Cooking Classics
The Technique
Fresh Cranberry-Almond Wild Rice
Holiday menus should have a good selection of side dishes that represent a variety of foods from vegetables to grains. Fresh fruit, nuts & herbs not only add flavor but color & texture to these hard working classics. Fresh Cranberry-Almond Wild Rice covers all of these notes beautifully & pairs well with turkey & gravy or a host of fine beef cuts ideal for upcoming Christmas celebrations. Learn how to prepare authentic wild rice perfect for a number of entertaining occasions.
Fresh Cranberry-Almond Wild Rice
makes 8 servings
Toast almonds by placing them in a single layer on a sheet pan. Bake at 350 degrees 5 to 6 minutes, stirring halfway through the time or until golden brown. Cool completely. Toss them in melted butter for additional flavor & sheen, if desired.
1 1/4 cups wild rice
4 cups water
3/4 tsp kosher salt
1 cup fresh cranberries
2 Tbsp sugar
1 Tbsp fresh orange juice
2 Tbsp butter
2 Tbsp chopped fresh parsley
Freshly ground pepper
1/3 cup toasted, sliced almonds
Rinse the wild rice in a fine wire mesh colander & transfer to a 2 quart saucepan. Pour the water over the wild rice & stir in the salt. Bring the mixture to a boil over Medium-High heat. Reduce the heat to Low, cover & cook 40 to 45 minutes or until al dente & some of the rice splits. Drain the wild rice in a fine wire mesh colander.
Cut 1/2 cup of the cranberries in half. Set aside. Bring the orange juice & the sugar to a boil over Medium heat in a 1 quart saucepan. Cook until the sugar dissolves, stirring occasionally, & the mixture reduces by half, about 1 to 2 minutes. Large bubbles will pop vigorously over the surface. Add the sliced & whole cranberries & cook an additional 1 to 2 minutes. The whole cranberries may pop. Set aside.
Drain the rice & place it back into the saucepan. Add the butter, the parsley & freshly ground pepper; toss to coat. Stir in the cranberries. Transfer to a serving platter & sprinkle with the almonds. Season with additional salt & pepper.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Fresh Cranberry-Almond Wild Rice
Wild rice offers a lovely texture to holiday menus. Once cooked, the slightly chewy bite pairs well with many dishes from crisp-tender Lemon-Thyme Green Beans to Peppercorn Beef Tenderloin. Learn how to make this fresh side dish recipe you will use time & time again.
The Technique
A few pieces of equipment will be needed in order to get started. Read through the recipe before beginning. Here’s what you should know.
No. 1
Once the wild rice has been cooked & drained, it’s simply a matter of folding in the fresh ingredients to really give this side dish a bit of character.
No. 2
Fresh cranberries are naturally a little bitter so it’s important to sweeten them before adding to recipe applications.
No. 3
Fold the cranberries into the rice & transfer the mixture to a serving platter. Sprinkle the almonds over the surface just before serving to ensure the texture remains crisp.
No. 4
Use this recipe for a variety of holiday entertaining needs. If any remains, spoon it over salad greens & top with slices of turkey for a delicious lunch. Drizzle with Lemon-Honey Vinaigrette to complete the meal.
The Tune
“On The Sunny Side Of The Street” Billie Holiday
httpa://www.youtube.com/watch?v=cr73nqSBHTo
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Be sweet.
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