One of my autumn favorites, and perfect for the holidays.
Cranberry Wild Rice with Toasted Almonds and Pumpkin Seeds
One of my autumn favorites, and perfect for the holidays.
Author: APB: Eats
Ingredients
- 1 cup uncooked wild rice
- 2 ½ cups water
- 1 tablespoon Earth Balance spread
- 1 ½ cups chopped yellow onion
- 2 ½ cups vegetable broth, heated
- 2-3 cloves of garlic, finely chopped
- ¼ teaspoon salt
- 1 cup dried cranberries
- ½ cup slivered almonds
- ½ cup pumpkin seeds
Instructions
- Preheat oven to 350 degrees.
- Clean wild rice by putting it in a strainer and running cold water over it, tossing it around with your fingers.
- Lightly coat an 8” x 8” x 2” baking dish with olive oil.
- Place wild rice and water in a 2-quart saucepan. Heat until boiling, stirring occasionally, then reduce heat to low. Cover and cook for 30 minutes, then drain (rice should not have absorbed all the water).
- Heat Earth Balance in a skillet. Cook onion over medium heat for just a few minutes until it gets a bit translucent and tender. Do not caramelize or overcook.
- Mix wild rice and onion mixture in prepared baking dish.
- Combine heated vegetable broth, salt, and garlic and pour over rice mixture.
- Cover and bake 1 hour and 15 minutes. Stir in cranberries. Recover and bake another 15 minutes (or until water is absorbed).
- In a dry skillet, spread almond slivers and pumpkin seeds in a single layer. Place over a medium heat, making sure to move them frequently so they don’t burn (this should only take a few minutes).
- Toss almond and pumpkin seed mixture into rice mixture and serve immediately.