Name: Jewelled wild rice with almonds
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
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

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Jewelled wild rice with almonds

Jewelled wild rice with almonds

Barney Desmazery

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Serves 6 - 8

Easy

Prep: 15 mins

Cook: 1 hr

A star rating of 2.8 out of 5.4 ratingsRate

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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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

To serve cold

olive oil
lemon juice

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Nutrition: per serving (6)

kcal457
fat10g

low
saturates1g
carbs82g
sugars15g
fibre4g
protein10g
salt0.4g

Method

step 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.
step 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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A star rating of 2.8 out of 5.4 ratings

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