This Thanksgiving inspired recipe is another great combination of sweet & savory flavors that pairs wonderfully with turkey or other poultry dishes. The apples and cranberries are also rich in antioxidants to give you a boost throughout the holidays.
- Serves: 6-8
- Time: 45 minutes
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 medium celery stalks, diced
- 1/2 medium onion, diced
- 1 medium apple, cored and diced
- 4 cups water
- 2/3 cup Great Lakes Collagen Peptides
- 2 teaspoons poultry seasoning
- 2 cups wild rice blend
- 1/2 cup dried cranberries
- 1/2 cup toasted pumpkin seeds
- 1/2 cup finely chopped fresh parsley
- Sea salt, to taste
Directions
- Heat the olive oil in a medium pot over medium heat. Add the celery, onion, and apple. Cook, stirring occasionally, for 5-6 minutes. Transfer to a bowl.
- In a liquid measuring cup, whisk together the water, collagen hydrolysate, and poultry seasoning.
- Return the pot to medium heat and add the rice and water mixture. Bring to a boil. Reduce heat to low, cover, and simmer until the water is absorbed and the rice is tender, 30-40 minutes (or as indicated on rice package).
- When done, fluff the rice with a fork. Add the dried cranberries, pumpkin seeds, and parsley. Mix gently to combine. Season to taste with salt.
- Serve immediately or, to make ahead, transfer to a baking dish and cool to room temperature. Cover and refrigerate for up to 3 days.
- To reheat, cover with aluminum foil and bake at 350ºF for 20 minutes.
