Embark on a culinary adventure with our delectable Wild Rice with Dried Cranberries recipe, a harmonious blend of flavors and textures that will tantalize your taste buds. This dish seamlessly combines the nutty flavor of wild rice with the vibrant sweetness of dried cranberries, creating a symphony of flavors that dance on your palate. Accompanied by an array of complementary recipes, including a zesty Cranberry Orange Sauce, a savory Wild Rice Pilaf with Mushrooms, and a refreshing Cranberry Apple Salad, this article offers a comprehensive guide to incorporating the vibrant flavors of wild rice and dried cranberries into your culinary repertoire. Whether you're seeking a hearty main course, a delectable side dish, or a light and refreshing salad, our curated selection of recipes promises to satisfy your cravings and leave you wanting more.
Let's cook with our 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.
SLOW-COOKER WILD RICE WITH CRANBERRIES
Create a new side with this festive rice dish. The slow cooker makes it easy.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 5h30m
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, Carbohydrate 45 g, Cholesterol 5 mg, Fat 1/2, Fiber 5 g, Protein 9 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 900 mg
WILD RICE WITH DRIED CRANBERRIES
Yield 6 people
Number Of Ingredients 8
Steps:
- Start both the Wild and White Rice per the box instructions in the same pot. In a saute pan heat 3T olive oil and add the onions, fennel, herbs, salt and pepper. Cook for 10 minutes on medium heat. Add the dried cranberries. Warm for 5 minutes and set aside. When the rice is done, add the onion/fennel mixture to the rice, mix and serve.
WILD RICE WITH CRANBERRIES & PECANS
I love this dish! It is one of my favorite side dishes. It's modified from a recipe by Diane Morgan in her book, The Thanksgiving Table. It can be a side dish, or a stuffing for poultry. It is not sweet at all, but the cranberries give a nice contrast with the rest of the ingredients.
Provided by P48422
Categories Rice
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Combine the rice, barley, salt, broth and water in a saucepan, bring to a boil, reduce the heat to a simmer, partially cover and cook, stirring occasionally, until the rice is tender, about 40 minutes.
- If any liquid is still remaining after the rice is cooked, drain the rice.
- Heat the olive oil and saute the onion, garlic, celery and carrot until slightly soft but not brown about 3 minutes.
- Sprinkle with the salt, cover the pan, adjust the heat to med-low and cook the vegetables until crisp-tender, 5 minutes longer.
- Add the sage, thyme and parsley and saute 1 minute more.
- Remove from heat.
- Mix in the rice, the pecans and the cranberries.
- Taste and adjust the salt and pepper to taste.
- Note 1- substitutions: you can substitute any nut for the pecans (try walnuts or hazelnuts).
- You can use all wild rice or all barley.
- Note 2- this recipe was originally a stuffing recipe, but I like it as a side dish.
- You can certainly use it to stuff poultry, though.
Nutrition Facts : Calories 250.6, Fat 13.1, SaturatedFat 1.5, Sodium 167, Carbohydrate 30.2, Fiber 6.3, Sugar 2.7, Protein 5.9
WILD RICE AND BULGUR PILAF WITH DRIED CRANBERRIES
Got this from my mother, who told me recently (when I served her a 'Zaar bulgur recipe) that she'd never eaten bulgur before. But this recipe is on a yellowed, crumbling newspaper clipping, so I guess she meant to! We tried it and it's great.
Provided by KLHquilts
Categories Grains
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large nonstick skillet over medium-high heat.
- Add onion, celery, cranberries and bulgur.
- Cook until wheat is browned, 3-4 minutes, stirring often to prevent burning.
- Add cooked wild rice, broth, and thyme.
- Stir well.
- Simmer, covered, until wheat is cooked (about 15 minutes).
- Stir in green onions.
- Season with salt and pepper to taste.
- This can be served immediately (while warm), or you can make it 1-2 days ahead and refrigerate.
- To reheat, cover and bake at 350 for 45 minutes.
Nutrition Facts : Calories 193, Fat 2, SaturatedFat 0.3, Cholesterol 0.5, Sodium 171.8, Carbohydrate 38.1, Fiber 3.9, Sugar 2.6, Protein 7.3
CRANBERRY WILD RICE
a great side dish for roast chicken or beef, this can also be used as a stuffing. this recipe is from a taste of home
Provided by chia2160
Categories Brown Rice
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- in a saucepan combine chicken stock and rices, bring to a boil, then simmer, covered for 45 minutes meanwhile melt butter in a skillet and add onionsand sugar.
- cook at medium for a few minutes until liquid is absorbed, then turn heat to low and carmelize the onions slowly, for 25 minutes, stirring occasionally stir in dried cranberries and cover, cooking on low for 10 minutes or until cranberries plump up add rice to a medium bowl, add onion mixture and toasted pecans.
- season with salt& pepper to taste.
WILD RICE STUFFING WITH HAZELNUTS AND DRIED CRANBERRIES
Categories Nut Rice Side Bake Thanksgiving Cranberry Dried Fruit Fall Hazelnut Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 12 to 16 servings
Number Of Ingredients 11
Steps:
- Melt 1/2 cup butter in heavy large pot over medium-high heat. Add onions and garlic and sauté until tender, about 4 minutes. Add chicken broth. Bring to boil. Add wild rice. Reduce heat to medium-low. Cover and simmer 30 minutes. Mix in brown rice; cover and simmer until rice is just tender and most liquid is absorbed, about 30 minutes longer.
- Stir cranberries, parsley and thyme into rice. Cover and cook until liquid is absorbed, about 5 minutes longer. Mix in hazelnuts and green onions. Season generously with salt and pepper.
- To bake stuffing in turkey:
- Loosely fill main cavity with stuffing. Butter ceramic baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes.
- To bake all of stuffing in baking dish:
- Preheat oven to 350°F. Butter 15x10x2-inch glass or ceramic baking dish. Transfer stuffing to prepared dish. Cover dish with buttered foil, buttered side down; bake stuffing until heated through, about 40 minutes.
Tips:
- Use a good quality wild rice. This will make a big difference in the flavor and texture of the dish.
- Rinse the wild rice well before cooking. This will help to remove any dirt or debris.
- Cook the wild rice according to the package directions. Different brands of wild rice may have different cooking times.
- Use a large pot to cook the wild rice. This will give the rice plenty of room to expand.
- Add the cranberries, nuts, and herbs near the end of the cooking time. This will help to preserve their flavor and texture.
- Serve the wild rice warm or at room temperature. It can be enjoyed as a side dish or as a main course.
Conclusion:
Wild rice with dried cranberries is a delicious and nutritious dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you are looking for a healthy side dish or a hearty main course, this recipe is sure to please everyone at your table.
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