Wild Rice with Hazelnuts and Dried Cranberries
1 cup long grain wild rice
1 medium onion, peeled and diced
1 bay leaf
1 cup soy beans
½ cup sliced toasted hazelnuts
1 cup sundried cranberries
2 tbsp butter
Salt and pepper to taste
In a large pan over medium heat melt the butter and gently sautee the diced onion and bay leaf.
Add the wild rice and stir for one minute.
Add three cups of water, a good pinch of salt and a twist of black pepper.
Bring to a gentle simmer, turn down heat and allow to cook for approximately 35 to 45 minutes, stirring gently from time to time. You will know that the rice is fully cooked because it will pop like pop corn and be soft and tender to the bite.
Remove from heat, add the soy beans, toasted hazel nuts and sun dried cranberries.
Stir gently and keep hot till ready to serve.
Makes eight to 12 servings.