Get ready for a dish that perfectly captures the essence of cozy, comfort cooking! This Wild Rice with Apples and Almonds is a symphony of textures and flavors. The earthy, chewy wild rice provides a fantastic base for sweet, tender apples, crunchy toasted almonds, and a savory hint of onion. It’s an incredibly versatile side dish that shines on a holiday table but is simple enough for a weeknight dinner. It’s wholesome, satisfying, and packed with fall flavor.
Ingredients
• 1/2 cup / 90g wild rice
• 2.5 quarts / 2.4L water, for boiling
• 1/2 cup / 70g shelled almonds, whole or slivered
• 1 tablespoon / 15ml vegetable oil
• 1 large onion, roughly chopped
• 1 large apple, peeled, cored, and diced
• 1/4 cup / 40g raisins
• Salt and freshly ground black pepper, to taste
• 1 tablespoon / 15ml olive oil, optional for finishing
• 1/4 cup / 15g fresh parsley, chopped
Instructions
1. Cook the rice by boiling it in 2.5 quarts of salted water until tender, which should take about 40 minutes. Drain the rice, making sure to reserve some of the cooking liquid for later.
2. While the rice cooks, toast the almonds in a dry skillet over medium heat. Stir frequently until they become fragrant and visibly shiny, about 5 minutes. Set aside.
3. Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until softened, stirring occasionally, for about 5 minutes.
4. Add the diced apple, raisins, and a splash of the reserved rice cooking liquid to the skillet with the onions. Continue to cook for 5 more minutes, until the apples are tender and translucent.
5. In a large bowl, combine the cooked wild rice, the apple and onion mixture, and the toasted almonds. Season generously with salt and freshly ground black pepper.
6. Gently stir in the optional tablespoon of olive oil. Garnish with fresh chopped parsley just before serving.
Nutritional Information
• Per 3/4 cup serving
• Calories: 261
• Fat: 13g
• Carbohydrates: 33g
• Protein: 7g
• Fiber: 4g
• Sugar: 11g
• Sodium: 4mg
Pro Tips
• For the best texture, use a firm, crisp apple variety like Honeycrisp, Gala, or Granny Smith. They will hold their shape and not turn to mush when cooked.
• This dish is excellent for meal prep. It can be served warm, at room temperature, or even cold, and the flavors meld beautifully as it sits in the refrigerator for up to 3 days.
• To turn this side into a hearty main course, stir in a can of drained and rinsed chickpeas or top with crumbled feta cheese for added protein and a tangy finish.
FAQ
Q: How can I add more protein to this wild rice dish
A: To transform this into a hearty vegetarian main course, stir in a can of drained and rinsed chickpeas or lentils. For a non-vegan option, topping the dish with crumbled feta or goat cheese also adds a wonderful tangy flavor and protein boost.
Q: Is this wild rice with apples recipe vegan
A: Yes, this recipe is naturally vegan as written. It uses vegetable and olive oil and contains no animal products. When adding protein, simply choose plant-based options like chickpeas, baked tofu, or edamame to keep it fully vegan.
Q: What can I use instead of almonds for a nut-free version
A: For a delicious and crunchy nut-free alternative, you can substitute the almonds with toasted pumpkin seeds (pepitas) or sunflower seeds. Toast them in a dry skillet just as you would the almonds until they are fragrant.
Q: Can I make this vegetarian wild rice ahead of time
A: Absolutely. This dish is excellent for meal prep. You can store it in an airtight container in the refrigerator for up to 3 days. It tastes great served warm, at room temperature, or even cold, as the flavors continue to meld together.
