Autumn Wild Rice

Ingredients:

• 2 cups long-grain wild rice 

• 5 cups water

• 2 Tablespoon Better than Bouillon

• 2 Tablespoon olive oil 

• 1 carrot

• 4 cloves of garlic, minced

• 1 cup minced large onion 

• 1-cup celery, chopped

• 1/2 cup toasted hazelnuts, coarsely chopped'

• 3/4 cup chopped parsley

• 2 Tbsp. fresh sage

• 1 teaspoon fresh thyme

• 1 tsp. fresh marjoram

• 1/3 cup apple cider vinegar

• Salt and Black Pepper to taste 

Directions:

1. Bring stock to a boil in a large saucepan, then add wild rice and salt to taste. When the liquid returns to the boil, lower heat, cover and simmer for 40 minutes, until rice is tender and has begun to splay. Drain through a strainer, and set aside.

2. Heat oil over medium heat in a large cast iron skillet, then add onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt and the garlic. Add carrots and celery, stirring until softened, about 10 minutes, then add your mushrooms, fresh spices and apple cider vinegar, ½ cup fresh parsley and cook until soft. Stir in rice. Top with 1⁄4 cup of fresh parsley and toasted hazelnuts.

3. Consider a plant-based Holiday or Source Consciously the meat for your meal. Small, local and organic. It costs more but you can't put a price on care!