Warm wild rice salad with cranberries, pecans and goat cheese

• Vegetarian
• Gluten free

• Produce

  • 1/4 cup Cranberries, dried
  • 2 cloves Garlic
  • 1/2 cup Onion
  • 1 Parsley, fresh

• Canned Goods

  • 2 cups Chicken or vegetable broth, low sodium

• Pasta & Grains

  • 1 cup Wild rice

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 cup Walnuts or pecans, lightly toasted

• Dairy

  • 2 oz Goat cheese

Found on familyfoodonthetable.com

Description

Directions

• Heat olive oil in a large sauce pan over medium heat.
• Add onion and sauté for 3-5 minutes, until softened. Add garlic and sauté an additional 30 seconds.
• Add rice and stir to coat in the oils and onions, about 30 seconds.
• Add broth, increase heat to high and bring to a boil.
• Once boiling, reduce heat to medium-low and cover. Cook 13-15 minutes, until rice is cooked. Remove from heat and let cool a few minutes.
• Stir in dried cranberries, chopped nuts and crumbled goat cheese. Season to taste with salt and pepper and serve warm. Drizzle with balsamic vinegar or a squeeze of lemon juice and sprinkle with fresh chopped parsley, if desired.