Holiday & Seasonal Recipes : Side dishes Last Updated: Jul 29th, 2009 - 18:45:01 Cranberry-Wild Rice Pilaf By Sandra Woodruff  Printer friendly page Yield: 8 servings 1/2 cup wild rice 3 3/4 cups water or low-sodium vegetable broth scant 1/2 teaspoon sea salt 1 cup long-grain or basmati brown rice 2 1/2 tablespoons reduced-fat margarine or light butter 1/2 cup chopped yellow onion 1/2 cup thinly sliced celery 3/4 teaspoon fines herbes or dried rosemary or thyme 1/4 cup plus 2 tablespoons dried cranberries or golden raisins 1/4 cup plus 2 tablespoons slivered almonds or chopped pecans or walnuts (optional) 1. Place the wild rice, water, and salt in a 3-quart nonstick pot, and bring to a boil. Reduce the heat to low, cover and simmer without stirring for 5 minutes. Stir in the brown rice, cover and cook for about 50 minutes more, or until the rice is tender. Remove the pot from the heat, and set aside. 2. Add the margarine or butter, onion, celery, and herbs to a large, deep nonstick skillet and place over medium heat. Cover and cook, stirring occasionally, for several minutes, or until the vegetables soften. Stir in the cranberries and cook for another minute. Add a little water if the skillet becomes too dry, but only enough to prevent scorching. 3. Add the rice and if desired, the nuts, to the skillet mixture, and toss to mix. Serve hot. Nutritional Facts (per 2/3-cup serving) Calories: 159   Carbohydrates: 30 g   Fiber: 2.1 g   Fat: 2.8 g   Sat. Fat: 0.5 g Cholesterol: 0 mg Protein: 3.5 g   Sodium: 162 mg   Calcium: 13 mg Diabetic exchanges: 2 carbohydrate Time-Saving Tip: Cook the rice the day before and refrigerate until ready to assemble the pilaf. © Copyright 2005 by eatsmarttoday.com Top of Page