Wild Rice With Mushrooms Cranberries And Walnuts Recipes
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.
WILD RICE WITH MUSHROOMS, CRANBERRIES AND WALNUTS
Provided by Amanda Hesser
Categories side dish
Time 20m
Yield 6 - 8 servings
Number Of Ingredients 11
Steps:
- Bring two medium pots salted water to a boil over high heat. Add wild rice to one and wheat berries to another, reduce heat to medium, and cook until tender, 30 to 35 minutes for wild rice and 20 to 25 minutes for wheat berries.
- While grains cook, put cranberries in small bowl, and cover with hot water. Soak 15 minutes, drain, and chop. Set aside.
- Heat canola oil in a medium skillet over medium heat. Add mushrooms, and sauté, stirring frequently, until mushrooms soften and begin to release their liquid, 8 to 10 minutes. Season lightly with salt and pepper, and transfer to a warm serving bowl. Stir in walnuts, shallots, parsley and cranberries.
- When grains are tender, drain them, and add them to bowl. Drizzle with walnut oil, and toss gently. Taste and add salt and pepper if necessary. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 469, UnsaturatedFat 19 grams, Carbohydrate 61 grams, Fat 22 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 356 milligrams, Sugar 11 grams, TransFat 0 grams
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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.
- While rice cooks, heat 2 tablespoons oil in a large skillet over medium. Add leeks, carrots, celery, shallots, and garlic, and cook, stirring occasionally, until leeks are crisp-tender, about 8 minutes. Add chopped sage and thyme leaves, and cook, stirring constantly, until fragrant, about 1 minute. Add mushrooms and remaining 1 tablespoon oil, and cook, stirring often, until mushrooms are tender and lightly browned, 10 to 15 minutes. Transfer mushroom mixture to a large bowl; fold in wild rice, cranberries, chestnuts, remaining 1/4 cup chicken broth, remaining 1 1/4 teaspoons salt, and, if using, truffle oil until well mixed. Transfer to a serving dish, and top with sage leaves.
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