"Thanksgiving Wild Rice is a gluten free, lighter alternative to traditional stuffing. Filled with all the flavors you’d expect in a seasonal dish, like fresh apples & sage, white wine, pecans and cranberries that pair beautifully with the nuttiness of wholesome California-Grown Wild Rice, this unexpected side will be the star of your Thanksgiving meal. Enjoy it anytime of the season as an accompaniment to chicken thighs or over a bed of kale for a vegetarian friendly option."
Thanksgiving Wild Rice
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Prep time: 20mins
Cook time: 50mins
Serves or Makes: 6
Recipe Card
ingredients
- 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
Method
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.
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