Tuesday, April 27, 2010

Savory Wild Rice and Cranberries

Here's another wild rice dish with cranberries - this one has a savory edge, while the "holiday wild rice" dish has a bright citrus dressing. I like this one for a smaller meal, and might pair it with a main dish of meat or vegetables and a salad.


1/2 cup wild rice
1/2 cup brown rice
1/4 cup chopped onion
1/4 cup cranberries
1/2 cup chicken or vegetable stock
1 cup water
1/4 cup chopped pecans
1/4 tsp salt
1/4 tsp pepper


Place the two kinds of rice, along with the onion and cranberries in a rice cooker or a stove top pan. Cover with the stock and water and cook until tender, about 30 to 40 minutes on the stove top or until done in a rice cooker. When done, stir in the pecans, then season to taste with the salt and pepper.

Serves 4

Stealthy Cooking Tip: Taste before you season, then add your seasoning a little at a time. You'll find that some dishes don't need as much salt as you might expect. Many store bought vegetable and chicken stocks have sodium in them already, even the low sodium varieties, so if you use canned or boxed stock for this recipe you may need very little salt.

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