Cranberry-Walnut Wild Rice

Bring three cups of chicken stock and two cups of wild rice to a boil. Reduce heat to a simmer. Cover and cook for about forty minutes, until the stock is absorbed. Add one quarter cup of Meyer lemon juice, stir to fluff, then cover and set aside.

Meanwhile, sauté the red onion, fennel, and garlic in two tablespoons of olive oil for five to seven minutes, until beginning to soften; season with salt and pepper. Add the sauté mixture, cranberries, walnuts, and fresh lemon thyme leaves to the cooked rice and stir to combine. Season with black pepper to taste.