Popular Conditions & Diets
Ingredients
13
Time
1h
Serves
10
Recipe by Julia Gibson
Ingredients
13
Time
1h
Serves
10
1 1/2 cups
Wild Rice Blend
1/2 cup
Pecans
1
Yellow Onion
2 cloves
Garlic
8 oz
Cremini Mushrooms
2 tsp
Fresh Thyme
chopped
Gluten-Free
Holiday
Side
2 tsp
Fresh Sage
chopped
2 1/2 cups
Vegetable Broth
2
Green Onion
chopped
1/4 cup
Grass Fed Butter
1/3 cup
Dried Cranberries
1/2 cup
Fresh Parsley
finely chopped
3 cups
Kale
chopped
1
Add rice and broth to a large pot with a pinch of salt and bring to a boil. Cover with lid and turn heat down to low and simmer for 40-45 minutes.
2
In a large skillet, melt the butter over medium heat. Add in the onion, garlic, mushrooms and celery. Sauté until the mushrooms begin to brown, then add the kale, thyme and season with salt and pepper Sauté until vegetables are golden and tender, then add in the sage for the last couple minutes.
3
Remove from heat and toss the sautéed vegetables with the rice, peans and cranberries if using. Serve immediately.
4
Note: For best results, always check the cooking instructions on the package of the rice you are using, as ratios can vary depending on the brand.
Julia Gibson is a Certified Nutritional Practitioner, functional foods recipe developer and writer currently based in Toronto. She hopes to inspire and empower others through thoughtful writing, living a sustainable life, promoting holistic healing and creating deliciously nourishing food.
