Best Wild Rice With Pecans Raisins And Orange Essence Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ORANGE PECAN WILD RICE (INA GARTEN B2B SIDE DISH)



Orange Pecan Wild Rice (Ina Garten B2b Side Dish) image

This is a recipe from Ina Garten's Back to Basics 2008 cookbook. It is a warm side dish that combines rice, fruit flavors butter and ground black pepper for a flavorful accompaniment to meat or stand alone. Note: don't let it get crunchy, the rice should be tender. if you need help with toasting pecans look at How to Toast Pecans Recipe#2688 It is a combination of a cold salad she made in her store Barefoot Contessa and a warm party dish of her own recipe collection to make the best of both. Unique and fun! Enjoy! ChefDLH

Provided by ChefDLH

Categories     < 4 Hours

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup wild rice
1 1/4 cups chicken stock, preferably homemade
2 tablespoons unsalted butter
kosher salt
1 cup green seedless grape, halved
1/2 cup scallion, sliced in rounds, white and light green parts (2 scallions)
1 cup pecan halves, toasted and coarsely chopped
1 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
1 teaspoon fresh ground black pepper

Steps:

  • Place the rice, chicken stock, 1 1/4 cups water, 1 tablespoon butter, and 1 teaspoon salt in a medium saucepan and bring to a boil over medium heat. Cover the pot and lower the heat to simmer ( she pulls the pan halfway off the burner) and cook for about 1 hour, until the rice is tender and the grains begin to burst open. Stir the rice occasionally while it's cooking, scraping the bottom of the pan to prevent it from sticking. Turn off the heat, and allow the rice to steam for about 5 minutes.
  • Stir the remaining tablespoon of butter into the rice, then add the grapes, scallions, pecans, orange zest, orange juice, 1 teaspoon salt and the pepper and toss. Taste for seasonings and serve hot.

Nutrition Facts : Calories 285.7, Fat 16.7, SaturatedFat 3.7, Cholesterol 11.7, Sodium 76, Carbohydrate 30.3, Fiber 3.8, Sugar 6.9, Protein 7.2

SIMPLE WILD RICE SALAD FROM THE SILVER PALATE



Simple Wild Rice Salad from The Silver Palate image

Nutty, crunchy, sweet, a little salty with an orange/olive oil dressing.

Provided by Adapted from The Silver Palate

Categories     Soups, Stews, and Salads

Time 1h25m

Number Of Ingredients 11

1 C Uncle Ben's Original Wild Rice (6 oz. box)
3 C water
3/4 C pecan halves
1 C yellow raisins
Grated rind of one medium orange
1/4 C fresh mint, chopped
1 tbsp finely diced onion
1/4 C olive oil
1/3 C, plus 1 tbsp fresh orange juice
1 tsp salt
Freshly ground black pepper, to taste

Steps:

  • Pour wild rice into a medium non-stick sauce pan, along with the water and the flavor packet. Bring to a rapid boil, then adjust the heat to a gentle simmer and cook, uncovered for 20-25 minutes. Rice will still be moist, but with no standing liquid.
  • While the rice is cooking, add the pecan halves, raisins, grated orange zest and mint to a medium bowl and stir.
  • In a small bowl, mix the onion, olive oil, orange juice, salt and pepper together, whisking briskly to combine.
  • Mix the rice into the bowl with the pecan/raisin mixture and stir. Pour in the orange juice/olive oil dressing and toss gently until completely combined.
  • Set the bowl on the counter and let the salad stand for at least 2 hours to let the flavors develop. Serve at room temperature. Refrigerate leftovers.

Nutrition Facts : Calories 349 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 22 grams fat, Fiber 4 grams fiber, Protein 4 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 serving, Sodium 477 grams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat

ORANGE SCENTED WILD RICE SALAD WITH TOASTED PECANS AND GOLDEN RA



Orange Scented Wild Rice Salad With Toasted Pecans and Golden Ra image

This dish is great for a refreshing summertime meal. All the flavors and textures complement each other quite harmoniously. This is one of the brother's favorite dishes that he requests almost every time I ask! You could even mix it up and throw in a handful of dried cranberries.

Provided by Sinarei

Categories     Rice

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 cups wild rice (either solely wild rice, or a mixture of rices with wild rice)
4 -5 cups vegetable broth (amount of liquid depends on what kind of rice you use) or 4 -5 cups water (amount of liquid depends on what kind of rice you use)
1 cup pecans (chopped or whole)
1 cup golden raisin
1/3 cup fresh cilantro, finely chopped
1/2 cup fresh parsley, finely chopped
2 to 3 oranges, juice and zest of
1/2 juice and lemon, zest of
1 -2 garlic clove, grated
1/2 cup white distilled vinegar
salt and pepper

Steps:

  • Rinse the rice in a fine strainer. Combine rice and cooking liquid in a large pan, bring to a boil, reduce heat and simmer for about 30-45 minutes. Be careful not to overcook the rice, you want it to be a little chewy because it will soak up the dressing later. After rice is done cooking, use a fine strainer to rinse rice under cold water. Place rinsed and well-strained rice in a large bowl.
  • Toast Pecans in a 375°F oven for 10-12 minutes (reduce time if nuts are chopped), stirring occasionally, until lightly browned. Remove from oven, and cool to room temperature.
  • To make dressing, in a small bowl mix together orange zest, orange juice, lemon zest, lemon juice, grated garlic and white distilled vinegar (you can also add a little olive oil if desired).
  • In the large bowl with rice, combine golden raisins, chopped parsley, chopped cilantro, and dressing mixture. Add salt and pepper to taste. For best flavor, refrigerate for about 2 hours before serving.
  • Mix in toasted pecans immediately before serving so they remain nice and crunchy. Enjoy your healthy and delicious meal!

Nutrition Facts : Calories 362.4, Fat 11.4, SaturatedFat 1.2, Cholesterol 1.2, Sodium 413.4, Carbohydrate 59.4, Fiber 6.7, Sugar 13.9, Protein 9.9

WILD RICE WITH PECANS, RAISINS, AND ORANGE ESSENCE



Wild Rice with Pecans, Raisins, and Orange Essence image

Categories     Salad     Rice     Orange     Raisin     Pecan     Wild Rice     Simmer     Boil

Yield Makes 4 to 6 servings

Number Of Ingredients 10

3 cups water
1/2 cup long-grain wild rice
1/2 cup long-grain white rice
1 cup pecans, toasted and coarsely chopped
1 cup golden raisins
4 green onions (white and light green parts only), thinly sliced on a diagonal
1/4 cup (loosely packed) fresh mint leaves, finely chopped
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
Zest and juice of 1 large orange

Steps:

  • In a medium pot over high heat, bring 2 cups of water to a boil. Add the wild rice, cover, and reduce the heat to low. Simmer until the rice grains are tender, about 1 hour. Drain the cooked rice and transfer to a bowl to cool.
  • Meanwhile, in a second medium pot over high heat, bring remaining 1 cup of water and the white rice to a boil. Cover, reduce the heat to low, and simmer until the rice is tender and all the water is absorbed, about 15 minutes. Remove from the heat and let the rice rest in the pot for 5 minutes. Transfer to a bowl to cool.
  • Combine the wild and white rice, then add the pecans, raisins, onions, and mint and toss to combine.
  • In a small bowl, whisk together the olive oil, vinegar, orange zest, and juice, then pour it over the rice salad and toss to coat. Cover the salad and let it sit at room temperate for 2 hours. Season with salt and pepper and serve at room temperature.
  • DO AHEAD
  • The RICE SALAD can be prepared ahead and refrigerated, covered, overnight. Bring to room temperature before serving.

Related Topics