3 Cups Chicken Stock 2 Tablespoons Olive Oil 2 Cups Wild Rice Medley, Rinsed Salt And Pepper 1/4 Cup Meyer Lemon Juice 1/2 Cup Dried Cranberries 8 Ounces Fresh Mushrooms, Sliced 1/2 Cup Walnuts, Toasted And Chopped 1 Red Onion, Chopped 3 Sprigs Fresh Lemon Thyme, Finely Minced 3 Cloves Garlic, Minced
Bring chicken stock and wild rice to a boil. Reduce heat to a simmer. Cover and cook about 40 minutes, until the stock is absorbed. Add lemon juice, stir to fluff, then cover and set aside. Meanwhile, sauté mushrooms, red onion and garlic in olive oil until softened. Remove from heat; add lemon thyme and season with salt and pepper. Add sautéed vegetables, cranberries, and walnuts to rice and stir to combine.
Note: This is a large recipe, but it can easily be halved.
2012 Recipe - April Ferre - From www.culinarycompetitor.com
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"I've always loved wild rice, but for some reason had been a little intimidated to make it. Which of course was silly, because it really isn't that hard and lends itself to lots of creative variations." - April Ferre
