Jewelled wild rice with almonds

Jewelled wild rice with almonds

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(2 ratings)

Prep: 15 mins Cook: 1 hr

Easy

Serves 6 - 8
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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (6)

  • kcal457
  • fat10g
  • saturates1g
  • carbs82g
  • sugars15g
  • fibre4g
  • protein10g
  • salt0.4g
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Ingredients

  • 25g butter or 2 tbsp olive oil
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 large onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 500g pack wild & brown basmati rice
  • 100g dried cranberries
  • 1l vegetable stock
  • 2 bay leaf
  • 1 large thyme sprig
  • small pack flat-leaf parsley, chopped
  • 50g toasted flaked almond
  • finely grated zest ½ orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

To serve cold

  • olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • lemon juice

Method

  1. 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.

  2. 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.

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