ALMOND WILD RICE

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Almond Wild Rice image

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

Provided by Lori Balter-Alvarado

Categories     Main Dish Recipes

Time 1h25m

Yield 10

Number Of Ingredients 9

cooking spray
2 ½ cups chicken broth
1 ½ cups brown and wild rice mix
3 tablespoons butter
1 cup slivered almonds
2 tablespoons dried parsley
1 cup sweetened dried cranberries (such as Craisins®)
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray an 8-inch square baking dish with cooking spray.
  • Bring chicken broth to a boil in a saucepan.
  • Pour rice mix into the prepared baking dish. Carefully pour boiling chicken broth over the rice. Cover the dish with aluminum foil.
  • Bake in preheated oven until rice is tender, about 1 hour.
  • 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.
  • Mix the baked rice, the almond mixture, cranberries, salt, and pepper in a large bowl; toss to serve.

Nutrition Facts : Calories 189.9 calories, Carbohydrate 20.1 g, Cholesterol 10.4 mg, Fat 10.6 g, Fiber 2.6 g, Protein 4.5 g, SaturatedFat 2.7 g, Sodium 326.8 mg, Sugar 10.4 g

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