JEWELLED WILD RICE WITH ALMONDS

Jewelled wild rice with almonds image

A simple rice salad makes a great side dish. Add cranberries and orange for sweetness, nuts for crunch and herbs for lots of fresh flavour

Provided by Barney Desmazery

Time 1h15m

Number Of Ingredients 12

Ingredients

25g butter or 2 tbsp olive oil
1 large onion , chopped
500g pack wild & brown basmati rice
100g dried cranberries
1l vegetable stock
2 bay leaves
1 large thyme sprig
small pack flat-leaf parsley , chopped
50g toasted flaked almond
finely grated zest ½ orange
olive oil
lemon juice

Steps:

Heat oven to 180C/160C fan/gas 4. Heat the butter or oil in a flameproof casserole dish and gently cook the onion for 15 mins until just starting to turn golden. Add the rice and cranberries, and stir a few times until coated. Season well and pour over the stock.
Float the bay leaves and thyme on top of the stock, and put a circle of baking parchment on top of that. Cover with a lid and put in the oven for 45 mins until the rice is tender. Stir through the parsley, almonds and orange zest. Serve hot, or leave to go cold and serve as a salad, dressed with olive oil and lemon juice.

Nutrition Facts : Calories 457 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.4 milligram of sodium