Recipe by Lori
"Made with both brown rice and wild rice, this pilaf has a hint of fruity sweetness, thanks to the addition of dried cranberries."
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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 don't see the point using the oven. I make this in much less time by cooking the rice on the stovetop with the craisins and tossing in the almonds, salt, pepper, and parsley after the rice is cooked. Results seem identical and takes much less time.
Delicious! I kept mine on the stovetop instead of baking it & it was done in less time. Also, used half craisin & half dried blueberries because I had them. I will definitely be making this again; husband, 2 small children and myself enjoyed it thoroughly. Might even add it to the Thanksgiving menu this year. Tonight we had it with grilled chicken thighs marinated in berry vinaigrette and a simple cucumber salad.
Very easy to make & tasty. We both loved this! I prefer to make a recipe as written but I had to improvise a bit based on my pantry - using cashews instead of almonds. Working with only a 1/2 cup of dried cranberries, I added 2 Tablespoons of sweetened coconut (after sautéing the nuts) to make sure I had a good sweet balance. The nuts and the coconut worked well! [I worried it would be bland and added another T of butter (to make it 4 not 3). The extra butter was unnecessary.] Oh! I forgot to spray the pan but it seems ok (esp w my extra butter).
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.
A rice cooker works best for me (including the keep warm setting), takes less time and is reliable cooked rice. Otherwise, an awesome side.
I did not have crasins so I used golden raisins instead. I used all wild rice, I also prepared the rice on the stove top and then tossed everything in after for a faster cook time. The flavors and textures of this dish are right up my alley, I really enjoyed it!
I left out the cranberries (personal preference) but this was the perfect side dish for salmon... Yum! I've made it a few times now and I love it. No guess work involved, just perfect rice every time!
* 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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