Wild rice with walnuts

    1 hour 35 min

    Usher in autumn with this wholesome blend of wild rice, nuts and dried fruit. Wild rice is often said to have a nut-like flavour, so teaming it with toasty walnuts makes perfect sense.

    Be the first to make this!

    Serves: 4 

    • 2 tsp olive oil
    • 1 small onion, finely chopped
    • 2 garlic cloves, finely chopped
    • 2 celery sticks, cut into 1cm (½in) dice
    • 1 carrot, quartered lengthways and thinly sliced crossways
    • 160g (5¾oz) wild rice
    • 350ml (12fl oz) carrot juice
    • 350ml (12fl oz) water
    • pepper to taste
    • ¼ tsp dried thyme
    • 4 tbsp coarsely chopped walnuts
    • 4 tbsp dried cranberries or raisins

    Prep:15min  ›  Cook:1hr20min  ›  Ready in:1hr35min 

    1. Heat the oil in a medium nonstick saucepan over low heat. Add the onion and garlic and cook, stirring frequently, for about 7 minutes or until the onion is tender.
    2. Add the celery and carrot, and cook, stirring frequently, for a further 5 minutes or until the carrot is tender.
    3. Stir in the wild rice. Add the carrot juice, water, pepper and thyme, and bring to the boil. Reduce to a simmer, then cover and cook for about 1 hour or until the wild rice is tender (check after 45 minutes).
    4. Meanwhile, toast the walnuts in a small frying pan over low heat, stirring frequently, for about 5 minutes or until they are crisp and fragrant. Stir the walnuts and cranberries or raisins into the wild rice just before serving.

    Some more ideas

    *Wild rice is expensive. To stretch your supply, use half long-grain brown rice and half wild rice; they take the same length of time to cook and their flavours and textures are complementary.
    *Use almonds and raisins or sultanas in place of the walnuts and cranberries.

    Health points

    *Cooking the rice in carrot juice rather than stock or water adds a touch of sweetness and colour to the dish and boosts its beta-carotene content.
    *Wild rice isn't a true rice, but the seed of an aquatic grass from a different botanical family. It has more protein than other rices, and is a good source of potassium, zinc and B vitamins.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)