This wild rice pilaf is easy to make and delightful to eat.

Ingredients

2 cups wild rice
4 cups vegetable broth (NOTE: you do not want the “low sodium” variety)
2 tbsp cooking oil (you can use butter if you want)
2 cups assorted mushrooms, chopped/diced
2+ cloves garlic, minced
½ cup crumbled walnuts
½ cup sunflower seeds and/or pumpkin seeds
1 tsp each (dried): sage, savory, thyme
2 apples (suggested: MacIntosh or Cortland), cored and diced
½ c dried cranberries (sweetened)

Preparation Instructions

Rinse wild rice in a sieve to get rid of the tannins (rinse it two or three times). In a sauce pan, cook the wild rice in the broth (45 minutes – 1 hour).

Meanwhile, melt the butter (or heat the oil) in a deep cast iron (or non-stick) skillet and saute (low heat) the diced mushrooms with the walnuts, sunflower and/or pumpkin seeds, minced garlic, and herbs until mushrooms are cooked through and the nuts and seeds are beginning to soften.

When both rice and vegetables are done, put them together in a serving dish, tossing to mix. Add the chopped apples and the dried cranberries and toss again.

Serve and enjoy.