Ingredients
- 1 Tbsp Eden Extra Virgin Olive Oil
- 1 clove garlic, minced
- 2 cups onions, diced
- 1/2 cup celery, diced
- 1 tsp Eden Ground Thyme
- 3/4 cup Eden Wild Rice, rinsed and drained
- 3/4 cup Eden Short Grain Brown Rice, rinsed and drained
- 4 cup vegetable stock, see Eden's recipe, or store bought
- 1 whole bay leaf
- 1/2 cup Eden Dried Montmorency Cherries, coarsely chopped
- 1/4 cup organic unfiltered apple juice
- 1/2 cup filberts (hazel nuts), lightly dry pan roasted, chopped
- 1/2 tsp Eden Sea Salt
- 1/4 tsp Eden Black Pepper
- 1/3 cup fresh parsley, minced
Directions
Heat oil in a medium saucepan and sauté the garlic and onions for 2 to 3 minutes. Add celery, thyme, wild rice, brown rice, vegetable stock, bay leaf, sea salt and pepper. Cover and bring to a boil. Reduce heat to medium-low and simmer 1 hour until the rice is tender.
Place juice and cherries in a small saucepan. Bring to a boil, turn heat off, and let cherries soak in the juice until the rice is done.
Remove rice from heat and discard bay leaf. Mix in filberts, dried cherries, remaining cooking juice, and the parsley. Toss and fluff with a fork.
Nutritional Information
Per serving - 245 calories, 8 g fat (28% calories from fat), 5 g protein, 41 g carbohydrate, 4 g fiber, 0 mg cholesterol, 139 mg sodium