Best Orange Wild Rice With Pistachios And Cranberries Recipes

CRANBERRY AND ORANGE WILD RICE

Steps:

• Put cranberries in a medium bowl and pour in enough hot tap water to cover. Set aside while you make the rice.
• In a medium pot over medium-high heat, add the water, orange juice, and butter, and bring to a boil. Stir in the rice, and the included contents of the seasoning packet, and return to a boil. Turn the heat to low, cover, and cook until the rice is tender, about 20 to 25 minutes. Drain the cranberries and add them to the rice along with the orange zest, and almonds. Gently stir them in, fluffing the rice. Transfer the rice to a serving bowl, cover and keep warm until ready to serve.

WILD RICE PILAF WITH PISTACHIOS AND CRANBERRIES

Steps:

• Heat in 4 quart saucepan 4 cups of water and 2 cups wild rice. Bring to boil and lower heat and cover to simmer for about 35 - 40 minutes.
• Add cranberries and cook for another minute. Drain if necessary and keep rice covered and warm until ready for next step.
• Melt butter in heavy 5 quart Dutch oven and add onions, celery and carrots and saute for approximately 13 minutes.
• Transfer these vegetables to a bowl and keep warm until next rice mixture is done.
• In same Dutch oven, ADD chicken broth, remaining 2 cups of water and "white rice" and bring to a boil and then cover for about 16 - 18 minutes until all water is absorbed.
• Stir into white rice in Dutch oven, wild-rice mixture, vegetable mixture, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper; cook on medium-low until pilaf is heated through.
• Just before serving, gently stir chopped parsley and pistachio nuts into pilaf until evenly distributed. Transfer to large serving bowl. Makes about 13 cups.

ORANGE-PISTACHIO WILD RICE SALAD

Steps:

• Combine brown rice, wild rice and chicken broth in a saucepan and bring to a boil. Cover, reduce heat to a simmer and cook until all water is evaporated and rice is fully cooked, about 45 to 55 minutes. Remove from heat and cool completely.
• When rice is cool, add orange slices, basil, red onion, pistachios and orange zest; mix to incorporate.
• For the dressing:
• Combine the red wine vinegar, olive oil, orange juice, mustard, honey and salt in a metal bowl and whisk to incorporate.
• Pour over rice mixture and toss to incorporate.