Wild Rice With Dried Fruit And Nuts Recipes

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BASMATI RICE PILAF WITH DRIED FRUITS AND ALMONDS



Basmati Rice Pilaf with Dried Fruits and Almonds image

This basmati rice pilaf is studded with dried fruit and almonds, and scented with cumin, cinnamon and turmeric.

Categories     Vegetables & Sides

Time 35m

Yield 4

Number Of Ingredients 12

1½ cups basmati rice
3 tablespoons unsalted butter
½ cup finely chopped yellow onions, from one small onion
½ teaspoon ground cumin
½ teaspoon ground turmeric
¼ teaspoon ground cinnamon
2 cloves garlic, minced
2¼ cups water
1¼ teaspoon salt
¼ teaspoon freshly ground black pepper
⅓ cup dried fruit, such as currants, raisins or finely chopped dried apricots
¼ cup sliced or slivered almonds, toasted in a small dry skillet over medium heat until golden, about 5 minutes

Steps:

  • Place the rice in a medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish the grains to release any excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat four to five times, until the water runs almost clear. Using a fine mesh strainer, drain the water from rice. Place the strainer over a bowl and set aside.
  • Melt the butter in a pot over medium-low heat. Add the onion and cook, stirring regularly, until softened but not browned, about 4 minutes. Add the cumin, turmeric, cinnamon, and garlic and cook, stirring constantly, until fragrant, about 30 seconds longer. Add the rice to the pot, and cook, stirring constantly, for about 3 minutes. Add the water, salt, and pepper and bring to a boil. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, 15 to 18 minutes. Off the heat, remove the lid and sprinkle the dried fruit over the rice (do not mix in). Place the lid over the pot and let stand for 10 minutes. Toss in the toasted almonds, fluff the rice with a fork, and serve.

Nutrition Facts : Calories 378, Fat 12g, Carbohydrate 60g, Protein 7g, SaturatedFat 6g, Sugar 2g, Fiber 2g, Sodium 740mg, Cholesterol 23mg

WILD RICE WITH DRIED FRUIT AND NUTS



Wild Rice with Dried Fruit and Nuts image

This wild rice side dish goes well with roasted chicken, turkey, or braised pork shoulder.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 7

4 scallions
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
1 1/4 cup wild rice or wild rice blend (any seasoning packet discarded)
2 tablespoons red-wine vinegar
1/2 cup dried cherries or cranberries
1/2 cup pecans, toasted and chopped

Steps:

  • Thinly slice scallions, separating white and green parts. In a medium saucepan, heat olive oil over medium-high. Add scallion whites and cook, stirring often, until soft, 3 minutes; season with salt and pepper. Add wild rice and cook according to package instructions.
  • Meanwhile, in a small saucepan, combine vinegar, dried cherries, and 2 tablespoons water. Bring to a boil over medium-high. Reduce to a simmer and cook until vinegar is almost absorbed, 3 minutes. Transfer to a bowl and add rice mixture, scallion greens, and chopped pecans. Stir well to combine and season to taste with salt and pepper. Serve warm or at room temperature.

Nutrition Facts : Calories 253 g, Fat 9 g, Fiber 4 g, Protein 6 g

JEWELED RICE WITH DRIED FRUIT



Jeweled Rice with Dried Fruit image

Categories     Rice     Side     Christmas     Thanksgiving     Vegetarian     Quick & Easy     Wheat/Gluten-Free     Dried Fruit     Raisin     Pistachio     Fall     Christmas Eve     Gourmet     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 10

3 cups basmati rice (1 1/4 lb)
4 qt water
3 tablespoons salt
1/2 cup dried apricots (3 1/2 oz), quartered
1/2 cup golden raisins (3 oz)
1/2 cup dried cranberries (2 oz)
1 stick (1/2 cup) unsalted butter
1/2 teaspoon ground cardamom
1/2 teaspoon black pepper
1/2 cup coarsely chopped shelled unsalted pistachios (not dyed red; 2 1/2 oz)

Steps:

  • Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a large sieve.
  • Bring water and salt to a boil in a 6-quart heavy pot, then add rice and boil, uncovered, stirring occasionally, 5 minutes from time water returns to boil. Drain rice in sieve.
  • Toss together dried fruit in a bowl. Melt 6 tablespoons butter with cardamom and pepper in cleaned and dried pot, stirring to combine, then alternately layer rice and dried fruit over it, beginning and ending with rice and mounding loosely. Make 5 or 6 holes in rice to bottom of pot with round handle of a wooden spoon, then cover pot with a kitchen towel and a heavy lid. Fold edges of towel up over lid (to keep towel from burning) and cook rice over moderately low heat, undisturbed, until tender and a crust forms on bottom, 30 to 35 minutes. Remove from heat and let rice stand, tightly covered and undisturbed, at least 30 minutes.
  • Heat remaining 2 tablespoons butter in a small skillet over moderate heat and cook pistachios, stirring, until lightly browned, 2 to 3 minutes.
  • Spoon loose rice onto a platter, then break crust into 1-inch pieces and scatter over rice. Sprinkle with pistachios.

WILD RICE PILAF WITH NUTS AND LEMON



Wild Rice Pilaf with Nuts and Lemon image

Provided by Tyler Florence

Categories     side-dish

Time 1h8m

Yield 4 servings

Number Of Ingredients 10

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

Steps:

  • Heat the olive oil in a small saucepan 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 1 minute tops. 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, if needed, continue simmering until tender. 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, fluff with a fork, and remove the herb sprigs and lemon zest before serving. Season with salt and black pepper, to taste.

WILD RICE SALAD WITH DRIED FRUITS AND NUTS



Wild Rice Salad With Dried Fruits and Nuts image

This comes from Nathalie Dupree's Great Meals for Busy Days and very easy to make plus wonderful to the palate. Enjoy.......

Provided by waynejohn1234

Categories     Lunch/Snacks

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 18

1 cup wild rice
4 cups vegetables or 4 cups chicken broth
1/2 cup pecans
1/2 cup almonds
1/2 cup pitted dates, chopped
1/4 cup golden raisin
2 tablespoons diced red onions
2 tablespoons diced celery
1/4 cup green onion
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 garlic clove, crushed
1 teaspoon Dijon mustard
1 teaspoon sugar
1 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1/4 cup vegetable oil
1 tablespoon extra virgin olive oil

Steps:

  • Bring stock to a boil, add rice and cook, covered, for about 45 minutes or until grains split.
  • (Rice can be drained and refrigerated for up to 2 days).
  • Whisk together all dressing ingredients except oils.
  • Add oils last; whisk vigorously until the mixture emulsifies.
  • (Store dressing 3 - 4 days in fridge).
  • Toast nuts in a dry frying pan over medium heat, taking care not to scorch them.
  • Cool, then roughly chop.
  • A few hours before serving, toss everything together in a large bowl with just enough dressing to lightly coat.
  • Taste and season.
  • P.S. the recipe called for 1/4 cup olive oil but we found that too much.

Nutrition Facts : Calories 296.1, Fat 18.3, SaturatedFat 1.9, Sodium 331.3, Carbohydrate 31, Fiber 4.2, Sugar 11.7, Protein 6.1

WILD RICE WITH DRIED FRUIT AND NUTS-CROCK POT



Wild Rice With Dried Fruit and Nuts-Crock Pot image

Make and share this Wild Rice With Dried Fruit and Nuts-Crock Pot recipe from Food.com.

Provided by Diana Adcock

Categories     Rice

Time 7h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 cups wild rice
1/2 cup golden raisin, chopped
1/2 cup dried cranberries
1/2 cup dried apricot, chopped
1/2 cup chopped pecans
5 cups chicken broth
1 cup orange juice
2 tablespoons butter, melted
1 teaspoon dried thyme
2 green onions, sliced thin
2 tablespoons parsley, chopped

Steps:

  • Rinse wild rice.
  • Combine all ingredients, except onions and parsley in your crock pot.
  • Place lid on crock pot and cook on low for 7 hours or high for 2 and 1/2 hours to 3 hours.
  • With 30 minutes left to your cook time add the sliced green onions and parsley.
  • Stir well and cover to complete cooking time.
  • Note: Depending on how old your wild rice is, you may need to add 1 additional cup of chicken broth.

Nutrition Facts : Calories 407.4, Fat 12.3, SaturatedFat 3.4, Cholesterol 10.2, Sodium 664.5, Carbohydrate 64.3, Fiber 6.2, Sugar 19.2, Protein 14.1

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