Gluten Free Cranberry Blueberry Wild Rice or Stuffing

Ingredients:

• 1/3 cup wild rice mix (O Organics Wild Rice Mix with brown rice)
• 3/4 cup gluten free chicken broth (1-1/2 tsp. Better Than Bouillon Organic Chicken Base* + 3/4 cup water)
• 1/4 cup dried cranberries infused in cherry juice or dried cherries (Craisins), plus more for garnish
• 3 teaspoons light olive oil, divided
• 3/4 cup finely minced celery
• 1 carrot, shredded finely chopped
• 1/4 cup yellow onion, finely chopped
• 1 cup organic long grain jasmine rice
• 1-1/2 cups gluten free chicken broth (Better Than Bouillon Organic Chicken Base* + water)
• 1/4 cup fresh or rehydrated blueberries (optional)
• Salt, to taste
• Ground black pepper, to taste

Instructions:

1. Add the wild rice mix, 3/4 cup chicken broth, dried cranberries, and 1 teaspoon oil to a saucepan. Bring to a boil, lower the heat, cover, and simmer for 35 minutes. Remove from the heat and allow to rest for 10 minutes.
2. While the wild rice cooks, preheat 2 teaspoons oil in a large skillet. Add celery, carrots, and onion. Saute over medium heat until tender, 10 minutes.
3. Add the sauteed vegetables, jasmine rice, and 1-1/2 cups chicken broth to a separate medium-sized saucepan. Bring to a boil, lower heat, and cover. Simmer for 20 minutes. Remove from heat and allow to rest for 10 minutes or until all liquid is absorbed.
4. In a large skillet, add the wild rice mixture and jasmine rice mixture together. If using, carefully fold in the blueberries and cook just long enough to warm over medium heat. Season with salt and pepper to taste. (I like lots of black pepper. It balances out the sweetness perfectly and adds a little heat.)

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