Are you in need of another side dish for your Thanksgiving spread? Are you maybe looking for something a little bit different than the traditional Thanksgiving side dish? If so, I got you covered!

Today on the blog, I’m sharing a delicious wild rice recipe. Not only is it beautiful, but it’s very tasty. It’s super simple to make and doesn’t require a lot of time or energy. I think it’s a dish anyone would enjoy! Also, you can make this ahead of time and pop it in the oven for a few minutes to reheat. All of the ingredients and cooking directions are listed below.

Wild Rice with Almonds and Cranberries

Print Recipe

Prep Time 10

Cook Time 1 30

Course Side Dish

Servings 6 people

Ingredients

1 T olive oil
½ cup finely chopped carrots
½ cup finely chopped celery
¾ cup finely chopped onion
1 cup wild rice
4½ cups chicken broth
1 cup shiitake mushrooms, sliced
1 tsp flat-leaf parsley, chopped
½ cup dried cranberries (Craisins)
½ cup almonds, sliced and blanched
1 T butter
½ tsp kosher salt
¼ tsp pepper

Instructions

Heat the olive oil in a stockport of medium heat. Add the carrots, celery and onion. Sauté for 5 minutes or until the onion is translucent.
Add the wild rice and stir to coat with the olive oil.
Add the broth.
Cook on medium to low heat for 1 hour and 10 minutes or until the wild rice is tender, curled and split.
Add the mushrooms and cook for 10 minutes.
Remove from the heat.
Stir in the parsley, dried cranberries and almonds. Season with the butter, salt and pepper.