About this recipe:Usher in autumn with this wholesome blend of wild rice, nuts and dried fruit. Wild rice is often said to have a nut-like flavour, so teaming it with toasty walnuts makes perfect sense.
2 tsp olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
2 celery sticks, cut into 1cm (½in) dice
1 carrot, quartered lengthways and thinly sliced crossways
160g (5¾oz) wild rice
350ml (12fl oz) carrot juice
350ml (12fl oz) water
pepper to taste
¼ tsp dried thyme
4 tbsp coarsely chopped walnuts
4 tbsp dried cranberries or raisins
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Heat the oil in a medium nonstick saucepan over low heat. Add the onion and garlic and cook, stirring frequently, for about 7 minutes or until the onion is tender.
Add the celery and carrot, and cook, stirring frequently, for a further 5 minutes or until the carrot is tender.
Stir in the wild rice. Add the carrot juice, water, pepper and thyme, and bring to the boil. Reduce to a simmer, then cover and cook for about 1 hour or until the wild rice is tender (check after 45 minutes).
Meanwhile, toast the walnuts in a small frying pan over low heat, stirring frequently, for about 5 minutes or until they are crisp and fragrant. Stir the walnuts and cranberries or raisins into the wild rice just before serving.
Some more ideas
*Wild rice is expensive. To stretch your supply, use half long-grain brown rice and half wild rice; they take the same length of time to cook and their flavours and textures are complementary. *Use almonds and raisins or sultanas in place of the walnuts and cranberries.
*Cooking the rice in carrot juice rather than stock or water adds a touch of sweetness and colour to the dish and boosts its beta-carotene content. *Wild rice isn't a true rice, but the seed of an aquatic grass from a different botanical family. It has more protein than other rices, and is a good source of potassium, zinc and B vitamins.