Best Wild Rice With Cherries And Pecans Do Ahead Recipes

Wild Rice with Cherries image

Provided by Claire Robinson

Time 1h10m

Yield 4 servings

Number Of Ingredients 6

3 1/2 cups good chicken stock
1 cup wild rice, thoroughly rinsed
Kosher salt and freshly cracked black pepper
1 cup roughly chopped dried cherries
1/2 cup toasted and roughly chopped pecans
1/4 cup chopped flat-leaf parsley

Steps:

In a large saucepan, add the stock, wild rice and salt and pepper, to taste. Bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes. Cover and simmer, stirring occasionally, until the rice is tender and is beginning to split, about 30 to 40 minutes. Drain of any excess liquid and fold in the cherries, nuts and parsley. Taste for seasoning and adjust if necessary. Transfer the rice to a serving bowl and serve.

Wild and White Rice With Cherries, Apricots, and Pecans image

Provided by Mercy

Categories Rice

Time 5h15m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup converted white rice
1 cup wild rice, rinsed and drained
29 ounces canned vegetable broth
1/2 cup hot water
1/4 cup dry sherry
1 medium onion, chopped
3/4 teaspoon garlic powder
1/2 teaspoon garlic pepper seasoning
1/2 cup chopped dried apricot
1/2 cup dried cherries
1/2 cup chopped pecans, toasted if desired
1/4 cup chopped fresh parsley

Steps:

In a 3 1/2- or 4-quart electric slow cooker, mix together the white rice, wild rice, broth, water, sherry, onion, garlic powder, and garlic pepper.
Cover and cook on the low heat setting about 5 hours, or until the rices are tender but not mushy.
Stir in the apricots, cherries, pecans, and parsley.
Serve immediately.

Nutrition Facts : Calories 196.4, Fat 5.3, SaturatedFat 0.5, Sodium 6, Carbohydrate 32.6, Fiber 3, Sugar 5.8, Protein 5

Wild Rice Stuffing with Pearl Onions, Dried Cherries and Apricots image

Yield Serves 8 to 10

Number Of Ingredients 10

6 tablespoons (3/4 stick) butter
18 ounces pearl onions, blanched in boiling water 1 minute, peeled
4 1/2 cups canned low-salt chicken broth
3 tablespoons chopped fresh thyme
1 1/4 cups wild rice (about 6 1/2 ounces)
1 1/4 cups long-grain white rice
1 6-ounce package dried apricots, coarsely chopped
1 cup dried tart cherries
1 cup raisins
1 cup pecans, toasted, chopped

Steps:

Melt 2 tablespoons butter in large skillet over medium heat. Add onions and sauté until brown, about 15 minutes. Set aside.
Bring 4 1/2 cups broth and 1 tablespoon thyme to boil in large saucepan. Add wild rice; bring to boil. Reduce heat; cover and simmer 30 minutes. Add white rice; cover and simmer until all rice is tender and liquid is almost absorbed, about 15 minutes longer.
Stir dried apricots, dried cherries, raisins and 2 tablespoons thyme into rice mixture; cover and simmer 3 minutes. Stir pearl onions and remaining 4 tablespoons butter into rice. Mix in pecans. Season generously with salt and pepper.
To bake stuffing in turkey:
Loosely fill main cavity with cool stuffing. Butter glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 20 minutes.
To bake all of stuffing in baking dish:
Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down, and bake until heated through, about 30 minutes.

WILD RICE WITH CHERRIES AND PECANS - DO AHEAD image

Number Of Ingredients 8

1 c. uncooked wild rice
5 1/2 c. reduced sodium chicken broth
4 green onion, thinly sliced
1 c. each: dried cherries and pecan halves
1/3 c. orange juice
2 T. olive oil
Grated zest from 1 orange
kosher salt and fresh ground black pepper

Steps:

Rinse rice in strainer under cold water. Place rice in medium, heavy saucepan. Add broth, heat to boiling. Reduce heat, simmer uncovered until rice is tender, 45 minutes to an hour. Drain and place in mixing bowl. Add onion, cherries, pecans, oj, olive oil, orange zest, salt and pepper. Toss gently and let stand at least 2 hours for the flavors to blend. Serve at room temperature or heat before serving. Makes 8 servings. I substitute dried cranberries for cherries. Or can use craisins.