Thanksgiving Wild Rice


Prep time 20mins
Cook time 50mins
Serves or Makes: 6


  • 2 cups chicken or vegetable stock
  • 1 cup dry white wine
  • 1 1/ 2 cups wild rice
  • 1 tablespoon unsalted butter
  • 1 tablespoon garlic infused olive oil
  • 1 medium apple, peeled, cored and diced
  • 4 celery stalks, diced
  • 4 scallions, chopped
  • Kosher salt and freshly ground pepper, to taste
  • 1 tablespoon fresh sage, finely chopped plus more for garnish
  • 2 teaspoons fresh rosemary, finely chopped
  • pinch of nutmeg
  • 1/ 2 cup dried cranberries
  • 1/ 2 cup chopped pecans


  • Step 1

    In a stock pot over medium heat, bring broth and white wine to a simmer. Add wild rice. Reduce heat to low and cook rice until tender, about 30 minutes.

  • Step 2

    In a medium saucepan, heat olive oil and butter over medium-low heat until shimmering. Add apples, celery, and scallions. Season well with salt and pepper. Stir in the herbs and nutmeg to the pan, cooking until tender.

  • Step 3

    Remove rice from heat. Stir in the apple, celery and herb mixture. Stir in the dried cranberries and chopped pecans. Adjust seasoning to taste.

  • Step 4

    Serve warm topped with additional fresh sage.