Wild Rice & Cranberries

Ginger & Honey Glazed Shrimp
Recipe Yield: 6 servings


  • 1 1/4 cups wild rice, divided
  • 1/2 cup dried cranberries
  • 1-2 Tbsp honey or maple syrup
  • 1/3 cup chopped hazelnuts, or pecans
  • 1/4 cup hazelnut or walnut oil, divided
  • 1/4 cup chopped sage or rosemary
  • Salt and pepper to taste


  1. Bring 4 cups of water to boil and add 1 cup rice with the dried cranberries and maple syrup. Turn down to a simmer and cook 30-40 minutes. Rice is done when it has opened slightly and is tender.
  2. Drain the rice (you can save the liquid and drink it if you like or use it in a soup or smoothie).
  3. Toast the hazelnuts or pecans in a pan over medium heat until fragrant and add to the rice dish.
  4. Add the remaining 1/4 rice to a pan and toast it until it begins to pop, 2-3 minutes. Add to the rice dish.
  5. In the same pan, add 1 Tbsp of nut oil and chopped sage, cook until fragrant, 2-3 minutes. Add to the rice dish with the remaining oil.
  6. Serve hot.