Canadian Wild Rice and Cranberry Bake

Shopping list

• 200 g wild rice

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• 600 ml vegetable stock — low-salt or homemade

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• 80 g dried cranberries

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• 60 g walnuts — roughly chopped

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• 1 piece onion — finely diced

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• 2 piece celery sticks — finely diced

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• 2 clove garlic — crushed

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• 2 tbsp olive oil

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• 4 sprigs fresh thyme

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• 15 g fresh parsley — chopped

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• 1 pinch black pepper — to taste

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Step by step

1. 1

   Preheat your oven to 180°C (160°C fan).

2. 2

   Rinse the wild rice under cold running water and drain well.

3. 3

   In a large ovenproof casserole or baking dish with a lid, heat the olive oil over medium heat on the hob.

4. 4

   Add the diced onion and celery, cooking for 5– 6 minutes until softened.

5. 5

   Stir in the garlic and cook for another minute until fragrant.

6. 6

   Add the wild rice, thyme sprigs and vegetable stock, stirring to combine.

7. 7

   Bring to a gentle simmer, then cover tightly with the lid or foil and transfer to the oven.

8. 8

   Bake for 45– 50 minutes, until the rice is tender and most of the liquid has been absorbed.

9. 9

   Remove from the oven, stir in the dried cranberries and chopped walnuts, then cover and let stand for 5 minutes.

10. 10

    Discard the thyme sprigs, fold in the chopped parsley, season with black pepper and serve warm.