Wild Rice And Quinoa Muffins With Cranberries Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

WILD RICE AND QUINOA MUFFINS WITH CRANBERRIES



Wild Rice and Quinoa Muffins With Cranberries image

Color, texture, fiber, flavor--it's all here! And protein from the quinoa!! Recipe comes from Mollie Katzen's Sunlight Cafe. The range of sugar allows you to make these sweeter or not, according to your taste. If you are using leftover cooked grains and they have been salted, reduce the salt accordingly. The timing does not include cooking the grains beforehand.

Provided by WiGal

Categories     Healthy

Time 35m

Yield 10 muffins

Number Of Ingredients 12

2 cups all-purpose flour
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1/3 cup light brown sugar, packed
2 -3 tablespoons granulated sugar
1 1/4 cups cooked wild rice
1 1/4 cups cooked quinoa
2/3 cup dried cranberries
1 cup milk
1 egg
1 1/2 teaspoons vanilla
4 tablespoons unsalted butter, melted

Steps:

  • Preheat the oven to 400 degrees F.
  • Lightly spray 10 standard (2 1/2 inch diameter) muffin cups with cooking spray.
  • Place the flour, salt, baking powder, and brown sugar in a medium to large bowl.
  • Break up any little clumps of sugar with your fingers, and then stir the mixture until thoroughly combined.
  • Stir in the granulated sugar, if you like your muffins on the sweet side.
  • Add the cooked grains, using a fork or your fingert so separate and distribute them throughout.
  • Stir in the dried cranberries.
  • Measure the 1 cup milk into a 2-cup liquid measurer.
  • Add the egg and vanilla, and beat gently with a fork or a small whisk until smooth.
  • Slowly pour this mixture into the dry ingredients, adding the melted butter at the same time.
  • Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened.
  • Don't overmix; a few lumps are okay.
  • Spoon the batter into the prepared muffin cups.
  • For smaller muffins, fill the cups about four-fifths full. For larger muffins, fill them up to the top.
  • If you have extra batter, spray one or two additional muffin cups with non-stick cooking spray and fill with the remaining batter.
  • Bake in the midddle of the oven for 20 to 25 minutes, or until lightly browned on top and a toothpick inserted into the center comes out clean.
  • Remove the pan from the oven,then remove the muffins from the pan and place them on a rack to cool.
  • Wait at least 30 minutes before serving.

Nutrition Facts : Calories 245.8, Fat 6.7, SaturatedFat 3.7, Cholesterol 34.2, Sodium 253.6, Carbohydrate 40.3, Fiber 2, Sugar 10.2, Protein 5.9

WILD RICE-CORN MUFFINS



Wild Rice-Corn Muffins image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Bake these delicious wild rice and cornmeal muffins with a fruity hint to them - serve warm in just 35 minutes!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 12

Number Of Ingredients 10

3/4 cup fat-free (skim) milk
1/4 cup canola or soybean oil
1/4 cup fat-free cholesterol-free egg product, 2 egg whites or 1 egg
1 cup Gold Medal™ all-purpose flour
1/2 cup sugar
1/2 cup whole-grain yellow cornmeal
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup cooked wild rice
1/2 cup chopped fresh or frozen cranberries

Steps:

  • Heat oven to 400°. Spray 12 medium muffin cups, 2 1/2x1 1/4 inches, with cooking spray, or line with paper baking cups. Mix milk, oil and egg product in large bowl.
  • Stir in flour, sugar, cornmeal, baking powder and salt all at once just until flour is moistened. Fold in wild rice and cranberries. Divide batter evenly among muffin cups.
  • Bake 20 to 25 minutes or until golden brown. Immediately remove from pan. Serve warm.

