Best 7 Wild Rice With Dried Cranberries Recipes

CRANBERRY WILD RICE

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.

SLOW-COOKER WILD RICE WITH CRANBERRIES

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.

WILD RICE WITH DRIED CRANBERRIES

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

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.

WILD RICE AND BULGUR PILAF WITH DRIED CRANBERRIES

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.

CRANBERRY WILD RICE

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

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.