Vegan Gluten Free
This vegetable laden wild rice is delicious and satisfying with its many complementary flavors.
- 2 cups vegetable broth or water
- 1 cup wild rice
- 2 Tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 1 apple, diced
- 2 ribs celery, diced
- 1 tsp dried thyme
- 2 cloves garlic, minced or pressed
- Sea salt
- 1 lemon wedge
- ½ cup dried cranberries
- ½ cup roasted, salted, shelled pistachios
- 1 Tbsp balsamic vinegar
Prepare the wild rice according to package directions. If you don’t have directions, boil the rice with 2 cups of broth, covered, for 45 minutes. Remove from heat, and allow to steam for 10 minutes with the cover on. Then fluff with a fork. If there is any remaining water in the rice, just drain it off.
While the rice is cooking, heat the olive oil in a large pan over medium heat. Sauté the diced onion, apple, and carrot until the onion in soft. Add the celery, thyme, garlic, and a teaspoon of salt, and sauté for a couple more minutes. Squeeze the lemon juice over the mixture. Add the cranberries, pistachios, rice, and vinegar. Stir to incorporate. Heat through. Taste and adjust seasonings if necessary.