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Wild rice pilaf with apples and cranberries

Yields8 ServingsPrep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

This wild rice pilaf with apples and cranberries isn't just a nutritious side from the Mayo Clinic, it might just be the best rice dish you've ever had.

Wild rice pilaf with apples and cranberries

 cooking spray
 ¼ cup slivered almonds
 3 cups water
 5 ½ cups wild rice
 ½ cup dried cranberries
 2 tablespoons olive oil
 1 tablespoon red wine vinegar
 1 tablespoon sugar
 2 Granny Smith apples, cored and finely chopped

Toast the almonds
Preheat the oven to 325 degrees F. Lightly coat a baking sheet or cake pan with cooking spray and spread the slivered almonds evenly in the pan. Cook the almonds for 5 minutes and stir the nuts, moving the outer almonds towards the center or by gently shaking a cake pan. Cook for an additional 4 to 6 minutes, or until the nuts are browned and become fragrant. Transfer the almonds to a plate to cool. The almonds will continue to cook and likely burn if they are left to cool in the pan used to toast them.


Prepare and cook the rice
Place the rice in a fine mesh strainer and rinse with cold water. Set aside. In a medium saucepan, bring 3 cups of water to a boil and add the rice. Reduce the heat and cover with a lid. Simmer for 45 minutes or until the rice is tender. Check the rice occasionally as it is cooking and add water as necessary to keep the rice from drying out and sticking to the bottom of the pan. Drain the rice through the fine mesh strainer and return to the saucepan. Add the dried cranberries. Place a folded kitchen towel under the lid, cover and set aside.


Finish the rice
In a small mixing bowl, whisk together the olive oil, red wine vinegar and sugar. Add the apples and toss with the oil and vinegar mixture. Garnish with the toasted almonds.

Nutrition Facts

Servings 0