Jewelled wild rice with almonds

Jewelled wild rice with almonds

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Cooking time

Prep: 15 mins Cook: 1 hr

Skill level

Easy

Servings

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

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving (6)

kcalories
457
protein
10g
carbs
82g
fat
10g
saturates
1g
fibre
4g
sugar
15g
salt
0.4g

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 almonds
  • finely grated zest ½ orange

To serve cold

  • olive oil
  • lemon juice

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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.

Recipe from Good Food magazine, December 2013

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