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Wild Rice with Cranberries and Almonds
10 min prep time
1 hr 15 min cook time
11servings
Photo by
Peter Papoulakos
How to Make Wild Rice with Cranberries and Almonds
Wild rice takes longer to cook than other rice but it has a lower glycemic index of 45 compared to white rice with a glycemic index of 70. This rice is a great holiday side dish too and is crowd-appropriate, making 11 servings.
10 min prep time
1 hr 15 min cook time
11servings
about 1/2 cup
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Step-By-Step Instructions:
- Heat the oil in a large pot over medium heat. Add the onion and cook for 3 to 4 minutes.
- Add the water and chicken broth to the pan and bring to a boil.
- Add the rice; cover and cook according to package directions; usually about 50-60 minutes.
- Remove the lid and add in the toasted almonds and cranberries; use a fork to mix together.
Nutrition facts
11 Servings
-
Serving Size
about 1/2 cup
- Amount per serving Calories 120
-
Total Fat
3.5g
- Saturated Fat 0.3g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 50mg
-
Total Carbohydrate
20g
- Dietary Fiber 2g
- Total Sugars 4g
- Added Sugars 0g
- Protein 4g
- Potassium 140mg
- Phosphorous 0mg
Ingredients
olive oil
1 tbsp
small onion (diced)
1
water
3 1/2 cup
low sodium chicken broth (fat-free, reduced sodium)
1 cup
wild rice
8 oz
slivered almonds (toasted)
1/3 cup
cranberries (dried)
1/3 cup
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