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Almond Wild Rice

 Almond Wild Rice
Made with both brown rice and wild rice, this popular pilaf has a hint of fruity sweetness, thanks to golden raisins. I prepare the casserole the morning of the party, then refrigerate it in an ovenproof dish to heat through later. -Mark Trinklein, Racine, Wisconsin
10 ServingsPrep: 25 min. Cook: 55 min.


  • 5-1/2 cups chicken broth, divided
  • 1 cup golden raisins
  • 6 tablespoons butter, divided
  • 1 cup uncooked wild rice
  • 1 cup uncooked brown rice
  • 1 cup sliced or slivered almonds
  • 1/2 cup minced fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • In a small saucepan, bring 1/2 cup broth to a boil. Remove from the
  • heat; add raisins and set aside (do not drain). In a large saucepan,
  • bring 3 cups of broth and 2 tablespoons of butter to a boil. Add
  • wild rice; cover and simmer for 55-60 minutes or until the rice is
  • tender; drain if necessary.
  • Meanwhile, in large saucepan, combine the brown rice, 2 tablespoons
  • butter and remaining broth. Bring to a boil. Reduce heat; cover and
  • simmer for 35-40 minutes or until rice is tender; drain if
  • necessary.
  • In a small skillet, saute the almonds in remaining butter until
  • lightly browned. In a serving bowl, combine the wild rice, brown
  • rice, raisin mixture, almonds, parsley, salt and pepper. Yield: 10
  • servings.

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Almond Wild Rice (continued)

Nutritional Facts: 1 serving (3/4 cup) equals 305 calories, 13 g fat (5 g saturated fat), 18 mg cholesterol, 645 mg sodium, 42 g carbohydrate, 3 g fiber, 8 g protein.