Roasted Cranberries and Wild Rice

So when I make rice I like to make a huge amount of it to save me time for another meal. Sometimes I will throw it in a freezer bag and toss it in to freeze but other times I'll just keep it in the fridge to throw into soup or as a side later that week.

I received some beautiful cranberries as a gift and knew I had to come up with something creative to do with them. I thought a sweet and savory combination of the tart cranberries with brown and wild rice sounded good and it was delicious!

 

First get the rice a cookin. Like I said earlier I like to make an obnoxious amount of rice to save me time later but if you don't want to you may half this recipe.

4 cup broth
4 cup water
2 T butter
2 cup brown rice
1 cup wild rice
4-6 tsp. chicken bouillon

Bring broth and water to boil. I only had 4 cups of bone broth on hand but if you have the full 8 cups you can just do broth but then you will want to decrease on the bouillon. Once water is boiling add the butter, brown and wild rice. Reduce heat to a simmer and cover. Cook for about 30-35 minutes or until the water/broth is gone.

Roasting your cranberries...

2 cups cranberries
2 tsp. olive oil
2 tsp. thyme
1 tsp. sugar

Preheat oven to 400. In a bowl combine cranberries and drizzle with olive oil, stir. Then add the thyme and sugar, stir. Spread onto a pan and into the oven for 15-20 minutes. After 10 minutes stir them around slightly on the pan and continue in the oven until slightly caramelized, another 5-10 minutes. Remove from the oven and add to your cooked rice when it is finished. Remember to remove any rice that you would like to save for another meal if you made extra (I used mine for a chicken and wild rice soup!)