Cinnamon Infused Wild Rice (Printable Version)
Fragrant wild rice infused with cinnamon, perfect alongside roasted meats or vegetarian mains.
# Ingredient List:
→ Rice and Aromatics
01 - 1 cup wild rice, rinsed and drained
02 - 2 cups low-sodium vegetable broth or water
03 - 1 small cinnamon stick
04 - 1 bay leaf
05 - 1/2 teaspoon salt
→ Vegetables and Enhancements
06 - 1 tablespoon olive oil or unsalted butter
07 - 1 small shallot, finely chopped
08 - 1/4 cup dried cranberries or golden raisins
09 - 1/4 cup chopped toasted pecans or walnuts
→ Garnish
10 - 2 tablespoons chopped fresh parsley
# How to Make It:
01 - Heat olive oil or butter in a medium saucepan over medium heat. Add chopped shallot and sauté until translucent, approximately 2 minutes.
02 - Add rinsed wild rice to the saucepan, stirring constantly for 1 minute to coat the grains and enhance flavor.
03 - Add cinnamon stick, bay leaf, salt, and vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for 40 to 45 minutes until rice is tender and liquid is absorbed.
04 - Remove from heat and let stand covered for 5 minutes. Discard cinnamon stick and bay leaf.
05 - Fluff rice with a fork. Gently fold in dried cranberries and toasted nuts. Transfer to serving dish and garnish with fresh parsley. Serve warm.
# Expert Advice:
01 -
- The cinnamon creates this incredible aromatic experience that fills your entire kitchen while it cooks
- Its one of those sides that somehow manages to feel elegant while being ridiculously simple to throw together
02 -
- Wild rice varies wildly in cooking time depending on the brand and age, so start checking at 35 minutes and taste test rather than relying solely on the timer
- If theres liquid remaining after 45 minutes but the rice is done, simply drain it off rather than overcooking the grains into mushiness
03 -
- Rinse wild rice in a fine mesh sieve until the water runs clear to remove any debris and excess starch
- For extra depth, try adding a whole clove or cardamom pod along with the cinnamon stick