(collected from USA WEEKEND Magazine)
- 1 Tbsp. extra-virgin olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 1/2 cups non-fat, reduced-sodium chicken broth
- 1 cup uncooked wild rice
- 1/2 cup chopped walnuts
- 1/2 cup dried cranberries
Heat oil. Saute onion and celery until soft, about 5 minutes. Add broth and rice; bring to a boil. Reduce heat; simmer 50 to 60 minutes, until rice is tender and liquid absorbed. Add walnuts and cranberries. Toss; serve warm.
Serves 8.
Variations:
- Use chopped almonds instead of walnuts.
- Use chopped apple instead of cranberries.
Last Updated on Sunday, 22 March 2015 02:52