Nutrition Facts : Calories 150, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Muffin, Sodium 170 mg, Sugar 9 g, TransFat 0 g

WILD RICE AND QUINOA STUFFING



Wild Rice and Quinoa Stuffing image

Call this savory mix of wild rice, quinoa, mushrooms, walnuts and greens a stuffing or a pilaf. It's not meant to go inside a turkey but it's imbued with the definitive flavors of Thanksgiving. Kale or chard add some color; if you're trying to find a place for greens at the table but don't want to deal with massive amounts to stem and cook for a crowd, this is a great place for them. The result is substantial, and will satisfy everybody at the table - vegetarians and vegans, and those who avoid gluten. If you're feeding omnivores and wish to add even more flavor, crumble browned Italian sausage into the pan alongside the grains and greens.

Provided by Martha Rose Shulman

Categories     stuffing and dressing, side dish

Time 1h40m

Yield 10 servings

Number Of Ingredients 17

1 ounce (about 1 cup) dried porcini mushrooms
1 1/2 cups wild rice
Salt to taste
1/2 cup quinoa
1/2 pound kale or Swiss chard leaves, washed and coarsely chopped (you should have about 8 cups leaves; no need to chop if using bagged greens)
2 tablespoons extra-virgin olive oil, more for greasing baking dish
3 or 4 shallots, finely chopped (about 3/4 cup)
2 garlic cloves, minced
1 cup chopped celery
1 pound fresh cremini or wild mushrooms, trimmed and quartered
1/2 cup dry white wine
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
3 tablespoons chopped fresh sage
Black pepper, to taste
1/2 cup chopped flat-leaf parsley
1/2 cup coarsely chopped walnuts
1 tablespoon walnut oil

Steps:

  • Place dried porcinis in a bowl and cover with 2 quarts boiling water. Let sit for 30 minutes. Line a strainer with cheesecloth, place over a bowl and drain the porcinis. Gather them up in the cheesecloth and squeeze hard to extract all the liquid. Rinse in two changes water, squeeze out excess water over the strainer, chop coarsely and set aside.
  • Transfer mushroom broth to a large saucepan and bring to a boil. Add wild rice and salt to taste. When liquid returns to the boil, lower the heat, cover and simmer 35 minutes.
  • Meanwhile, in a small dry skillet toast quinoa over medium until fragrant, about 5 minutes. Transfer to a bowl. After rice has simmered for 35 minutes add toasted quinoa and continue to simmer another 12 minutes, until rice is tender and has begun to splay and the quinoa is just tender. Drain through a strainer set over a bowl and set aside. Reserve broth.
  • Return rice and quinoa to pot, cover pot with a dish towel and place lid over towel. Let sit for at least 10 minutes while you proceed with next step. (Recipe can be made through this step up to 3 days ahead.)
  • Heat a large skillet over high heat and add the greens in batches, stirring to wilt in the water left on their leaves after washing. Add a generous pinch of salt and continue to stir until all of the greens have wilted. This should only take a few minutes. Transfer to a colander and rinse with cold water to cool. Take up handfuls of the greens and squeeze hard to get rid of excess water. Chop medium-fine and set aside. You should have 1 generous cup.
  • Rinse and dry pan, and heat oil over medium heat. Add shallots. Cook, stirring often, until tender, about 3 minutes, and add a generous pinch of salt and the garlic. Cook until fragrant, 30 seconds to a minute, and add celery. Cook, stirring often, until celery begins to soften, 2 to 3 minutes, and add fresh and rehydrated mushrooms. Cook, stirring, until mushrooms begin to sweat, about 3 minutes. Add white wine and cook, stirring, until wine has evaporated. Add salt to taste, thyme and sage, and continue to cook until mushrooms are tender and fragrant, about 10 minutes. Add pepper, taste and adjust seasoning.
  • Stir in cooked rice and quinoa, greens, parsley, walnuts and walnut oil. Stir together for a minute or two to blend well, and remove from heat.
  • Heat oven to 350 degrees. Oil a 2 1/2- to 3-quart baking dish. Transfer the pilaf to the baking dish and spread evenly. Moisten with 1/4 to 1/2 cup preserved broth from grains, and cover with foil. Warm in the oven for 20 minutes before serving.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 9 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 357 milligrams, Sugar 3 grams

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.

