Apple-Cranberry Wild Rice Recipe

5 1 2
Apple-Cranberry Wild Rice Recipe
Apple-Cranberry Wild Rice Recipe photo by Taste of Home
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Apple-Cranberry Wild Rice Recipe

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5 1 2
Publisher Photo
Dried apples, cranberries and savory nicely complement the wild rice and leek in this delicious recipe from Marion Karlin of Waterloo, Iowa.
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. Cook: 1-1/4 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. Cook: 1-1/4 hours

Ingredients

  • 2-3/4 cups water
  • 1/4 teaspoon salt
  • 2/3 cup uncooked wild rice
  • 1 teaspoon dried savory
  • 1small leek (white portion only), coarsely chopped
  • 1 teaspoon olive oil
  • 1/3 cup dried cranberries
  • 1/4 cup chopped dried apples
  • 6 tablespoons chicken broth, divided
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon lemon-pepper seasoning

Directions

In a large saucepan, bring water and salt to a boil. Stir in the rice. Reduce heat; cover and simmer for 1 hour or until rice is tender. Drain. Stir in savory; set aside.
In a nonstick skillet, saute leek in oil for 1 minute. Stir in cranberries, apples and 3 tablespoons broth. Cover and simmer for 6-8 minutes or until fruit is tender, stirring occasionally.
Add rice, onion salt, lemon-pepper and remaining broth. Cook and stir for 1-2 minutes or until liquid is absorbed. Yield: 6 servings.
Originally published as Apple-Cranberry Wild Rice in Taste of Home June/July 2004, p59

Nutritional Facts

1/2 cup: 124 calories, 1g fat (1g saturated fat), 1mg cholesterol, 359mg sodium, 26g carbohydrate (0 sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1/2 fruit.

  • 2-3/4 cups water
  • 1/4 teaspoon salt
  • 2/3 cup uncooked wild rice
  • 1 teaspoon dried savory
  • 1small leek (white portion only), coarsely chopped
  • 1 teaspoon olive oil
  • 1/3 cup dried cranberries
  • 1/4 cup chopped dried apples
  • 6 tablespoons chicken broth, divided
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon lemon-pepper seasoning
  1. In a large saucepan, bring water and salt to a boil. Stir in the rice. Reduce heat; cover and simmer for 1 hour or until rice is tender. Drain. Stir in savory; set aside.
  2. In a nonstick skillet, saute leek in oil for 1 minute. Stir in cranberries, apples and 3 tablespoons broth. Cover and simmer for 6-8 minutes or until fruit is tender, stirring occasionally.
  3. Add rice, onion salt, lemon-pepper and remaining broth. Cook and stir for 1-2 minutes or until liquid is absorbed. Yield: 6 servings.
Originally published as Apple-Cranberry Wild Rice in Taste of Home June/July 2004, p59

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MY REVIEW
Summy User ID: 1386846 61395
Reviewed Nov. 24, 2010

"Just made this for Thanksgiving tomorrow. Giving it a night for the flavors to blend. Oh yum, yum! (I had to sneak a sample.) But, I needed to add some more broth to the leek and dried fruit (just a tbsp at a time) before the dried fruit got soft. Probably because I'm in Arizona. :) Delish!"

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