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.

Advertisement

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.

    Advertisement
  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

234 calories; 4.4 g protein; 35.6 g carbohydrates; 0 mg cholesterol; 95.8 mg sodium. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/25/2018
I love non-sweet uses for rhubarb! I left out the honey, assuming the dish would be sweet enough with wine and it was. The rhubarb I had was diced and frozen, and when I cooked it it turned to much so it wasn't pieces of rhubarb so much as rhubarb puree stirred into the rice but it still tasted great! I cut back a bit on the cinnamon and kicked up the spice a notch with extra cayenne. Very good recipe. I served it with some simple sauteed meat. Read More
(2)
10 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/25/2018
I love non-sweet uses for rhubarb! I left out the honey, assuming the dish would be sweet enough with wine and it was. The rhubarb I had was diced and frozen, and when I cooked it it turned to much so it wasn't pieces of rhubarb so much as rhubarb puree stirred into the rice but it still tasted great! I cut back a bit on the cinnamon and kicked up the spice a notch with extra cayenne. Very good recipe. I served it with some simple sauteed meat. Read More
(2)
Rating: 5 stars
05/25/2018
I love non-sweet uses for rhubarb! I left out the honey, assuming the dish would be sweet enough with wine and it was. The rhubarb I had was diced and frozen, and when I cooked it it turned to much so it wasn't pieces of rhubarb so much as rhubarb puree stirred into the rice but it still tasted great! I cut back a bit on the cinnamon and kicked up the spice a notch with extra cayenne. Very good recipe. I served it with some simple sauteed meat. Read More
(2)
Rating: 5 stars
05/08/2020
This was really great! The almonds added excellent texture. I substituted sherry for the white wine, maple syrup for the honey, and used lundberg’s wild rice blend. I would suggest dicing the rhubarb to be about the size of the raisins. Rhubarb as pictured seemed a bit large. Delicious, I will make again and serve to guests Read More
Advertisement
Rating: 5 stars
06/04/2018
I changed it just a little bit. I used coconut oil instead of olive oil. I added bacon bits and a bit more soy sauce and honey. I took it to a pot luck where there were a couple of guys that "hated" rhubarb and both of them eat 2 helpings of it and loved it. Read More
Rating: 4 stars
06/08/2016
This was a very good recipe but I changed a couple of things I didn't use rhubarb I used cranberries and added some black rice also and a little Cayanne pepper very good!!!! Read More
Rating: 4 stars
07/15/2018
Excellent and tasty...a great way to use rhubarb Read More
Advertisement
Rating: 5 stars
02/01/2016
What a flavorful and delicious twist on rhubarb. It was nice to not be drenching it in sugar but to use naturally sweet things instead. This recipe was great. It just so happened that I had a bunch of leftover wild rice and a bunch of rhubarb. I even had all the other ingredients (except for white wine which I substituted with apple juice as per the cook's suggestion). Read More
Rating: 5 stars
06/13/2016
Great way to use rhubarb without all the sugar. I didn't have honey so I used a homemade plum syrup and it turned out delicious. I am looking forward to making this with honey the next time. This was very flavorful with just the right mix if flavors tangy with a little zip. We served it with grilled pork chops. I will definitely make this again. Read More
Rating: 5 stars
05/06/2017
Enjoyed using my rhubarb in a non-dessert. I had some left over grains and used them instead of rice tasted great. Read More