Wild Rice Pilaf With Pistachios And Cranberries Recipes

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PERSIAN CRANBERRY RICE PILAF



Persian Cranberry Rice Pilaf image

Fragrant, slightly sweet, and delicious, Persian cranberry rice pilaf. This rice pilaf is perfect to serve as a side for Thanksgiving. It's studded with dried cranberries and pistachio and super fragrant from sweet saffron. This saffron rice will be a hit all around!

Provided by Marzia

Categories     Dinner

Time 50m

Number Of Ingredients 11

2 cups basmati rice
3 tablespoons clarified butter (ghee) or butter
1 cup onions, thinly sliced
1/2 teaspoon turmeric
1/3 cup granulated sugar
1 teaspoon sumac powder (optional)
1 1/2 cups dried cranberries (or dried cherries)
1/4 teaspoon salt
1 tablespoons olive oil
1/4 teaspoon saffron (soaked in 2 tablespoons hot water for 10 minutes)
1/3 cup roasted shelled pistachios (or slivered almonds or pecans)

Steps:

  • Wash the basmati rice thoroughly and soak in water for 30 minutes. If you've got the time soak for up to 2 hours. The longer you soak, the more tender the rice.
  • Heat the ghee or butter over medium heat in a 10-inch skillet. Add the onions and sauté them for 3 -4 minutes until they turn translucent. Add the turmeric, sumac powder, cranberries, and salt. Allow the cranberries to cook for 1 minute, then add the sugar, along with 2 tablespoons of water so the onions and cranberries can soak up the sugar. Allow to cook for 3 minutes or until the cranberries soak up all the liquid, turn off the stove and remove from heat.
  • Fill a large pot with water and bring to a boil (see notes). Drain the rice and add to the boiling water and cook on medium heat for 6-8 minutes or until al dente. Drain the rice and rinse under cool running water to stop cooking; drain. Pour the tablespoon of olive oil into the base of the same pot. Add the rice and pour the saffron water over the rice evenly. Top with the cranberry mixture and the pistachios. Wrap the lid of the pot with a thin kitchen towel and cover the pot. This helps build steam to help cook the rice through. Cook the rice on high for 3 minutes, then turn the heat down to super-low and continue to cook for 10 more minutes. Turn off heat and let the rice sit for 5 minutes. Serve warm.

ORANGE WILD RICE WITH PISTACHIOS AND CRANBERRIES



Orange Wild Rice with Pistachios and Cranberries image

Dried cranberries and pistachios are added to wild rice that has a mild orange flavor to yield a hearty and easy side or main dish.

Provided by CupcakeSparkles11

Categories     Side Dish     Rice Side Dish Recipes

Time 55m

Yield 4

Number Of Ingredients 5

1 cup orange juice
1 cup wild rice
¾ cup water
⅓ cup shelled pistachios
⅓ cup dried cranberries

Steps:

  • Combine orange juice, rice, and water in a saucepan; bring to a boil, reduce heat to low, cover saucepan with a lid, and simmer until rice is tender, about 45 minutes. Remove from heat and let steam, covered, for 10 minutes more. Stir pistachios and cranberries into rice.

Nutrition Facts : Calories 258.8 calories, Carbohydrate 47.4 g, Fat 5.2 g, Fiber 4.2 g, Protein 8.5 g, SaturatedFat 0.6 g, Sodium 48.4 mg, Sugar 13.5 g

MEDITERRANEAN RICE PILAF WITH PISTACHIOS AND GOLDEN RAISINS



Mediterranean Rice Pilaf with Pistachios and Golden Raisins image

I usually make this Mediterranean pilaf whenever I want to change up our regular rice routine and my family loves it. It goes well with lamb or other meat dishes.

Provided by Brigitte

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 42m

Yield 4

Number Of Ingredients 10

3 tablespoons olive oil
1 onion, finely chopped
½ teaspoon ground turmeric
¼ teaspoon ground cardamom
¾ cup uncooked white rice
1 ¼ cups chicken broth
¼ cup chopped pistachio nuts
¼ cup golden raisins
¼ cup finely chopped green onions
salt

Steps:

  • Heat olive oil in a saucepan over medium heat and cook onion, turmeric, and cardamom, stirring constantly, until soft and translucent, about 5 minutes. Add rice and mix well.
  • Pour chicken broth into the saucepan, stir, and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 17 minutes.
  • Toast pistachios in a dry skillet until fragrant, 3 to 5 minutes; remove from skillet and coarsely chop.
  • Place golden raisins in a bowl and cover with boiling water. Soak for 1 minute and drain well.
  • Remove rice from heat and allow to stand, covered, for 5 minutes. Fluff with a fork. Mix in pistachios, raisins, and green onions; season with salt.

