Best 8 Orange Cranberry Rye And Barley Pilaf Recipes

CRANBERRY WILD RICE PILAF

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.

CRANBERRY RICE PILAF

Steps:

• In a small saute pan over medium heat, add orzo and toss and cook for five minutes until it is nicely browned. Remove to a plate to cool.
• Use same pan over medium heat and add almonds and cook for three minutes tossing often until they are lightly browned. Remove to a plate to cool and pick out any that browned too much.
• In a 3-quart sauce pan that has a tight-fitting lid, add butter and oil over medium high heat.
• Once melted, add onions, celery and garlic and saute for four minutes.
• Lower heat to medium, add the raw white rice and stir into the onion celery mixture. Cook for two minutes stirring often then add the thyme, pepper, zest, cranberries and the browned orzo and stir and cook for one minute.
• Add the stock, orange juice and minced parsley stems and bring to a boil. Then reduce to low, cover and cook fifteen minutes. (I leave my pan half off the heat to make sure the rice does not stick if the liquid evaporates too quickly)
• After 15 minutes, remove cover, fluff with a fork and stir in the chopped parsley leaves and reserved almonds.
• Fluff again, taste for seasoning and serve.

CRANBERRY RICE PILAF

Steps:

• Melt Parkay in large skillet over medium-high heat. Add rice; cook 3 minutes or until rice starts to turn golden brown, stirring frequently.
• Carefully add broth, juice, cranberries, thyme and salt to skillet; bring to a boil. Cover skillet, reduce heat to medium-low and cook 18 minutes or until rice is tender. Stir in green onions.

VEGETABLE AND BARLEY PILAF

Steps:

• In a large saucepan, saute zucchini and carrot in butter until crisp-tender. Add broth; bring to a boil. Stir in barley. Reduce heat; cover and simmer until barley is tender, 10-12 minutes., Stir in the onions, marjoram, salt and pepper. Remove from the heat; cover and let stand for 5 minutes.

ORANGE-CRANBERRY RYE AND BARLEY PILAF

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. Place all ingredients except cranberries and orange peel in slow cooker.
• Cover; cook on Low heat setting 8 to 9 hours or until rye berries are chewy but tender.
• Stir in cranberries and orange peel just before serving.

BARLEY, WILD RICE, AND CRANBERRY PILAF

Steps:

• In medium saucepan with lid, boil water, add barley, wild rice and salt. Return to boil, reduce heat to low, cover and cook about 40 min or until barley is tender.
• While barley and rice is cooking, pour orange juice over cranberries and set aside.
• Drain any excess liquid from cooked barley and rice mixture. Place rice and barley in large bowl.
• Drain cranberries, reserving liquid.
• Toss cranberries with barley and rice.
• Mix 5 tbsp orange juice with lemon juice and onion. Whisk in olive oil and season to taste with salt and pepper. Pour dressing over barley mixture.
• Add chopped parsley and walnuts. Mix well. Serve at room temperature or chilled.

ORANGE AND CRANBERRY RICE PILAF

Steps:

• 1. In a large saucepan saute celery and onion in butter till tender. Remove from pan and set aside. Now saute your mushrooms till tender and set aside. I love the color of the sauteed veggies.
• 2. Now brown your rice in a pan for about 5 minutes and then cook as directed on box (15 minutes usually) but with your chicken broth and spices. When rice is finished add your sauteed veggies, cranberries and your marmalade.
• 3. Stir in your parsley last and then plate it. Add your orange zest for garnish. I set the nuts in a bowl on the table for those who can have them and want them. Mainly cause my husband can't have them.
• 4. Now this is not how I made this tonight. I added all the sauteed veggies and cranberries in the rice while cooking. Well, I really am disappointed with how my dish looks....yes, I am. I am posting though I am disgusted. I prefer the brightness and crunch of slightly sauteed celery and I love the mushrooms freshness too. So, it only makes sense to me to add them last; however, if you don't care about crunch and brightness just add them into your rice while cooking. Oh, and I also tried adding 1/2 cup of fresh squeezed orange juice in place of the chicken broth. That must of changed the color of the rice....no didn't like that either. LOL

CRANBERRY AND ALMOND RICE PILAF

Steps:

• Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onion in hot oil until tender and translucent, about 5 minutes.
• Stir cranberries and jasmine rice into onion until rice is coated with oil and rice is lightly toasted, about 5 minutes more.
• Pour chicken broth into skillet and season with kosher salt and black pepper.
• Bring rice mixture to a boil over high heat, then cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 22 minutes.
• Remove skillet from heat; stir green onions, cilantro, and almonds into rice mixture. Adjust seasoning if necessary.