Best Fruited Rice Recipes

FRUITED WILD RICE SALAD

Steps:

• Combine dressing ingredients; set aside. Cook rice according to package directions; drain if needed and allow to cool. In a large bowl, toss apples with lemon juice. Add raisins, grapes, mint, parsley, chives and rice. Add dressing and toss. Season with salt and pepper. Cover and chill several hours or overnight. Just before serving, add pecans and toss lightly.

EASY FRUITED WILD RICE PILAF

Steps:

• In a large saucepan, saute onion and celery in butter until tender. Add rice mix with contents of seasoning packet; stir to coat. , Stir in the broth, fruit and water. Bring to a boil. Reduce heat; cover and simmer for 24-28 minutes or until liquid is absorbed and rice is tender. , Remove from the heat; stir in pecans. Cover and let stand for 5 minutes. Fluff with a fork before serving.

FRUITED WILD RICE PILAF

Steps:

• In a large saucepan, saute onion and celery in butter until tender. Stir in the water, rice and bouillon; bring to a boil. Reduce heat; cover and simmer for 50-55 minutes or until liquid is absorbed and rice is tender. , Remove from the heat; fold in apple, pecans and lemon zest if desired.

FRUITED WHITE AND WILD RICE

Steps:

• Bring water to a boil with butter and salt. Add white and wild rice blend and golden raisins, stir, return to a boil. Reduce heat, cover the pan and simmer 20 minutes or until just tender. Fluff rice with a fork. Add chopped mandarins, almonds and scallions to the rice. Toss fruited rice to combine and serve.;

FRUITED RICE PILAF

Steps:

• Cook rice pilaf according to package directions. Stir in the butter until melted. Add the pineapple, raisins and salad dressing. Top with toasted coconut if desired.

MAKEOVER FRUITED WILD RICE PILAF

Steps:

• In a large saucepan, saute the onion, celery, carrot and garlic in butter until tender. Add brown rice and wild rice; stir to coat. , Stir in the broth, water, fruit, parsley, salt, thyme, sage and pepper. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until liquid is absorbed and rice is tender. , Remove from the heat; stir in pecans. Cover and let stand for 5 minutes. Fluff with a fork before serving.

FRUITED WILD RICE PILAF

Steps:

• 1. In a large saucepan, saute the onion, celery, carrot and garlic in butter until tender. Add brown rice and wild rice; stir to coat. 2. Stir in the broth, water, fruit, parsley, salt, thyme, sage and pepper. Bring to a boil. Reduce heat; cover and simmer for 50 to 60 minutes or until liquid is absorbed and rice is tender. 3. Remove from the heat; stir in pecans. Cover and let stand for 5 minutes. Fluff with fork before serving.

FRUITED RICE

Steps:

• In large saucepan, combine water, brown rice, wild rice, onion, parsley, butter, bouillon granules, sugar, thyme & both peppers.
• Bring to boil over high heat, then reduce heat to low.
• Cover & simmer 45-50 minutes, or until rice is ALMOST tender.
• Stir in orange juice, apricots, cranberries & raisins.
• Simmer, uncovered, 15 minutes or until rice is tender.

FRUITED RICE MIX

Steps:

• In a large bowl, combine all ingredients and store in an airtight container. , To prepare rice mix: In a large saucepan, combine 1 cup mix with 2 cups water and 2 tablespoons butter. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until water is absorbed.

FRUITED RICE STUFFING

Steps:

• Melt butter in a deep skillet over medium heat. Stir in celery and onions; cook and stir until tender but crisp, 5 to 7 minutes.
• Mix orange juice, chicken broth, rice, orange zest, and poultry seasoning into the vegetable mixture. Bring to a boil, stirring often. Reduce heat; cover. Simmer until rice is tender and liquid is absorbed, about 25 minutes.

