Thanksgiving Wild Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup dry wild rice (Lundberg's Wild Blend)2 cups chicken broth (Swanson 99% Fat Free)1 tbsp. salted butter1/2 cup dried cranberries1 cup chopped apple1 cup halved shallots1 tbsp. white wine (optional)1/2 cup toasted chopped pecans
1. Combine wild rice, dried cranberries and broth in a pot with a tight-fitting lid. Bring to a boil and cover with lid. Simmer and cook 45-60 minutes.
2. Toast chopped pecans in large saute pan over medium heat until just lightly browned. Set pecans aside.
3. Saute apples and shallots in butter until soft and edges begin to brown. Deglaze pan with splash of white drinking wine (optional). Note: I chose to use butter for the rich flavor it adds to sauteed shallots, but feel free to use a substitute.
4. Combine ingredients and serve warm.
Note: This recipe's nutritional data is based on using Lundberg's Wild Blend and Swanson 99% Fat Free broth, but you may use any brand of your choice with negligible change in nutritional data. Nutritional data includes optional white wine.
Number of Servings: 8
Recipe submitted by SparkPeople user FEATHEREDPINES.
2. Toast chopped pecans in large saute pan over medium heat until just lightly browned. Set pecans aside.
3. Saute apples and shallots in butter until soft and edges begin to brown. Deglaze pan with splash of white drinking wine (optional). Note: I chose to use butter for the rich flavor it adds to sauteed shallots, but feel free to use a substitute.
4. Combine ingredients and serve warm.
Note: This recipe's nutritional data is based on using Lundberg's Wild Blend and Swanson 99% Fat Free broth, but you may use any brand of your choice with negligible change in nutritional data. Nutritional data includes optional white wine.
Number of Servings: 8
Recipe submitted by SparkPeople user FEATHEREDPINES.
Nutritional Info Amount Per Serving
- Calories: 189.8
- Total Fat: 7.8 g
- Cholesterol: 3.8 mg
- Sodium: 135.7 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 3.1 g
- Protein: 3.4 g
Member Reviews
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CLONERS
Very tasty and healthy! I sauteed the dried cranberries with the apples and shallots (actually, I used onion), because when added to the rice they came out mushy and lost their color. I also stirred in a small,cubed, cooked sweet potato and added a bit of sage. Everyone went for second helpings! - 11/29/07
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CD3802882
I've never made this with cranberries and pecans before and I think it would be an awesome addition to my Thanksgiving rice recipe. I've served this for years and it's delicious! I also use regular sweet onion which I sautée with thinly sliced celery. Its great to eat with leftover turkey! - 11/14/19