SLOW-COOKER WILD RICE WITH CRANBERRIES
Create a new side with this festive rice dish. The slow cooker makes it easy.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 5h30m
Yield 6
Number Of Ingredients 9
Steps:
- In 2- to 3 1/2-quart slow cooker, mix all ingredients except almonds and cranberries.
- Cover and cook on low heat setting 4 to 5 hours or until wild rice is tender.
- In ungreased heavy skillet, cook almonds over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown and fragrant; set aside. Stir almonds and cranberries into rice mixture. Cover and cook on low heat setting 15 minutes.
Nutrition Facts : Calories 260, Carbohydrate 45 g, Cholesterol 5 mg, Fat 1/2, Fiber 5 g, Protein 9 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 900 mg
CRANBERRY-WILD RICE BAKE
Enjoy this delicious rice and cranberries recipe - perfect for a side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h20m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°. Grease square baking dish, 8x8x2 inches. Place wild rice in wire strainer. Run cold water through rice, lifting rice with fingers to clean thoroughly.
- Heat wild rice and water to boiling in 2-quart saucepan, stirring occasionally; reduce heat to low. Cover and simmer 30 minutes; drain.
- Melt butter in 10-inch skillet over medium heat. Cook onion and mushrooms in butter, stirring occasionally, until onion is tender. Mix wild rice and onion mixture in baking dish. Mix broth, salt and garlic; pour over rice mixture.
- Cover and bake 1 1/4 hours. Stir in cranberries. Cover and bake 15 to 20 minutes or until liquid is absorbed.
Nutrition Facts : Calories 155, Carbohydrate 35 g, Cholesterol 5 mg, Fiber 7 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 410 mg
CRANBERRY WILD RICE
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
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.
CRANBERRY WILD RICE PILAF
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
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 WITH DRIED BLUEBERRIES
I love the combination of rice and fruit, so this is a go-to Thanksgiving side dish at my house. I toss in mushrooms and toasted almonds to enhance the flavor. You can also include dried cherries or cranberries if you like. -Janie Colle, Hutchinson, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 3h30m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat butter over medium heat. Add mushrooms; cook and stir 4-5 minutes or until tender. In a 5-qt. slow cooker, combine rice, mushrooms, onions, salt and pepper. Pour broth over rice mixture. Cook, covered, on low 3-4 hours or until rice is tender. Stir in pecans and blueberries. Cook, covered, 15 minutes longer or until heated through. If desired, top with additional sliced green onions.
Nutrition Facts : Calories 199 calories, Fat 7g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 163mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
WILD RICE STUFFING WITH HAZELNUTS AND DRIED CRANBERRIES
Categories Nut Rice Side Bake Thanksgiving Cranberry Dried Fruit Fall Hazelnut Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 12 to 16 servings
Number Of Ingredients 11
Steps:
- Melt 1/2 cup butter in heavy large pot over medium-high heat. Add onions and garlic and sauté until tender, about 4 minutes. Add chicken broth. Bring to boil. Add wild rice. Reduce heat to medium-low. Cover and simmer 30 minutes. Mix in brown rice; cover and simmer until rice is just tender and most liquid is absorbed, about 30 minutes longer.
- Stir cranberries, parsley and thyme into rice. Cover and cook until liquid is absorbed, about 5 minutes longer. Mix in hazelnuts and green onions. Season generously with salt and pepper.
- To bake stuffing in turkey:
- Loosely fill main cavity with stuffing. Butter ceramic baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes.
- To bake all of stuffing in baking dish:
- Preheat oven to 350°F. Butter 15x10x2-inch glass or ceramic baking dish. Transfer stuffing to prepared dish. Cover dish with buttered foil, buttered side down; bake stuffing until heated through, about 40 minutes.
WILD RICE WITH DRIED CRANBERRIES
Yield 6 people
Number Of Ingredients 8
Steps:
- Start both the Wild and White Rice per the box instructions in the same pot. In a saute pan heat 3T olive oil and add the onions, fennel, herbs, salt and pepper. Cook for 10 minutes on medium heat. Add the dried cranberries. Warm for 5 minutes and set aside. When the rice is done, add the onion/fennel mixture to the rice, mix and serve.
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- 1. Melt 1 stick of butter in a large, heavy pot over medium-high heat. Add onions and garlic and saute until tender, about 4 minutes. Add the chicken broth and bring it to a boil. Add the wild rice. Reduce the heat to medium-low. Cover and simmer 30 minutes. Mix in brown rice; cover and simmer until rice is just tender and most liquid is absorbed, about 30 minutes longer.
- 2. Stir cranberries, parsley and thyme into the rice mixture. Cover and continue cooking until the liquid is absorbed, about 5 minutes longer. Mix in the almonds and green onions. Season generously with salt and pepper.
- 3. To bake stuffing in turkey: Loosely fill the main cavity with the finished stuffing. Butter a ceramic baking dish and spoon the remaining stuffing into the prepared dish. Apply butter to the shiny side of a large piece of aluminum foil and cover the dish with the buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes.
- To bake all of stuffing in baking dish: Preheat oven to 350°F. Butter a 10- by 15-inch glass or ceramic baking dish. Transfer stuffing to prepared dish. Cover dish with buttered foil, buttered side down; bake stuffing until heated through, about 40 minutes.
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- Stir together rice, 2 1/2 cups chicken broth, bay leaves, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil over high. Reduce heat to low, cover, and simmer until liquid is absorbed, 40 to 45 minutes. Remove from heat, and let stand, covered, until rice is tender, about 10 minutes. Fluff with a fork, and set aside.
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- Bring broth to a boil in a medium saucepan. Meanwhile, rinse and drain rice in a fine mesh sieve until water runs clear.
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