Best Cranberry Orange Rice Recipes

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CRANBERRY AND ORANGE WILD RICE



Cranberry and Orange Wild Rice image

Provided by Sandra Lee

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

1/2 cup dried cranberries
1 1/4 cups water
1 cup fresh orange juice
1 tablespoon unsalted butter
1 (8-ounce) package long-grain and wild rice (recommended: Uncle Ben's)
1 orange, zested
1/2 cup sliced almonds

Steps:

  • Put cranberries in a medium bowl and pour in enough hot tap water to cover. Set aside while you make the rice.
  • In a medium pot over medium-high heat, add the water, orange juice, and butter, and bring to a boil. Stir in the rice, and the included contents of the seasoning packet, and return to a boil. Turn the heat to low, cover, and cook until the rice is tender, about 20 to 25 minutes. Drain the cranberries and add them to the rice along with the orange zest, and almonds. Gently stir them in, fluffing the rice. Transfer the rice to a serving bowl, cover and keep warm until ready to serve.

CRANBERRY-ORANGE RICE PUDDING



Cranberry-Orange Rice Pudding image

Velvety custard and sweet-tart fruit make a delightful combination. Serve it as part of a Yuletide brunch, too. -Anne Ashdown, Salt Lake City, Utah

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 5 servings.

Number Of Ingredients 8

1 cup fresh or frozen cranberries
1/3 cup plus 1/2 cup sugar, divided
1/2 cup orange juice
4 teaspoons grated orange zest
2 cups 2% milk, divided
2 cups cooked rice
2 large eggs
1/4 teaspoon orange extract

Steps:

  • In a small saucepan, combine cranberries, 1/3 cup sugar, orange juice and zest. Cook over medium heat until berries pop, about 10-12 minutes, stirring occasionally. Keep warm., In a large saucepan, combine 1-1/2 cups milk, rice and remaining sugar; bring to a boil over medium heat. Cook until thick and creamy, about 15 minutes, stirring occasionally. Whisk together eggs and remaining milk. Stir into rice mixture. Cook and stir until mixture reaches 160°, about 2 minutes., Remove from heat; stir in extract. Serve warm with cranberry topping. Refrigerate leftovers.

Nutrition Facts : Calories 308 calories, Fat 4g fat (2g saturated fat), Cholesterol 92mg cholesterol, Sodium 78mg sodium, Carbohydrate 61g carbohydrate (40g sugars, Fiber 1g fiber), Protein 8g protein.

ORANGE AND CRANBERRY RICE PILAF



Orange and Cranberry Rice Pilaf image

This is an extremely flavorful rice pilaf and if you love the taste of curry & marmalade you will most definitely enjoy this. However, if you are not used to working with curry I suggest a small amount be added and then taste as to whether you want more curry or not. This is a unique rice pilaf and I was trying a few different...

Provided by Kimberly Biegacki

Categories     Rice Sides

Time 30m

Number Of Ingredients 14

3/4 c chopped celery
1/2 c onion
3 Tbsp butter
1 c uncooked long grain rice
2 1/2 c chicken broth
1 c chopped fresh mushrooms (white)
1/3 c slivered almonds, toasted (i only had sliced but wanted slivered)
2 Tbsp orange marmalade
1/2 tsp garlic powder
1/2 tsp celery salt
1/4 - 1/2 tsp curry---if you are not used to cooking with curry put 1/4 teaspoon
1/3 c sweetened dried cranberries
2 Tbsp minced fresh parsley
1 Tbsp orange zest

Steps:

