Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons butter
  • 4 shallots (finely chopped)
  • 6 cloves garlic (minced)
  • 2 cups brown & wild rice blend (* see note 1)
  • 1 cup carrots (chopped small)
  • 1 cup celery (chopped small)
  • 3 cups stock (chicken or vegetable)
  • 3/4 teaspoons salt
  • 6 sprigs fresh thyme
  • 1/2 cup sliced almonds (toasted if you have time)
  • 1/2 cup dried cranberries
  • 2 tablespoons fresh parsley (to garnish)

Instruction

  • Sauté - Melt butter in a large 4-quart pot. Add the shallots and cook for 5 minutes, until softened. Add the minced garlic and cook for 1 minute.
  • Toast rice - Add the rice and cook for 5-8 minutes, stirring frequently, until lightly golden and toasted.
  • Combine - Add carrots, celery, stock, salt, and thyme sprigs. Stir, then cover and cook for 45 minutes (or according to the package directions).
  • Rest - Allow to sit (covered) for another 10 minutes. If serving immediately, add the sliced almonds, cranberries, and parsley to garnish.