Wild Rice with Fresh Cranberries

Photo Credit: Mette Nielsen

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Wild Rice with Fresh Cranberries

Yield 4-6

Be sure to use hand-harvest wild rice from Minnesota (find it in the bulk section). Real, hand-harvested wild rice is brown and variegated, and it cooks super quick, in about 15 to 20 minutes. Here it’s tossed with tart cranberries, and lightly sweetened with maple syrup.

Ingredients

  • 1 cup wild rice
  • Water
  • ½ cup fresh cranberries
  • 2-3 Tablespoons real maple syrup
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley
  • Fresh parsley for garnish

Instructions

Turn the rice into a colander, and rinse with cold water until the water runs clear. Turn the rice into a pot and cover with 4-inches of cold water. Set the pot over a high flame, bring to a boil, reduce the heat, cover the rice and simmer until the kernels open slightly, about 15 to 20 minutes. Drain off all but ¼ inch of water. Toss in the fresh cranberries, return to the stove, and set over a low flame. Cook until the cranberries have popped open, about 5 minutes and season with the maple syrup, salt and pepper, and chopped parsley. Serve warm.