Nutrition Facts : Calories 317 calories, Carbohydrate 44.1 g, Fat 14 g, Fiber 2.9 g, Protein 5.2 g, SaturatedFat 1.9 g, Sodium 78.1 mg, Sugar 9.3 g

CRANBERRY-NUT WILD RICE



Cranberry-Nut Wild Rice image

It's amazing that just a few ingredients can result in such a great-tasting dish. This recipe is a real bonus on busy holidays.#151;Janneen Hosking, Waterford, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 12 servings.

Number Of Ingredients 6

2 cups uncooked wild rice
8 green onions, thinly sliced
3 tablespoons olive oil, divided
1 cup dried cranberries
2/3 cup pine nuts, toasted
Salt and pepper to taste

Steps:

  • Cook wild rice according to package directions; drain if necessary. In a large skillet, saute onions in 1 tablespoon oil until tender. Stir in the rice, cranberries, nuts and remaining oil; heat through. Season with salt and pepper.

Nutrition Facts :

WILD RICE PILAF WITH CRANBERRIES



Wild Rice Pilaf With Cranberries image

Provided by Florence Fabricant

Categories     side dish

Time 2h

Yield 8 - 10 servings

Number Of Ingredients 9

2 cups small fresh chanterelles or coarsely diced shiitake mushroom caps
1/2 cup chopped celery
1 cup finely chopped onion
2 cups small fresh chanterelles or coarsely diced shiitake mushroom caps
1 cup dried cranberries
2 cups wild rice
5 1/2 cups chicken or turkey stock
Salt and freshly ground black pepper
4 tablespoons butter or vegetable oil, or a mixture

Steps:

  • Preheat oven to 350 degrees.
  • In a heavy ovenproof casserole, heat the butter or oil. Add the celery and onion and saute over medium heat until tender. Stir in the mushrooms and cranberries and saute until softened.
  • Stir in the wild rice and the stock. Bring to a simmer and season with salt and pepper.
  • Put in the oven and bake one hour and 15 minutes. Remove from the oven and set aside, covered, for 15 minutes before serving.

Nutrition Facts : @context http, Calories 267, UnsaturatedFat 6 grams, Carbohydrate 42 grams, Fat 8 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 535 milligrams, Sugar 12 grams, TransFat 0 grams

CRANBERRY WILD RICE PILAF



Cranberry Wild Rice Pilaf image

A lovely long grain and wild rice pilaf with touches of fruits and nuts. Perfect for serving with chicken and turkey. Different from the usual stuffings. Cook time is concurrent.

Provided by PalatablePastime

Categories     Rice

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 14

9 cups vegetable broth
1 1/3 cups wild rice, rinsed
1/4 cup butter
3 large onions, chopped
3/4 teaspoon ground cardamom
1 teaspoon ground allspice
2 bay leaves
1 cup craisins (dried cranberries)
1 cup golden raisin
2 teaspoons grated orange zest
salt
black pepper
1 1/2 cups long grain rice
1/2 cup pine nuts, toasted

Steps:

  • In a large saucepan, bring 6 cups of the broth and 6 cups of water to a boil; add wild rice and return to a boil.
  • Reduce heat and simmer uncovered, stirring occasionally, until rice is tender but firm, about 35-40 minutes.
  • In another saucepan, saute the onions in the butter until tender, about 10-12 minutes.
  • Add the spices and stir until aromatic, then add the remaining broth and 3 cups of water, the cranberries, raisins, and orange zest.
  • Season with salt and pepper, bring to a boil, then add the white rice and reduce heat to low, cover, and cook until rice is tender, about 20 minutes.
  • Drain the wild rice.
  • Remove the bay leaves from the white rice and discard.
  • Mix together both rices and stir in the pine nuts; adjust seasonings if necessary.
  • Serve hot.

Nutrition Facts : Calories 454.4, Fat 12.4, SaturatedFat 4.2, Cholesterol 15.2, Sodium 59.5, Carbohydrate 81.2, Fiber 5.1, Sugar 23.9, Protein 8.9

WILD-RICE PILAF WITH CRANBERRIES AND PECANS



Wild-Rice Pilaf with Cranberries and Pecans image

Wild rice marries with pecans and dried cranberries in an updated pilaf.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
1 shallot, finely chopped (1/4 cup)
1 cup wild rice
3 cups homemade or store-bought low-sodium chicken stock
1/2 cup pecans
1/4 cup dried cranberries
1/4 cup golden raisins, coarsely chopped
2 tablespoons chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper

Steps:

  • Heat oil in a medium saucepan over medium heat. Add shallot, and cook, stirring occasionally, until tender, about 3 minutes. Add rice, and cook for 1 minute. Add chicken stock, and bring to a boil. Reduce heat, and simmer, covered, until rice is tender and starting to burst, 45 to 50 minutes. Drain any excess liquid. Transfer to a bowl.
  • While rice cooks, preheat oven to 400 degrees. Arrange pecans on a rimmed baking sheet, and toast until browned and fragrant, about 8 minutes. Let cool. Coarsely chop pecans.
  • Add toasted pecans, cranberries, raisins, and parsley to rice. Season with salt and pepper. Serve warm or at room temperature.

