Heat the oil in a medium saucepan and sauté the garlic and onions for 2 to 3 minutes. Add the celery, thyme, wild rice, brown rice, vegetable stock, bay leaf, sea salt and pepper. Cover and bring to a boil. Reduce the flame to medium low and simmer for approximately 1 hour until the rice is tender.
Place the juice and cherries in a small saucepan. Bring to a boil and turn the flame off. Allow the cherries to soak in the juice until the rice is done.
Remove the rice from the flame and discard the bay leaf. Mix in the filberts, dried cherries, remaining cooking juice, and the parsley. Toss to fluff with a fork and serve.
6g fat (22% calories from fat),