Baked Wild Rice with Almonds and Cranberries
A hands-off method for distinct, tender grains with tart and crunchy accents
Why This Recipe Works
Baking wild rice ensures even heat distribution without the risk of scorching the bottom of the pot. Finely chopping the cranberries allows them to plump and soften perfectly during the final steaming phase.
Instructions
Adjust an oven rack to the middle position and heat the oven to 375°F.
Melt the butter in a heavy ovenproof Dutch oven over medium heat. Add the onion and salt and cook until the onion is softened and translucent, about 5 minutes.
Add the rice and stir until the grains are well-coated with the butter.
Add the water, cover the pot tightly to prevent evaporation, and bring to a boil.
Transfer the covered pot to the oven and bake until the rice is tender and the liquid is absorbed, 50 to 60 minutes.
Remove the pot from the oven and stir in the cranberries. Replace the lid and let the rice stand for 10 minutes — this allows the fruit to soften and the rice to finish steaming.
Fold in the toasted almonds and serve warm.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Can I make this ahead of time?
The rice can be baked up to 2 days in advance and reheated with a splash of water, though the almonds should be added just before serving for crunch.
What substitutions can I make?
- unsalted butter: extra-virgin olive oil
- dried cranberries: dried cherries
