This pilaf makes a great substitute for stuffing, but omits the bread for a naturally gluten-free treat.
1⁄4 cupalmonds (slivered)
1 1⁄2 cupwild rice (rinsed and drained)
1 cupdried cranberries
2 tablespoonsolive oil
1 tablespoonred wine vinegar
2apples (cored and diced)
- In a medium saucepan, bring 3 cups of water to a boil. Add the rice. Reduce heat and cover, adding additional water throughout the cooking process to prevent the rice from drying out. It will take about 45 to 60 minutes for the rice to fully cook.
- In a small bowl, whisk together the oil, vinegar and salt. Combine the hot rice with the apples and cranberries and add the seasoned oil mixture. Toss and garnish with toasted almonds.
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