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Wild Rice with Almonds and Cranberries

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

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

Method
 

  1. 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.
  2. Add the wild rice and stir to coat with the olive oil.
  3. Add the broth.
  4. Cook on medium to low heat for 1 hour and 10 minutes or until the wild rice is tender, curled and split.
  5. Add the mushrooms and cook for 10 minutes.
  6. Remove from the heat.
  7. Stir in the parsley, dried cranberries and almonds. Season with the butter, salt and pepper.