Almond Wild Rice

Almond Wild Rice

13
Lori 0

"Made with both brown rice and wild rice, this pilaf has a hint of fruity sweetness, thanks to the addition of dried cranberries."

Ingredients 1 h 25 m {{adjustedServings}} servings 190 cals

Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 190 kcal
  • 9%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 20.1g
  • 6%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 327 mg
  • 13%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Spray an 8-inch square baking dish with cooking spray.
  2. Bring chicken broth to a boil in a saucepan.
  3. Pour rice mix into the prepared baking dish. Carefully pour boiling chicken broth over the rice. Cover the dish with aluminum foil.
  4. Bake in preheated oven until rice is tender, about 1 hour.
  5. Melt butter in a skillet over medium heat. Cook and stir almonds in hot butter until they start to color, 3 to 5 minutes. Sprinkle parsley over the almonds; continue to cook and stir until the almonds are lightly browned, another 3 to 5 minutes.
  6. Mix the baked rice, the almond mixture, cranberries, salt, and pepper in a large bowl; toss to serve.
Tips & Tricks
Raspberry and Almond Thumbprints

Your favorite thumbprint cookies, jazzed up with delicious glaze.

Chef John’s Bok Choy Steamed Rice

See how to make steamed rice with fresh boy choy.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 13

  1. 17 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Deb C
2/11/2013

This is a wonderful side dish. I didn’t have any slivered almonds so I chopped some whole almonds and cooked it the same. The dried cranberries add nice flavor. I recommend watching the baking time because an hour would have been too long for me.

Stef Miller
9/7/2014

Delicious! I kept mine on the stovetop instead of baking it & it was done in less time. Also, used half craisin & half dried blueberries because I had them. I will definitely be making this again; husband, 2 small children and myself enjoyed it thoroughly. Might even add it to the Thanksgiving menu this year. Tonight we had it with grilled chicken thighs marinated in berry vinaigrette and a simple cucumber salad.

RMH
5/21/2013

Very easy to make & tasty. We both loved this! I prefer to make a recipe as written but I had to improvise a bit based on my pantry - using cashews instead of almonds. Working with only a 1/2 cup of dried cranberries, I added 2 Tablespoons of sweetened coconut (after sautéing the nuts) to make sure I had a good sweet balance. The nuts and the coconut worked well! [I worried it would be bland and added another T of butter (to make it 4 not 3). The extra butter was unnecessary.] Oh! I forgot to spray the pan but it seems ok (esp w my extra butter).