Wild Rice Pecan Waffles Recipes

WILD RICE WITH CRANBERRIES & PECANS

Steps:

• Combine the rice, barley, salt, broth and water in a saucepan, bring to a boil, reduce the heat to a simmer, partially cover and cook, stirring occasionally, until the rice is tender, about 40 minutes.
• If any liquid is still remaining after the rice is cooked, drain the rice.
• Heat the olive oil and saute the onion, garlic, celery and carrot until slightly soft but not brown about 3 minutes.
• Sprinkle with the salt, cover the pan, adjust the heat to med-low and cook the vegetables until crisp-tender, 5 minutes longer.
• Add the sage, thyme and parsley and saute 1 minute more.
• Remove from heat.
• Mix in the rice, the pecans and the cranberries.
• Taste and adjust the salt and pepper to taste.
• Note 1- substitutions: you can substitute any nut for the pecans (try walnuts or hazelnuts).
• You can use all wild rice or all barley.
• Note 2- this recipe was originally a stuffing recipe, but I like it as a side dish.
• You can certainly use it to stuff poultry, though.

PECAN WAFFLES

Steps:

• In a bowl, combine flour, baking powder and salt. Combine egg yolks, milk and oil; stir into dry ingredients. Beat egg whites until stiff; fold into batter. , Sprinkle hot waffle iron with 2 tablespoons pecans. Pour 1/4 to 1/3 cup of batter over pecans and bake according to manufacturer's directions until golden brown. Repeat with remaining pecans and batter. Serve with syrup.

ALMOST-FAMOUS PECAN WAFFLES

Steps:

• Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet; bake until toasted, 5 to 7 minutes. Let cool, then chop. Reduce the oven temperature to 200 degrees F.
• Whisk the flour, sugar, salt, baking powder and baking soda in a large bowl. Whisk the egg, milk, buttermilk and vanilla in a separate bowl until combined. Stir the egg mixture, melted butter and shortening into the dry ingredients until just combined. (The batter will be lumpy.)
• Preheat a waffle iron and brush with melted butter. Ladle some batter into the iron (about 1/2 cup, depending on your waffle iron); sprinkle with 2 tablespoons toasted pecans. Cook until golden brown, then transfer the waffle to a baking sheet and keep warm in the oven. Repeat with the remaining batter. Top the waffles with butter and maple syrup.

WILD RICE PECAN PILAF

Steps:

• In a medium-sized sauce pan, bring 2 quarts of water to a rapid boil.
• Add the 1/2 tsp salt and the wild rice.
• Boil uncovered for 40-45 minutes, or until the grains begin to pop open and the rice is tender.
• Drain and set aside.
• In a 10" skillet, melt the butter over medium heat.
• Add the carrot and saute for 1-2 minutes.
• Add celery, mushrooms, and pecans.
• Saute for just about 2 minutes more, stirring often.
• Add the rice and saute until thoroughly combined.
• Season with salt and pepper and serve.
• Serves 4.

WILD RICE PILAF WITH MUSHROOMS AND PECANS

Steps:

• Cook the wild rice according to package directions; transfer to a large bowl. Meanwhile, in a pot of boiling, salted water, cook the orzo until al dente; drain. Add to the wild rice.
• In a large skillet, melt the butter over medium-high heat. Add the mushrooms and cook, stirring frequently, until slightly softened, about 3 minutes. Add the pecans and sage and cook, stirring frequently, until the nuts are toasted and the mushrooms are tender, about 3 minutes. Stir in the peas and chickpeas. Add the vegetable mixture to the orzo mixture; season with salt.