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Jewelled wild rice with almonds

A simple rice salad makes a great side dish. Add cranberries and orange for sweetness, nuts for crunch and herbs for lots of fresh flavour

  • Prep: 15 mins
    Cook: 1 hrs
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 457
  • Carbohydrates 82
  • Saturated Fat 1
  • Sugar 15
  • Protein 10
  • Fat 10
  • Fibre 4
  • Salt 0.4

Nutrition per serving

  • Calories 457
  • Carbohydrates 82
  • Saturated Fat 1
  • Sugar 15
  • Protein 10
  • Fat 10
  • Fibre 4
  • Salt 0.4

Ingredients

  • 25g butter or 2 tbsp olive oil
  • 1 large onion, chopped
  • 500g pack wild & brown basmati rice
  • 100g dried cranberries
  • 1l vegetable stock
  • 2 bay leaves
  • 1 large thyme sprig
  • small pack flat-leaf parsley, chopped
  • 50g toasted flaked almonds
  • finely grated zest ½ orange
  • olive oil
  • lemon juice

Method

  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.

  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.

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