Braised wild rice with cranberries and sage

November 2, 2010 at 1:13 pm (AMA, C, Fall recipes, Grains, Winter recipes)


This is another Thanksgiving-y recipe from the AMA family health cookbook.  

The recipe has you saute onion and celery in a bit of butter, add garlic, and then add the wild rice, salt, and vegetable broth.  Once the rice grains begin to split apart you add the dried cranberries and sage and cook until all the liquid has been absorbed.  Finally, you stir in a little balsamic vinegar and black pepper.

I have a terse post-it note in the cookbook that says:  “Very good.  Like stuffing.  Used brown rice.  Added raisins too.  Yummy.”  When I made it this time with all wild rice and no raisins, however, we didn’t care for it at all.  It just tasted strange and overly vegetal.  The vegetable broth I used this time tasted pretty strongly of celery.  I wonder if that was the problem?  Or perhaps I should have used half brown rice like I did last time?

Rating: C

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