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Sautéed Wild Rice with Carrots and Cranberries

A lovely rice entree
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 2


  • 1 cup Wild rice steamed
  • 2 cups Carrots sliced into coins
  • 1 tbsp Garlic minced
  • 1 tbsp Asian seasoning
  • 1/4 cup Soy sauce
  • 2 tbsp Olive oil
  • 1/2 cup Cranberries dried
  • Salt and pepper to taste


  1. Steam rice according to your rice steamer's instructions. It takes mine 30-45 minutes depending on how much rice and exactly which kind.
  2. Heat olive oil in a wok or sauté pan and add minced garlic.
  3. Add carrots, Asian seasoning and soy sauce and sauté for 10-15 minutes depending on how thinly sliced. You want them still crunchy before adding the rice.
  4. Add the rice to the pan and sauté for another 10 minutes to let the rice absorb the flavors.
  5. Add the cranberries in the last couple of minutes. Salt and pepper to taste.