This recipe comes from my good friend, Debra, who is a fantastic holistic health counselor. We made this last month and ate it by the fireplace of her phenomenal Harlem apartment. In addition to the fabulous recipe, Debra taught me that wild rice is not actually a rice, but a grass that grows in marshes (FYI).
(Again, I'm a terrible photographer)
So, here's how you do it:
Fill a bowl with 3/4 cup wild rice. Cover the rice with water and place in the refrigerator for 4-5 days, changing the water daily.
Saute 1/2 onion (chopped) in 2 Tbsp of extra virgin coconut oil over a low flame. I add a pinch of salt. When the onions become translucent and soft, add a handful of dried cranberries*. Saute for one minute more and turn off heat. Drain wild rice and add to the onions, tossing everything together with a wooden spoon. Adding the rice off the heat will simply warm the grain, rather than cook it. Serve and say "Bon Appetite" in your best Julia Childs voice.
I served mine with beet ravioli, topped with store-bought pesto.
(better here with the camerawork, eh?)
*I like Eden Organics brand because the cranberries are sweetened with pure apple juice, rather than sugar.
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