1 cup wild rice1-2 Tablespoons organic butter
2 chopped celery stalks and leaves
1 cup sliced leek
2-3 garlic cloves, minced or crushed
1 teaspoon grated ginger
1 cup chopped mushrooms
1 teaspoon ground safe and ground thyme
1 cup loosely packed chopped kale
1/2 cup dried cranberries1/2 cup roasted cashews
1 Tablespoon wheat-free tamari
Pepper to taste
Cook wild rice according to instructions replacing the water with vegetable both. Leave 1/2 cup vegetable broth aside.
In a frying pan, warm butter and saute celery, leek, garlic and ginger until the whites of the leek are tender and almost translucent. Add mushrooms, sage and thyme. Continue cooking for 3-5 minutes. Turn off heat and add kale, cranberries, tamari and cashews. Stir well. Add pepper to taste.
Once the rice is finished, add it to your mixture along with 1/4 to 1/2 cup vegetable broth so that it's wet but not soupy.
Sounds good? New Leaf Community Market Recipe Santa Cruz, California
