Wild Rice with Cranberries

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On Tuesday, I told you about the Pumpkin Chocolate Chip Bread I made for Thanksgiving.  Now it’s time to tell you about the Wild Rice with Cranberries I made!  I’m not gonna lie- there were some mishaps making this recipe and it didn’t turn out quite as expected (mostly due to my stupidity), but it was still pretty tasty nonetheless. 

I chose this recipe because it sounded simple and it combined sweet and savory flavors, which I love.  And it had CARAMELIZED ONIONS!! <<Drool>>

Here’s what you need to make this tasty side dish:

(view the full recipe here!)

* 1 6-oz. box wild rice
* 2 1/2 C. chicken broth
* 2 Tbs. butter or margarine
* 1 lg. onion, sliced
* 2 tsp. brown sugar
* 1/2 tsp. allspice
* 1 C. dried cranberries
* 1 tsp. orange zest
* 1/2 C. toasted pecans or pine nuts

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I decided to double the recipe above, as I needed to feed several people.  I took the photo before I made this decision.  Minutes before I need to make it, I ran out to buy another onion and the store was OUT of onions!  So I bought a red onion and decided to just mix ‘em up a bit.

Step 1 was to “Prepare wild rice according to package directions, using chicken broth instead of water; exclude seasoning packet. “

I foolishly read only the first half of the sentence and made the wild rice with water…   :(

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Step 2: “Melt butter in skillet and add sugar and onion. Cook over medium heat until liquid is absorbed. Turn heat to low and continue cooking until onions caramelize, about 10 minutes.”

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OK, no matter what I did, I could not get the stupid onions to caramelize!  After about 20 minutes, I finally just tasted one.  It was tender, sweet, and I decided that was good enough.

Step 3: “Add cranberries, allspice and orange zest. Cover and cook about 5 minutes until cranberries plump.”

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Step 4: “Put rice in a serving bowl and add onions and nuts. Serve hot.”

See photo at the top for the finished result!

People enjoyed this side dish overall.  A few people said it had a stuffing-like taste to it.  I enjoyed that it was sweet from the onions, cranberries, and orange rind, but also savory and nutty from the wild rice and pecans.  I’m sure it would have had even more flavor if I had used chicken broth…next time I’ll read the ENTIRE recipe first!

For more tasty holiday side dish recipes, click here!

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  • http://floridacoastalcooking.blogspot.com/ Dawn Hutchins

    This sounds delicious! I would love to try a version with barley.

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