Ingredients:

  • 1 cup (160g) 100% Wild Rice
  • 1 cup (185g) Long-grain brown rice
  • 3.5 cups (830ml) Low-sodium vegetable broth
  • 2 tbsp (30ml) Extra virgin olive oil
  • 8 oz (225g) Cremini mushrooms, sliced
  • 1 large Leek, white and light green parts only, thinly sliced
  • 2 cloves Garlic, minced
  • 1 tsp Dried thyme
  • 0.5 cup (60g) Dried cranberries
  • 1 medium Honeycrisp apple, diced
  • 0.5 cup (60g) Toasted pecans, roughly chopped
  • 0.25 cup Fresh parsley, chopped

Instructions:

  1. Heat extra virgin olive oil in a large saucepan or Dutch oven over medium-high heat. Add sliced cremini mushrooms and cook undisturbed for 3-4 minutes until a deep brown crust develops.
  2. Add the sliced leeks and minced garlic to the pan. Sauté for 3-5 minutes until the leeks are translucent and fragrant.
  3. Incorporate the rinsed wild rice and brown rice. Stir constantly for 2 minutes to toast the grains until they emit a nutty aroma and a faint popping sound.
  4. Pour in the vegetable broth and dried thyme. Bring to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 45-50 minutes.
  5. Remove from heat once the rice has 'bloomed' (hulls have curled open) and liquid is absorbed. Let stand covered for 5 minutes.
  6. Fold in the diced apple, dried cranberries, toasted pecans, and fresh parsley. Fluff with a fork and serve warm.