Prep 12 mins
Cook 18 mins
Just found this recipe in an old edition of Working Woman Magazine, and would like to try it. Since I am very likely to lose it if I dont record it quickly, I'm adding it here in the hope that someone else will benefit from it. If you try it, pls let me know what you think. Can be served hot or at room temperature.
- 1 stalk celery, cut into 1-inch pieces
- 1 leek, white part only, chopped (optional)
- 1 small red onion, chopped
- 1 shallot, quartered
- 1 tablespoon olive oil
- 2 cups cooked wild rice (1 cup dry, cooked according to pkg directions)
- 1⁄3 cup dried blueberries or 1⁄3 cup currants or 1⁄3 cup craisins
- 1 teaspoon fresh rosemary or 1⁄2 teaspoon dried rosemary
- 1⁄4 teaspoon ground ginger
- 14 ounces vegetable broth or 14 ounces chicken broth
- 1⁄4 cup water
- salt and pepper
- 1⁄4 cup slivered almonds, toasted (optional)
- In a food processor, finely chop celery, leek, red onion, shallot.
- Heat oil in medium skillet over med-high heat. Add chopped vegetables and saute until lightly cooked, about 6 minutes.
- Add cooked wild rice, berries, spices, broth and water.
- Simmer vigorously, stirring occasionally, until liquid evaporates and rice is tender, about 10 minutes.
- Season with salt and pepper to taste, and stir in almonds (if using).
- Serve hot or at room temperature.