Despite its name, wild rice is a grain and is a great source of folate. This recipe is gluten free and suitable for vegans.
Olive Oil 20 g
Onion (chopped) 240 g (1 large unit)
Wild Rice 500 g
Dried Cranberries 100 g
Vegetable Stock Cubes 10 g (1 unit)
Water 1000 ml
Fresh Thyme 10 g (1 large spring)
Parsley 20 g
Almonds (toasted and flaked) 50 g
Orange Zest 10 g
1. Heat oven to 180C. Heat the oil in a flameproof casserole dish and gently cook the onion for 15 minutes until just starting to turn golden.
2. Add the wild rice and cranberries stir a few times until coated and pour over the stock.
3. Float the thyme on top of the stock, and put a circle of baking parchment on top of that. Cover with a lid and put in the oven for 45 mins until the rice is tender.
4. Stir through the parsley, almonds and orange zest.
Submit a review