Wild Rice with Cranberries and Hazelnuts

By Susan Belsinger

"This tasty recipe was inspired by a similar dish on the White Earth Wild Rice website. You can use whatever dried fruits or nuts that you have on hand. Only use the stock if the pan is dry-the rice should be moist, separate grains-though not soggy with liquid. Add the nuts last as they will get soggy and not remain crisp if they sit in the rice for too long.

Serves 8 as a side, 4 as a main course.

2 tablespoons olive oil
1 medium onion, finely chopped (generous 1 cup)
1 large or 2 smaller stalks celery, finely chopped (generous 1/2 cup)
2 large cloves garlic, minced
Handful fresh sage leaves, cut into chiffonade (generous tablespoon)
1/2 cup dried cranberries, rough chopped
4 cups cooked White Earth Wild Rice, drained of excess liquid (follow directions on package)
About 1 teaspoon salt
1/4 teaspoon ground sumac
About 1 cup vegetable or mushroom stock
Freshly ground black pepper
Generous 1/2 cup roasted hazelnuts, chopped
Generous tablespoon fresh snipped chives

In a large skillet, heat the olive oil over medium heat. Add the onion and celery and saute for about 5 minutes; add the garlic and cover for 2 minutes. Add the sage and cranberries and cook for another minute or two.

Stir in the wild rice, salt, sumac, and 1/2 cup stock; if the rice is wet, you may not need the stock. Cover the skillet and cook over low heat until the rice is heated through. Taste for salt and adjust if need be and season lightly with black pepper. Toss in half of the nuts and chives and reserve the other half for garnish. Serve hot garnished with reserved nuts and snipped chives."

Source: https://www.finegardening.com/article/wild-rice-with-cranberries-and-hazelnuts

Original recipe that this was based on:
https://realwildrice.com/wild-rice-with-cranberries-and-pecans/

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