Cranberry Wild Rice

We used to go to Northern Minnesota and Canada at the end of every summer to pick up my brother from camp Kooch-I-Ching in International Falls. We ate so much wild rice and brought home bags and bags of it. My mom still gives us wild rice for Christmas. I rarely use it because I don’t want to waste it. My husband is not a big “brown” rice guy, but he enjoys this version of wild rice. It is a great side with some roasted veggies, and salmon, steak, pork chops, or chicken. It is also from my first favorite cookbook that introduced me to cooking, The Bride and Groom First and Forever Cookbook. Be sure to soak your rice first in order to release the anti-nutrients that block the absorption of the good minerals and to aid in digestion. I hope you enjoy!

Cranberry Wild Rice

Ingredients

• 1 cup wild rice (soak it like you would brown rice)
• 2 cups water or chicken bone broth
• 1/3 cup pecans or crispy almonds
• 1 tablespoon high quality oil, such as extra virgin olive oil, avocado oil, pecan, hazelnut or walnut oil
• 1/3 heaping cup dried cranberries
• 2 tablespoons sliced green onions plus more to taste
• Course sea salt and pepper to taste

Directions

Preheat oven to 350 degrees.

Place pecans on a baking sheet and roast until lightly browned, for about 10 minutes. Check at about 6 minutes and shake the pan for more even baking. Let cool. Alternatively, if using already crispy almonds, skip this step.

Once cool, roughly chop nuts.

Preheat oven to 425 degrees.

Mix together rice and water or bone broth in an oven safe dish with a lid.

Cook rice for approximately 1 hour or until liquid is absorbed and rice is tender and cooked.

Remove rice from oven and add the oil, dried cranberries, pecans or crispy almonds, and green onions.

Season with course sea salt and pepper to taste.

Enjoy!