Festive Wild Rice
from Paula Croteau of Southold*

1 Box Wild Rice Blend
1 Box Chicken Stock (4 Cups)

4 Tb unsalted Butter
1 small Onion, diced
1 Cup Scallion, sliced
1 Cup Dried Cranberries
1 Cup Walnuts, toasted & chopped
1 tsp dried Thyme

1/4 Cup Walnut Oil or Olive Oil
4 Tb Rice Wine Vinegar
1 Tb Honey Dijon
Salt & Pepper

Prepare rice as per box instructions in chicken stock, decreasing cooking time by 5 min.
Cook until “al dente." Melt butter in skillet, add onions and saute until soft & translucent. In large bowl mix rice with cooked onions.
Add scallions, cranberries, walnuts and thyme. Whisk oil, vinegar & dijon together.
Toss with rice mixture. Season with S & P to taste. Serve at room temperature.

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Paula Croteau

* Paula Croteau
lives in Southold with her husband, Michael, and their two children. Paula offers regular cooking classes in her own "Farmhouse Kitchen."