Cranberry and Walnut Wild Rice

Cranberry and Walnut Wild Rice


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Wild rice is sauteed with onion and garlic then simmered in carrot juice for flavour. Before serving it's tossed with freshly toasted walnuts and dried cranberries.

Elaine Russell

Serves: 4 

  • 2 teaspoons olive oil
  • 1 small onion, finely diced
  • 2 garlic cloves, finely diced
  • 2 celery stalks, cut into 1cm dice
  • 1 carrot, quartered lengthways and thinly sliced crossways
  • 1 cup (160g) wild rice
  • 350ml carrot juice
  • 350ml water
  • pepper, to taste
  • 1/4 teaspoon dried thyme
  • 1/3 cup (40g) coarsely chopped walnuts
  • 1/3 cup (40g) sweetened dried cranberries

Preparation:15min  ›  Cook:1hour20min  ›  Ready in:1hour35min 

  1. Heat the oil in a medium non-stick saucepan over a low heat. Add the onion and garlic then cook, stirring frequently, for about 7 minutes or until the onion is tender. Add the celery and carrot then cook, stirring frequently, for a further 5 minutes or until the carrot is tender.
  2. Stir in the wild rice. Add the carrot juice, water, pepper and thyme then bring to the boil. Reduce to a simmer then cover and cook for 1 hour or until the wild rice is tender (check after 45 minutes).
  3. Meanwhile, toast the walnuts in a small frying pan over a low heat, stirring frequently, for about 5 minutes or until they are crisp and fragrant. Stir the walnuts and cranberries into the wild rice just before serving.

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