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Recipe: Almond Wild Rice

Made with both brown rice and wild rice, this pilaf has a hint of fruity sweetness, thanks to the addition of dried cranberries.

Almond Wild Rice Ingredients

  • cooking spray

  • 2? cups chicken broth

  • 1? cups brown and wild rice mix

  • 3 tablespoons butter

  • 1 cup slivered almonds

  • 2 tablespoons dried parsley

  • 1 cup sweetened dried cranberries (such as Craisins)

  • teaspoon salt

  • teaspoon ground black pepper

How to Make Almond Wild Rice

  1. Preheat oven to 375 degrees F (190 degrees C). Spray an 8-inch square baking dish with cooking spray.

  2. Bring chicken broth to a boil in a saucepan.

  3. Pour rice mix into the prepared baking dish. Carefully pour boiling chicken broth over the rice. Cover the dish with aluminum foil.

  4. Bake in preheated oven until rice is tender, about 1 hour.

  5. Melt butter in a skillet over medium heat. Cook and stir almonds in hot butter until they start to color, 3 to 5 minutes. Sprinkle parsley over the almonds; continue to cook and stir until the almonds are lightly browned, another 3 to 5 minutes.

  6. Mix the baked rice, the almond mixture, cranberries, salt, and pepper in a large bowl; toss to serve.

Almond Wild Rice Nutritions

  • Calories: 189.9 calories

  • Carbohydrate: 20.1 g

  • Cholesterol: 10.4 mg

  • Fat: 10.6 g

  • Fiber: 2.6 g

  • Protein: 4.5 g

  • SaturatedFat: 2.7 g

  • ServingSize:

  • Sodium: 326.8 mg

  • Sugar: 10.4 g

  • TransFat:

  • UnsaturatedFat:

Almond Wild Rice Reviews

  • This is a wonderful side dish. I didnt have any slivered almonds so I chopped some whole almonds and cooked it the same. The dried cranberries add nice flavor. I recommend watching the baking time because an hour would have been too long for me.

  • Delicious I kept mine on the stovetop instead of baking it & it was done in less time. Also, used half craisin & half dried blueberries because I had them. I will definitely be making this again; husband, 2 small children and myself enjoyed it thoroughly. Might even add it to the Thanksgiving menu this year. Tonight we had it with grilled chicken thighs marinated in berry vinaigrette and a simple cucumber salad.

  • Very easy to make & tasty. We both loved this I prefer to make a recipe as written but I had to improvise a bit based on my pantry - using cashews instead of almonds. Working with only a 1/2 cup of dried cranberries, I added 2 Tablespoons of sweetened coconut (after sauting the nuts) to make sure I had a good sweet balance. The nuts and the coconut worked well I worried it would be bland and added another T of butter (to make it 4 not 3). The extra butter was unnecessary. Oh I forgot to spray the pan but it seems ok (esp w my extra butter).

  • I dont see the point using the oven. I make this in much less time by cooking the rice on the stovetop with the craisins and tossing in the almonds, salt, pepper, and parsley after the rice is cooked. Results seem identical and takes much less time.

  • I really liked it, but my hubby didnt. In all fairness though, he doesnt like "fruit with food" (craisens) and actually, really prefers white rice. So, Im taking his feedback with a grain of salt. I followed the recipe as listed other then using chopped almonds because I did not have slivered ones. I also sprayed the baking dish with a butter-garlic spray grease, but dont think that added anything to the flavor. I really liked the long hands-free baking time.....it gave me plenty of time to make the rest of dinner and relax a bit. It is a beautiful looking rice dish and Ill make the side again. Ill only 1/2 it next time....that will be more manageable for my family of 5.

  • Loved it Worth the time and effort. I used all wild rice too. Will try it with the mixed next time. Great change from plain rice.

  • The whole family loved this I didnt have cranberries so I used currants and it turned out fantastic Will definitely be making again.

  • I made this for the first time for a dinner with friends and they all raved about it. So simple I served with Cornish hens. Wouldnt change a thing & will definitely make again.

  • A rice cooker works best for me (including the keep warm setting), takes less time and is reliable cooked rice. Otherwise, an awesome side.

  • Love it I make it all the time and stick to the recipe

  • I left out the cranberries (personal preference) but this was the perfect side dish for salmon... Yum Ive made it a few times now and I love it. No guess work involved, just perfect rice every time

  • I added dried blueberries as well Delicious

  • I did not have crasins so I used golden raisins instead. I used all wild rice, I also prepared the rice on the stove top and then tossed everything in after for a faster cook time. The flavors and textures of this dish are right up my alley, I really enjoyed it

  • A bit dry. Family didnt love it.

  • This was surprisingly tasty I have had several failed attempts at pilaf, most being rather flavorless, but the butter and toasted almonds really added a lot to the flavor of this recipe. I ran out of parsley (2 TBS is a lot), so I subbed with Mural of Flavor from Penzeys Spices, and it was a fantastic addition Also, I couldnt bring myself to add the cranberries. I am just not a fan of that combo. I may get bold and try golden raisins at some point

  • This was okay. Will most likely not make again.

  • I plan to make this for an important dinner and guests, so I made it first for myself. I was unsure about the ratio of brown to wild rice, but used 2 parts brown to 1 part wild and it was great. I did not bother with the parley, but otherwise followed the recipe. Really happy and will l be making it again in a few days.

  • Love this, although like others have mentioned, I changed the method. Threw the rice and broth into my rice cooker, dry toasted the almonds on the stove, and then threw everything in the rice once it was done. Stirred it all up and let it sit for a few minutes and voila - a side dish simple enough for a weeknight and elegant enough for an occasion.

  • Perfect as the recipe reads. The only difference I did was brown the almonds in a toaster oven, so did not need the butter. An hour was just the right time for the rice to be done and slightly al dente. The almonds add texture and a nice flavor.

  • I "veganized" the recipe by eliminating butter. I toasted the almonds in a dry skillet. In addition, I cooked the wild rice on stove top without salt and oil. I already had brown riced cooked and followed the recipe otherwise. The cranberries and almonds made the dish Thanks for a great recipe.

  • I made this exactly as is except that i skipped the toasting of the almonds in butter. I already had toasted almonds on hand. I also added the salt and pepper to the raw rice before cooking. I liked the simplicity of this recipe and that the flavours were complimentary.

  • Very tasty. I agree it doesnt have to be cooked in oven. Still have to perfect the stovetop rice cooking because mine always sticks to bottom before it finishes cooking.

  • Fantastic recipe, and absolutely delicious. I served it at Thanksgiving and it was a huge success.

  • It sure sounded much better than it tasted. Next time I would make it with Wild Rice only and cut back on the almonds. It was good, but not what I expected.

  • Delicious, mildly sweet. I just used whole almonds that I chopped which gave the rice a delightful texture. Otherwise I follow the recipe.

Source: Almond Wild Rice

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