Best Wild And Brown Rice Pilaf With Butternut Squash And Dried Cranberries Recipes

Wild and Brown Rice Pilaf with Butternut Squash and Dried Cranberries image

Yield Makes 8 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped peeled carrot
1 tablespoon minced peeled ginger
1 tablespoon curry powder
1 teaspoon ground cumin
1 garlic clove, minced
3 cups 1/2-inch cubes peeled seeded butternut squash
1 cup wild rice
1 cup long-grain brown rice
1 Fuji apple, peeled, cored, diced
1 cinnamon stick
3 3/4 cups water
2 teaspoons salt
1/2 cup dried cranberries

Steps:

Heat oil in heavy large saucepan over medium heat. Add onion and carrot; sauté 5 minutes. Add ginger, curry powder, cumin, and garlic; stir 1 minute. Stir in squash and next 4 ingredients. Add 3 3/4 cups water and salt. Bring to boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is tender, about 45 minutes. Remove from heat. Stir in cranberries. Cover; let stand until cranberries soften, about 10 minutes. Season to taste with salt and pepper. Transfer to bowl. (Can be made 2 hours ahead. Let stand uncovered at room temperature. Cover with plastic wrap; rewarm in microwave.)

Brown and Wild Rice Pilaf image

Provided by Dancer

Categories Rice

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

Steps:

Cook and stir in brown rice, wild rice, onion and celery in margarine until onion is tender.
Stir in mushrooms, sage, marjoram, thyme and stock.
Heat to boiling, stirring occasionally.
Pour into ungreased 1 1/2-quart casserole.
Cover tightly.
Bake in 350-degree oven until all liquid is absorbed, about 1 hour.

Brown and Wild Rice Pilaf image

Provided by Marlena

Categories Brown Rice

Time 1h5m

Yield 1 large dish

Number Of Ingredients 12

1/2 cup wild rice
2 cups brown rice (brown jasmine rice is great)
4 1/2 cups vegetable broth or 4 1/2 cups chicken broth
3 -5 leaves fresh sage, finely chopped
1/3-1/2 cup chopped fresh parsley
salt, to taste
pepper, to taste
2 tablespoons olive oil
1 onion, chopped (or 3/4 onion and one shallot)
3 stalks celery, sliced
5 mushrooms, sliced
1 clove minced garlic (optional)

Steps:

Boil wild rice in two cups water about 50 minutes until tender.
Meanwhile, place brown rice and 4 cups broth in another pot and bring to a boil, then reduce to low heat, cover, and cook for 50 minutes or until done.
Pour the olive oil into a sauté pan.
When it is hot, add the onion, celery, and mushrooms, and cook for about 5 minutes.
Add the parsley and sage, garlic if using, and a sprinkling of salt and pepper, then continue cooking until vegetables are soft.
Mix both rices and vegetable mixture, add a bit more vegetable broth if it is too dry, reheat if necessary, and serve.