Ingredients:

  • 1 cup Wild Rice, Rinsed well
  • 3 cups Low-Sodium Chicken or Vegetable Stock
  • 1 tsp Fine Sea Salt
  • 2 tbsp Olive Oil, Extra Virgin
  • 1 large Yellow Onion, Finely diced
  • 4 stalks Celery, Finely diced
  • 8 oz Cremini Mushrooms, Sliced or roughly chopped
  • 2 cloves Garlic, Minced
  • 1/2 cup Walnuts or Pecans, Roughly chopped, toasted (optional)
  • 1/2 cup Dried Cranberries
  • 1/4 cup Stock (Reserved), For deglazing
  • 1 tbsp Fresh Sage, Finely chopped
  • 1 tbsp Fresh Thyme Leaves, Removed from stems
  • 1/2 tsp Black Pepper, Freshly ground
  • 1/4 cup Fresh Parsley, Chopped, for mixing and garnish

Instructions:

  1. Rinse the wild rice thoroughly under cold running water. In a heavy-bottomed saucepan, combine the rinsed rice, 3 cups of stock, and salt.
  2. Bring the mixture to a boil over high heat, then immediately reduce heat to the lowest setting, cover tightly, and simmer for 40–45 minutes.
  3. Cook until the rice grains have burst open and are tender. Drain any remaining liquid. Set aside to cool slightly.
  4. Heat the olive oil in a large sauté pan over medium heat. Add the diced onion and celery. Cook gently for 8–10 minutes until softened and translucent (avoid browning).
  5. Increase the heat slightly. Add the mushrooms and sauté for another 5–7 minutes until they have released their moisture and started to brown slightly.
  6. Add the minced garlic, fresh sage, and thyme. Cook for just 1 minute until fragrant (do not burn the garlic).
  7. Pour in the reserved 1/4 cup of stock, scraping up any delicious browned bits from the bottom of the pan. Cook until the liquid has evaporated. Transfer the sautéed mixture to the large mixing bowl.
  8. Add the cooked wild rice, chopped walnuts/pecans, dried cranberries, and black pepper to the mixing bowl containing the sautéed vegetables. Toss gently to combine all ingredients evenly.
  9. If the mixture looks dry, add 1-2 extra tablespoons of stock until it holds together loosely when squeezed. Lightly grease a 9x13 inch baking dish. Spread the dressing evenly in the dish. Cover tightly with foil.
  10. Bake at 375°F (190°C) for 15 minutes covered.
  11. Remove the foil and bake for another 5 minutes uncovered, or until the top is slightly golden and the edges are bubbling gently. Stir in the fresh parsley and let rest for 5–10 minutes before serving.