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Ingredients1 h 11 m servings 295 cals
Original recipe yields 4 servings
- Bring 2 cups water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered, about 5 minutes more.
- Bring 1/2 water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 45 minutes.
- Combine cherries, brown sugar, and almonds in a large nonstick skillet; cook and stir over medium heat until brown sugar melts and coats cherries and almonds, about 6 minutes. Stir in brown rice, wild rice, celery, orange juice, red wine vinegar, and orange zest. Cook, stirring frequently, until heated through, about 5 minutes.
- Cook's Note:
- Substitute frozen cherries for the fresh cherries if desired.
Per Serving: 295 calories; 3.9 g fat; 61.4 g carbohydrates; 5.8 g protein; 0 mg cholesterol; 26 mg sodium. Full nutrition