Best Wild Rice With Currants And Sauteed Apples Recipes

SAUTEED APPLES WITH CURRANTS AND COGNAC

Steps:

• Melt butter in a nonstick skillet. Add apples and sprinkle with sugar. Saute, stirring constantly with a wooden spoon until apples begin to get tender, about 2 to 3 minutes.
• Add currants and saute for another couple of minutes to heat them through and continue to cook the apples. Remove the skillet from the heat, stir in the rum and swirl the apples around until it is absorbed. If you wish, top with chopped nuts, whipped cream or vanilla ice cream.

STIR FRIED WILD RICE WITH APPLES AND SUN DRIED CHERRIES

Steps:

• Heat saute pan. Add olive oil and saute minced onions and curry powder until translucent. Add chopped apple, mushrooms and sun-dried cherries and cook until mushrooms are cooked through.
• Add cooked wild rice and stir-fry until rice is hot and tender. Add salt and pepper to taste.

WILD RICE WITH CURRANTS AND SAUTEED APPLES RECIPE - (4.8/5)

Steps:

• 1) Rinse the rice until clear. Combine the rice, stock, water and salt. bring to a boil, reduce the heat to a slow boil and cook, uncovered until the rice is tender (35 - 45 minutes). If necessary add more water, if there is water left drain the rice 2) Plump the currants in the brandy 3) In a medium pan melt 1 tbl of butter, add onions and thyme and cook until the onion is translucent (about 5 minutes) remove and wipe out the pan 4) Peel, core and slice the apple, cut the slices into thirds. Melt the rest of the butter in the pan and saute the apple slices until lightly browned (about 10 minutes) 5) Stir in the onions, apples, currants and brandy into the rice and reheat if necessary Note: this can be made up to 1 day ahead of time and reheated in a 200 degree oven

APPLE-CRANBERRY WILD RICE

Steps:

• In a large saucepan, bring water and salt to a boil. Stir in the rice. Reduce heat; cover and simmer for 1 hour or until rice is tender. Drain. Stir in savory; set aside., In a large nonstick skillet, saute leek in oil for 1 minute. Stir in cranberries, apples and 3 tablespoons broth. Cover and simmer for 6-8 minutes or until fruit is tender, stirring occasionally., Add rice, onion salt, lemon-pepper and remaining broth. Cook and stir for 1-2 minutes or until liquid is absorbed.

WILD RICE SALAD

Steps:

• Place cooked rice in a medium bowl. Melt butter in a medium skillet. Saute apple with cloves, stirring, until golden, about 3 minutes. Transfer to bowl with rice.
• In same skillet, heat 1 tablespoon oil over medium. Saute onion, celery, carrot, and garlic, stirring occasionally, until onion is translucent and just beginning to brown, about 6 minutes. Transfer to bowl with rice mixture; add currants. Season with salt and pepper.
• Add vinegars, lemon juice, and the water to skillet; heat, whisking, until reduced by half, about 2 minutes. Whisk in remaining 2 tablespoons oil. Drizzle over salad; toss to combine. Serve, garnished with almonds.

RICE WITH CURRANTS

Steps:

• Preheat oven to 425 degrees.
• Melt 1 tablespoon butter in a heavy saucepan with tight-fitting lid and add the onion. Cook, stirring, until onion is wilted. Add the rice and cook, stirring, about 30 seconds. Add all the remaining ingredients except the 1 tablespoon butter and bring to a boil.
• Cover and place in the oven. Cook exactly 17 minutes. Uncover and stir. Discard the bay leaf. Fluff rice with a fork and stir in the remaining butter.

PORK CHOP WITH SAUTEED APPLES AND WILD RICE

Steps:

• In a small saucepan, heat 1 teaspoon oil over medium-low. Add shallot; cook, stirring, until soft, 2 to 4 minutes. Add rice and 3/4 cup water; season with salt and pepper, and bring to a boil. Reduce to a simmer; cover, and cook until rice is tender and liquid has been absorbed, about 25 minutes. Set aside.
• Meanwhile, in a medium nonstick skillet, heat remaining 2 teaspoons oil over medium-low. Season pork with salt and pepper, and dust with flour.
• Place pork in skillet, and arrange apple wedges in a single layer around it. Cook until pork and apples are golden brown, 5 to 7 minutes, and turn over. Cook until pork is opaque throughout, 2 to 3 minutes more. Serve pork with apples and wild rice.

WILD RICE, SAUTEED APPLES & ONION WITH FRESH SAGE

Steps:

• Rice -- Cook the rice according to directions. I like to cook in chicken broth for extra flavor, but by all means, water will work just fine.
• Note: If entertaining, I replace 1/2 cup of the chicken broth with white wine to even give the dish more flavor, but for every day I don't. Also if you have kids you may or may not want to. That is up to you. The wine adds a great flavor to the dish however.
• Apples and Onions -- as the rice cooks which will take about 20-30 minutes heat up a small skillet on medium heat and melt the butter. Saute the onions and apples on medium for 5 minutes until soft but not over cooked. Add in the apple jelly, sage, salt and pepper.
• Mix -- When the rice is done, combine the rice with the apple mixture and it is ready to enjoy. If you want, garnish with a teaspoon of butter to mix in and even make the dish richer in flavor.