Best Wild Rice Pilaf With Pistachios And Cranberries Recipes

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CRANBERRY WILD RICE PILAF



Cranberry Wild Rice Pilaf image

Thanksgiving cranberry wild rice pilaf. 1 Pot, Easy, healthy + gluten free!

Provided by Florentina

Categories     Side Dish

Time 1h

Number Of Ingredients 18

1.5 cup wild rice mix (( brown & black rice))
1.2 yellow onion ( - diced)
1 bell pepper (- diced)
1 carrot (- grated )
1/2 cup dried cranberries (( i love the orange flavored))
1/3 cup dried cranberries (- for garnish)
1/3 cup vegan white wine
3 cups low sodium vegetable stock or water
2 leaves bay
1 sprig rosemary
1 sprig sage
8 sprigs thyme
3 sprigs oregano
1 tbsp dried oregano
1 pinch red pepper flakes
1 pinch sea salt (- to your taste)
2 tsp olive oil
1/4 cup fresh herbs (- chopped)

Steps:

  • Heat up a large deep skillet or pot over medium low flame. Add the olive oil ( or a splash of water ) and the chopped onion. Sautee with a pinch of sea salt until translucent.
  • Stir in the grated carrot, thyme, oregano, sage, rosemary, bay leaves and red pepper flakes. Add the wild rice mix and mix well to combine. Allow it to toast together with the aromatics for a couple of minute.
  • Add in the chopped bell pepper and 1 cup of the cranberries. Pour in the vegetable stock or water, stir and taste for seasonings. Add more sea salt to your taste.
  • Bring the pilaf to a simmer, cover with a tight lid and cook on low flame for 50 minutes.
  • Turn off the flame but do not remove the lid. Allow the rice to sit covered for 10 to 15 minutes and continue cooking in its own steam.
  • Discard the bay leaves and the woody sprigs from the herbs. Use a fork and gently fluff up the rice.
  • Serve warm or cold garnished with the remaining cranberries and fresh herbs.

Nutrition Facts : Calories 368 kcal, Carbohydrate 75 g, Protein 10 g, Fat 3 g, Sodium 39 mg, Fiber 8 g, Sugar 21 g, ServingSize 1 serving

WILD RICE PILAF WITH PISTACHIOS AND CRANBERRIES



Wild Rice Pilaf With Pistachios and Cranberries image

Recipe given to me from a "terrific" foodie and wanted to post before lost in the holiday rush. Might be a wonderful bring-to-a-party dish.

Provided by Lalaloob

Categories     Low Cholesterol

Time 1h15m

Yield 15 serving(s)

Number Of Ingredients 10

2 cups wild rice
6 cups water
1 1/2 cups dried cranberries or 1 1/2 cups tart cherries
1/2 cup loose flat leaf parsley
1/2 cup pistachios, toasted
2 tablespoons butter
4 medium carrots, chopped
2 stalks celery, chopped
1 large onion, chopped
2 cups regular long grain rice

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.

Nutrition Facts : Calories 219.3, Fat 3.8, SaturatedFat 1.3, Cholesterol 4.1, Sodium 32.7, Carbohydrate 40.9, Fiber 3.2, Sugar 2.5, Protein 6.1

CRANBERRY WILD RICE PILAF



Cranberry Wild Rice Pilaf image

A lovely long grain and wild rice pilaf with touches of fruits and nuts. Perfect for serving with chicken and turkey. Different from the usual stuffings. Cook time is concurrent.

Provided by PalatablePastime

Categories     Rice

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 14

9 cups vegetable broth
1 1/3 cups wild rice, rinsed
1/4 cup butter
3 large onions, chopped
3/4 teaspoon ground cardamom
1 teaspoon ground allspice
2 bay leaves
1 cup craisins (dried cranberries)
1 cup golden raisin
2 teaspoons grated orange zest
salt
black pepper
1 1/2 cups long grain rice
1/2 cup pine nuts, toasted

Steps:

  • In a large saucepan, bring 6 cups of the broth and 6 cups of water to a boil; add wild rice and return to a boil.
  • Reduce heat and simmer uncovered, stirring occasionally, until rice is tender but firm, about 35-40 minutes.
  • In another saucepan, saute the onions in the butter until tender, about 10-12 minutes.
  • Add the spices and stir until aromatic, then add the remaining broth and 3 cups of water, the cranberries, raisins, and orange zest.
  • Season with salt and pepper, bring to a boil, then add the white rice and reduce heat to low, cover, and cook until rice is tender, about 20 minutes.
  • Drain the wild rice.
  • Remove the bay leaves from the white rice and discard.
  • Mix together both rices and stir in the pine nuts; adjust seasonings if necessary.
  • Serve hot.

Nutrition Facts : Calories 454.4, Fat 12.4, SaturatedFat 4.2, Cholesterol 15.2, Sodium 59.5, Carbohydrate 81.2, Fiber 5.1, Sugar 23.9, Protein 8.9

WILD RICE PILAF WITH CRANBERRIES



Wild Rice Pilaf With Cranberries image

Provided by Florence Fabricant

Categories     side dish

Time 2h

Yield 8 - 10 servings

Number Of Ingredients 9

2 cups small fresh chanterelles or coarsely diced shiitake mushroom caps
1/2 cup chopped celery
1 cup finely chopped onion
2 cups small fresh chanterelles or coarsely diced shiitake mushroom caps
1 cup dried cranberries
2 cups wild rice
5 1/2 cups chicken or turkey stock
Salt and freshly ground black pepper
4 tablespoons butter or vegetable oil, or a mixture

Steps:

  • Preheat oven to 350 degrees.
  • In a heavy ovenproof casserole, heat the butter or oil. Add the celery and onion and saute over medium heat until tender. Stir in the mushrooms and cranberries and saute until softened.
  • Stir in the wild rice and the stock. Bring to a simmer and season with salt and pepper.
  • Put in the oven and bake one hour and 15 minutes. Remove from the oven and set aside, covered, for 15 minutes before serving.

Nutrition Facts : @context http, Calories 267, UnsaturatedFat 6 grams, Carbohydrate 42 grams, Fat 8 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 535 milligrams, Sugar 12 grams, TransFat 0 grams

CRANBERRY WILD RICE



Cranberry Wild Rice image

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

4 cups water
3/4 cup uncooked wild rice
1 small red onion, chopped
1/2 cup chopped dried cranberries
1 teaspoon dried thyme
1 tablespoon olive oil
3 garlic cloves, minced
2 tablespoons pine nuts, toasted

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.

CRANBERRY WILD RICE PILAF



Cranberry Wild Rice Pilaf image

This tender side dish is perfect for the holidays or any time you want to add a special touch. Dried cranberries, currants and almonds serve up color and texture. My co-workers all make this rice pilaf for their families. -Pat Gardetta, Osage Beach, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 8 servings.

Number Of Ingredients 7

3/4 cup uncooked wild rice
3 cups chicken broth
1/2 cup medium pearl barley
1/4 cup dried currants
1 tablespoon butter
1/3 cup sliced almonds, toasted
1/4 cup dried cranberries, chopped

Steps:

  • Preheat oven to 325°. In a saucepan, combine wild rice and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Remove from heat; stir in barley, currants and butter. Transfer to a greased 1-1/2-qt. baking dish. , Bake, covered, until wild rice and barley are tender, 50-60 minutes. Stir in almonds and cranberries.

Nutrition Facts : Calories 166 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 382mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic exchanges

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