Pear & Cranberry Wild Rice
This recipe gives colour and texture to wild rice, which can sometimes be a very plain side dish. The addition of the pear and the cranberries provide a nice sweet and savoury contrast.
Serves 6 to 8
Ingredients
- 2 3/4 cups chicken broth or water
- 1 tsp butter or margarine
- 1/4 tsp thyme
- 2/3 cup brown rice
- 1/3 cup wild rice
- 1 pear, peeled, seeded and diced into small pieces
- 1/3 cup dried cranberries, chopped
- 1 medium carrot finely grated
- 1/3 of one zucchini sliced and finely diced
- 2 tbsp fresh parsley, finely chopped Pinch of black pepper
Directions
- In a medium saucepan, combine chicken broth, butter and thyme. Bring to a boil. Stir in rice, cover and reduce heat to low. Cook for 50 to 55 minutes until rice is fork tender and all of the liquid has been absorbed. Turn off heat and allow to rest, covered, for 5 minutes. After 5 minutes, fluff rice with fork.
- While rice is cooking, prepare pear, cranberries, carrot, zucchini and parsley. Add to rice and toss well. Serve warm as a side dish to any meal
Recipe provided courtesy of:
