Sweet and Savory Cranberry Wild Rice

I am not usually a fan of cranberries, but when cooked into savory things, I feel sweetened dried cranberries add a nice subtle flavor. Pour a cup of this rice over some leafy greens and toss with garlic balsamic dressing and you’ve got yourself a lean mean protein-rich salad. I usually make this for parties because it is easy and it gets a lot of complements from vegans and non-vegans alike.

Rice Ingredients

1 and 1/2 cups fancy wild rice

4 to 4 and 1/2 cups water (for firmer or fluffier rice, respectively)

1 teaspoon Better Than Bouillon No Chicken bouillon

1 clove garlic, minced or mashed

1/4 cup sweetened dried cranberries (I use apple juice sweetened ones from Whole Foods)

Around 1 cup sliced almonds

Garlic Balsamic Dressing

Garlic Balsamic Dressing Ingredients

1 tbsp balsamic vinegar

4 tbsp olive oil

2 cloves garlic, minced or mashed

2 tsp brown sugar

Put the first 5 ingredients in a rice cooker and cook until done (anywhere from 1 and 1/2 to 3 hours, depending on initial water temperature and type of cooker). This can also be done in a covered pot on the stove if need-be. While the rice is cooking, mix all of the dressing ingredients in a jar. Remove the rice from the cooker and toss or top with almonds and dressing.

The rice can be cooked, refrigerated overnight, and then reheated before serving. Leftover dressing can be stored in the refrigerator for 1-2 weeks.