Cranberry wild rice

[Sara Noel]

1. In a small saucepan, bring 1/2 cup broth to a boil. Stir in dried cranberries and mix until coated. Remove from heat, don’t drain broth and set aside. In a medium saucepan, bring 3 cups of broth and 2 tablespoons of butter to a boil. Add wild rice; cover and simmer on low heat for an hour or until the rice is tender and broth has absorbed.
2.In a separate large saucepan, combine 4 tablespoons butter, 4 cups of broth and the brown rice, . Bring to a boil. Reduce heat; cover and simmer for 40 minutes or until rice is tender and broth has absorbed.
3.In a skillet, saute the almonds in 2 tablespoons of butter until lightly browned. In a bowl, combine the wild rice, brown rice, cranberry/broth mixture, almonds and season with salt and pepper.

Cook’s note: If there’s still a bit of broth that doesn’t absorb, you can either drain it off or place your rice in a covered baking dish and place it in the oven with temperature on warming. To keep the cost down, make with all brown rice, use margarine and rehydrate cranberries with water instead of broth.
Estimated cost: $10.29

[acidcookie]

Now THIS is something I'd love to make. Brown rice, nuts, fruit, no sugar. Mmm. Though I'd definitely use vegetable broth and much less butter. Thanks!

[Edna_E]

This sounds great - all the more so due to almonds instead of pecans since I'm allergic to pecans (though I grow them). Thanks for posting this one.

[The Muse]

This looks awesome! Thank you!

[Judi Dial]

Sounds great, may try this for Christmas! Wild rice is frequently available here at one of the local box, discount stores, you may want to try there as a source?

Thanks again --

Judi

[mauimagic]

Wow - does that sound great - obviously, as you said, a special dish, but this are special times. Mahalo!!