WILD RICE PILAF WITH PISTACHIOS AND CRANBERRIES



Wild Rice Pilaf With Pistachios and Cranberries image

Recipe given to me from a "terrific" foodie and wanted to post before lost in the holiday rush. Might be a wonderful bring-to-a-party dish.

Provided by Lalaloob

Categories     Low Cholesterol

Time 1h15m

Yield 15 serving(s)

Number Of Ingredients 10

2 cups wild rice
6 cups water
1 1/2 cups dried cranberries or 1 1/2 cups tart cherries
1/2 cup loose flat leaf parsley
1/2 cup pistachios, toasted
2 tablespoons butter
4 medium carrots, chopped
2 stalks celery, chopped
1 large onion, chopped
2 cups regular long grain rice

Steps:

  • Heat in 4 quart saucepan 4 cups of water and 2 cups wild rice. Bring to boil and lower heat and cover to simmer for about 35 - 40 minutes.
  • Add cranberries and cook for another minute. Drain if necessary and keep rice covered and warm until ready for next step.
  • Melt butter in heavy 5 quart Dutch oven and add onions, celery and carrots and saute for approximately 13 minutes.
  • Transfer these vegetables to a bowl and keep warm until next rice mixture is done.
  • In same Dutch oven, ADD chicken broth, remaining 2 cups of water and "white rice" and bring to a boil and then cover for about 16 - 18 minutes until all water is absorbed.
  • Stir into white rice in Dutch oven, wild-rice mixture, vegetable mixture, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper; cook on medium-low until pilaf is heated through.
  • Just before serving, gently stir chopped parsley and pistachio nuts into pilaf until evenly distributed. Transfer to large serving bowl. Makes about 13 cups.

Nutrition Facts : Calories 219.3, Fat 3.8, SaturatedFat 1.3, Cholesterol 4.1, Sodium 32.7, Carbohydrate 40.9, Fiber 3.2, Sugar 2.5, Protein 6.1

PINE NUT AND CRANBERRY RICE PILAF



Pine Nut and Cranberry Rice Pilaf image

Juicy cranberries and crunchy pine nuts easily dress up rice in this special side dish. The subtle flavors make it an appropriate accompaniment to many entrees.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4-5 servings.

Number Of Ingredients 13

3/4 cup chopped celery
1/2 cup chopped onion
2 tablespoons butter
1 tablespoon olive oil
1 cup uncooked long grain rice
2-1/2 cups chicken broth
1/2 cup chopped fresh mushrooms
1/2 cup dried cranberries
1/2 teaspoon garlic powder
1/2 teaspoon curry powder
Salt and pepper to taste
2 tablespoons minced fresh parsley
3 tablespoons pine nuts, toasted

Steps:

  • In a large saucepan, saute celery and onion in butter and oil until tender. Add rice; cook and stir for 5 minutes or until lightly browned. , Add the broth, mushrooms, cranberries, garlic powder, curry powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender. , Remove from the heat. Stir in parsley; sprinkle with pine nuts.

Nutrition Facts : Calories 285 calories, Fat 10g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 541mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 2g fiber), Protein 5g protein.

WILD RICE PILAF WITH NUTS AND LEMON



Wild Rice Pilaf with Nuts and Lemon image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h8m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
1/4 cup pine nuts
1 clove garlic, minced
1 long strip lemon zest
3 sprigs fresh thyme
1 cup wild rice, preferably whole not broken
4 1/2 cups low-sodium chicken broth
2 teaspoons kosher salt, plus more for seasoning
1 bunch scallions (white and green parts), thinly sliced (3/4 cup)
Freshly ground black pepper

Steps:

  • In a small saucepan heat the olive oil over medium heat. Add the pine nuts, garlic, zest, and thyme, swirl the pan until the nuts and garlic are beginning to brown, about 2 minutes. Add the wild rice and cook stirring with a wooden spoon until lightly toasted, about 3 more minutes. Stir in the chicken broth and salt. Bring to a boil. Reduce heat to a rapid simmer and cook, stirring occasionally, for 45 minutes to 1 hour. Check the texture of the rice, and continue simmering until tender, if needed. Add more liquid as needed, another 10 to 15 minutes. (Note: The rice should only just begin to crack when done. If it begins to curl it is overcooked. There are numerous varieties of varying qualities, which affect cooking times greatly.) Remove from the heat, scatter the scallions over the surface and fluff with a fork, remove the herb sprigs and lemon zest before serving. Season with salt and black pepper, to taste.

Nutrition Facts : Calories 280 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 1047 milligrams, Carbohydrate 36 grams, Fiber 3.5 grams, Protein 13 grams, Sugar 2 grams

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