4.7 3

Wild Rice with Chestnuts and Dried Cranberries

Plus: Ultimate Thanksgiving Guide

slideshow Delicious, Quick Side Dishes

  • Total Time:
  • Servings: 8

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace


  • 2 cups wild rice (3/4 pound), rinsed
  • Salt
  • 4 tablespoons unsalted butter
  • 1 1/2 cups vacuum-packed chestnuts (9 ounces), coarsely chopped
  • 3 large scallions, thinly sliced
  • 1 1/2 cups low-sodium chicken broth
  • 3/4 cup dried cranberries
  • Freshly ground pepper
  • 2 tablespoons chopped flat-leaf parsley



  1. In a large saucepan, cover the wild rice with 2 inches of water and bring to a boil. Boil for 5 minutes, then remove from the heat and let stand for 1 hour. Drain and rinse well.
  2. In a large saucepan of boiling salted water, cook the rice until tender and many of the grains have split, about 30 minutes. Drain well. Wipe out the saucepan.
  3. Melt the butter in the saucepan. Add the wild rice, chestnuts and all but 2 tablespoons of the scallions and cook over moderate heat for 2 minutes. Add the broth and cranberries and cook, stirring occasionally, until the liquid is absorbed, about 15 minutes. Stir in the parsley and reserved scallions and season with salt and pepper. Transfer to a bowl and serve.

Make Ahead

The wild rice can be refrigerated overnight and reheated.

Contributed By Published November 2004

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace


You May Also Like


491728 2013-12-06 Grace Parisi fall|winter|flavor-of-the-month|christmas|dinner-party|thanksgiving|american|beans-grains-and-legumes|side-dishes|8|make-ahead|web-exclusive november-2004,grace parisi,rice pilaf,thanksgiving dinner,wild rice pilaf,side dish,rice with chestnuts,cranberry and rice recipes,wild-rice-with-chestnuts-and-dried-cranberries 491728