Best 7 Apple Cranberry Sweet Rice Recipes

APPLE-CRANBERRY WILD RICE

Steps:

• In a large saucepan, bring water and salt to a boil. Stir in the rice. Reduce heat; cover and simmer for 1 hour or until rice is tender. Drain. Stir in savory; set aside., In a large nonstick skillet, saute leek in oil for 1 minute. Stir in cranberries, apples and 3 tablespoons broth. Cover and simmer for 6-8 minutes or until fruit is tender, stirring occasionally., Add rice, onion salt, lemon-pepper and remaining broth. Cook and stir for 1-2 minutes or until liquid is absorbed.

APPLE-CRANBERRY SWEET RICE

Steps:

• Place rice, cranberries, apples, juice, and cinnamon in rice cooker.
• Turn on and wait until cooker shuts itself off, stirring occasionally (about 50 minutes).
• Stir in brown sugar & serve warm.

WILD RICE, APPLE, AND DRIED-CRANBERRY STUFFING

Steps:

• Bring water to a boil in a 2-quart heavy saucepan, then add rice and 1/2 teaspoon salt. Reduce heat to low and cook, covered, until rice is tender and most grains are split open, 1 to 1 1/4 hours (not all liquid will be absorbed). Drain well in a colander and spread out in a baking pan to cool completely.
• Put oven rack in upper third of oven and preheat oven to 350°F.
• Spread bread cubes in a shallow baking pan and bake in upper third of oven until dry, about 20 minutes.
• Melt 1 stick butter in a large nonstick skillet over moderate heat, then cook onion and celery, stirring, until softened, about 8 minutes. Add apple and cook, stirring, until crisp-tender, about 5 minutes. Stir in herbs, pepper, and remaining teaspoon salt and cook, stirring, 2 minutes. Transfer to a large bowl and toss with rice, bread, and dried cranberries.
• Increase oven temperature to 450°F and butter a shallow 3-quart baking dish (13 by 9 inches).
• Spread stuffing evenly in baking dish and drizzle with turkey stock and melted butter. Bake, covered tightly with foil, in upper third of oven until heated through, about 20 minutes. Remove foil and bake until top is browned, 10 to 15 minutes more.

APPLE-CRANBERRY STUFFING

Steps:

• Preheat oven to 350°. In a 6-qt. stockpot, melt butter over medium heat. Add onion and celery; cook and stir 4-5 minutes or until tender. Add stuffing cubes, apples, rice, cranberries and seasonings; toss. Stir in enough broth to reach desired moistness., Transfer to a greased 13x9-in. baking dish. Bake, covered, 30 minutes. Uncover and bake 10-15 minutes longer or until lightly browned.

APPLEBEE'S COPYCAT CRANBERRY RICE RECIPE - (5/5)

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Place pecans on baking sheet and drizzle with honey, tossing to evenly coat. Bake until toasted and fragrant, about 10 minutes, mixing half way through. Set aside to cool and chop nuts. Using a large bowl, combine pecans, rice, quinoa, cranberries and cilantro. Season with salt and pepper, to taste. Gently fold together until combined. Makes 6 servings Nutrition information per serving: 300 calories, 24% calories from fat, 8 g fat, 1 g saturated fat, 0 mg cholesterol, 51 g carbohydrates, 14 g total sugar, 5 g added sugar, 6 g protein, 7 mg sodium, 5 g fiber

APPLE-CRANBERRY CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish.
• In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.
• In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.
• Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.

SWEET RICE

Steps:

• Put a little oil in bottom of pan (maybe about 1/2-1 tablespoon).
• Saute chopped onion until translucent. Add the chopped cilantro (no big stems) and saute a minute more.
• Add the rice, cooking until it is light brown (being careful not to burn).
• Combine the chicken broth and sugar, letting sugar dissolve. Then stir into rice until combined. Bring to a boil.
• Cover and let cook on low, med-low until rice is done, about 25-30 minutes. Fluff with a fork before serving.