Thanksgiving is my favorite of the major holidays. I love it because it’s so simple, despite what the retail world has been implementing with the craziness of the shopping that follows it. There is no form of commercialism – no gift giving, cards, candy, filled baskets, none of that nonsense! It’s just family and food.
Over the years, I’ve contributed different meals to the Thanksgiving feast. I’ve always attempted to keep my dishes somewhat seasonal, and related to the premise. I’ve brought roasted squashes with turnips and apples, mixed greens with apples and beets, and so on. But I have to say that this wild rice blend has proven the holiday favorite. It’s warm, rich and delicious. If you haven’t caught on to this tip already, cooking rice with a broth or stock instead of water makes for a fuller taste, and I think that is one of the key elements that sets this rice apart from most others.
The rich pop of cranberries and the earthy crunch of the toasted pine nuts set this rice as a winning dish in my book, and I’m happy to say it’s always one of the dishes that gets wiped out early on the family table.
Want to make this delicious mix for yourself? Give it a go! This recipe can easily be adjusted to make more or less, depending on your party size.
4-cups wild rice mix
1 white onion, minced
4 garlic cloves, minced
(8-oz) pine nuts
(16-oz) dried cranberries
8-cups vegetable broth
1-tbl. olive oil
- Heat pan on high heat. Add pine nuts, and toast until they are lightly brown. Don’t let them get too dark, this will make them bitter. You want a nice, light toasting on them.
- Add olive oil, garlic, and onions. Saute until onions begin to turn translucent.
- Add rice, cranberries and broth. Follow rice cook time and instructions.
- Fluff and serve!