1 onion, finely chopped

2 tablespoons (30 ml) butter

2 stalks celery, diced

2 carrots, peeled and diced

1 clove garlic, finely chopped

1/4 cup (60 ml) white wine

1 1/2 cups (375 ml) wild rice

3 1/4 cups (810 ml) chicken broth

1/2 cup (125 ml) dried cranberries, chopped

1/2 cup (125 ml) walnuts, toasted and chopped

Salt and pepper

In a saucepan, brown the onion in the butter. Add the celery, carrots, and garlic and cook while stirring for about 3 minutes. Season with salt and pepper.

Deglaze with the wine and reduce until almost dry. Add the rice and stir to coat. Add the broth and bring to a boil.

Cover and simmer for about 1 hour or until the rice is tender. Add the cranberries and walnuts. Adjust the seasoning.

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