Wild Rice Pilaf with Cranberries and Apples
Author: MealsMatter.org mayoclinic.com
Recipe type: Side Dishes - Carbs
- ¼ cup Slivered almonds
- 3 cups Water
- 1½ cups Wild rice, rinsed and drained
- ½ cup Dried cranberries
- 2 tablespoons Olive oil
- 1 tablespoon Red wine vinegar
- 1 tablespoon Sugar
- 2 Granny Smith apples, cored and diced
- Preheat the oven to 325 F.
- Lightly coat a baking sheet with cooking spray.
- Spread the almonds on the baking sheet and bake, stirring occasionally, until golden and fragrant, about 10 minutes.
- Transfer immediately to a plate to cool.
- In a medium saucepan, bring 3 cups of water to a boil.
- Add the rice. Reduce heat and cover. Keep adding water as necessary to prevent the rice from drying out.
- Simmer until the rice is tender, about 45 to 60 minutes. Pour through a fine-meshed strainer to drain.
- Return the rice to the saucepan and stir in the dried cranberries.
- Cover and set aside.
- In a small bowl, whisk together the oil, vinegar and sugar.
- In a large bowl, combine the rice and diced apples.
- Add the oil mixture and toss to coat evenly.
- Serve warm or cold on individual plates.
- Top with toasted almonds.
Dietitian's tip: Not a true rice at all, wild rice is the unpolished kernels of a wild grass native to the Great Lakes area. Wild rice is cooked differently from true rices — it requires boiling in a larger quantity of water.
Calories: 193 Fat: 5g Saturated fat: 1g Carbohydrates: 32g Sodium: 5mg Fiber: 4g Protein: 5g Cholesterol: 0mg