Wild rice with roasted green beans and cranberries

31 Jan

Wild Rice with roasted green beans and cranberries

  • 1 c. wild rice
  • 2 c. filtered water plus 2 Tbs. kefir or whey
  • 1 lb. green beans, french style or sliced thin and small
  • 1 c. dried cranberries, chopped

Soak the wild rice with 2 c. filtered water and 2 Tbs. kefir for at least 7 hours in a covered pot.  Bring to a boil, skim white stuff off the top, cover and cook over lowest heat setting for 45 min.

Roast the green beans by coating with a little olive oil, kosher salt, and cracked black pepper and bake @ 400 degrees F for 20 to 25 min (stirring once after 10 min) or until they look shriveled and have brown spots.

Put cranberries in the food processor.  Mix together the cranberries, rice, and gbs.  Can add roasted walnuts and feta cheese as well.

To try, vinaigrette:

  • 4 Tbs. olive oil
  • 2 Tbs. apple cider vinegar or red wine vinegar
  • 1/2 tsp. dijon mustard

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