"Made with both brown rice and wild rice, this pilaf has a hint of fruity sweetness, thanks to the addition of dried cranberries." — Lori
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2 1/2 cups
1 1/2 cups
brown and wild rice mix
sweetened dried cranberries (such as Craisins®)
ground black pepper
This is a wonderful side dish. I didn’t have any slivered almonds so I chopped some whole almonds and cooked it the same. The dried cranberries add nice flavor. I recommend watching the baking time because an hour would have been too long for me.
I really liked it, but my hubby didn't. In all fairness though, he doesn't like "fruit with food" (craisens) and actually, really prefers white rice. So, I'm taking his feedback with a grain of salt. I followed the recipe as listed other then using chopped almonds because I did not have slivered ones. I also sprayed the baking dish with a butter-garlic spray grease, but don't think that added anything to the flavor. I really liked the long hands-free baking time.....it gave me plenty of time to make the rest of dinner and relax a bit. It is a beautiful looking rice dish and I'll make the side again. I'll only 1/2 it next time....that will be more manageable for my family of 5.
* Percent Daily Values are based on a 2,000 calorie diet.
Almond Wild Rice
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 95
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