Rating: 4.5 stars
12 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A new way to use rhubarb, it plays off the nutty flavor of wild rice. This makes an attractive, unexpected side for fish or poultry. It has become a requested holiday dish in our family.

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Spread almonds onto a baking sheet.

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  • Toast almonds in preheated oven until golden and fragrant, 7 to 10 minutes.

  • Heat oil in a large skillet over medium-high heat. Saute onion in hot oil until just translucent, 5 to 7 minutes. Add garlic and saute until fragrant, about 1 minute. Mix rhubarb into onion and garlic and saute until slightly softened, about 2 minutes more.

  • Stir wine wine, raisins, cinnamon, and cayenne pepper into rhubarb mixture; cover the skillet with a lid, reduce heat to medium-low, and simmer until rhubarb is tender to the bite but still firm, 5 to 8 minutes. Add honey and soy sauce; stir.

  • Mix wild rice and white rice into the rhubarb mixture; cook and stir until rice is heated through. Top with toasted almonds.

Cook's Note:

You can substitute apple juice for the white wine.

Nutrition Facts

234 calories; protein 4.4g; carbohydrates 35.6g; fat 7.9g; sodium 95.8mg. Full Nutrition
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