1 cup wild rice (or wild rice blend)
2 ½ cups vegetable or chicken broth
1 small red onion, finely chopped
2 tbsp olive oil or butter
½ tsp salt
½ tsp black pepper
½ tsp dried thyme (optional)
½ cup dried blueberries
½ cup chopped toasted Bass Pecan Halves
2 tbsp chopped fresh parsley (optional)
Rinse the wild rice. In a medium saucepan, combine rice and broth. Bring to a boil, reduce to a simmer, cover, and cook for 45–50 minutes (or according to package instructions) until tender and liquid is absorbed.
While rice cooks, heat olive oil or butter in a skillet. Add chopped red onion and cook over medium heat until soft and slightly caramelized (about 5–7 minutes).
When rice is cooked, fluff with a fork. Stir in sautéed onions, dried blueberries, toasted pecans, salt, pepper, and thyme. Adjust seasoning to taste.
Sprinkle with fresh parsley before serving, if desired.