FRUITED TURKEY AND WILD RICE

Steps:

• * Preparation Time: 35 minutes Storage Time: Up to 24 hours Heating Time: 30 to 40 minutes In a small bowl, pour boiling water over dried fruit. Let stand for 10 minutes to soften drain fruit well, reserving liquid.Meanwhile, in a 10-inch skillet over medium heat, saute onion in butter or margarine until tender. Stir in rice and cook until rice is golden and clear. Add reserved 2 cups liquid and bouillon granules. Bring to a full boil reduce heat to low, cover and simmer for 25 minutes or until all liquid is absorbed. Remove from heat.Stir in turkey and reserved fruit. Place in a 1 1/2 -quart casserole. Cover and refrigerate up to 24 hours.Bell: Bake casserole, covered, in a preheated 350° oven for 30 to 40 minutes or until heated through.Stir in nuts and serve.*If rice mix contains a seasoning packet, add seasonings to rice when adding reserved liquid.Note: Leftover cooked turkey, chicken, ham, pork roast or shrimp can also be used. If you prefer, leave out meat and serve as a side dish with pork chops or Cornish game hens or use as a stuffing for poultry.Freezer Storage: Cooked mixture can be frozen up to 2 months. Bake as above but bake for 45 to 60 minutes, stirring after 30 minutes. Stir in nuts and serve.Microwave Heating: Place refrigerated mixture in a 1 1/2 -quart microwavable casserole. Cover with a lid or plastic wrap, turning one corner back. Microwave at 100% power (700 watts) for 2 to 4 minutes or until heated through, stirring after 2 minutes.Place frozen mixture in a 1 1/2 -quart microwavable casserole. Cover and microwave at 100% power for 5 to 6 minutes or until heated through, stirring after 3 minutes. Stir in nuts and serve.

GRILLED SKIRT STEAK AND FRUITED RICE PILAF

Steps:

• 1. For the steak, mix olive oil, shallots, garlic and oregano with pepper and salt. Spread onto both sides of the steak. 2. Cover and marinate in the fridge for at least 2 hours. 3. If it is hanger steak, it will go fast. Ya man! 3. Make pilaf as normal. Saute veggies in oil, add butter, saffron or turmeric and rice. Add broth, fruits, and cook about 15-20 minutes.

FRUITED BROWN RICE PUDDING

Steps:

• In a large bowl, combine the dry milk, sugar and salt.
• Add the milk, eggs, and vanilla, mixing the ingredients well with a fork.
• Stir in rice, raisins, apricots, nutmeg, and cinnamon.
• Pour mixture into a greased 6-cup casserole dish.
• Bake the pudding in a preheated 325 degree oven for 15 minutes. Stir the pudding, and then bake the pudding for another 35 minutes or longer until the milk is absorbed. Serve the pudding warm or chilled.

YELLOW FRUITED RICE WITH FISH

Steps:

• Insert a double thickness of aluminum foil in broiler, and preheat.
• Chop whole onion.
• In a very hot nonstick pan, heat oil; saute onion over medium-high heat until it begins to soften and brown. Stir in rice, stock and turmeric; bring to boil, reduce heat, cover, and cook 17 minutes, until rice is tender and liquid has been absorbed.
• After the rice has been cooking for about 5 minutes, wash and dry the fish, and place it in the broiler. Measure the fish at the thickest part and cook 8 to 10 minutes to the inch. For thick cuts, like swordfish or tuna, turn fish halfway through broiling.
• Squeeze lime juice over cherries; set aside.
• Wash, trim and slice scallions; cut banana into small cubes.
• When rice is cooked, stir in cherries with the lime juice, scallions, banana, salt and nutmeg, and serve with fish.

FRUITED WILD RICE

Steps:

• Place raisins and dried apricots in bowl. Cover with boiling water, set aside.
• In large mixing bowl, add rices, grapes, pecans, onions, chives, and parsley. Mix well.
• Drain raisins and apricots, Add to rice and mix well.
• In a small bowl, whisk together lemon juice, oil, honey, and mint. Add to rice mixture and toss gently.
• Add salt and pepper to taste. Garnish with chopped parsley if desired.

FAR EAST FRUITED RICE

Steps:

• Peel and segment 2 of the oranges; set aside. Zest the peel to get 2 Tbsp. In a large bowl, combine the rice,orange segments, dates,mint and nuts. Add remaining ingredients in a small bowl and whisk to incorporate. Pour over rice mixture and toss well. Salt and pepper to taste if needed.