A simple Thanksgiving rice recipe made with nutty wild rice, sweet and tangy cranberries, leeks and herbs, a lovely festive side dish worthy of the holiday dinner.
Here’s an easy one-pot recipe to help make your holidays less stressful so you can enjoy more time with those you love and not slaving in the kitchen.
Wild rice and cranberries go together like peanut butter and jelly you guys. They just have a thing for each other especially this time of the year.
How to Make It:
You sautée flavorful leeks until they release all their sugars then cook them together with nutty wild rice, cranberries and herbs in a savory veggie stock. Fluff it up and serve alongside these balsamic brussels sprouts, roasted broccoli and blackberry cranberry sauce.
Can be prepared in advance and used as Thanksgiving rice stuffing or served as a cold rice salad topped with roasted chestnuts, pecans or candied walnuts.
1.5 cups wild rice blend
1 small leek (chopped and rinse well)
1 bell pepper -diced
1 carrot -grated
1/3 cup vegan white wine
1/2 cup dried cranberries
1/3 cup dried cranberries -for garnish
3 cups low sodium vegetable stock or water
2 leaves bay
1 sprig rosemary
1 sprig sage
8 sprigs fresh thyme
3 sprigs fresh oregano
1 tbsp dried oregano
1 pinch red pepper flakes or to taste
1 splash water
Heat up a large deep skillet or pot over medium low flame. Add a splash of water (or a drizzle of olive oil) and the chopped leeks. Sautee with a pinch of sea salt until translucent.
Stir in the grated carrot, thyme, oregano, sage, rosemary, bay leaves and red pepper flakes. Add the wild rice mix and stir well to combine. Allow it to toast together with the aromatics for a couple of minute.
Add in the chopped bell pepper and one cup of the cranberries. Pour in the wine and simmer until reduced by half then add the vegetable stock (or water). Stir and taste for seasonings. Add more sea salt to your taste if desired.
Bring the rice to a simmer, cover with a tight lid and cook on low flame for 50 minutes.
Turn off the flame but do not remove the lid. Allow the rice to sit covered for 10 to 15 minutes and continue cooking in its own steam.
Discard the bay leaves and the woody sprigs from the herbs. Use a fork and gently fluff up the rice.
Serve warm or cold garnished with the remaining cranberries and fresh herbs.