WILD RICE, QUINOA & CRANBERRY SALAD



Wild Rice, Quinoa & Cranberry Salad image

This fragrant salad is a vitamin and protein powerhouse. Toss in leftover cooked turkey to make it a meal the next day. -Jerilyn Korver, Bellflower, California

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 14

2 cups uncooked wild rice
2 cartons (32 ounces each) reduced-sodium chicken broth, divided
1-1/2 cups quinoa, rinsed
1 medium onion, chopped
4 garlic cloves, minced
2 medium navel oranges
1 cup dried cranberries
1 cup sliced almonds
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
3 tablespoons olive oil
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
2 teaspoons rice vinegar
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Rinse wild rice thoroughly; drain. In a large saucepan, combine rice and 5 cups broth; bring to a boil. Reduce heat; simmer, covered, 60-70 minutes or until rice is fluffy and tender. Drain if necessary., Meanwhile, in a small saucepan, bring remaining broth to a boil. Add quinoa. Reduce heat; simmer, covered, 15-20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork., Place a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer., Finely grate enough peel from oranges to measure 2 teaspoons; place in a large bowl. Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Working over the same large bowl with orange peel to catch juices, cut along the membrane of each segment to remove fruit. Cut orange sections in half; stir into orange juice and peel. Add cranberries, almonds, parsley, rice, quinoa and onion mixture., In a small bowl, whisk oil, thyme, vinegar, salt and pepper until blended. Pour over rice mixture; toss to coat.

Nutrition Facts : Calories 317 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 595mg sodium, Carbohydrate 51g carbohydrate (15g sugars, Fiber 6g fiber), Protein 11g protein.

More about "wild rice and quinoa muffins with cranberries recipes"

QUINOA PILAF WITH WILD RICE (SLOW COOKER) | COTTER CRUNCH
WEB Nov 4, 2016 Place on high for 2 to 2 ½ hours or low for 5 hours. Check half way and mix ingredients in pot with spoon. see notes for if pilaf is too dry or too wet halfway through cooking. Quinoa should be fluffy once …
From cottercrunch.com


WILD RICE AND QUINOA PILAF WITH PECANS, GREEN ONIONS AND CRANBERRIES
WEB Oct 18, 2011 Combine the wild rice, 1 1/2 cups of the broth, the red onion, and bay leaf in a large pot, and bring to a simmer over medium-high heat (just about 2 minutes). Then …
From today.com


WILD RICE, CRANBERRY AND QUINOA MUFFINS - CHIEFTAIN …
WEB Preheat oven to 375 degrees; lightly grease or spray muffin cups. Place the flour, salt, brown sugar, baking powder and white sugar in a medium bowl. Combine ingredients until mixed thoroughly. Add cooked grains and …
From chieftainwildrice.com


CRANBERRY-ORANGE WILD RICE MUFFINS - MIDWEST LIVING
WEB Feb 18, 2014 For rice: In a small saucepan bring 1 cup water to boiling; add 1/2 teaspoon salt. Slowly add 1/4 cup uncooked, rinsed wild rice and return to boiling. Reduce heat and simmer, covered, about 40 minutes …
From midwestliving.com


HOMEMADE CRANBERRY QUINOA MUFFINS | SUCCESS® RICE
WEB Line a 12-cup muffin pan with paper liners, or spray cups with nonstick cooking spray. Stir together flour, brown sugar, dried cranberries, baking powder and salt in a medium bowl. Whisk quinoa, milk, coconut oil, …
From successrice.com


WILD RICE CRANBERRY MUFFINS WITH FLAXSEEDS AND …
WEB Heat the oven to 350 degrees. Line a standard-size muffin tin with paper liners. If you are using whole flaxseeds, grind them in a blender. Melt the coconut oil. In a small mixing bowl whisk together the coconut palm …
From everydayhealthyeverydaydelicious.com


