Serves 8 – 10
- 1 ½ Tbsp. Olive oil
- 3 large celery stalks, finely chopped
- 1 cup finely chopped onion
- 1 cup chopped button mushrooms
- 1 cup diced butternut squash
- 1 garlic clove, thinly sliced
- 1 ½ cups wild rice
- 2 cups low-salt chicken or vegetable broth
- 1 bay leaf
- 1 tsp kosher salt, plus more
- ½ cup (2 oz.) pecans
- Freshly ground black pepper
- ½ cup fresh cranberries, sliced
- 1 ½ cups thinly sliced small celery stalks (from celery heart)
- ½ cup celery leaves from celery heart, coarsely chopped
Heat oil in a large saucepan over medium heat. Add chopped celery, onion, mushrooms and squash. Cook, stirring occasionally, until softened and onion is almost translucent, about 8 minutes. Stir in garlic: cook, stirring often, until fragrant, about 2 minutes. Add wild rice, stir for 1 minute. Add broth, bay leaf, 1 tsp. salt, and 1 ½ cups water; increase heat and bring to a boil. Reduce heat to medium-low, cover, and simmer for 30 minutes. Uncover, stir, and continue cooking, uncovered, stirring occasionally, until liquid is absorbed and rice is tender, 20-40 minutes.
Meanwhile, preheat oven to 325 degrees, spread pecans on a baking sheet and toast until fragrant, 5-7 minutes. Coarsely chop.
Remove and discard bay leaf from wild rice mixture, add salt and pepper, to taste.
Stir in pecans, sliced cranberries and sliced celery.
Garnish with celery leaves