Culinary Institute of America Recipe
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Wild & Brown Rice with Cranberries

Try other dried fruit or a combination of dried fruits in this delicious and unusual breakfast or brunch dish. Other garnish options you might try include finely diced smoked ham or turkey. This dish is excellent with pan-fried fish or as an accompaniment to roast chicken or turkey, as shown here.
CIA's Wild & Brown Rice with Cranberries recipe



Makes 6–8 servings

  • 1/4 cup sweetened dried cranberries
  • 1/2 cup apple cider
  • 2 3/4 cups chicken or vegetable broth, divided use
  • 1/4 cup minced yellow onion
  • 1/2 cup wild rice
  • 1/2 cup long-grain brown rice


  1. Preheat oven to 350 degrees F.
  2. Combine the cranberries with the apple cider in a microwave-safe dish. Cover and heat in a microwave oven on full power for 40 seconds. Drain the cider from the cranberries, reserving both the cider and the cranberries separately.
  3. In an ovenproof saucepan, heat 1/4 cup of the broth over medium heat. Add the onion and cook them for about 2 minutes, or until translucent and tender. Add the wild and brown rice, the remaining broth, and the reserved apple cider; bring to a simmer. Cover and bake until the rice has absorbed the moisture and is just tender to the bite, 45–50 minutes.
  4. Fluff the rice with a fork and fold in the reserved cranberries. Serve hot.

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