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Wild Rice Pilaf with Cranberries by


1/4 cup slivered almonds
3 cups water
1 1/2 cups wild rice, rinsed and drained
1/2 cup dried cranberries
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon sugar
2 granny smith apples, cored and diced


Preheat over to 325 degrees. Lightly coat a baking sheet with cooking spray. Spread the almonds on the baking sheet and bake, stirring occasionally, until golden brown, about 10 min. Transfer immediately to plate and cool.
In a medium saucepan, bring 3 cups of water to boil. Add the rice. Reduce heat and cover. Keep adding water as necessary to prevent the rice from drying out. Simmer until the rice is tender. About 45 to 60 min. Pour through a fine meshed strainer to drain. Return the rice to saucepan and stir in the cranberries. Cover and set aside.
In a small bowl, whisk together the oil, vinegar and sugar.
In a large bowl, combine the rice and diced apples. Add the oil mixture and toss to coat evenly.

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