well, it is that time of year when we just start thinking about what to bring to those holiday gatherings. it can be especially difficult when your friends and family stick with the same old traditional menu leaving you out in the cold.
I whipped together this dish the other night in honor of the gorgeous and authentic wild rice gift we received from a wonderful family friend. this is NOT your run of the mill, grocery store wild rice, this here my friends is the real deal.
an unwavering nutty smell, a soft yet chewy texture and a beautiful grey color, just like the autumn skies.
this is sure to become a holiday staple in your home!
creamy wild rice and cranberry casserole
2 cups protein (tofu, tofurky, seitan or field roast) - cubed
1 1/2 cup wild rice - cooked
1/2 onion - chopped
2 cloves garlic - minced
3 cups no-chikn stock
2 tbsp corn starch - thinned with water (for thickening)
2 celery ribs - chopped
1 carrot - diced
3/4 cup dry sherry
1 cup dried cranberries (you could also use fresh if you have the time)
1 pinch of crushed red pepper
1/2 cup sliced, raw almonds (reserve 2 tbsp for topping)
salt and pepper to taste
in a large skillet, heat your olive oil. add the crushed red pepper, onions and garlic and let cook til transparent and pepper has infused. add your celery, carrots and dry sherry. add salt and pepper to taste and reduce until the veggies are al dente.
in a small saucepan, bring your stock to a boil and add your corn starch slowly until it thickens to a little lighter than a gravy.
in another large mixing bowl combiine your wild rice, cranberries, almonds and protein; toss well. you can now combine all ingredients together. if you need to add more liquid (if it seems too dry), repeat the steps of thickening a stock and adding the additional liquid. (the idea is to get it really creamy)
top with your reserved sliced almonds, a handful of cranberries and bake for 20 minutes, or until bubbling.
remove, let cool and serve with a delicious green salad and a crisp white wine.