Recipe courtesy of The Mill Casino Hotel and RV Park
1 hr 10 min
20 min
15 servings


  • 3 tablespoons vegetable oil
  • 2 1/3 cups white rice 
  • 1 cup wild rice 
  • 2 tablespoons salt 
  • 1 teaspoon ground black pepper 
  • 1 bay leaf 
  • 1 white onion, diced 
  • 4 cups fish or chicken stock 
  • 1 cup dried cranberries 
  • 1 cup toasted hazelnuts 


Preheat the oven to 350 degrees F.

Heat the oil in a large ovenproof pot over medium heat. Add the white rice, wild rice, salt, pepper, bay leaf and onions and cook until the white rice begins to brown, 8 to 10 minutes. Add the stock, cranberries and hazelnuts; bring to a boil, then cover and transfer to the oven. Bake until the rice is tender, about 45 minutes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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