Wild Rice with Cranberries

Earthy, Tender, Touched with Sweetness

Wild rice has a particular kind of patience to it — the way it slowly opens as it cooks, each grain splitting just enough to reveal something softer inside. This is a dish that understands the quiet eloquence of contrast: the deep, nutty earthiness of the rice meeting something bright and a little tart, the whole thing brought together by nothing more than time and attention. It belongs on the table in every season, but especially in the ones that ask you to slow down and gather close.

Ingredients

• 1 package Vigo White and Wild Rice
• 1 tablespoon Alessi Extra Virgin Olive Oil
• 1 onion, chopped
• Alessi Sea Salt and Ground Black Pepper, to taste
• 1 teaspoon Alessi Garlic Puree
• 1/2 cups parsley, chopped
• 3/4 cups dried cranberries

Instructions

1. Cook rice according to package directions and set aside.
2. Heat olive oil in a skillet over medium heat and cook onion until soft and golden brown; season with salt and pepper.
3. Add garlic and cook an additional 2-3 minutes then stir in parsley.
4. In a large bowl combine rice with onion mixture and mix well. Stir in cranberries until evenly combined. Serve warm.