Chef Joshna's fragrant, hearty rice is delicious, and taken to a new level when you add nuts and butter to the mix. The maple roasted cranberries are like little jewels in this salad, adding a sweet, tart punch of flavour.
2 cups wild rice
2 tablespoons butter
1 medium onion, finely chopped
3 cups chicken broth
4 cups water
1 cup fresh or frozen cranberries
1 tbsp maple syrup
1 cup walnuts, toasted and roughly chopped
1 tbsp fresh sage, very finely chopped
1 teaspoon salt
1/2 teaspoon black pepper
1. Rinse rice in a large sieve under cold water, then drain. Heat butter in a 5-quart heavy pot over moderate heat until hot but not smoking, then cook onion, stirring occasionally, until golden, about 5 minutes. Add rice and cook, stirring, until fragrant, about 3 minutes. Stir in broth and water and bring to a boil. Reduce heat to low and simmer, covered, until rice is tender (grains will split open), 1 to 1 1/4 hours. Drain well in sieve and transfer to a bowl.
2. Preheat oven to 450°F. Line a baking sheet with parchment and set aside. In a small bowl, combine cranberries with maple syrup and toss well to combine. Spread cranberries out onto prepared baking sheet and roast for 8-10 minutes, or until berries are nicely caramelized, but still retain their colour. Remove from heat and cool completely.
3. Add walnuts and sage to rice and toss gently to combine. Garnish the rice with the roasted cranberries and serve!