Baked Wild Rice with Almonds
Elevate your side dish game with this hearty and flavorful Baked Wild Rice with Almonds, a perfect blend of nutty, earthy, and savory goodness. Featuring tender wild rice cooked in rich broth and infused with aromatic onions, garlic, and thyme, this baked dish is further enhanced with the delightful crunch of toasted slivered almonds. The simple yet elegant recipe brings out the natural nuttiness of wild rice while keeping prep easy, requiring just 15 minutes to get it oven-ready. Ideal as a wholesome accompaniment to roasted meats or vegetarian mains, it’s a versatile dish that’s both nutritious and bursting with flavor. Garnish with fresh parsley for a pop of vibrant color and freshness, and enjoy a comforting side that’s sure to impress. Keywords: wild rice recipe, baked rice dish, healthy side dish, rice with almonds, nutty rice casserole.
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Recipe Information
Ingredients
- 1 cup wild rice
- 2.5 cups low-sodium chicken or vegetable broth
- 2 tablespoons butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 0.5 cup slivered almonds
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a medium-sized baking dish.
Rinse the wild rice under cold running water and drain well.
In a medium saucepan, heat the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute.
Add the rinsed wild rice to the saucepan and stir to coat the grains in the butter mixture.
Pour in the chicken or vegetable broth, then stir in the dried thyme, salt, and pepper. Bring the mixture to a boil.
Transfer the hot wild rice mixture to the prepared baking dish. Cover tightly with foil and bake in the preheated oven for 45-50 minutes, or until the rice is tender and the liquid has been absorbed.
While the rice is baking, lightly toast the slivered almonds in a dry skillet over medium heat until golden brown and fragrant, about 2-3 minutes. Set aside.
Once the rice is done baking, remove from the oven and let it sit, covered, for 5 minutes.
Fluff the rice with a fork and stir in the toasted almonds. Garnish with fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
1253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 1701 mg | 74% | |
| Total Carbohydrate | 154.8 g | 56% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 7.3 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 224 mg | 17% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1334 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
