Growing up the only time we ate wild rice was in stuffing during the holidays. That’s it. It was far too precious a commodity to have for everyday events.
Well, now I’m a grown up and I’ll wild rice whenever I want, thank you very much.
This dish is excellent hot or cold. You can eat it in a box or with a fox. You serve it with some greens or while playing on a team. It’ll keep in your fridge for 4 – 5 days.
Cranberry-almond wild rice pilaf
1 cup wild rice, cooked
1 cup dried cranberries
1 cup almonds, chopped or slivered
1/4 cup fresh cilantro, chopped (optional)
1 tsp rice wine vinegar
salt and pepper to taste
1 Tbsp oil (I used Vega EFA Oil because I’d just stocked up)
Follow the directions you have for preparing your wild rice; you’re more than welcome to cook it the traditional way, prepare it the raw food way, or use another method that you like.
Mix rice (cold for a cold dish or warm for a warm dish), cranberries, almonds, cilantro, rice wine vinegar, oil, and salt and pepper together.
Either enjoy immediately or allow to chill and enjoy in a few hours/days!