Jewelled wild rice with almonds - Good Food Middle East
A simple rice salad makes a great side dish. Add cranberries and orange for sweetness, nuts for crunch and herbs for lots of fresh flavour
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Cooking tools:
- Dutch oven
- Oven
- Stove
- Chef's knife
- Cutting board
- Parchment paper
- Spoon
Ingredients
- 25g butter or 2 tbsp olive oil
- 1 large onion, chopped
- 500g pack wild & brown basmati rice
- 100g dried cranberries
- 1l vegetable stock
- 2 bay leaves
- 1 large thyme sprig
- small pack flat-leaf parsley, chopped
- 50g toasted flaked almonds
- finely grated zest ½ orange
- olive oil
- lemon juice
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