Cranberry-orange wild rice

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About


  • ¾ cup (135 g) brown rice
  • ¾ cup (130 g) wild rice
  • Salt
  • ¼ cup (35 g) dried cranberries
  • Grated zest of ½ orange
  • Freshly ground black pepper
  • 1 teaspoon unsalted butter (optional)



Put the brown and wild rices in a sieve and rinse under running water. Dump into a medium saucepan, add a large pinch of salt and cold water to cover by about 1 inch (2.5 cm), and bring to a boil. Lower the heat and simmer for 15 minutes. Drain well in the sieve and rinse under cold running water and drain again. Rinse the pan with cold water to cool it down, then fill it with about 1 inch (2.5 cm) of water and put a collapsible steamer basket in the pan. Dump the rice into the steamer basket. Sprinkle the cranberries and orange zest over the rice, cover, and refrigerate.


Transfer the rice pot from the refrigerator to the stovetop. Still covered, bring the water in the bottom to a boil and steam the rice until tender, about 15 minutes. Lift the steamer basket out of the pot and dump the rice into a large bowl, fluffing it with a spoon or rubber spatula and incorporating the cranberries and orange zest. Add salt to taste, a few grindings of pepper, and the butter, if you’d like. Transfer to a serving bowl and serve.