Wild Rice with Cranberries and Almonds

Wild Rice with Cranberries and Almonds
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Photo Credit: Peter Papoulakos.

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.

  • Prep time
    10 min
  • Cook time
    1 hr 15 min
  • Servings
    11 Servings
  • Serving size
    about 1/2 cup
Nutrition Facts

Nutrition Facts

11 Servings

  • Serving Size
    about 1/2 cup
  • Amount per serving Calories 120

  • Total Fat 3.5g
    • Saturated Fat 0.3g
  • Cholesterol 0mg
  • Sodium 50mg
  • Total Carbohydrate 20g
    • Dietary Fiber 2g
    • Total Sugars 4g
  • Protein 4g
  • Potassium 140mg


  • olive oil
    1 tbsp
  • small onion (diced)
  • water
    3 1/2 cup
  • low sodium chicken broth (fat-free, reduced sodium)
    1 cup
  • wild rice
    8 oz
  • slivered almonds (toasted)
    1/3 cup
  • cranberries (dried)
    1/3 cup


  1. Heat the oil in a large pot over medium heat. Add the onion and cook for 3 to 4 minutes.

  2. Add the water and chicken broth to the pan and bring to a boil.

  3. Add the rice; cover and cook according to package directions; usually about 50-60 minutes.

  4. Remove the lid and add in the toasted almonds and cranberries; use a fork to mix together.