Wild Rice with Cranberries, Walnuts & Parsley

8 50 327
Ingredients Minutes Calories
Prep Cook Servings
5 min 45 min 4
Wild Rice with Cranberries, Walnuts & Parsley
Health Highlights


4 cup Vegetable stock/broth, low sodium
1 cup Wild rice, dry
2 tsp Ghee (or coconut oil)
1/4 cup Leek (white part only, thinly sliced)
1/2 cup Cranberries, dried (coarsely chopped)
1/2 cup Walnuts (coarsely chopped)
3 tbsp Parsley, fresh (finely chopped)
1 dash Black pepper (to taste)


1. Bring vegetable broth to a boil.

Add rice and turn down to a simmer.

Cook rice for 40-45 minutes or until tender.

Strain and add to a medium bowl.

2. While rice is cooking, heat ghee in a small sauté pan over medium heat.

Add leeks and cook 4 minutes or until softened.

Add walnuts and cranberries and cook for 1 minute more.

Remove from heat and add to bowl with the rice.

3. Add parsley and toss well to combine. Season with pepper and serve warm.



Always rinse your rice well before cooking to remove any possible debris.

Nutrition Facts

Per Portion

Calories 327
Calories from fat 116
Calories from saturated fat 21.8
Total Fat 12.8 g
Saturated Fat 2.4 g
Trans Fat 0 g
Polyunsaturated Fat 12.3 g
Monounsaturated Fat 12.6 g
Cholesterol 7.1 mg
Sodium 42 mg
Potassium 273 mg
Total Carbohydrate 47 g
Dietary Fiber 4.5 g
Sugars 13.6 g
Protein 8.4 g

Dietary servings

Per Portion

Fruit 0.5
Grain 1.2
Meat Alternative 0.5
Vegetables 0.2

Energy sources