| 8 | 50 | 327 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 45 min | 4 |
| 4 cup | Vegetable stock/broth, low sodium |
| 1 cup | Wild rice, dry |
| 2 tsp | Ghee (or coconut oil) |
| 1/4 cup | Leek (white part only, thinly sliced) |
| 1/2 cup | Cranberries, dried (coarsely chopped) |
| 1/2 cup | Walnuts (coarsely chopped) |
| 3 tbsp | Parsley, fresh (finely chopped) |
| 1 dash | Black pepper (to taste) |
1. Bring vegetable broth to a boil.
Add rice and turn down to a simmer.
Cook rice for 40-45 minutes or until tender.
Strain and add to a medium bowl.
2. While rice is cooking, heat ghee in a small sauté pan over medium heat.
Add leeks and cook 4 minutes or until softened.
Add walnuts and cranberries and cook for 1 minute more.
Remove from heat and add to bowl with the rice.
3. Add parsley and toss well to combine. Season with pepper and serve warm.
Always rinse your rice well before cooking to remove any possible debris.
| Fruit | 0.5 |
| Grain | 1.2 |
| Meat Alternative | 0.5 |
| Vegetables | 0.2 |
