Wild Rice & Cranberries

Ingredients

• 1 1/4 cups wild rice, divided
• 1/2 cup dried cranberries
• 1-2 Tbsp honey or maple syrup
• 1/3 cup chopped hazelnuts, or pecans
• 1/4 cup hazelnut or walnut oil, divided
• 1/4 cup chopped sage or rosemary
• Salt and pepper to taste

Directions

1. Bring 4 cups of water to boil and add 1 cup rice with the dried cranberries and maple syrup. Turn down to a simmer and cook 30-40 minutes. Rice is done when it has opened slightly and is tender.
2. Drain the rice (you can save the liquid and drink it if you like or use it in a soup or smoothie).
3. Toast the hazelnuts or pecans in a pan over medium heat until fragrant and add to the rice dish.
4. Add the remaining 1/4 rice to a pan and toast it until it begins to pop, 2-3 minutes. Add to the rice dish.
5. In the same pan, add 1 Tbsp of nut oil and chopped sage, cook until fragrant, 2-3 minutes. Add to the rice dish with the remaining oil.
6. Serve hot.