Nutty wild rice, cranberries, herbs create a vibrant gluten-free side. Perfect for festive gatherings and holiday meals.
# Ingredient List:
→ Grains
01 - 1 cup wild rice, rinsed
02 - 2 cups low-sodium vegetable broth (certified gluten-free)
→ Vegetables
03 - 1 tablespoon olive oil
04 - 1 medium yellow onion, finely chopped
05 - 2 celery stalks, diced
06 - 1 medium carrot, diced
07 - 2 cloves garlic, minced
→ Fruits & Nuts
08 - 3/4 cup dried cranberries, unsweetened or sweetened
09 - 1/2 cup chopped toasted pecans (optional)
→ Herbs & Seasoning
10 - 1 tablespoon fresh parsley, finely chopped
11 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
12 - 1 teaspoon dried sage
13 - 1/2 teaspoon salt, or to taste
14 - 1/4 teaspoon ground black pepper
# Directions:
01 - Combine wild rice and vegetable broth in a medium saucepan. Bring to a boil over medium-high heat, then lower heat, cover, and simmer for 45 to 50 minutes until rice is tender and liquid is mostly absorbed. Remove from heat and let stand, covered, for 5 minutes.
02 - While rice cooks, heat olive oil in a large skillet over medium heat. Add onion, celery, and carrot; sauté for 6 to 8 minutes until softened. Stir in minced garlic and cook for 1 additional minute.
03 - Mix in dried cranberries, pecans if using, parsley, thyme, sage, salt, and black pepper. Sauté for 2 to 3 minutes, stirring frequently, until the mixture is fragrant and warmed through.
04 - Fluff cooked wild rice with a fork and transfer to the skillet. Stir well to ensure all ingredients are evenly distributed.
05 - Taste and adjust seasoning if needed. Serve warm as a side dish.
