November 19, 2016
Dinner, Side Dishes, Grains,
Budget-Friendly, Sunday Dinner, Thanksgiving, Stove Top, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Wild Rice more
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"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."
Boil wild rice and water until some kernels start to split - about 45 min to an hour. Drain. Put in bowl.
Roast pine nuts briefly in hot pan, set aside.
Combine onion, garlic and thyme in oil and sauté until onion is tender.
Add onion mixture, cranberries and pine nuts to bowl with wild rice. Mix and serve.
What a delicious side dish to go with our salmon and shrimp tonight. Loved the addition of the pine nuts and dried cranberries (I also added a few dried cherries as well - just because I had them). The cooking time was perfect. I'll be making this dish again soon.
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. :-)