Overnight Baked Wild Rice
Unlock the essence of cozy autumn flavors with this Overnight Baked Wild Rice recipe, a stress-free dish perfect for your next gathering or weeknight dinner. This hearty, make-ahead recipe combines nutty wild rice with a rich infusion of chicken or vegetable stock, aromatic sautéed onions, and garlic. Accented by sweet bursts of dried cranberries, crunchy sliced almonds, and fragrant thyme, this warm and rustic dish is baked to tender perfection after an overnight soak. With just 15 minutes of prep and an irresistible blend of textures, this recipe makes for a sophisticated side or a satisfying vegetarian-friendly main course. Perfect for holiday tables or meal prepping, this dish marries convenience and decadence in every bite.
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Recipe Information
Ingredients
- 1 cup wild rice
- 2.5 cups chicken or vegetable stock
- 2 tablespoons butter
- 1 medium, diced yellow onion
- 2 minced garlic cloves
- 1 teaspoon fresh thyme leaves
- 1 cup dried cranberries
- 0.5 cup sliced almonds
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the wild rice under cold water in a fine-mesh strainer until the water runs clear, then set aside to drain.
In a medium skillet, melt the butter over medium heat. Add the diced onion and cook, stirring frequently, until it becomes translucent, about 3-4 minutes.
Add the minced garlic and fresh thyme leaves to the skillet. Cook for an additional minute, taking care not to burn the garlic.
In a large oven-safe baking dish, combine the rinsed wild rice, cooked onion and garlic mixture, chicken or vegetable stock, salt, and black pepper. Stir to combine.
Cover the baking dish tightly with aluminum foil and refrigerate overnight to allow the rice to begin absorbing the liquid.
When ready to cook, preheat your oven to 350°F (175°C). Remove the baking dish from the refrigerator and let it come to room temperature while the oven preheats.
Place the baking dish in the oven and bake, still covered, for 75-90 minutes, or until the wild rice is tender and most of the liquid has been absorbed. Stir halfway through the cooking time for even cooking.
Remove the baking dish from the oven and gently stir in the dried cranberries and sliced almonds. Let the dish rest for 10 minutes, covered, to allow the flavors to meld.
Serve warm as a side or a light main dish. Enjoy!
Nutrition Facts
Calories |
1710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 3549 mg | 154% | |
| Total Carbohydrate | 260.9 g | 95% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 102.6 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 283 mg | 22% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1395 mg | 30% | |
*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.
