This makes a great side dish for the holidays or it can be used as a gluten-free stuffing! Made with antioxidant-rich wild rice, veggies, nuts and herbs, scented with orange and sweetened with dried cranberries - it's a wonderful melange of textures and flavors!
In a medium pot over med-high heat, melt butter. Add onion and cook few a few minutes until softened.
Add garlic, sage, rosemary, salt, pepper and wild rice-- stir and cook for 2-3 minutes.
Pour in veggie stock, bring to a simmer, cover and cook for about 35-40 minutes, until liquid is absorbed and rice is cooked.
Meanwhile, preheat oven to 350 degrees F.
Turn off heat on stove, stir in orange juice and zest, cranberries, pecans and parsley. Taste and adjust seasonings.
Transfer mixture to a greased baking dish, cover with lid or foil and bake in the oven for 25 minutes. Remove lid and bake another 5 minutes. Enjoy!
Notes
This is also great in a salad, with spinach and kale, roasted veggies and a tahini dressing! SEE PIC BELOWTo roast veggies for the salad: Cut up veggies of choice-- I used onion, eggplant, grape tomatoes and red bell pepper- into bite size pieces, add a couple tablespoons olive oil, 2 tsp balsamic vinegar, 1/2 tsp each salt and pepper. Stir to coat. Place on a lined baking tray. Roast in a 425 degree oven for about 25 minutes. To assemble the salad, place spinach and baby kale greens in a large bowl. Top with roasted veggies, wild rice pilaf and tahini dressing (or dressing of choice). Tahini Dressing: Whisk all ingredients together until smooth and creamy.