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Wild rice with rhubarb and raisins

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    Wild rice with rhubarb and raisins Heart Smart Gluten Free Low Sodium

    The wild rice, raisins and rhubarb make this a high-fiber side dish, perfect for pairing with a protein such as grilled salmon or baked chicken.


    1 1/2 tablespoons honey
    1 teaspoon balsamic vinegar
    1 1/2 teaspoons molasses
    1/4 teaspoon ground ginger
    1/4 teaspoon salt
    2 tablespoons extra-virgin olive oil
    1 small sweet onion, diced
    2 cloves garlic, minced
    2 cups fresh chopped rhubarb
    3/4 cup low-sodium vegetable broth
    3/4 cup golden raisins
    1 teaspoon ground cinnamon
    1 cup cooked wild rice
    1 cup cooked long-grain rice


    1. In a small mixing bowl, combine honey, balsamic vinegar, molasses, ginger and salt. Stir. Set aside.
    2. In a large skillet, heat oil over medium-high heat. Add chopped onion and sauté about 4 to 5 minutes or until onions appear clear. Add garlic and sauté for 1 more minute. Add rhubarb and sauté for another 2 to 3 minutes or until slightly softened. Add vegetable broth, raisins and cinnamon. Stir. Turn down heat to medium-low, cover and simmer for 7 to 9 minutes.
    3. Add honey mixture made in step 1. Stir well.
    4. Add wild and long-grain rice. Continue cooking until heated through.
    5. Serve warm.

    Makes 6 servings

    Carb choices per serving: 3 1/2


    For the freshest produce, look for rhubarb at the farmer’s market. You can also find rhubarb in the freezer section of your local grocery store.

    Nutrition Facts