Wild Rice with, Cranberries, and Pecans

I think no matter what holiday is coming up for you, this recipe will make a great side dish. I made this for Thanksgiving and found I liked it as well as my bread stuffing and it offers some great health benefits.

Wild rice is actually grain free with antioxidants so that means they help combat free radicals, which are unstable molecules that damage the body’s cells making them prone to cancer as well as other health problems like heart and digestion to name a few. Then you add the benefits of cranberries with their antioxidants and helping our body’s immune system, urinary tract infections, tooth decay and brain function. Wrapping it up with pecans that also help with anti-inflammatory. This dish is perfect for this time of year when maybe the cold has you feeling less than your best.

 

Wild rice with, cranberries, and pecans:

1 cup wild rice (cooked according to package directions)

1/2 cup pecans, chopped

2 Tablespoons extra-virgin olive oil

1 medium stalk of celery, finely sliced

1 Teaspoon of fine sea salt

Freshly ground black pepper

1 Teaspoon of poultry seasoning

1/2 cup of vegetable stock

1/4 cup dried cranberries

1 Tablespoons flat parsley, chopped

1 green onions, finely chopped

 

Yields 4-6 servings

Heat oil in a large skillet over medium-high heat. Add celery, nuts and onions sauté for 1-2 minutes then add cranberries and seasoning sauté’ 1-2 minutes more before adding vegetable bouillon. Simmer for about 5 minutes or until celery is soft. Add the rice and parsley, stir then pour into oven safe dish with a lid. Bake at 350 for 20-30 minutes, remove from oven and serve then enjoy.