Wild rice business – BAM!

8 02 2012

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!




One response

19 11 2013

Do you think this would be good with another nut?

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