Cranberries and red onion make this wild rice recipe colorful and perfect for fall. Don’t skip the toasting of the pine nuts—the flavor boost is well worth the effort. —Dawn Bryant, Thedford, Nebraska
Ingredients
- 4 cups water
- 3/4 cup uncooked wild rice
- 1 small red onion, chopped
- 1/2 cup chopped dried cranberries
- 1 teaspoon dried thyme
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 2 tablespoons pine nuts, toasted
Directions
- In a large saucepan, bring water and rice to a boil. Reduce heat; simmer, uncovered, for 50-60 minutes or until rice is tender.
- In a large skillet, saute the onion, cranberries and thyme in oil until onion is tender. Add garlic; cook 1 minute longer. Drain rice if needed; stir in onion mixture and pine nuts.
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