  • 1. In a large saucepan saute celery and onion in butter till tender. Remove from pan and set aside. Now saute your mushrooms till tender and set aside. I love the color of the sauteed veggies.
  • 2. Now brown your rice in a pan for about 5 minutes and then cook as directed on box (15 minutes usually) but with your chicken broth and spices. When rice is finished add your sauteed veggies, cranberries and your marmalade.
  • 3. Stir in your parsley last and then plate it. Add your orange zest for garnish. I set the nuts in a bowl on the table for those who can have them and want them. Mainly cause my husband can't have them.
  • 4. Now this is not how I made this tonight. I added all the sauteed veggies and cranberries in the rice while cooking. Well, I really am disappointed with how my dish looks....yes, I am. I am posting though I am disgusted. I prefer the brightness and crunch of slightly sauteed celery and I love the mushrooms freshness too. So, it only makes sense to me to add them last; however, if you don't care about crunch and brightness just add them into your rice while cooking. Oh, and I also tried adding 1/2 cup of fresh squeezed orange juice in place of the chicken broth. That must of changed the color of the rice....no didn't like that either. LOL

CRANBERRY ORANGE RICE



Cranberry Orange Rice image

This is a good side dish when you're sick of the same old, same old. Be warned, it has a very strong cranberry flavor. If you don't like cranberries you won't like this!

Provided by Shaye

Categories     Oranges

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/2 cups quick-cooking rice (like Minute Rice)
1 1/2 cups orange juice
1/2 cup dried cranberries
1/2 cup toasted almond
1/4 cup chopped parsley

Steps:

  • Bring orange juice to a boil on a large saucepan, remove from heat.
  • Stir in rice, cranberries, almonds and parsley.
  • Cover and let stand 10 minutes.
  • Fluff rice with fork before serving.

CRANBERRY ORANGE RICE PUDDING



Cranberry Orange Rice Pudding image

A yummy little dessert, just right for this time of year. You'll enjoy the looks, the taste, and the ease of preparation of this dish. I don't remember where I got this recipe.

Provided by Lorraine of AZ

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

1 cup long-grain rice
1 tablespoon grated orange zest
1 1/2 cups dried cranberries, coarsely chopped
1/2 cup orange juice
4 cups milk
1 (12 ounce) can evaporated milk
2/3 cup sugar
1/8 teaspoon salt

Steps:

  • Combine the rice and the zest in a 3-quart saucepan and cook rice according to package directions.
  • Combine cranberries and orange juice in a small saucepan. Bring to a simmer over medium heat. Simmer 7 minutes or until juice is absorbed. Set aside.
  • Add the milk, evaporated milk, sugar and salt to the rice Cover and stir over medium-low heat about 40 minutes until slightly thickened.
  • Stir reserved cranberries into rice mixture. Cool to room temperature. Refrigerate until serving time.
  • NOTE: You can also use the rice from Chinese take-out in this recipe!

Nutrition Facts : Calories 299.9, Fat 7.9, SaturatedFat 4.8, Cholesterol 29.4, Sodium 142.9, Carbohydrate 49.1, Fiber 1.2, Sugar 18.7, Protein 8.7

CRANBERRY ORANGE RICE SALAD



CRANBERRY ORANGE RICE SALAD image

Categories     Side     Quick & Easy     Healthy     Simmer

Yield 4 people

Number Of Ingredients 13

1-1/3 cups Farmhouse® Long Grain White Rice
2 large oranges, peeled and broken into sections
1/2 cup sweetened dried cranberries
1/2 cup diced toasted pecans
1/2 cup sliced scallions
1 Tablespoon olive oil
2 cloves garlic, minced
2 Tablespoons chopped fresh mint
2 Tablespoons chopped fresh parsley
1 Tablespoon orange zest
1 Tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Prepare rice according to package directions; set aside until cool. Combine cooled rice with remaining ingredients. Let stand at least 20 minutes for flavors to blend. Serve chilled or at room temperature.

ORANGE RICE PUDDING WITH MINTED ORANGE/CRANBERRY GLAZE



Orange Rice Pudding With Minted Orange/Cranberry Glaze image

From chef and cookbook author Michel Nischan as printed in our local newspaper. The basmati rice I think, gives the pudding an especially delightful flavor and lovely scent. Time to dust off the ol' rice cooker! Freshly squeezed orange juice is the way to go! FYI: I was out of oranges and basmati rice when I prepared this last time so I used honey tangerines and jasmine rice instead! Really good!

