Orange-Cranberry Wild Rice Donuts

Shannon Kohn, Murrells Inlet, SC
2026 Wild Rice Recipe Contest Finalist

canola cooking spray
1½ cups cooked wild rice
1 cup all-purpose flour
1/3 cup packed light brown sugar
½ cup dried sweetened cranberries, divided
1 tsp baking powder
½ tsp orange zest
¼ tsp salt
2 eggs
¼ cup each: sour cream and buttermilk
2 tbsp canola oil
3 tbsp orange juice
2/3 cup powdered sugar

Preheat oven to 350°F. Spray 6-count donut pan with canola spray. In large bowl, mix wild rice, flour, brown sugar, ¼ cup cranberries, baking powder, zest, and salt. Add eggs, sour cream, buttermilk, and oil; stir well to combine. Place mixture into large resealable plastic bag; snip corner of bag and pipe equal amounts into each well of the donut pan. Bake 15-20 minutes until toothpick inserted in the center comes out clean; remove and cool. In small food processor, pulse remaining cranberries and juice; stir in powdered sugar. Drizzle over donuts.

Nutrition Facts

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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