This dish is best the day it's made but can be prepared a few hours ahead. Let stand at room temperature until you're ready to serve it.
5 star values: 28
4 star values: 35
3 star values: 109
2 star values: 64
1 star values: 21
Rating: 5 stars
This is a delicious and easy side dish. I have made it with pecans as well as chopped raw almonds. I used 365 organic broth, which says it has less sodium than others but isn't specifically "low-sodium." So good!
This was delicious! I made it for a potluck at work, and worried it would get overlooked by other, flashier menu items, but I had several people come up to me afterwards to say how much they liked it and ask for the recipe. I will say, I doubled the amount of dried fruit and nuts, but I'm sure it would be great either way. I also did half wild rice and half brown rice, just because I didn't have enough wild rice on hand. Will definitely make this again.
Rating: 4 stars
I used a brown and wild rice blend. Dried apricots and cherries or cranberries. I left out the pecans, though I think they'd be wonderful, but they would be mushy in leftovers. Love this recipe.
Fresh and delicious. The sweetness of the raisin goes well with the tartness of the cranberry and the parsley adds a freshness to it. I served it with grilled chicken and a raw kale salad that also had cranberries and pine nuts. I had a bit of everything left over so i mixed it all together and had a supper yummy salad for lunch the next day.