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LOCATION: Recipes >> Rice >> Wild Rice and Cranberry Casserole

Print this Recipe    Wild Rice and Cranberry Casserole

9 c. veg broth (or half broth, half water)
1 1/3 c. wild rice
1/4 c. butter (optional)
3 lg yellow onions, chopped
3/4 tsp. ground cardamom
1 tsp. ground allspice
2 bay leaves
1 c. dried cranberries
1 c. golden raisins (sultanas)
2 tsp. grated orange zest
salt and ground pepper
1 1/2 c. long grain white rice
1/2 c. toasted pine nuts
1/2 c. chopped fresh parsley
extra parsley sprigs and orange zest strips for garnish (optional)

Over high heat, bring to boil 6 c. of liquid. Add wild rice, reduce
to medium and simmer uncovered until rice is tender but still firm,
about 40 min. Meanwhile, in heavy saucepan over med-high heat,
melt butter (can use broth for this step, also). When hot, add
onions and saute until tender, about 12 minutes. Add the cardamom
and allspice and stir for about 20 seconds until aromatic. Add
remaining 3 c. liquid, bay leaves, cranberries, raisins and zest.
Season to taste w/ salt and pepper. Bring to boil, add white rice,
reduce heat to low, cover and cook until liquid is absorbed and
rice is tender, about 20 min. Drain the wild rice well. Remove
bay leaves from white rice mixture and discard. Gently mix wild
rice into white, stir in pine nuts and parsley. Transfer to warm
serving bowl, garnish with parsley and orange zest strips, if
desired, and serve at once. serves 8-10

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