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.
This was okay. Will most likely not make again.
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.
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 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!
The whole family loved this! I didn't have cranberries so I used currants and it turned out fantastic! Will definitely be making again.
I made this for the first time for a dinner with friends and they all raved about it. So simple ! I served with Cornish hens. Wouldn't change a thing & will definitely make again.
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.
* 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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