Wild Rice And Cranberry Stew Recipe

About this recipe

A hearty and flavorful dinner featuring tender turkey breast, wild rice, and sweet cranberries, all gently braised with butternut squash and aromatic herbs. Perfect for a satisfying kosher meal.

Ingredients

• - Forest Whole Foods Organic Wild Rice
• 1 Kg Yellow/White Onion 1kg
• 50G Pepper Black Ground BWFO
• 1 Kg Dried Cranberries, 1Kg
• - Red Sweet Potato
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth

Instructions

1. 1. Rinse 3/4 cup of wild rice under cold water and set aside.
2. 2. Peel and cube 1 medium sweet potato, and dice 1 medium onion.
3. 3. In a 5-quart slow cooker, layer the rinsed wild rice, cubed sweet potato, and diced onion.
4. 4. Pour 3 cups of hot & sour vegetable broth over the layered ingredients. Sprinkle with 1/2 teaspoon of ground black pepper.
5. 5. Cover the slow cooker and cook on low heat for 7-8 hours, or until the sweet potato is tender.
6. 6. Stir 1/2 cup of dried cranberries into the rice mixture in the slow cooker and let it sit for 5 minutes to soften.
7. 7. Serve the wild rice and cranberry mixture, garnished with additional thyme if desired.