Mushroom And Cranberry Rice Food

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CRANBERRY-PECAN WILD RICE STUFFING



Cranberry-Pecan Wild Rice Stuffing image

Mix dried apricots and dried cranberries into this thyme-scented stuffing with crunchy pecans.

Provided by Food Network Kitchen

Time 55m

Yield 6-8

Number Of Ingredients 10

4 tablespoons unsalted butter, plus more, for the dish
1/2 cup finely chopped onion
1/4 cup finely chopped celery
2 teaspoons finely chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
3 cups cooked wild rice
2 tablespoons finely chopped fresh flat-leaf parsley, plus more, for serving
2/3 cup toasted pecan pieces, chopped
1/2 cup dried cranberries
1/3 cup dried apricots, chopped

Steps:

  • Preheat the oven to 350 degrees F and butter a 2-quart baking dish. Heat the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until soft but not brown, about 10 minutes. Add the thyme and a pinch each of salt and pepper and cook for 1 minute more. Remove from the heat and transfer to a large bowl.
  • Add the rice, parsley, pecans, cranberries and apricots to the onion mixture and toss well. Season with salt and pepper. Evenly spread in the prepared baking dish and bake until heated through, about 30 minutes. Sprinkle the top with parsley.

MUSHROOM AND CRANBERRY RICE



Mushroom and Cranberry Rice image

Make and share this Mushroom and Cranberry Rice recipe from Food.com.

Provided by oharaj5

Categories     Brown Rice

Time 17m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
2 tablespoons butter
1 onion (chopped)
1 cup mushroom (sliced)
salt
pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 cup dried cranberries
2 cups brown rice
2 cups chicken broth

Steps:

  • HEAT oil and butter in large skillet on medium heat.
  • Cook onions, salt pepper, garlic powder, and onion powder for 3 mins
  • Add mushrooms and cook for an additonal 3 min., stirring occasionally. or unitl onions are cooked.
  • Add all remaining ingredients Bring to boil on high heat.
  • Reduce heat to low and cover.
  • Simmer 10 to 12 minute or until liquid is absorbed.
  • Enjoy ! (I stir in more craisins to serve for more texture and a different flavor).

ALMOND CRANBERRY RICE PILAF



Almond Cranberry Rice Pilaf image

Provided by Valerie Bertinelli

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 8

3 tablespoons unsalted butter
1/4 cup sliced almonds with skins
1/2 onion, finely chopped
1 1/2 cups basmati rice or other long-grain white rice
1/2 cup dried cranberries
1 cup chicken broth
Kosher salt and freshly ground black pepper
2 tablespoons finely chopped fresh parsley

Steps:

  • Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the almonds and cook, stirring constantly, until golden and nutty smelling, about 3 minutes. Transfer to a small bowl and reserve.
  • Melt the remaining 2 tablespoons butter in the saucepan and add the onions. Cook, stirring occasionally, until softened, about 5 minutes. Add the rice and cranberries and cook, stirring, until well coated, about 1 minute. Add the chicken broth, 1 1/2 cups water, 1/2 teaspoon salt, and pepper to taste, and increase the heat to medium-high. Bring to a boil, then cover and reduce the heat to low. Cook until all the liquid has been absorbed, about 18 minutes. Take off the heat and let stand, covered, for 5 minutes. Stir in half of the reserved almonds and the parsley, and season with salt and pepper. Garnish with the remaining toasted almonds.

WILD RICE WITH MUSHROOMS, CRANBERRIES AND WALNUTS



Wild Rice With Mushrooms, Cranberries And Walnuts image

Provided by Amanda Hesser

Categories     side dish

Time 20m

Yield 6 - 8 servings

Number Of Ingredients 11

Salt
2 cups wild rice
1 cup wheat berries, soaked in 3 cups water overnight and drained
3/4 cup dried cranberries
2 tablespoons canola oil or other neutral oil
6 medium or 3 large portobello mushrooms, cleaned, stemmed and in large dice (3 cups)
Freshly ground black pepper
1 1/2 cups chopped walnuts
2 small shallots, minced
2 tablespoons chopped flat-leaf parsley
2 tablespoons walnut oil

Steps:

