WILD CRANBERRY RECIPES

Name: Cranberry Wild Rice Pilaf
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 8 servings.
Ingredients: 3/4 cup uncooked wild rice; 3 cups chicken broth; 1/2 cup medium pearl barley; 1/4 cup dried currants; 1 tablespoon butter; 1/3 cup sliced almonds, toasted; 1/4 cup dried cranberries, chopped

CRANBERRY WILD RICE PILAF RECIPE: HOW TO MAKE IT

Cranberry Wild Rice Pilaf Recipe: How to Make It image

This tender side dish is perfect for the holidays or any time you want to add a special touch. Dried cranberries, currants and almonds serve up color and texture. My co-workers all make this rice pilaf for their families. —Pat Gardetta, Osage Beach, Missouri

Provided by Taste of Home

Categories Side Dishes

Total Time 01 hours 15 minutes

Prep Time 25 minutes

Cook Time 50 minutes

Yield 8 servings.

Number Of Ingredients 7

Ingredients

3/4 cup uncooked wild rice
3 cups chicken broth
1/2 cup medium pearl barley
1/4 cup dried currants
1 tablespoon butter
1/3 cup sliced almonds, toasted
1/4 cup dried cranberries, chopped

Steps:

Preheat oven to 325°. In a saucepan, combine wild rice and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Remove from heat; stir in barley, currants and butter. Transfer to a greased 1-1/2-qt. baking dish. , Bake, covered, until wild rice and barley are tender, 50-60 minutes. Stir in almonds and cranberries.

Nutrition Facts : Calories 166 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 6mg cholesterol, SodiumContent 382mg sodium, CarbohydrateContent 30g carbohydrate (8g sugars, FiberContent 4g fiber), ProteinContent 5g protein. Diabetic exchanges 2 starch

CRANBERRY-WILD RICE STUFFING RECIPE - NYT COOKING

Cranberry-Wild Rice Stuffing Recipe - NYT Cooking image

Bread stuffing is classic for Thanksgiving, but it isn’t the only choice. In this recipe by the cookbook author Nancy Harmon Jenkins, wild rice takes on the starchy role, while sausage and cranberries lend richness and tang. You can mix the elements together one day ahead, then bake just before serving.

Provided by Nancy Harmon Jenkins

Total Time 2 hours 15 minutes

Yield 12 servings

Number Of Ingredients 9

Ingredients

1 pound wild rice
1 bay leaf
6 tablespoons butter, more for greasing baking dish
2 medium yellow onions, diced
4 Italian-style sweet fennel sausages
3 cups cranberries (258 grams)
2 teaspoons kosher salt (12 grams), or to taste
1 teaspoon black pepper
2 to 3 teaspoons chopped fresh sage (optional)

Steps:

Place wild rice in a saucepan and pour over just enough boiling water to cover. Set aside, covered, for one hour. Drain rice. Add fresh boiling water to cover by half an inch, and the bay leaf. Bring to a simmer and cook gently until rice is soft but not mushy, 15 to 20 minutes. Drain well, discard bay leaf, and set aside.
Heat oven to 350 degrees. Butter a 2-quart gratin dish or a 9x13 baking dish if not stuffing into a turkey.
Melt 4 tablespoons butter in a sauté pan over medium heat and gently cook the onions until soft, about 7 minutes. Remove skins from sausages and add sausage meat to the pan with the onions. Raise the heat to medium-high and cook, crumbling the sausage with a fork, until it is browned. Remove from the heat and stir in the wild rice.
Rinse cranberries, picking them over and discarding any that are spoiled. Chop them roughly or process them briefly in a food processor. Add to the sausage-rice mixture and mix well. Add salt, pepper and sage if using and stir to combine. Taste for seasoning.
Either stuff into a turkey or pour into the prepared dish. Cut the remaining 2 tablespoons of butter into small pieces and dot the top. Cover the dish with foil. Bake for 20 minutes. Remove the foil and bake for an additional 15 to 20 minutes, or until the top is lightly golden. Serve warm.

Nutrition Facts : @context http//schema.org, Calories 334, UnsaturatedFatContent 9 grams, CarbohydrateContent 33 grams, FatContent 18 grams, FiberContent 4 grams, ProteinContent 11 grams, SaturatedFatContent 8 grams, SodiumContent 285 milligrams, SugarContent 3 grams, TransFatContent 0 grams

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This is an incredibly fragrant bread with lots of texture from wild rice and dried cranberries. It's hearty enough for sandwiches, but with a touch of honey, I could even eat this for dessert! —Barbara Miller, Oakdale, Minnesota
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Reviews 5
Total Time 01 hours 20 minutes
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In a large bowl, mix the first seven ingredients and 1-1/2 cups bread flour. In a small saucepan, heat milk, water, molasses and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Stir in cranberries, rice and enough remaining bread flour to form a stiff dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rest 10 minutes. , Punch down dough. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans, seam side down. Cover with kitchen towels; let rise in a warm place until almost doubled, about 20 minutes. Preheat oven to 350°. , Bake until golden brown, 40-45 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely.

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From jamieoliver.com
Total Time 2 hours 25 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 413 calories per serving

1. Make the risotto base first. Soak the dried porcini in a little boiling water. Trim and finely chop the celery, and peel and finely chop the onions and garlic.
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3. Turn up the heat and add the rice. Cook for a minute or so until you hear it snap, crackle and pop, then add the wine and stir until absorbed.
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From jamieoliver.com
Total Time 2 hours 35 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 760 calories per serving

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Reviews 5
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