Cranberry Wild Rice
Recipe: #25232
November 19, 2016
Categories: Side Dishes, Sunday Dinner, Thanksgiving, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan Vegetarian, Wild Rice, Vegetarian Dinner, Vegan Dinner, more
"Living in northern Wisconsin, wild rice and cranberries are easy to come by for us. I use broken wild rice rather than whole grains - much cheaper and just as tasty! This can be served hot or at room temperature."
Ingredients
Nutritional
- Serving Size: 1 (309.4 g)
- Calories 217.9
- Total Fat - 5.8 g
- Saturated Fat - 0.9 g
- Cholesterol - 0 mg
- Sodium - 15.1 mg
- Total Carbohydrate - 38.4 g
- Dietary Fiber - 3 g
- Sugars - 10.9 g
- Protein - 5.9 g
- Calcium - 34.6 mg
- Iron - 1.5 mg
- Vitamin C - 2.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Boil wild rice and water until some kernels start to split - about 45 min to an hour. Drain. Put in bowl.
Step 2
Roast pine nuts briefly in hot pan, set aside.
Step 3
Combine onion, garlic and thyme in oil and sauté until onion is tender.
Step 4
Add onion mixture, cranberries and pine nuts to bowl with wild rice. Mix and serve.
Tips
No special items needed.