Cranberry Apple Wild Rice Pilaf

• Vegan
• Gluten free

• Produce

  • 1 Apple, green
  • 1 cup Cranberries, dried
  • 1 tbsp Garlic
  • 2 tbsp Parsley
  • 1 tsp Thyme, dried
  • 1 Yellow onion

• Canned Goods

  • 4 1/2 cups Vegetable broth

• Condiments

  • 1 tbsp Lemon juice

• Pasta & Grains

  • 2 cups Wild rice

• Baking & Spices

  • 1/2 tsp Pepper, fresh ground
  • 1 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 cup Pecans

Found on wendypolisi.com

Description

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 yellow onion, chopped
• 1 tablespoon minced garlic
• 2 cups uncooked wild rice
• 4 1/2 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon sea salt
• 1/2 teaspoon fresh ground pepper
• 1 green apple, diced
• 1 tablespoon lemon juice
• 1 cup dried cranberries
• 1/2 cup chopped pecans
• 2 tablespoons parsley

Directions

• Heat olive oil in a large pot over medium heat. Add onion and cook for 8 to 10 minutes, until tender. Add garlic and cook for one-minute longer.
• Increase heat to medium-high and add wild rice. Cook for 2 minutes, stirring often. Add broth, thyme, sea salt and pepper.
• Bring to a boil. Cover and reduce the heat to low. Simmer for 35 minutes, until the rice is tender. (Note: Wild Rice cooking time can vary, so make sure you check the cooking time on the brand you purchase. I’ve had some brands take up to an hour to cook.)
• Remove from heat and let stand covered for 10 minutes.
• Toss together diced apple and lemon just in a small bowl. Add apple, dries cranberries and pecans to the rice and toss. Garnish with parsley and serve warm.

Nutrition