Wild Rice with Cranberries and Almonds

Wild rice takes longer to cook than other rice but it has a lower glycemic index of 45 compared to white rice with a glycemic index of 70. This rice is a great holiday side dish too and is crowd-appropriate, making 11 servings.
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- Prep time
- 10 min
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- Cook time
- 1 hr 15 min
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- Servings
- 11 Servings
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- Serving size
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about 1/2 cup
Ingredients
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olive oil
- 1 tbsp
- 1 tbsp
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small onion (diced)
- 1
- 1
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water
- 3 1/2 cup
- 3 1/2 cup
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low sodium chicken broth (fat-free, reduced sodium)
- 1 cup
- 1 cup
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wild rice
- 8 oz
- 227 g
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slivered almonds (toasted)
- 1/3 cup
- 1/3 cup
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cranberries (dried)
- 1/3 cup
- 1/3 cup
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Directions
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Heat the oil in a large pot over medium heat. Add the onion and cook for 3 to 4 minutes.
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Add the water and chicken broth to the pan and bring to a boil.
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Add the rice; cover and cook according to package directions; usually about 50-60 minutes.
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Remove the lid and add in the toasted almonds and cranberries; use a fork to mix together.