  • Bring two medium pots salted water to a boil over high heat. Add wild rice to one and wheat berries to another, reduce heat to medium, and cook until tender, 30 to 35 minutes for wild rice and 20 to 25 minutes for wheat berries.
  • While grains cook, put cranberries in small bowl, and cover with hot water. Soak 15 minutes, drain, and chop. Set aside.
  • Heat canola oil in a medium skillet over medium heat. Add mushrooms, and sauté, stirring frequently, until mushrooms soften and begin to release their liquid, 8 to 10 minutes. Season lightly with salt and pepper, and transfer to a warm serving bowl. Stir in walnuts, shallots, parsley and cranberries.
  • When grains are tender, drain them, and add them to bowl. Drizzle with walnut oil, and toss gently. Taste and add salt and pepper if necessary. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 469, UnsaturatedFat 19 grams, Carbohydrate 61 grams, Fat 22 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 356 milligrams, Sugar 11 grams, TransFat 0 grams

CRANBERRY AND ALMOND RICE PILAF



Cranberry and Almond Rice Pilaf image

I've been making this dish for years - it's different from typical rice pilaf dishes in that the cranberries add the sweetness and the tartness that you don't expect in a savory dish. Oh, and it's super hard to fumble.

Provided by BOGINIA2

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 45m

Yield 8

Number Of Ingredients 10

1 tablespoon olive oil
¾ cup chopped onions
½ cup dried cranberries
1 ½ cups uncooked jasmine rice
3 cups low-sodium chicken broth
1 teaspoon kosher salt, or to taste
ground black pepper to taste
2 green onions, chopped
3 tablespoons chopped fresh cilantro
¼ cup slivered almonds

Steps:

  • Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onion in hot oil until tender and translucent, about 5 minutes.
  • Stir cranberries and jasmine rice into onion until rice is coated with oil and rice is lightly toasted, about 5 minutes more.
  • Pour chicken broth into skillet and season with kosher salt and black pepper.
  • Bring rice mixture to a boil over high heat, then cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 22 minutes.
  • Remove skillet from heat; stir green onions, cilantro, and almonds into rice mixture. Adjust seasoning if necessary.

Nutrition Facts : Calories 212.6 calories, Carbohydrate 39.4 g, Cholesterol 1.5 mg, Fat 3.9 g, Fiber 1.6 g, Protein 5.1 g, SaturatedFat 0.6 g, Sodium 285.2 mg, Sugar 6.1 g

BROWN RICE PILAF WITH MUSHROOMS, ALMONDS AND CRANBERRIES



Brown Rice Pilaf With Mushrooms, Almonds and Cranberries image

A nice side dish. You can use just abut any type of rice for this recipe....just adjust the cooking time.

Provided by Abby Girl

Categories     Brown Rice

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

2 teaspoons olive oil
2 cups mushrooms, finely chopped
1 cup red onion, minced
1 teaspoon garlic, minced
1 cup whole grain brown rice
1/2 teaspoon salt
1/4 cup dried cranberries, chopped
1/4 cup slivered almonds, toasted, chopped
2 teaspoons parsley, chopped
1 teaspoon lemon zest, grated

Steps:

  • Heat olive oil in a medium pan over medium high heat. Add mushrooms, onions and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.
  • Stir in rice. Cook for 1 minute. Add broth and salt. Bring to a boil. Reduce heat to low and simmer, covered, for about 45 - 50 minutes.
  • Remove from heat. Stir in cranberries, nuts, parsley and lemon zest. Let stand, covered, for 10 minutes before serving.

Nutrition Facts : Calories 172.5, Fat 4.8, SaturatedFat 0.6, Sodium 198.4, Carbohydrate 28.9, Fiber 2.5, Sugar 2.2, Protein 4.4

CRANBERRY, ALMOND & MUSHROOM RICE PILAF



Cranberry, Almond & Mushroom Rice Pilaf image

Add cranberries, thyme and almonds to a mushroom rice pilaf for Cranberry, Almond & Mushroom Rice Pilaf, a tasty side dish. Our Cranberry, Almond and Mushroom Rice Pilaf is great for any holiday or part of a weeknight dinner.

Provided by My Food and Family

Categories     Grains

Time 32m

Yield 6 servings, about 1 cup each

Number Of Ingredients 8

2 tsp. canola oil
1 small onion, chopped
1-1/2 cups sliced fresh mushrooms
1 can (14 oz.) fat-free reduced-sodium chicken broth
1-1/2 cups whole grain instant brown rice, uncooked
1/2 cup dried cranberries
1/2 tsp. dried thyme leaves
1/2 cup sliced almonds, toasted

Steps:

  • Heat oil in large skillet on medium heat. Add onions; cook and stir 3 min. Add mushrooms; cook 3 min., stirring occasionally.
  • Add all remaining ingredients except nuts; stir. Bring to boil on high heat; cover. Simmer on low heat 10 to 12 min. or until liquid is absorbed.
  • Stir in nuts.

