There is just something magical about sitting down to a Thanksgiving feast that warms my heart every year, and while the food is an important part of this day, there is something more.  Sitting around the table with my family and friends, enjoying my favorite dishes, saying what we are all thankful for, just makes my soul happy. 

I also know that prepping for Thanksgiving can make even the sanest person crazy.  For years, we had Thanksgiving at our house and my mom would turn into a drill sergeant the week leading up to the big day.  My dad, sister, and I would be cleaning the house from top to bottom while my mom got all the food ready.  

So. Much. Food.

It was wonderful.  A lot of work but wonderful.  Which is why on this day before Thanksgiving when moms everywhere are ordering their children to clean every inch of their house, and yes that includes places no one will ever look, I have a simple dish.  This comes together quick but tastes like it took all day and combines all the flavor of Thanksgiving. 

You should be able to find fresh cranberries at your grocery store, especially around this time of year but frozen will work too.  Just make sure you thaw them first.  You can also use brown rice instead of wild rice, but I really like the flavors that the wild rice gives to the dish.  

Give this recipe a try at your Thanksgiving table this year and hopefully, it will become a new favorite with you and your family!

Thanksgiving Wild Rice 

• 1 cup wild rice
• 2 ¼ cup vegetable broth or water
• ½ tsp sea salt
• ¾ cup onions, diced
• ⅔ cup celery, diced
• ½ cup fresh cranberries, sliced in half
• 1 to 2 cloves garlic, minced
• 1 to 2 tsp dried thyme
• salt and pepper to taste

1. In a medium to large pot, combine the wild rice, vegetable broth, and ½ tsp of salt.  Bring to a boil and then cover and lower the heat to low.  Cook for 30 to 40 minutes until all the water is gone.  Fluff the rice with a fork and set aside.
2. Heat a little olive oil in a large skillet over medium-high heat.  Add in the onions and celery and sprinkle with a little salt and pepper.  Saute until the onions are soft and translucent, about 7 to 8 minutes.
3. Add in the minced garlic, sliced cranberries, and 1 tsp of thyme.  Cook until the cranberries are just starting to get a little soft, about 5 to 6 minutes.  Add in all of the wild rice and stir to combine everything.  Cook for another few minutes and taste to see if you need more salt, pepper, or thyme.