Well, it’s officially autumn here in Portland! The leaves are falling, the skies are grey, and it’s been raining a good amount. Autumn makes me want warm food, a hot fire, and a good book. Since I keep my pantry well stocked with yummy grains and non-perishables, I often buy a bunch of veggies to sauté together which I throw on top of rice or lentils or whatever else Fred Meyer’s organic bulk section is stocking. I decided to mix it up a little bit the other day and stumbled into this yummy new dish I’ll be cooking up for years to come. I brought it to my
first-cousin-once-removed-in-law’s uncle’s 76th birthday (sometimes it’s easier to simplify familial relationships). I was pleasantly surprised by how delicious this simple dish is! Give yourself some time in the kitchen to get everything going, but then pop it into the oven and socialize until it’s time to eat. Covered after removing from the oven, this will stay plenty hot for 30-40 minutes, so it really is great for taking to a friend’s house or to make ahead for your own gathering!
Lemon Veggie Wild Rice
Serves 6-8 as main dish and 12-14 people as a side.
1.5 cups organic, tri-color wild rice
2 cups organic vegetable broth
1.75 cups water
1/2 stick butter or 2 tablespoons olive oil
5 small, organic carrots
4 stalks organic celery
1 small onion (I used a yellow onion, but a red onion would taste amazing in this!)
1 medium, organic leek
6-8 leaves sliced, fresh sage
1 tablespoon fresh thyme
1/3 cup chopped, fresh parsley
3/4 cup dried cranberries
3/4 cup toasted sliced almonds
1 organic lemon
1/4 teaspoon salt
1/2 teaspoon pepper
feta cheese to sprinkle
Start by putting the rice, broth and water in a medium sized pot over high heat, bring to boil, then reduce heat to medium-low and allow to simmer for 20-30 mins until water is absorbed. Melt butter (or heat oil) over medium heat in 4 quart dutch oven (or other large oven safe vessel). Chop carrots and celery and add to pot with butter, sauté for 5-1o minutes, stirring frequently. Pre-heat oven to 350° F. Chop leek, and onions and add to carrot celery pot, sauté together ten minutes, stirring frequently. Test rice, it should be soft with a slight crunch. Once rice is cooked, turn off heat on both pots and add rice to sautéd veggies. Add cranberries, salt, pepper, sliced almonds, and the grated rind and juice of one lemon. Stir together, cover with lid, and place in oven. Bake for 40 minutes. Remove lid, and let rest for ten minutes, then serve sprinkled with feta cheese.
Let me know if you try making this! It’s perfect for a fall night, but the easily found ingredients make it a dish that can be served year round.