Tuesday, November 23, 2010

Wild Rice with Yams and Cranberries topped with Toasted Walnuts

I needed another side dish for Thanksgiving that I could make in advance. I have seen recipes for Wild Rice with Butternut Squash, but we are having Butternut Squash in our soup. Instead, I decided to use another traditional Thanksgiving food - yams! I used to think I did not like sweet potatoes or yams. I had only tried them when prepared sweetly. When they are prepared in a savory fashion I find them absolutely delicious. Made with cranberries and topped with toasted walnuts this is a festive and beautiful holiday dish.

Wild Rice with Yams and Cranberries topped with Toasted Walnuts:

  • 2 Cups Uncooked Wild Rice
  • 4 Large Yams
  • 2 Onions
  • 1/2 Cup Dried Cranberries (Unsweetened)
  • 3 Tablespoons Butter (Divided)
  • 1 Tablespoon Coconut Oil
  • Sea Salt and Pepper to Taste
  • Walnuts (Garnish)


Rinse wild rice in cold water very well. Bring 6 cups of salted water to a boil. Add the wild rice, reduce heat to low and cover.

Peel Yams and cut into cubes. Add Coconut oil to your roasting pan and add the yams. Salt and Pepper.

Place in the oven at 425 degrees. Stir occasionally. Bake until yams are caramelized and fork tender, about 40 minutes.

While yams are cooking, peel and dice onion. Cook in 1 Tablespoon of butter.

Cook until soft (below)

Wild rice will take about 45 minutes to cook. Rice will be done when the grains start to split and is tender.

Drain. Return to pot. Add  2 tablespoons of butter to the wild rice. Stir well.

Add yams and onion.

Add 1/2 cup dried cranberries. Season with salt and pepper as needed.

Toast chopped walnuts in a dry pan on low heat. Stir frequently.

Walnuts will be slightly brown when they are done, as shown below.

Place walnuts on top of rice and serve.

I submitted this recipe to Real Food Wednesday at http://kellythekitchenkop.com/: Check it out for more great real food recipes!

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