Best 7 Wild Rice Cranberry Loaves Recipes

WILD RICE & CRANBERRY LOAVES

Steps:

• In a large bowl, mix the first seven ingredients and 1-1/2 cups bread flour. In a small saucepan, heat milk, water, molasses and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Stir in cranberries, rice and enough remaining bread flour to form a stiff dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rest 10 minutes. , Punch down dough. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans, seam side down. Cover with kitchen towels; let rise in a warm place until almost doubled, about 20 minutes. Preheat oven to 350°. , Bake 40-45 minutes or until golden brown. Cool in pans 10 minutes. Remove to wire racks to cool.

CRANBERRY WILD RICE

Steps:

• In a large saucepan, bring water and rice to a boil. Reduce heat; simmer, uncovered, for 50-60 minutes or until rice is tender., In a large skillet, saute the onion, cranberries and thyme in oil until onion is tender. Add garlic; cook 1 minute longer. Drain rice if needed; stir in onion mixture and pine nuts.

WILD RICE AND CRANBERRY LOAF (ABM)

Steps:

• Place everything except cranberries in bread machine in order recommended by the manufacturer. Add cranberries during the "add-in" cycle.
• Variation: substitute sunflower seeds or unsalted peanuts for the pine nuts and dried blueberries or sour cherries for the dried cranberries.

CRANBERRY WILD RICE DRESSING

Steps:

• In a medium saucepan, combine rice, chicken stock, and seasoning blend and bring to a boil. Cover and reduce to a simmer for 5 minutes. Remove from heat and let rest for 5 minutes or until stock is absorbed. Stir in remaining ingredients and serve warm.

BARLEY, WILD RICE, AND CRANBERRY PILAF

Steps:

• In medium saucepan with lid, boil water, add barley, wild rice and salt. Return to boil, reduce heat to low, cover and cook about 40 min or until barley is tender.
• While barley and rice is cooking, pour orange juice over cranberries and set aside.
• Drain any excess liquid from cooked barley and rice mixture. Place rice and barley in large bowl.
• Drain cranberries, reserving liquid.
• Toss cranberries with barley and rice.
• Mix 5 tbsp orange juice with lemon juice and onion. Whisk in olive oil and season to taste with salt and pepper. Pour dressing over barley mixture.
• Add chopped parsley and walnuts. Mix well. Serve at room temperature or chilled.

WILD RICE PILAF WITH CRANBERRIES

Steps:

• Preheat oven to 350 degrees.
• In a heavy ovenproof casserole, heat the butter or oil. Add the celery and onion and saute over medium heat until tender. Stir in the mushrooms and cranberries and saute until softened.
• Stir in the wild rice and the stock. Bring to a simmer and season with salt and pepper.
• Put in the oven and bake one hour and 15 minutes. Remove from the oven and set aside, covered, for 15 minutes before serving.

CRANBERRY WILD RICE BREAD RECIPE - (3.9/5)

Steps:

• To make the bread, whisk together the flours, yeast and salt. Add the water, molasses and olive oil. (NOTE: The butter is for brushing the top after rising and does not go IN the dough). Mix together until everything is incorporated and knead until smooth. This took me about 7 minutes. You could also use a mixer with a dough hook to do this. Add the chopped dried cranberries and cooked wild rice blend. (I wouldn't use straight wild rice in this bread although there are some that call for it. Be sure to cook the rice completely and cool it before adding it to this dough. If it's firm before baking, it will be crunchy after baking and that's not very appetizing :) Knead until everything is incorporated evenly. Lightly spray or oil a bowl and place the dough to rest for 1-1/2 hours. Cover with a lint-free towel (or plastic wrap). Spray a loaf pan with cooking spray. Lightly punch down the dough and place into the loaf pan. Be sure your pan is only filled ⅔ full. I found that I had a slightly smaller than average loaf pan and once risen, it went over the edges a bit. If you have to much dough, you could always make a couple of muffins out of the surplus. Cover the loaf pan and place in a warm area to rise again for 1 hour. Meanwhile, preheat your oven to 375 degrees. Brush with the melted margarine. Bake for 40-50 minutes. Oven temperatures vary greatly, so start with 40 and keep an eye on it. You'll want a skewer or toothpick inserted to come out clean. Allow to cool for 20 minutes in the pan. This is important for it to hold it's shape. Don't let it sit too long or it will begin to soften from the steam. Transfer to a wire rack to cool completely. Wrap in foil and refrigerate if not serving immediately. To make the cranberry butter, place fresh cranberries in the bowl of a food processor and puree. Add the vegan margarine (room temperature blends best). Add the orange juice and zest. Blend to combine. Taste and add agave to desired sweetness. Serve immediately or refrigerate until ready to use.