Debs Best Recipes  

This is a perfect side dish for bison or other wild game. Serves 4.

• 2 c wild and white rice blend
• 4 c chicken broth
• 2 T butter
• 1 onion, coarsely chopped
• ¼ c finely chopped celery
• ¼ c finely chopped carrot
• 1 c coarsely chopped mushrooms
• 2 garlic cloves, minced
• ¼ tsp freshly ground pepper
• 1 tbs fresh sage
• 1 1 tbs fresh chopped thyme leaves
• 1 c dried cranberries
• ⅔ c toasted slivered almonds
• ¼ c chopped fresh parsely
• salt and freshly ground pepper to taste

Cook rice in chicken broth until fluffy. Set aside.

In a large heavy saucepan over medium heat, melt the butter. Add the onion, celery, carrot, mushrooms and saute until tender, about 5 to 6 minutes.

Add garlic, pepper, sage and thyme, and continue to saute for 30 seconds. Stir in the dried cranberries, toasted almonds and chopped parsley. Season to taste with salt and pepper.

Remove from heat, cover, and allow to rest for 5 minutes before serving.