Cranberry Wild Rice

4
Servings
10m
Prep Time
60m
Cook Time
1h 10m
Ready In


"Living in northern Wisconsin, wild rice and cranberries are easy to come by for us. I use broken wild rice rather than whole grains - much cheaper and just as tasty! This can be served hot or at room temperature."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (309.4 g)
  • Calories 217.9
  • Total Fat - 5.8 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 0 mg
  • Sodium - 15.1 mg
  • Total Carbohydrate - 38.4 g
  • Dietary Fiber - 3 g
  • Sugars - 10.9 g
  • Protein - 5.9 g
  • Calcium - 34.6 mg
  • Iron - 1.5 mg
  • Vitamin C - 2.2 mg
  • Thiamin - 0.1 mg

Step 1

Boil wild rice and water until some kernels start to split - about 45 min to an hour. Drain. Put in bowl.

Step 2

Roast pine nuts briefly in hot pan, set aside.

Step 3

Combine onion, garlic and thyme in oil and sauté until onion is tender.

Step 4

Add onion mixture, cranberries and pine nuts to bowl with wild rice. Mix and serve.

Tips & Variations


No special items needed.

TwisSis

Made as written for the FF&F "Think Pink" event until just @ the very end when I discovered I had no pine nuts. So I subbed pistachios & we dined happily. This was very good & IMO would nicely compliment almost any main meat course. We ate it w/ribs & an avocado/tomato side-salad. Siggi has already asked for an encore of this recipe = A good sign since he's usually a tough audience for new recipes. Thx for sharing this recipe w/us for this special event. :-)

review by:
(3 Oct 2017)