Provided by COOKGIRl

Categories     Dessert

Time 1h

Yield 10 serving(s)

Number Of Ingredients 14

1 cup orange juice
1/2 cup dried cranberries
1/2 cup honey
2 sprigs of fresh mint
1 cup half-and-half
1 cup milk
1/3 cup raw sugar
1/4 vanilla beans or 1/2 teaspoon pure vanilla extract
2 tablespoons orange zest, finely minced
3 eggs, beaten well
1 cup orange juice
3 cups basmati rice, cooked and still warm
1/2 cup dried cranberries (I used orange essence dried cranberries from Trader Joe's)
10 fresh mint sprigs

Steps:

  • ORANGE/CRANBERRY GLAZE: Place the orange juice and cranberries in a small saucepan. Bring to simmer over medium heat and reduce mixture by half. This should take about 15 minutes. Stir in the honey.
  • Rub the mint leaves vigorously between your fingers to release the natural oil then stir into the glaze.
  • Let mixture stand 10 minutes, then remove the mint.
  • PUDDING: In a medium size saucepan, place the half and half and milk. Add the raw sugar, vanilla bean or extract and orange zest.
  • Bring to a simmer over medium heat, stirring continually until the sugar is dissolved. Place the eggs in a medium mixing bowl. Now {{slowly}} pour the hot milk liquid into the eggs while whisking constantly until the liquid is absorbed. Next, whisk in the orange juice and stir in the hot rice and dried cranberries.
  • Pour the mixture back into the saucepan and cook over medium heat until the mixture becomes hot and slightly thickened, approximately 3-4 minutes. Keep stirring constantly to avoid scorching.
  • Preheat oven to 350 degrees. Spray or butter a 9x9 inch baking dish.
  • Pour the warm pudding into the prepared baking dish and bake in oven for 15 minutes, or until the pudding is {{softly}} set (the mixture should "jiggle" when dish is shaken.).
  • Use an ice cream scoop to portion out the pudding. Drizzle the prepared orange/cranberry glaze over each serving and garnish with fresh mint leaves if desired.
  • Each serving is approximately 7 ounces.

Nutrition Facts : Calories 379.3, Fat 6.8, SaturatedFat 3.1, Cholesterol 68.2, Sodium 48.5, Carbohydrate 72.5, Fiber 2.7, Sugar 25.7, Protein 8.3

BLACK RICE WITH CRANBERRY ORANGE



BLACK RICE WITH CRANBERRY ORANGE image

Categories     Side

Yield 4

Number Of Ingredients 6

1 cup village harvest black rice
2 medium oranges
1/2 dried cranberries
1/2 cup chopped chives
1/4 pine nuts
salt and pepper

Steps:

  • cook rice per instructions zest 1 tsp of range zest and set aside remove remaining peel from oranges and cut segments into 1/2 in. pieces toss orange segmests and zest into a large bowl with cooked rice mix in cranberries, chives and pine nuts season with salt and pepper serve warm or room temperature

ORANGE-CRANBERRY RICE WITH SLIVERED ALMONDS



Orange-Cranberry Rice with Slivered Almonds image

Orange-Cranberry Rice with Slivered Almonds sounds fancy, no? It's actually made with instant rice and OJ and only takes 15 minutes to make!

Provided by My Food and Family

Categories     Recipes

Time 15m

Yield 4 servings, 1/2 cup each

Number Of Ingredients 5

1-1/2 cups orange juice
1/2 cup dried cranberries
1/2 cup slivered almonds
1/4 cup chopped fresh parsley
1-1/2 cups instant white rice, uncooked

Steps:

  • Bring juice to boil in large saucepan; remove from heat.
  • Stir in remaining ingredients; cover. Let stand 10 min.
  • Fluff with fork.

Nutrition Facts : Calories 290, Fat 7 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g

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