CRANBERRY WILD RICE MUFFINS – CANOE WILD RICE
WEB Directions. Sift dry ingredients together into a mixing bowl. Combine all the other ingredients and stir lightly into dry ingredients just until blended. *NOTE: Do not over mix—it’s okay …
From canoewildrice.com


WILD RICE AND QUINOA MUFFINS WITH CRANBERRIES RECIPE
WEB Preheat the oven to 400 degrees F. Lightly spray 10 standard (2 1/2 inch diameter) muffin cups with cooking spray. Place the flour, salt, baking powder, and brown sugar in a …
From recipenode.com


BEST WILD RICE AND QUINOA MUFFINS WITH CRANBERRIES RECIPES
WEB Fold in the rice, blueberries and cranberries. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center …
From recipert.com


WILD RICE &L QUINOA MUFFINS - MOLLIE KATZEN
WEB Preheat the oven to 400°F. Lightly spray 10 standard-sized (2 1/2-inch-diameter) muffin cups with nonstick spray. Place the flours, salt, baking powder, and brown sugar, in a …
From molliekatzen.com


MIXING WILD RICE AND QUINOA FOR A PROTEIN POWERHOUSE
WEB Nov 2, 2023 For a hearty and nutritious bread, try this wild rice and quinoa recipe. Mix 1 cup of cooked wild rice with 1 cup of cooked quinoa, then add 2 cups of bread flour, 1 …
From ricearray.org


JEWELED WILD RICE & QUINOA SIDE DISH - MAY I HAVE …
WEB Sep 22, 2014 Add ½ teaspoon salt. Add wild rice. Bring to a boil, cover and simmer for 40 minutes. Remove from heat, drain and transfer to a large bowl. TO COOK THE QUINOA: In a medium saucepan, heat olive oil. …
From mayihavethatrecipe.com


30 MINUTE CRANBERRY WILD RICE ROLLS - I HEART EATING
WEB Dec 15, 2014 Meanwhile, add yeast and honey to the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if mixing by hand). When milk mixture is at temperature, add to yeast and honey; stir …
From ihearteating.com


QUINOA AND WILD RICE - DELICIOUS LIVING
WEB Sep 1, 2004 In a 2-quart saucepan, combine 2 cups water, 1/2 teaspoon salt, and 1 tablespoon oil; bring to a boil over high heat. Add quinoa, cover, lower heat, and simmer …
From deliciousliving.com


QUINOA AND CRANBERRY MUFFINS RECIPE - DAVID ROBERTS FOOD CORP
WEB Preparation. Preheat heat oven to 350 degrees. Brush muffin tin with vegetable oil, then lightly dust with flour. In a bowl, mix together flour, brown sugar, baking powder and salt, …
From davidrobertsfood.com


10 BEST WILD RICE QUINOA RECIPES | YUMMLY
WEB Feb 21, 2024 soy sauce, rice wine vinegar, wild rice, lemon juice, mandarin oranges and 10 more Cream of Mushroom Soup with Wild Rice Marmita onion, leek, salt, balsamic …
From yummly.com


CRANBERRY QUINOA WILD RICE PILAF - NATURE'S EATS
WEB Simmer for 35 minutes, and cover until the rice becomes tender. Stir in quinoa and cover. Cook for an additional 15 minutes. Add Nature's Eats Dried Cranberries, Nature's Eats Sliced Almonds or Nature's Eats …
From natureseats.com


SONIA CHECCHIA | PARTY GIRL (NOT THAT KIND) ON INSTAGRAM: "WHEN THE ...
WEB 49 likes, 14 comments - soniamchecchia on November 21, 2022: "When the birthday girl wants a pink, superhero, unicorn party, you get creative. This kind of six..."
From instagram.com


CRANBERRY PECAN WILD RICE & QUINOA PILAF - CRANBERRY MARKETING …
WEB Combine the wild rice, 1 1/2 cups of the broth, the red onion and bay leaf in a large pot, and bring to a simmer over medium-high heat. Cover the pot and turn heat to low. Cook …
From uscranberries.com


Related Search