Wild Brown Rice with Toasted Almonds and Cranberries

"A simple way to jazz up wild rice"

2 cups chicken broth
1 cup wild brown rice
4 teaspoons olive oil
1 shallots, chopped
1 garlic clove, finely chopped
1⁄4 cup dried cranberries
2 fresh thyme, (1⁄4 teaspoon dried thyme)
1/4 cup sliced almonds
1/4 cup fresh flat-leaf parsley, coarsely chopped
Sea salt and pepper to taste


1.     In a saucepan bring the chicken broth to a boil.  Add rice and 2 teaspoons olive oil.  Reduce heat and simmer for 40 minutes; until all liquid is absorbed.

2.     In a skillet, sauté shallots, garlic, cranberries, thyme and almonds in olive oil for 4-6 minutes.  Set aside.

3.     When rice is cooked, add sautéed ingredients and gently mix with a fork. 

4.     Add parsley, salt and pepper to taste, and gently mix again.

5.     Serve and enjoy!


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