Ingredients

• 2 tbsp butter
• 1 yellow onion, finely diced
• 3 celery ribs, finely chopped
• 2 garlic cloves, minced
• 2 cups wild rice
• 1/2 cup dried cranberries
• 4 cups vegetable broth
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh sage
• 1 tsp chopped fresh rosemary
• 1/4 cup chopped pecans
• Zest and juice of 1 orange
• Salt and pepper to taste

Preparation

Preheat the oven to 350ºF. Grease an oven-safe baking dish. Set it aside.
In a large skillet, melt the butter over medium-high heat. Add the onion and celery and cook, stirring, until translucent, about 3 minutes. Add the garlic, sage, rosemary and rice and cook until fragrant, about 30 seconds. Pour in the broth. Cover and bring to a simmer. Cook, stirring occasionally, until the liquid has completely been absorbed and the rice is cooked. Turn off the heat and stir in the orange zest, orange juice, cranberries, pecans, parsley and season with salt and pepper. Transfer the mixture into the baking dish and cover with aluminum foil. Bake until everything is hot and the rice begins to brown, about 25 to 30 minutes. Remove foil and bake for another 5 minutes.
Serve immediately or store in the refrigerator for up to 3 days.