Cranberry, Apricot and Pecan Wild Rice

By GuidingVegan

Ingredients

• 1 tbsp extra virgin olive oil
• 1.5 cups chopped celery + 1/2 cup, divided
• 1 heaping cup chopped sweet onion
• 2 garlic cloves, minced
• 1 & 1/2 cups uncooked wild rice
• 2 cups vegetable broth (be sure to use gluten-free if required)
• 1 & 1/2 cup water
• 1 bay leaf
• 3/4-1 tsp kosher salt (or to taste) + black pepper as desired
• 3/4 cup pecans, chopped
• 1/2 cup dried cranberries
• 1/3 cup dried apricots, chopped
• 1/4 cup golden raisins
• 1/2 cup fresh cranberries, thinly sliced

Details

Servings 1
Adapted from ohsheglows.com

Preparation

Step 1

1. Preheat oven to 325F and toast the pecans for about 7-8 minutes. Remove and set aside.

2. Sautee onion, oil, and garlic in a skillet over medium-low heat for about 5 minutes, stirring often. Add 1.5 cups chopped celery and cook for another 5-7 minutes.

3. Add wild rice, broth, bay leaf, and water. Bring to a boil and reduce heat to low-medium and then cover with lid. Simmer for 30 minutes, stirring once half way through.

4. After 30 minutes, uncover, stir, and continue cooking for 20-30 minutes until the liquid is absorbed and rice is tender. Note that wild rice cooking times can vary a lot so keep an eye on it so it doesn’t burn.

5. Remove bay leaf and stir in the dried fruit. Season to taste and stir in the sliced fresh cranberries and 1/2 cup chopped raw celery. Stir in toasted pecans.

Note: Dish can be made 1 day in advance. Do not add pecans until just before serving. Allow to cool then place in an air tight container in the fridge. Reheat in a skillet just before serving and stir in pecans.