Wild Rice with Apples

  • OurBest Posted: 10/23/09
    Worthy of a Special Occasion

    Made this dish twice. Used honeycrip apples. My family loved it, great flavor and texture. Omitted the nuts, as the kids might complain. Wonderful fall/winter side dish!

  • EllenDeller Posted: 10/23/10
    Worthy of a Special Occasion

    Had some organic wild rice from Texas, so thought I'd try this. This took about 75 minutes to cook. I was afraid the apples wouldn't be soft enough, so I cooked them in with the rice and leeks. That worked, though I might try it the other way next time and I'd definitely skip the water. I used this to stuff acorn squash and served with Canadian bacon slices and steamed chard. Wild rice is pretty chewy and the flavor is unusual, but good.

  • 86753909 Posted: 09/25/09
    Worthy of a Special Occasion

    YUM! I thought this sounded interesting and we had all the ingredients on hand (save the rice blend). I substituted the rice blend with 1 1/4 cup of long grain brown rice and 3/4 cup of quick brown rice (that I added 10 minutes before cooking time was up). I liked the textures and flavors. The rice and apples were both a little underdone but I liked the texture of both- the slight crunch of the apple and the slight chewiness of the rice. It's a great fall alternative to plain old boring rice as a side. I will definitely make this again.

  • badamshoover Posted: 12/14/09
    Worthy of a Special Occasion

    Loved it! I served this dish with Bourbon & Orange-glazed Ham, and it made a superb side dish. The apples complement the rice very nicely, and the pecans added great texture to the dish. I received nothing but rave reviews from the family. It has made the list of Thanksgiving staples.

  • ConniefromPA Posted: 10/19/09
    Worthy of a Special Occasion

    Made the recipe as written, except cut it in half for four servings, if you like wild rice this is great! Used Honeycrisp apple.

  • lizwright Posted: 10/01/10
    Worthy of a Special Occasion

    I substituted Uncle Ben's 90 second Wild and Brown Rice instead of cooking the wild rice 55 minutes. Doing this, I elminated the water and chicken broth but added the cider to the apple/leek mix and let it cook down. This led to softer apples and leeks with a carmelized taste. I would definitely make this again. Leftovers made for a nice lunch the next day.

  • Kate09 Posted: 05/16/11
    Worthy of a Special Occasion

    This recipe is just ok. Not bad, not great. I won't make it again.

  • aneresRN Posted: 10/28/11
    Worthy of a Special Occasion

    I found this recipe just okay at best. I felt the flavors were lacking or just odd. The leeks didn't mesh well with everything else I felt. I won't be making this again.

  • stacylynn Posted: 12/25/11
    Worthy of a Special Occasion

    We liked the flavor of this dish. I used Lundgren whole grain blend instead of all wild rice, so that may have been the cause of all the extra liquid I had after cooking for over an hour. Next time I will eliminate the extra water. I also added dried cranberries & used finely chopped Vidalia instead of leeks. Nice add ins for a regular side in our house.

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