1 tablespoon olive oil
3/4 cup finely diced celeriac
1/4 cup finely diced onion
1 cup wild rice, rinsed and drained
2 teaspoons dried thyme
1 cup chicken stock
1 cup beef stock
Salt and pepper to taste
2 tablespoons dried cranberries
Heat olive oil in a skillet. Add the celeriac and onion; sauté until tender, about 5 to 7 minutes. Stir in wild rice, thyme and stocks. Season with salt and pepper to taste. Bring to a boil, cover, and lower to a simmer. Cook until rice is nearly tender, 30 to 60 minutes (depending on the age of the rice). Stir in dried cranberries; cook until rice is tender, 5 to 15 minutes longer.
Serves 4.
From “From Asparagus to Zucchini, A Guide to Cooking Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2004.
