# Components:
→ Grains
01 - 1 cup wild rice, rinsed
02 - 2 cups low-sodium vegetable broth
03 - 1 cup water
→ Aromatics
04 - 2 tablespoons unsalted butter (or olive oil for vegan option)
05 - 1 small yellow onion, finely chopped
06 - 2 cloves garlic, minced
→ Add-ins
07 - 1/2 cup dried cranberries
08 - 1/2 cup walnuts, coarsely chopped
09 - 2 tablespoons fresh parsley, chopped
10 - 1/4 teaspoon dried thyme
11 - 1/4 teaspoon black pepper
12 - 1/2 teaspoon salt, adjust to taste
# Method:
01 - Combine wild rice, vegetable broth, and water in a medium saucepan. Bring to a boil over high heat.
02 - Reduce heat to low, cover, and cook for 40 to 45 minutes until wild rice is tender and most liquid is absorbed. Drain off excess liquid if necessary.
03 - While rice cooks, melt butter in a large skillet over medium heat. Add chopped onion and sauté for 5 minutes until soft and translucent. Add minced garlic and cook for 1 minute.
04 - Stir in dried cranberries and chopped walnuts, toasting gently for 2 to 3 minutes until fragrant.
05 - Add cooked wild rice to the skillet. Sprinkle in thyme, black pepper, and salt. Mix thoroughly and heat for 1 to 2 minutes to blend flavors.
06 - Remove skillet from heat and stir in chopped fresh parsley. Adjust seasoning as needed.
07 - Garnish with additional cranberries, walnuts, or parsley if desired. Serve warm.
