Description
A vibrant and hearty Thanksgiving Wild Rice recipe that blends wild rice with seasonal vegetables and cranberries for a delightful side dish.
Ingredients
Scale
- 1 cup wild rice blend
- 3 cups low-sodium vegetable stock or water
- 2 bay leaves
- 1 sprig fresh rosemary
- 1 sprig fresh sage
- 8 sprigs fresh thyme
- 1 tablespoon cooking oil
- 1 leek, chopped and rinsed
- 1 bell pepper, diced
- 1 carrot, grated
- 3 sprigs fresh oregano
- 1 tablespoon dried oregano
- Pinch of red pepper flakes
- 1/3 cup vegetable broth
- 1/2 cup dried cranberries
- Salt and pepper to taste
- Additional 1/3 cup dried cranberries for garnish
Instructions
- Rinse the wild rice blend under cold water, then combine with vegetable stock/water, bay leaves, rosemary, sage, and thyme in a large pot. Bring to boil, then reduce heat and simmer for 45-55 minutes until tender. Drain excess liquid and fluff rice with a fork.
- In a large skillet, heat oil over medium heat and sauté leek, bell pepper, and carrot for 5-7 minutes until softened. Add oregano and red pepper flakes, cooking for an additional minute until fragrant.
- Deglaze the skillet with vegetable broth, scraping up any browned bits, and simmer for 1-2 minutes.
- Combine the cooked wild rice with the sautéed vegetables and fold in the dried cranberries. Mix well and adjust seasoning with salt and pepper.
- Transfer to a serving dish and garnish with remaining cranberries. Serve warm.
Notes
For storage, refrigerate for 3-4 days or freeze for up to 2 months. Reheat with a splash of water or broth.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 7g
- Sodium: 200mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Thanksgiving, Wild Rice, Side Dish, Vegetarian, Holiday Recipe