Wild Rice and Cranberry Casserole
Ingredients
- 9 c. veg broth (or half broth, half water)
- 1 1/3 c. wild rice
- 1/4 c. butter (optional)
- 3 lg yellow onions, chopped
- 3/4 teaspoon ground cardamom
- 1 teaspoon ground allspice
- 2 bay leaves
- 1 c. dried cranberries
- 1 c. golden raisins (sultanas)
- 2 teaspoons grated orange zest
- salt and ground pepper
- 1 1/2 c. long grain white rice
- 1/2 c. toasted pine nuts
- 1/2 c. chopped fresh parsley
- extra parsley sprigs and orange zest strips for garnish (optional)
Instructions
Over high heat, bring to boil 6 c. of liquid. Add wild rice, reduce to medium and simmer uncovered until rice is tender but still firm, about 40 min. Meanwhile, in heavy saucepan over med-high heat, melt butter (can use broth for this step, also). When hot, add onions and saute until tender, about 12 minutes. Add the cardamom and allspice and stir for about 20 seconds until aromatic. Add remaining 3 c. liquid, bay leaves, cranberries, raisins and zest. Season to taste w/ salt and pepper. Bring to boil, add white rice, reduce heat to low, cover and cook until liquid is absorbed and rice is tender, about 20 min. Drain the wild rice well. Remove bay leaves from white rice mixture and discard. Gently mix wild rice into white, stir in pine nuts and parsley. Transfer to warm serving bowl, garnish with parsley and orange zest strips, if desired, and serve at once. serves 8-10
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