Description
A festive and flavorful side dish featuring nuttily nutty wild rice, tart cranberries, and aromatic herbs.
Ingredients
Scale
- 1 cup wild rice, rinsed
- 2 cups vegetable broth
- 1 cup dried cranberries
- 1/2 cup sliced almonds, toasted
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a medium saucepan, combine wild rice and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 40-45 minutes or until rice is tender and liquid is absorbed.
- While rice is cooking, heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and thyme to the skillet, cook for 1 minute more.
- Stir in cranberries and cook until softened, about 2 minutes.
- Fluff the cooked rice with a fork and stir in the cranberry mixture and toasted almonds.
- Season with salt and pepper to taste. Garnish with parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 15g
- Fat: 8g
- Carbohydrates: 40g
- Protein: 6g