1 cup brown rice, cooked with 1 3/4 cups water
1/2 cup wild rice, cooked with 1 1/2 cups water
1 vegetarian bouillon cube or 1 tablespoon broth powder
1 carrot, finely sliced
1 rib celery, finely sliced
1 small onion, chopped
1-2 garlic cloves, minced
1/4 cup dried cranberries
For garnish:
almonds, toasted and chopped
parsley, finely minced
In separate pots, soak the brown and wild rice in their water for a few hours if possible. Then, bring to a boil and simmer until tender. This will take about 35 minutes for the brown rice, and about 1 hour for the wild rice. Strain out any excess water from the wild rice.
Combine bouillon cube or broth powder with about 1/2 cup water in a measuring cup. Use this instead of oil when sautéing the veggies in a saucepan. Start with 1 – 2 tablespoons of broth, and add a splash more as necessary to ensure that the veggies don’t stick to the pan. Add chopped onion, carrot, and celery and sauté until almost transparent. Then add the garlic and sauté for another minute or two.
Combine brown and wild rice, sautéed veggies, and cranberries in serving dish, and garnish with parsley and almonds.
This recipe was submitted by Chereen Dupuis