
  • Combine cherries, brown sugar, and almonds in a large nonstick skillet; cook and stir over medium heat until brown sugar melts and coats cherries and almonds, about 6 minutes. Stir in brown rice, wild rice, celery, orange juice, red wine vinegar, and orange zest. Cook, stirring frequently, until heated through, about 5 minutes.

Nutrition Facts : Calories 294.8 calories, Carbohydrate 61.4 g, Fat 3.9 g, Fiber 3.4 g, Protein 5.8 g, SaturatedFat 0.4 g, Sodium 26.2 mg, Sugar 34.5 g

STIR FRIED WILD RICE WITH APPLES AND SUN-DRIED CHERRIES



STIR FRIED WILD RICE WITH APPLES AND SUN-DRIED CHERRIES image

Provided by Food Network

Categories     side-dish

Time 55m

Yield 2 servings

Number Of Ingredients 8

2 tablespoons olive oil
2 tablespoons finely minced onions
1 tablespoon curry powder
1 apple, peeled, cored, and cut into small cubes
1 cup chopped mushrooms
1/4 cup sun dried cherries
1 1/2 cups cooked wild rice
Salt and freshly ground black pepper, to taste

Steps:

  • Heat saute pan. Add olive oil and saute minced onions and curry powder until translucent. Add chopped apple, mushrooms and sun-dried cherries and cook until mushrooms are cooked through.
  • Add cooked wild rice and stir-fry until rice is hot and tender. Add salt and pepper to taste.

WILD RICE, APPLE, AND DRIED-CRANBERRY STUFFING



Wild Rice, Apple, and Dried-Cranberry Stuffing image

Categories     Fruit     Herb     Side     Bake     Thanksgiving     Stuffing/Dressing     Cranberry     Apple     Fall     Wild Rice     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 15

4 cups water
1 cup wild rice
1 1/2 teaspoons salt
1/2 pound crusty white bread, cut into 1/2-inch cubes (6 cups)
1 stick (1/2 cup) unsalted butter, plus 2 tablespoons melted unsalted butter or reserved fat from turkey
2 cups diced (1/3 inch) onion
2 cups diced (1/3 inch) celery
2 cups diced (1/3 inch) apple
1/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh sage or 1 1/2 teaspoons dried, crumbled
2 teaspoons finely chopped fresh marjoram or 1/2 teaspoon dried, crumbled
1 teaspoon finely chopped fresh thyme or 1/4 teaspoon dried, crumbled
1/2 teaspoon black pepper
1 cup dried cranberries (5 ounces)
1 cup turkey stock or chicken broth

Steps:

  • Bring water to a boil in a 2-quart heavy saucepan, then add rice and 1/2 teaspoon salt. Reduce heat to low and cook, covered, until rice is tender and most grains are split open, 1 to 1 1/4 hours (not all liquid will be absorbed). Drain well in a colander and spread out in a baking pan to cool completely.
  • Put oven rack in upper third of oven and preheat oven to 350°F.
  • Spread bread cubes in a shallow baking pan and bake in upper third of oven until dry, about 20 minutes.
  • Melt 1 stick butter in a large nonstick skillet over moderate heat, then cook onion and celery, stirring, until softened, about 8 minutes. Add apple and cook, stirring, until crisp-tender, about 5 minutes. Stir in herbs, pepper, and remaining teaspoon salt and cook, stirring, 2 minutes. Transfer to a large bowl and toss with rice, bread, and dried cranberries.
  • Increase oven temperature to 450°F and butter a shallow 3-quart baking dish (13 by 9 inches).
  • Spread stuffing evenly in baking dish and drizzle with turkey stock and melted butter. Bake, covered tightly with foil, in upper third of oven until heated through, about 20 minutes. Remove foil and bake until top is browned, 10 to 15 minutes more.

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