Wild Rice and Walnuts
from Southern U.S. Cuisine by Diana Rattray

1 1/2 cups vegetarian chicken broth (or vegetable broth)
1 1/2 teaspoons soy sauce
1/2 teaspoon dried thyme
3/4 cup wild rice, uncooked
1 medium onion, chopped
1 stalk celery, chopped
1 Tablespoon olive oil, melted
1/2 cup chopped walnuts, toasted

1. Combine broth, soy sauce, and thyme in a heavy saucepan; bring mixture to a boil.

2. Gradually add the rice, stirring constantly. Cover and reduce heat; simmer 35 to 40 minutes or until rice is tender and liquid is absorbed.

3. Set rice aside. Sauté onion and celery in olive oil until tender. Add reserved rice and walnuts; stir well.

Serves 6 to 8

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