Wild rice, cranberries, and herbs blend for a festive gluten-free side—ideal for celebrations or everyday meals.
# Components:
→ 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
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
14 - 1/4 teaspoon black pepper
# Directions:
01 - In a medium saucepan, combine wild rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45–50 minutes until rice is tender and most liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.
02 - While the rice cooks, heat olive oil in a large skillet over medium heat. Add onion, celery, and carrot; sauté for 6–8 minutes until softened. Add garlic and cook for 1 minute more.
03 - Stir in cranberries, pecans (if using), parsley, thyme, sage, salt, and black pepper. Cook for 2–3 minutes, stirring frequently, until fragrant and warmed through.
04 - Fluff the cooked wild rice with a fork and add to the skillet with the sautéed vegetable mixture. Stir thoroughly to combine.
05 - Taste and adjust seasoning if needed. Serve warm as a side.
