Recipe courtesy of Harvard University Dining Services
- ½ cup brown rice
- ½ cup wild rice
- 1 cup apple cider
- 1 ¼ cups water
- ½ cup dried cranberries, reconstituted in warm water
- 1 shallot, sliced thin
- 1 teaspoon olive oil
- Salt (optional) and pepper to taste
Preheat oven to 350°F.
Toss the sliced shallots with the olive oil and a dash of salt (optional), place in a baking dish, and roast until just brown and tender, about 10 minutes. Remove them from the oven and set aside.
Place the wild rice, brown rice, cider, and water in a deep pot and bring to a boil over high heat. Boil for one minute, then reduce heat to low, cover, and simmer until all of the liquid has been absorbed and the rice is tender, about 45 minutes. Remove from heat.
Add the cranberries and shallots to the rice mixture and stir to combine. Season with salt (optional) and pepper to taste, and serve.
Nutritional information per serving:
Calories: 250 ⁄ Protein: 5 g ⁄ Carbohydrate: 53 g ⁄ Fiber: 3 g ⁄ Sodium: 5 mg*
Saturated fat: 0 g ⁄ Polyunsaturated fat: 0.5 g ⁄ Monounsaturated fat: 1 g
Trans fat: 0 g ⁄ Cholesterol: 0 mg
*with no salt; with a dash of salt in the entire recipe, 45 mg; with ¼ teaspoon salt in the entire recipe, 150 mg
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