Wild and Basmati Rice with Cranberries and Candied Hazelnuts - alive magazine

Name: Wild and Basmati Rice with Cranberries and Candied Hazelnuts - alive magazine
Ingredients: 1/2 cup (125 mL) wild rice, rinsed and drained; 3/4 cup (180 mL) basmati rice, rinsed and drained; 2 Tbsp (30 mL) extra-virgin olive oil, divided, plus extra; 1/2 tsp (2 mL) kosher salt, divided; 1 cup (250 mL) boiling water; 2 Tbsp (30 mL) maple syrup; 1/8 tsp (0.5 mL) crushed dried red chilies; 1/2 tsp (2 mL) turmeric; 1/8 tsp (0.5 mL) freshly ground black pepper; 1/2 cup (125 mL) fresh hazelnuts; 1 sweet onion, thinly sliced; 2 cups (500 mL) baby spinach leaves, washed and spun dry; 1/2 cup (125 mL) chopped flat-leaf parsley; 1/4 cup (60 mL) chopped fresh mint; 1/4 cup (60 mL) chopped fresh dill; 1 Tbsp (15 mL) fresh lemon juice; 1/4 cup (60 mL) dried cranberries or goji berries

www.alive.com

Given that wild rice is an iconic product grown in Manitoba, pulling it into a festive menu was simply too important not to include. Plus…

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