Wild Rice with Chestnuts and Cranberries
I always think it’s interesting to hear what people have for dinner on Christmas Eve and Christmas day. While most families I’ve spoken to have very similar menus on Thanksgiving (Turkey, gravy, mashed potatoes, etc.), it seems that everyone does something different for Christmas. Some people still do turkey, others prime rib, others ham or salmon, and some families even do a different theme each year. Along with that special main dish there are often tons of sides. The first time I made this rice I felt like it would be a great addition to the Christmas table.
This rice is extra Christmas-y because it has chestnuts and cranberries, both ingredients that scream “holiday season” for me.
Let’s get to the rice!
Start by heating the stock in a small saucepan over medium-high. Then once it boils add the wild rice and olive oil. There are different kinds of wild rice, I used the all black variety, but I know there are lot of blends out there. Check the cooking directions on whatever rice you use because the ratio of liquid to rice may vary slightly. You can also use vegetable stock if you want to make this vegetarian.
Stir in your cranberries and chestnuts, cover with a lid and turn down to low.
Check after about 50 minutes, stirring halfway through. It’s done when all of the liquid is absorbed and the rice is soft.
The cranberries will soften and some will burst adding a nice pink hue. The chestnuts will get a little more starchy and soft adding interesting texture. This recipe is simple but I promise it doesn’t taste that way! The tartness of the cranberries really make this a stellar dish and we all know that anything with chestnuts in it has my stamp of approval. 😉
This rice is a great side dish for your holiday table or paired with an everyday meal of roast chicken or fish.
I’d love to hear what your family’s Christmas dinner traditions are, so let me know in the comments!
10 minPrep Time
50 minCook Time
1 hrTotal Time
- 2 1/4 cups chicken stock
- 1 cup wild rice
- 1 teaspoon olive oil
- 1/2 cups roasted and coarsely chopped chestnuts
- 3/4 cup fresh cranberries
- Heat the stock in a small saucepan over medium-high to boiling.
- Add the wild rice and olive oil.
- Stir in your cranberries and chestnuts, cover with a lid and turn down to low.
- Check after about 50 minutes, stirring halfway through. It's done when all of the liquid is absorbed and the rice is soft.