Wild Rice with Cranberries and Hazelnuts

Ingredients:

• Coconut oil
• 2 large onions, chopped
• 1 garlic clove, minced
• 6  3/4 vegetable stock
• 2 cups wild rice
• 2 cups long-grain brown rice
• 2 cups dried cranberries
• 1/2 cup fresh parsley, chopped
• 2 tbs fresh thyme, minced
• 1  1/2 cups hazelnuts, toasted, husked, coarsely chopped
• 1 cup green onions, chopped

Directions:

1. Melt coconut oil in a large, heavy stock pot over medium heat. 
2. Add onions and sauté until translucent, about 4 minutes. 
3. Add garlic and cook for another minute, until just fragrant. 
4. Add chicken or vegetable stock and bring to a boil.
5. Add wild rice and cover, reducing heat to simmer for 30 minutes. 
6. Stir in brown rice, recover and simmer until rice is tender and most of the liquid has been absorbed (30-35 minutes). 
7. Stir in cranberries and herbs and continue to cook until the remaining liquid has been absorbed. Stir in hazelnuts and chopped green onions, season with salt and pepper to taste.

Vegan/Veg/GF/DF

Borrowed and adapted from Foodista