Harvest Wild Rice

Autumn flavors make this the perfect rice to pair with cornish game hens or stuff the turkey for a delectable change from the same old stuffing.
Course Carbohydrate Foods, Side Dish
Servings 8
Calories 112kcal


  • 2 tbsp raisins
  • 1/2 cup quick-cooking wild rice, uncooked
  • 2 cups apples
  • 3/4 cup carrots
  • 1/4 cup celery
  • 1/4 cup green bell pepper
  • 1/4 tsp dried whole sage
  • 1/4 tsp black pepper
  • 1 1/2 cups reduced-sodium chicken broth
  • 3/4 cup converted rice, uncooked
  • 1/4 cup fresh lemon juice
  • 1 fresh sage sprig (optional)


  • Combine raisins and 1/4 cup hot water; let stand 5 minutes.  Drain and set aside.
  • Prepare quick-cooking wild rice according to package directions. Remove pan from heat and set aside.
  • Chop apples, celery and bell pepper. Shred carrot.
  • Coat a large nonstick skillet with cooking spray; place over a medium-high heat until hot.  Add apple, celery, green pepper and carrot; sauté until crisp-tender. Remove skillet from heat and set aside.
  • Combine 1-1/2 cups reduced-sodium chicken broth, sage and pepper in a large saucepan; bring to a boil. Stir in converted rice. Cover, reduce heat and simmer 20 minutes or until rice is tender and liquid is absorbed.
  • Remove pan from heat; stir in reserved raisins, wild rice, apple mixture and juice of 1 lemon. Cover and let stand 5 minutes.
  • Transfer to a serving bowl.  Garnish with a fresh sage sprig, if desired.


Calories: 112kcal | Carbohydrates: 24g | Protein: 4g | Fat: 0g | Cholesterol: 1mg | Sodium: 148mg | Potassium: 155mg | Fiber: 2g | Calcium: 21mg | Phosphorus: 39mg

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