Description
A hearty and flavorful side dish made with wild rice, vegetables, and herbs. Perfect for holiday meals or special occasions.
Ingredients
Scale
- 1 cup wild rice
- 2 cups vegetable broth
- 1 tbsp olive oil
- 1 onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 2 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried sage
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
Instructions
- Rinse the wild rice under cold water.
- In a pot, bring the vegetable broth to a boil and add the wild rice. Reduce heat, cover, and simmer for 45 minutes or until tender.
- Heat olive oil in a skillet over medium heat. Add onion, celery, and carrots. Cook for 5-7 minutes until softened.
- Add garlic, thyme, sage, salt, and pepper. Cook for 1 minute.
- Stir in cooked wild rice, cranberries, and pecans. Mix well and serve warm.
Notes
- You can substitute vegetable broth with chicken broth if preferred.
- For extra texture, toast the pecans before adding them.
- This dish can be made a day ahead and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 8g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
