Ingredients Jump to Instructions ↓

  1. 2 cups wild rice medley, rinsed

  2. 3 cups chicken stock

  3. 1 bulb fennel , chopped

  4. 1 red onion , chopped

  5. 1/2 cup dried cranberries

  6. 1/2 cup walnut s, toasted and chopped

  7. 3 cloves garlic , chopped

  8. 3 sprigs fresh lemon thyme

  9. 1/4 cup Meyer lemon juice

  10. 2 T olive oil

  11. salt and pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.


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