Wild Rice and Cranberry Bowl

Ingredients

• 1 cup wild rice
• 2.5 cups vegetable broth
• ½ cup dried cranberries
• ½ cup pecans, chopped
• 3 tablespoons fresh parsley, chopped
• 0 salt and pepper to taste

Instructions

1. 1

   Pour the wild rice into a medium pot and rinse it by covering with cold water, swirling with your fingers for 10 seconds, then draining through a fine-mesh strainer until the water runs mostly clear.

2. 2

   Pour 2.5 cups vegetable broth into the pot with the rinsed wild rice and bring to a boil over high heat, watching for large bubbles that break the surface continuously, about 4 minutes.

3. 3

   Reduce the heat to low, cover the pot with a lid, and simmer for 15 minutes without lifting the lid or stirring.

4. 4

   Lift the lid and stir in the dried cranberries with a wooden spoon, then replace the lid and simmer for 3 more minutes until the rice is tender and most liquid is absorbed.

5. 5

   While the rice finishes cooking, place the chopped pecans in a small skillet over medium heat and toast, stirring constantly, until fragrant and lightly darkened, about 2 minutes.

6. 6

   Remove the pot from heat and fluff the rice with a fork by lifting and turning the grains gently.

7. 7

   Stir in the toasted pecans and chopped parsley with a wooden spoon until evenly distributed throughout the rice.

8. 8

   Taste the bowl by eating a spoonful, then sprinkle salt and pepper directly onto the surface and stir to combine until you are satisfied with the seasoning.

9. 9

   Divide the warm rice mixture evenly between two bowls, using a spoon to scoop from the bottom of the pot so each portion has a mix of rice, cranberries, and pecans.

Tools you’ll need

• medium pot with lid
• fine-mesh strainer
• small skillet
• wooden spoon
• fork
• two bowls
• spoon for serving

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