Description

A hearty and flavorful side dish featuring nutty wild rice, fluffy white rice, sweet sautéed vegetables, dried cranberries, and fresh herbs.

Ingredients

Scale

4 cups beef stock (or mushroom broth for vegetarian)
4 bay leaves
4 sprigs fresh sage (or 1 tsp dried sage)
2 cups wild rice, rinsed
3 cups long-grain white rice, rinsed
6 tbsp unsalted butter
2 medium onions, finely chopped (~ 2½ cups )
2 large carrots, finely chopped (~ 2 cups )
2 tsp kosher salt, plus more to taste
1½ cups dried cranberries
½ cup toasted sliced almonds (optional)
2 tbsp olive oil
¼ cup fresh chives or parsley, minced

Instructions

In a large, heavy-bottomed pot or Dutch oven, combine beef stock, bay leaves, sage, and rinsed wild rice. Bring to a rolling boil over high heat, then reduce to low, cover, and simmer for 20 minutes.
Stir in the white rice, cover, and simmer for another 18–20 minutes. Remove from heat, discard bay leaves and sage, and fluff the rice with a fork.
In a large skillet, melt butter over medium heat. Add onions, carrots, and 2 tsp kosher salt. Sauté 10–12 minutes until onions are translucent with some golden edges.
Fold the vegetable mixture into the rice. Stir in dried cranberries and toasted almonds (if using). Drizzle with olive oil and fold gently.
Stir in minced chives or parsley. Taste and adjust salt if needed.

Notes

Fall Harvest: Add 1 cup diced roasted butternut squash; swap sage for fresh thyme.
Protein Boost: Fold in 2 cups shredded rotisserie chicken or 1 can drained chickpeas.
Nut Swap: Replace almonds with toasted pecans or walnuts.
Zesty Twist: Use vegetable broth, swap cranberries for dried cherries, and add zest & juice of 1 orange.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving (approx. 1/16th of recipe)
Calories: 230
Sugar: N/A
Sodium: N/A
Fat: 6g
Saturated Fat: N/A
Unsaturated Fat: N/A
Trans Fat: N/A
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: N/A

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