Remember back under the Wild Rice Soup recipe where I mentioned making more rice than needed so it could be used later without the time and hassle of cooking it? Voila!
I found the basis for this recipe on CD Kitchen.com. measurements in the recipe didn't quite fit the amount of ingredients I had on hand and the ratios seemed off. Here's my version:
2 1/2 cups cooked wild rice
1/8 cup butter
1/4 cup onion chopped (about 1/4 onion)
1/2 cup celery, chopped, (abt. 2 sticks)
1/2 apple, peeled, cored and diced
1/2 teaspoon thyme
1/8 teaspoon sage
1/4 teaspoon salt
1/4 cup dried cranberries
1/4 cup sliced almonds (not toasted - the rice brings that flavor to the table)
In a medium skillet melt butter over medium heat. Cook onion, celery, and apple for about 5 minutes, stiring constantly, until tender. Stir in cranberries and sliced almonds. Add rice until warm. Mix well.
This dish is pretty. The shiny brown rice, the red cranberries, the tiny green celery flecks, the white of the almonds. I served it in a clear bowl that has a cranberry colored lattice rim.
This brings a nutty, fruity, salty sweet mix to your meal.
6 servings and the calorie calculator says: 116 calories. That is if you can maintain your self control to a mega delicious 1/2-3/4 cup serving.