2 tablespoons olive oil
1 medium onion, chopped
2 ribs celery, finely chopped
1 – 2 cups of mushrooms, chopped
1/2 – 1 cup chopped red bell pepper (optional)
1 or more garlic cloves minced
2 teaspoons fresh sage leaves thinly sliced
1 – 2 tablespoons parsley, minced 1 teaspoon cumin
Salt and freshly ground pepper to taste
2 cups brown rice
4 cups vegetable or chicken stock or water
1/4 cup dried cranberries or sour cherries
1 cup cooked wild rice
1 teaspoon Rain’s Choice pure Vanilla Extract
2 tablespoons butter, melted
1/3 cup pine nuts, pecans or walnuts, toasted
In a stock pot or 4 – 6 quart container, heat 1 tablespoon oil. Saute onions for 5 minutes on medium heat, until they are becoming soft.
Add another tablespoon olive oil and add celery, mushrooms, red bell pepper, garlic and sage, Cook until they soften and take on color, adding a little more oil if needed. Add parsley and cumin and season with salt and pepper.
Add brown rice to pot along with liquid for cooking. Stir and put lid on pot. Bring to boil then reduce heat to high simmer.
When rice is partially cooked, add cranberries or cherries. Continue to cook until moisture is absorbed. Stir once again, add vanilla extract, then turn off heat and allow to finish cooking. If necessary, add a little more liquid.
Add in cooked wild rice and melted butter and mix well. Adjust seasonings. Top with pine nuts or tree nuts.
Serves 6 to 8