Nutrition Facts : Calories 210, Fat 5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g

CRANBERRY RICE PILAF



Cranberry Rice Pilaf image

This deliciously different pilaf gets its festive color from tart cranberries, while brown rice provides wholesome flavor. It's excellent alongside poultry.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1 cup chicken broth
1/2 cup orange juice
2 tablespoons sugar
1-1/2 cups uncooked instant brown rice
1/2 cup fresh or frozen cranberries, thawed
1 tablespoon butter
2 tablespoons sliced almonds, toasted

Steps:

  • In a large saucepan, bring the broth, orange juice and sugar to a boil. Stir in the rice, cranberries and butter. Reduce heat; cover and cook for 5-8 minutes or until water is absorbed. Remove from the heat and let stand for 5 minutes. Sprinkle with almonds.

Nutrition Facts : Calories 217 calories, Fat 6g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 269mg sodium, Carbohydrate 37g carbohydrate (10g sugars, Fiber 2g fiber), Protein 4g protein.

CRANBERRY-WILD RICE BAKE



Cranberry-Wild Rice Bake image

Enjoy this delicious rice and cranberries recipe - perfect for a side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h20m

Yield 8

Number Of Ingredients 9

1 cup uncooked wild rice
2 1/2 cups water
1 tablespoon butter or margarine
1 medium onion, chopped (1/2 cup)
1 cup sliced mushrooms
2 1/2 cups Progresso™ chicken broth (from 32-ounce carton), heated
1/4 teaspoon salt
2 cloves garlic, finely chopped
1 cup dried cranberries

Steps:

  • Heat oven to 350°. Grease square baking dish, 8x8x2 inches. Place wild rice in wire strainer. Run cold water through rice, lifting rice with fingers to clean thoroughly.
  • Heat wild rice and water to boiling in 2-quart saucepan, stirring occasionally; reduce heat to low. Cover and simmer 30 minutes; drain.
  • Melt butter in 10-inch skillet over medium heat. Cook onion and mushrooms in butter, stirring occasionally, until onion is tender. Mix wild rice and onion mixture in baking dish. Mix broth, salt and garlic; pour over rice mixture.
  • Cover and bake 1 1/4 hours. Stir in cranberries. Cover and bake 15 to 20 minutes or until liquid is absorbed.

Nutrition Facts : Calories 155, Carbohydrate 35 g, Cholesterol 5 mg, Fiber 7 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 410 mg

CRANBERRY CHICKEN AND WILD RICE



Cranberry Chicken and Wild Rice image

Tender chicken is baked in a sweet-tart cranberry sauce for this elegant entree. This chicken is delicious, and it's so easy to prepare and I love that I can do other things while it bakes. -Evelyn Lewis, Independence, Missouri

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 7

6 boneless skinless chicken breast halves (4 ounces each)
1-1/2 cups hot water
1 package (6.2 ounces) fast-cooking long grain and wild rice mix
1 can (14 ounces) whole-berry cranberry sauce
1 tablespoon lemon juice
1 tablespoon reduced-sodium soy sauce
1 tablespoon Worcestershire sauce

Steps:

  • Preheat oven to 350°. Place chicken in a 13x9-in. baking dish coated with cooking spray. In a bowl, mix hot water, rice mix and contents of seasoning packet; pour around chicken. , In a small bowl, mix remaining ingredients; pour over chicken. Bake, covered, until a thermometer inserted in chicken reads 165°, 35-45 minutes.

Nutrition Facts : Calories 332 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 592mg sodium, Carbohydrate 50g carbohydrate (19g sugars, Fiber 2g fiber), Protein 26g protein.

FRESH MUSHROOM RICE PILAF



Fresh Mushroom Rice Pilaf image

This version of mushroom rice pilaf uses fresh mushrooms, not canned. Add garlic if you like.

Provided by Karen V.

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 30m

Yield 4

Number Of Ingredients 10

2 teaspoons butter
1 (8 ounce) package sliced fresh mushrooms
¼ cup chopped green pepper
2 tablespoons chopped onion
1 ⅓ cups water
⅔ cup white rice
1 teaspoon chicken bouillon granules
⅛ teaspoon salt
1 pinch garlic powder
1 pinch ground black pepper

Steps:

  • Melt butter in a saucepan over medium heat; cook and stir mushrooms, bell pepper, and onion until tender, about 5 minutes. Stir in water, rice, bouillon granules, salt, garlic powder, and black pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until liquid is absorbed and rice is tender, 14 to 16 minutes.

Nutrition Facts : Calories 149.5 calories, Carbohydrate 27.8 g, Cholesterol 5.4 mg, Fat 2.5 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 1.4 g, Sodium 185 mg, Sugar 1.5 g

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