Cranberry Wild Rice
1 (14 ounce) can chicken broth
2 1/2 cups wild rice
1/4 cup butter
1/2 cup onion, chopped
1 1/2 cups celery, chopped
1 apple, peeled, cored, and diced
1 teaspoon thyme
1/4 teaspoon sage
1/2 teaspoon salt
1/2 cup dried cranberries
1/2 cup slivered almonds
In a medium saucepan add rice and chicken broth. Bring to a boil. Cover and
reduce heat to simmer for about 45 minutes or until rice is tender and broth
is absorbed. While rice is cooking, melt butter in a large skillet over medium
heat. Cook onion, celery, and apple for about 5 minutes, stiring constantly,
until tender. Stir in cranberries and almonds. When rice is cooked, add to
mixture and mix well.
Jenn B aka Mom2Sam and Tiny
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