CRANBERRIES RICE RECIPES
SLOW-COOKER WILD RICE WITH CRANBERRIES RECIPE ...
Create a new side with this festive rice dish. The slow cooker makes it easy.
Provided by Betty Crocker Kitchens
Total Time 5 hours 30 minutes
Prep Time 15 minutes
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 , CarbohydrateContent 45 g, CholesterolContent 5 mg, FatContent 1/2 , FiberContent 5 g, ProteinContent 9 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 900 mg
WILD-RICE PILAF WITH CRANBERRIES AND PECANS RECIPE ...
Wild rice marries with pecans and dried cranberries in an updated pilaf.
Provided by Martha Stewart
Categories Rice Recipes
Number Of Ingredients 9
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.
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- Return the saucepan used to cook the rice to the stove and melt the butter over medium heat. Add the shallot and thyme and sauté until soft and translucent, about 2 minutes. Remove from heat and stir in the rice. Gently fold in the squash, cranberries, pecans, and parsley. Taste and season with more salt as needed. Serve hot, warm, or at room temperature.
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WILD RICE PILAF | KITCHN
Wild rice studded with butternut squash, pecans, and dried cranberries, which can be enjoyed warm or cold.
From thekitchn.com
Total Time 4800S
Category Dinner, Side dish
Calories 204 cal per serving
From thekitchn.com
Total Time 4800S
Category Dinner, Side dish
Calories 204 cal per serving
- Return the saucepan used to cook the rice to the stove and melt the butter over medium heat. Add the shallot and thyme and sauté until soft and translucent, about 2 minutes. Remove from heat and stir in the rice. Gently fold in the squash, cranberries, pecans, and parsley. Taste and season with more salt as needed. Serve hot, warm, or at room temperature.
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Reviews 5
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