ISO wild rice with craisins recipe

patriot

Thu, Jan 15 2009, 11:09 pm

can anyone help me with how to make the wild rice and craisins side dish that I am so often served at a simcha? I really like it and would love to try it at home.

thanks in advance!

ra_mom

Fri, Jan 16 2009, 9:58 am

I make it with LOTS of the following: salt, pepper, garlic powder, onion powder, and brown sugar.
I don't have the exact measurements, but this is what I do.
Cook wild rice according to the package directions. Once it's partially (mostly) cooked, season it with the above flavors, add the craisins, and then bake it in the oven, covered, for an additional half hour.
Delicious.
I have been meaning to figure out the measurements that I use, so when I do, I'll be sure to let you know.

patriot

Fri, Jan 16 2009, 10:01 am

thank you so much! do you add water before baking it?

ra_mom

Fri, Jan 16 2009, 10:06 am

No water added when baking.
And I forgot to say that you should taste the rice as you season it, and adjust accordingly. Yum, I have to buy craisins so that I can make the wild rice that I have in the pantry. Smile

Lani22

Fri, Jan 16 2009, 12:17 pm

I also like to add scallions and walnuts.

anonymom

Fri, Jan 16 2009, 12:28 pm

Is this served hot? Because I have a recipe that is more of a salad. It is served room temp and has craisins, scallions, apricots, mustard, red wine vinegar...

ra_mom

Fri, Jan 16 2009, 12:31 pm

The one I posted is served hot. Your sounds great! How is it made?

anonymom

Fri, Jan 16 2009, 12:53 pm

Wild Rice Salad

1C white rice plus 1C wild rice (I use instead 1 16 oz package of Tilda Blend-used to come in a blue bag
but I haven't bought it lately) cooked and cooled.
6 TBSP Red wine OR rice Vinegar
4 tsp dijon (or regular) mustard
garlic
1/4 C olive oil
salt & pepper
a little sugar (optional)
parsley (optional)
diced, dried apricots (the same size pieces as the craisins)
craisins
scallions
toasted almonds

MMEC123

Sat, Jan 17 2009, 7:31 pm

Make rice according to package. Saute diced onions and mushrooms. When rice is ready, add craisins, slivered almonds (can toast if you'd like) onions and mushrooms. Add salt to taste.

patriot

Thu, Jan 22 2009, 11:10 am

thank you, everyone! I appreciate your help!

mommalah

Fri, Jan 23 2009, 10:34 am

anonymom wrote:

Does anyone know if this is to be served hot or cold?
Does it taste better using the red wine or the rice vinegar?
Thanks

Yamama

Mon, Sep 14 2009, 5:40 am

Here is the original recipe:

Wild Rice with Cranberries and Caramelized Onions

Ingredients:
2 cups chicken broth [or water and pareve soup mix]
1/2 cup brown rice
1/2 cup wild rice [or use 1 cup premixed]
3 tablespoons butter or margarine
3 medium onions, sliced in thin wedges
2 teaspoons brown sugar
1 cup Ocean Spray® Craisins® Original Sweetened Dried Cranberries
1/2 teaspoon finely grated orange zest [or a little orange extract if you don't want to use the rinds b/c of fungicides]

Directions:
Combine chicken broth and both rices in a medium saucepan. Bring to a boil over
medium-high heat. Reduce heat to low. Cover and simmer 45 minutes or until rice is
tender and the liquid is absorbed.
Meanwhile, melt butter in a medium skillet over medium-high heat. Add onions and
brown sugar. Cook 6 minutes or until liquid is absorbed and onions are soft and
translucent. Reduce heat to low. Slowly cook onions, stirring often for 25 minutes or until
they are caramel color. Stir in sweetened dried cranberries.
Cover and cook over low heat for 10 minutes or until cranberries swell. Gently fold
cranberry mixture and orange zest into cooked rice.
Makes 4 to 6 servings.

Per Serving: Cal. 405 (20%DV), Fat Cal. 99, Pro. 7g (14%DV), Carb. 71g (23%DV), Fat
11g (17%DV), Chol. 25mg (8%DV), Sod. 600mg (25%DV), Vit. A 85RE (8%DV), Vit. C
8mg (13%DV), Vit. E 1mg (2%DV), Calcium 39mg (3%DV), Iron 1mg (5%DV), Folate
47Ug (11%DV), Zinc 2mg (12%DV), Pot. 337mg (9%DV), Dietary Exchange: Fruit 1,
Starch 3.5, Fat 2

I usually add toasted almonds or pecans. For yomim noraim substitute peanuts or sunflower seeds.

pinktichel

Fri, Nov 20 2009, 8:45 am

thank you, Yamama!
Just made this rice and it's delicious!

chocolate moose

Fri, Nov 20 2009, 10:15 am

I just sort of winged it. I bought a basmati and wild rice bag, cooked it in the rice steamer, and then plopped the whole thing under meat and sprinkled the craisins on top.

Kumphort

Fri, Nov 20 2009, 11:14 am

I just made with craisins, brown sugar, a drip of OJ, honey roasted almonds, YUM !

WriterMom

Fri, Nov 20 2009, 11:44 am

We love this recipe:
* 1 pound wild rice

For vinaigrette:

* 1/4 cup fresh orange juice
* 3 tablespoons chopped shallot
* 3 tablespoons balsamic vinegar
* 2 teaspoons Dijon mustard
* 1 teaspoon minced garlic
* 1/2 cup extra-virgin olive oil

* 1 cup long-grain white rice
* 1 1/2 cups water
* 2 cups hickory nuts or chopped pecans, toasted
* 1 1/4 cups chopped fresh flat-leaf parsley
* 3/4 cup dried apricots, thinly sliced
* 3/4 cup dried cranberries

Rinse wild rice in a sieve under cold water, then combine with cold water to cover by 2 inches in a 5-quart pot. Simmer, covered, until tender, 45 minutes to 1 hour.

Make vinaigrette while wild rice is simmering:
Whisk together juice, shallot, vinegar, mustard, and garlic. Gradually whisk in oil until emulsified and season with salt and pepper.

Cook white rice:
After wild rice has been simmering 20 minutes, boil white rice and 1 1/2 cups water in a 1 1/2-quart heavy saucepan, uncovered and undisturbed, until steam holes appear on surface, about 8 minutes. Reduce heat to very low and cook, covered and undisturbed, 15 minutes more. Remove from heat and let stand, covered, 5 minutes.

Assemble salad:
Rinse cooked wild rice in a sieve under cold water and drain. Stir together rices, vinaigrette, nuts, parsley, dried fruit, and salt and pepper to taste.

Serve at room temperature.

We've swapped in pomegranate seeds for the cranberries, which looks and tastes amazing. I've also used pine nuts, chopped toasted walnuts, and sunflower seeds. It's wonderful, but this recipe would serve an army; if we're having 12 or so people, we make 1/3 this recipe and have leftovers.