My F&W
quick save (...)

Hazelnut-Cranberry Wild Rice

  • SERVINGS: 4
  • HEALTHY
  • VEGETARIAN
  1. 1 cup wild rice
  2. 8 cups cold water
  3. Salt
  4. 1 bunch scallions, white and light green parts, thinly sliced (1/2 cup)
  5. 1/3 cup hazelnuts, lightly toasted, skinned and coarsely chopped
  6. 1/4 cup dried cranberries
  7. Freshly ground pepper
  1. In a large saucepan, cover the rice with the water, add 1 teaspoon of salt and bring to a boil. Cover and simmer over moderately low heat until the wild rice is tender but still chewy, about 1 hour. Drain the wild rice well.
  2. Toss the wild rice with the scallions, hazelnuts and cranberries. Season with salt and pepper and serve.
Notes One Serving Calories 241 kcal, Total Fat 7.2 gm, Saturated Fat 0.5 gm, Protein 8 gm, Carbohydrates 39 gm. Serve With Sautéed Turkey Scaloppine or Pork and Winter Squash Stew
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.