Eggs and Pasta and Legumes, Elaine Walker

Wild Rice with Cranberries and Almonds

3/4 cups wild rice or brown and wild rice mix (Uncle Ben’s)
2-1/4 cup chicken broth or water
1 tablespoon butter
1/3 cup slivered almonds
1 tablespoon dried parsley
1/3 cup sweetened dried cranberries (Craisins)

In a medium saucepan, add the rice, broth or water and butter. Bring to a boil, then simmer with lid closed for about 25 minutes or until most of the liquid is gone.

Remove the lid. Add the almonds, parsley and cranberries. Cook another five minutes.

Note: Mom and Dad didn’t like it.

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