Measurements

• 1 cup Wild Rice
• 1/2 cup Dried Cranberries
• 1 Onion
• 2 stalks Celery
• 2 Carrots
• 3 cups Vegetable Broth
• 2 tbsp Olive Oil
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1/2 tsp Dried Thyme
• 2 tbsp Fresh Parsley
• 1/4 cup Cashews, toasted

Preparation Method

• Rinse the wild rice under cold water.
• In a large pot, heat olive oil over medium heat.
• Add onions, celery, and carrots; sauté until softened.
• Stir in wild rice, salt, black pepper, and thyme.
• Pour in vegetable broth and bring to a boil.
• Reduce heat to low, cover, and simmer for 45 minutes.
• Add cranberries and cook for an additional 10 minutes.
• Remove from heat and let stand for 5 minutes.
• Fluff with a fork and stir in parsley and cashews.
• Serve warm.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.