Almond Wild Rice

Almond Wild Rice Made with both brown rice and wild rice, this pilaf has a hint of fruity sweetness, thanks to the addition of dried cranberries.

• Step 1

  Preheat oven to 375 degrees F (190 degrees C). Spray an 8-inch square baking dish with cooking spray.

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• Step 2

  Bring chicken broth to a boil in a saucepan.

• Step 3

  Pour rice mix into the prepared baking dish. Carefully pour boiling chicken broth over the rice. Cover the dish with aluminum foil.

• Step 4

  Bake in preheated oven until rice is tender, about 1 hour.

• Step 5

  Melt butter in a skillet over medium heat. Cook and stir almonds in hot butter until they start to color, 3 to 5 minutes. Sprinkle parsley over the almonds; continue to cook and stir until the almonds are lightly browned, another 3 to 5 minutes.

• Step 6

  Mix the baked rice, the almond mixture, cranberries, salt, and pepper in a large bowl; toss to serve.

Per Serving: 190 calories; protein 4.5g; carbohydrates 20.1g; fat 10.6g; cholesterol 10.4mg; sodium 326.8mg.