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Wild Rice with Almonds and Cranberries

Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Course Side Dish
Servings 6 people

Ingredients
  

  • 1 T olive oil
  • ½ cup finely chopped carrots
  • ½ cup finely chopped celery
  • ¾ cup finely chopped onion
  • 1 cup wild rice
  • 4½ cups chicken broth
  • 1 cup shiitake mushrooms, sliced
  • 1 tsp flat-leaf parsley, chopped
  • ½ cup dried cranberries (Craisins)
  • ½ cup almonds, sliced and blanched
  • 1 T butter
  • ½ tsp kosher salt
  • ¼ tsp pepper

Instructions
 

  • Heat the olive oil in a stockport of medium heat. Add the carrots, celery and onion. Sauté for 5 minutes or until the onion is translucent.
  • Add the wild rice and stir to coat with the olive oil.
  • Add the broth.
  • Cook on medium to low heat for 1 hour and 10 minutes or until the wild rice is tender, curled and split.
  • Add the mushrooms and cook for 10 minutes.
  • Remove from the heat.
  • Stir in the parsley, dried cranberries and almonds. Season with the butter, salt and pepper.