Jewelled wild rice with almonds
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
Showing items 1 to 3 of 6
- 25g butteror 2 tbsp olive oil
- 1 large onionchopped
- 500g pack wild & brown basmati rice
- 100g dried cranberries
- 1l vegetable stock
- 2 bay leaves
- 1 large thyme sprig
- small pack flat-leaf parsleychopped
- 50g toasted flaked almond
- finely grated zest ½ orange
To serve cold
- olive oil
- lemon juice
Nutrition: per serving (6)
- kcal457
- fat10glow
- saturates1g
- carbs82g
- sugars15g
- fibre4g
- protein10g
- salt0.4g
Method
step 1
Heat oven to 180C/160C fan/gas 4. Heat the butter or oil in a flameproof casserole dish and gently cook the onion for 15 mins until just starting to turn golden. Add the rice and cranberries, and stir a few times until coated. Season well and pour over the stock.
step 2
Float the bay leaves and thyme on top of the stock, and put a circle of baking parchment on top of that. Cover with a lid and put in the oven for 45 mins until the rice is tender. Stir through the parsley, almonds and orange zest. Serve hot, or leave to go cold and serve as a salad, dressed with olive oil and lemon juice.
