Want a different take on Wild Rice? This dried fruit and spice packed version is one of my favorite ways to use it.
This is one of my favorite takes on this tasty grain.
1 ½ cups cooked Wild Rice
1 ½ cups cooked Basmati Rice
1/3 cup chopped Dried Apricots
1/3 cup Golden Raisins
½ cup Sliced Almonds
1/3 cup Chopped Red Onion
1 tsp ground Cardamom
1 tsp ground Ginger
½ tsp ground Cinnamon
½ tsp Turmeric
¼ tsp ground Cloves
¼ cup chopped Parsley
1½ tsp Ruth’s Spicy Mango Sauce or substitute a prepared chutney to taste
Cook the grains separately. Toss together with the remaining ingredients. Serve hot or at room temperature. May be made ahead and reheated gently.
- Other grains such as wheat berries, brown rice, couscous and barley may be added to or substituted for the rice.
- Cook each grain separately in vegetable or chicken stock for the best texture and flavor.
- Ruth’s Spicy Mango Sauce can be found in many grocery stores among the sauces and condiments (or order it online) and gives a great zip to this dish.I have substituted various kinds of pureed chutney with great results.